The Beverley Way Collection, Beverley Way Designs USA
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Subtle Sophistication

Subtle Sophistication

From the Beverley Way Collection portfolio …..

Three tiered stacked fondant covered cake. Side extensions are pastillage with teardrop cutouts and royal icing bead detail. Teardrop cutouts effectively allow light to pass through producing shadows. This beauty will transport well stacked and decorated as shown if placed on a very strong wooden display board for transportation. Pattern 23D www.BeverleyWayCollection.com. Enjoy!

Beverley Way, http://www.beverleywaycollection.com, https://www.facebook.com/BeverleyWayCollection

fondant royal icing cutouts cutout 3d dimensional beverley way collection transportable pastillage three tier three tiered stacked tiered wedding medium sized wedding stacked wedding

28 Comments

Karen's Kakery commented over 10 years ago

Stunning as always xx

karen,Gwynedd

Calli Creations commented over 10 years ago

Wow, another stunner

You must never limit your challenges, instead you must challenge your limits

Bethann Dubey commented over 10 years ago

Wow love this design.. Stunning !

Dubey Cakes

Shannon Bond Cake Design commented over 10 years ago

Amazing Beverley! I would have a heart attack delivering this beauty!

I’ve been saved, I’ve been changed, I have been set free! www.facebook.com/sbcakedesign

Enchanting Merchant Company commented over 10 years ago

You never stop amazing me!!

Enchanting Merchant Co

Cakes ROCK!!! commented over 10 years ago

Just STUNNING as always!!! I need to learn more about this pastillage! I’ve seen some amazing things done with it.

Cakes ROCK!!! Christy Seguin, Austin, TX

The Beverley Way Collection, Beverley Way Designs USA commented over 10 years ago

Thank you everyone. Working with pastillage is much like working with fondant … BUT … since it doesn’t have glycerine in it to attract the moisture, you have to faithfully plan what you are going to do with it before you begin working with it. You cannot break your focus when working with it. Fondant allows itself to be reworked – pastillage does not – it begins crusting very quickly.
The above design can also be created using simple royal icing floodwork if you aren’t comfortable or familiar with the properties of pastillage. In fact, for alot of structural icing work, royal icing and pastillage can be interchanged :)

Beverley Way, http://www.beverleywaycollection.com, https://www.facebook.com/BeverleyWayCollection