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Michele25
Frequent Member
Joined: May 19, 2005
Posts: 400
Location: Western NY
Birthday: May 25
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 Posted:
Tue Feb 24, 2009 8:16 am |
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I received a call today from a woman whose two friends (customers of mine) recommended me to her. She is having a simple wedding at her home and asked me to make her cake. She emailed me the photo below. She said she wants buttercream frosting instead of fondant (which is good because I don't cover my cakes in fondant yet). The vines would be done in fondant, as shown though. She also stated that she wanted to use real flowers in place of the gumpaste (?) flowers in the picture.
My questions are:
--does this seem like a do-able cake in buttercream?
--How difficult does it look to make the vines?
--Will I damage the buttercream if I have to attach all these vines to it?
--If real flowers are used in place of the gumpaste, how do they get attached? Do I just "stick" them into the side of the cake?
I normally do not do wedding cakes, but because this is a small house wedding I am considering the order. I am just wondering if anyone can share their expertise on how hard this looks to recreate in buttercream?
Thank you so much in advance!!!!!!!!!!!!!!! |
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fabfour
Frequent Member
Joined: Apr 23, 2005
Posts: 346
Location: Missouri
Birthday: Dec 17
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Tue Feb 24, 2009 8:35 am |
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I only do wedding cakes out of buttercream, the fondant craze hasn't hit here yet.
I would make the vines out of either RI or white chocolate and just pipe it right on the buttercream.
As for the flowers, is there a florist putting the flowers in? The florist here in town uses the flower spikes or straws that he pushes into the cake and then the flower stem inside that so the flower doen't touch the cake.
Hope that helps!
Missy |
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Chef_Stef
Forum Addict
Joined: May 11, 2006
Posts: 1761
Location: At my desk, in the garden, or in the kitchen
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Tue Feb 24, 2009 8:45 am |
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She said it all; that's how I'd do it, too.
Those look like peonies, but you could also look for someone with an old rose garden and get antique roses that look very similar.
If using fresh peonies, watch for ever-present ants (unless they're from a florist of course). |
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Michele25
Frequent Member
Joined: May 19, 2005
Posts: 400
Location: Western NY
Birthday: May 25
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Tue Feb 24, 2009 8:49 am |
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Thanks so much to both of you for responding! Can you describe, a little more, the process of piping the vines right on the cake? If I piped using royal icing, would that adhere to the cake or would the "grease" make it slide off? White chocolate sounds like it would be the tastier of the two versions. I'd be worried, though, that it would start dripping down the sides as I'm piping instead of setting up solid looking like the vines in the photo. |
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confectioneista
Frequent Member
Joined: Sep 10, 2007
Posts: 359
Location: Tucson, AZ (Finally home!)
Birthday: Dec 03
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Tue Feb 24, 2009 9:01 am |
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Royal icing, if it's prepared correctly won't slide off your cake. You could try making the vines in advance using the same technique for making a tiara, using the shape of the cake pans or some such to get the roundness, then apply it to the cake when you're ready (just make a few extra vines in case of breakage). Just an idea! Good luck.
P.S. Don't forget that the flowers should be pesticide free!  |
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aswartzw
Forum Addict
Joined: Jul 30, 2007
Posts: 1463
Location: Galloway, OH
Birthday: Apr 07
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Tue Feb 24, 2009 9:01 am |
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If you want to do white chocolate, do a ganache, place in the fridge overnight and whip it. It's a beautiful piping consistency once whipped.
If I piped them, I would just use a non-notched coupler or just snip a hole in the bag to the desired size and pipe. |
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Michele25
Frequent Member
Joined: May 19, 2005
Posts: 400
Location: Western NY
Birthday: May 25
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Tue Feb 24, 2009 3:19 pm |
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The ganache sounds delicious, aswartzw. Would you happen to have a recipe for it? If I used ganache, would the cake need to stay refrigerated then? |
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nicolesprinkle
Frequent Member
Joined: Oct 30, 2007
Posts: 208
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Tue Feb 24, 2009 3:30 pm |
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I would just print out the design and tape it to the side of the cake pan you will be using then tape wax paper on top of that than just follow the design with royal icing or you could use molding chocolate and sculpt the pieces!
Good Luck |
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2txmedics
Forum Addict
Joined: Oct 25, 2006
Posts: 532
Location: Manvel Tx
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Tue Feb 24, 2009 4:40 pm |
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How about instead of piping the vines...of working with white choc. and molding it? just an idea...flowers either florist or silk, if you cant do gumpaste.
I only work with b/c...fondant and I DO NOT get along...so I would do it with white choc. POST IT WHEN YOU DO IT, AND TELL US HOW U DID IT. |
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aswartzw
Forum Addict
Joined: Jul 30, 2007
Posts: 1463
Location: Galloway, OH
Birthday: Apr 07
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Wed Feb 25, 2009 7:54 am |
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I use melysa's recipe. I think it's equal parts heavy whipping cream and chocolate. I don't have it now but I'll check when I get home. |
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Michele25
Frequent Member
Joined: May 19, 2005
Posts: 400
Location: Western NY
Birthday: May 25
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Wed Feb 25, 2009 7:59 am |
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Thank you!!!!!! Because of the heavy whipping cream, it sounds like the cake will need to stay refrigerated, right? |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 6472
Location: Northen Indiana
Birthday: Aug 11
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Wed Feb 25, 2009 9:26 am |
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No once you have piped it the cake does not have to stay frig'd. It will last a couple of days.
I really think using fondant (you can flavor it) would be easier. You can mix some white choco into the fondant &/or add extract.
You can practice on your cake pan between now & when the cake is needed:) Try the different mediums mentioned and see what works best for you. |
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aswartzw
Forum Addict
Joined: Jul 30, 2007
Posts: 1463
Location: Galloway, OH
Birthday: Apr 07
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Thu Mar 05, 2009 8:19 am |
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Actually ganache is extremely stable. Collete Peters says ganache can be left at RT for a week. |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5973
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Thu Mar 05, 2009 9:32 am |
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Pretty cake. I think I'd use white chocolate as well. =o) Good luck!! |
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RoccosMom
Forum SuperStar!
Joined: Mar 21, 2005
Posts: 5441
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Thu Mar 05, 2009 10:22 am |
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Cake-Buddy, practice this in advance. You will not be sorry you took the time and a little money to test this out thoroughly..
Beautiful cake.
Oh and btw--tell her it will only slightly resemble the photo. It will be a cake with vines and flowers but your interpretation.
Even just the changing from fondant covered to buttercream covered will change that texture between the branches and the surface of the cake. |
Last edited by RoccosMom on Thu Mar 05, 2009 1:07 pm; edited 1 time in total |
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