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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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 Posted:
Fri Jul 25, 2008 11:25 pm |
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I hope someone has a link to what I'm talking about. I've never bookmarked them b/c I haven't really liked them, but thought about doing one for a cake I'm donating.
The cakes are overly decorated w/ chocolate transfer swirls, zig zags, small panels, etc & I mean they are all over it. Can we say PARTY is definitely a theme w/ these? Does anyone know what I'm talking about? |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2379
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sat Jul 26, 2008 2:57 am |
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grama_j
Forum Fanatic
Joined: Sep 03, 2005
Posts: 1736
Location: Ohio
Birthday: Apr 07
Gallery Supporter Member
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Sat Jul 26, 2008 3:36 am |
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WOW! Both those sites are FABULOUS ! |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Sat Jul 26, 2008 9:10 am |
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No, I like the WBH. These are almost completely covered w/ it. Imagine a big explosion & that's about what the cake looks like. I don't think an inch of the cake is visible, it's really over the top. I've seen them mainly as bday cakes. |
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AmyGonzalez
Frequent Member
Joined: Jan 09, 2008
Posts: 294
Location: South Texas
Birthday: Mar 08
Gallery Supporter Member
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Sat Jul 26, 2008 10:45 am |
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Wow!  I can't ever imagine even being a fraction as good as those in those 2 websites. Absolutely phenominal cakes!!!!!!!! I agree with bonjovibabe, It takes an extreme amount of skill and talent to do that kind of work! I envy them.  |
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PJ37
Regular Member
Joined: Dec 29, 2006
Posts: 149
Location: Cortland, Ohio
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Sat Jul 26, 2008 11:29 am |
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Bonjovibabe,
Love your chocolate transfers...I have had moderate success with them, but struggle with the outlining. Do you have any suggestions for making the outlines that you'd like to share? |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Sat Jul 26, 2008 1:35 pm |
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This is a very tame version of what I'm talking about. The ones I've seen are very colorful too. (hope the link works)
http://images.google.com/imgre.....l%26sa%3DN
ETA:
I believe the site I saw in the past was a British or European site. |
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merissa
Forum SuperStar!
Joined: Jun 07, 2006
Posts: 4417
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Sat Jul 26, 2008 3:35 pm |
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AmyGonzalez
Frequent Member
Joined: Jan 09, 2008
Posts: 294
Location: South Texas
Birthday: Mar 08
Gallery Supporter Member
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Sat Jul 26, 2008 3:55 pm |
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Wow, merissa those cakes are insane! |
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PJ37
Regular Member
Joined: Dec 29, 2006
Posts: 149
Location: Cortland, Ohio
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Sat Jul 26, 2008 6:27 pm |
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Merissa,
Great cakes! Thanks for sharing the site! |
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costumeczar
Forum Addict
Joined: Oct 18, 2007
Posts: 723
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Sat Jul 26, 2008 7:36 pm |
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I've seen those cakes, they'd be pretty easy to do. I've done a few with the chocolate transfers, and you can do them ahead of time then slap them on the cake when you're ready to decorate, no smooth icing needed! I just did one recently that was "Lost" themed cake, and it was an island with chocolate transfers of all of the characters in the show around the base of the island.
The girl who bought the cake said that one of the party guests grabbed Desmond off the cake and bit part of his head off before she could take the picture! Can't say I blame her!  |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
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Sat Jul 26, 2008 9:08 pm |
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Woo hoo!!! Merisa, that's what I'm talking about, but there's still one somewhere that has lots of blue, yellow, green, red, orange, etc. that (believe it or not) are crazier than those! But these are what I'm talking about
ETA:
How do you think they make those spikey things? Do you think they make them like cigarellos? |
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Kim_in_CajunCountry
Frequent Member
Joined: Apr 19, 2008
Posts: 385
Location: South Louisiana, smack dab in the middle of Cajun Country
Birthday: Sep 08
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Sat Jul 26, 2008 9:55 pm |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2379
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sun Jul 27, 2008 12:48 am |
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| PJ37 wrote: | Bonjovibabe,
Love your chocolate transfers...I have had moderate success with them, but struggle with the outlining. Do you have any suggestions for making the outlines that you'd like to share? |
I'm still trying to improve with that one myself! I want to be able to do more delicate work like those sites I posted! I was told by another CCer who does excellent transfer work to make the dark chocolate seize up just a little bit by put a drop of water in the chocolate and stirring really well so that it just thickens up slightly. It helps the outline keep it's shape and gives you a thinner outline too. The hole in your cone is important - make it as tiny as you can. Good luck! |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1134
Location: Pinas!
Birthday: Oct 08
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Sun Jul 27, 2008 4:42 am |
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do you use parchment or plastic bags when working with transfers? |
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