Swirly Blue Cake With Snowflakes
I adore this design! Client requested it after seeing a version. PLEASE CORRECT ME IF I AM WRONG, I believe the originators were "The Cake Girls" in Chicago??
Anyhoo, mine is done in IMBC buttercream with chocolate brown (looks black!) fondant, Tiffany blue & ivory fondant detailing. Snowflakes are in gumpaste, only half of them were brushed with lustre dust.
Cake's sizes are 6"/8"/10"/12" tiers, each one 5.5" tall. I nixed the silver stand I had brought for the cake....too tall!
OMG...this is gorgeous...fabulous...great job ;-D
What a FABULOUS design! I love the was it continues from tier to tier...you did an AWSOME job on it...and I love the colors too...into my favorites to try one day!
that is nice love the colors I see why you adore the design
love it!!!!
You have some great funky, modern clients...love it! Such a great design and as usual you did a fabulous job! Beautiful!
What a beautiful cake!
Also, how hard was this cake to set up? I know you say that you assemble the cake tiers at the location...did you have trouble lining up the design since it continues from one to the next? Or did you put some of the fondant pieces on at the location? (hope that makes sense!)
I knew this was one of yours before I even clicked on the thumbnail! It's just as gorgeous as all the rest! I aspire to do such great work!
LOVE it!! Great design!
So you still did 5.5" tall??!!! Did you charge a P.I.T.A fee for getting those skinny swirls on the cake? That must have been "fun"! Great job!!!
yes Flourgrl, I tried to do shorter tiers....but it's just not IN me! :lol: Micfish, the main chocolate fondant stripe lined up perfectly because I had rolled out one long strip and cut it into 4 when I decorated the cake. It was pretty easy to assemble. All pieces (except for snowflakes) done beforehand. Hardest part was remembering NOT to pipe buttercream border over the main strip as I was doing the final touches!
Absolutely gorgeous! How did you do the snowflakes? w/ a cutter or mold or by hand?
with a set of cookie cutters, then used a few different piping tips to make the patterns on each one.
As always, incredible work
I love the modern look of this cake. You did a fabulous job
Breathtaking!
stunning!!!
Very Nice. This cake should be in a magazine.
What could I possibly say that hasn't already been said!! If I ever get married, I'm flying you in!!!!!!!!!!Absolutely, positively breathtaking!!!!!!!!
Along with bush1....I wish I'd seen your work when I got married, I'd have flown you in too! Beautiful cake! I've always wanted to ask you....how do your clients cut their cake tiers when they are 5-6 inches tall? Is there another cake board in the middle of the tiers so they're easier to cut?
Fabulous...as with all your work!
Amazing! I love the colours and design.
Fly me anywhere!! I'll bring my piping bag and a palette knife and I'm good to go. haha Clients just cut them like you would a birthday cake, no board in the middle of each tier. I like clients having BIG slices from TALL cakes!!
Beautiful. This is just gorgeous.
Love that!!! Going in my favs.
I Love this cake!! You WONDERFUL work!
great job very modern
This has to be one of my favorite cakes I have seen so far. Beautiful!
Very nice, I love it!! How do you get the IMBC so smooth if you don't mind me asking? :D
Okay so I have to know...when I stack my little cakes on top of each other and it is cutting time. The top cake always fell apart getting stuck to the cake underneath so I started to use boards...how do I fix this problem?
Beautiful! I love it!
This is beautiful, going into my favs!!
Amazing job!!
beautiful
BEAUTIFUL!!! This is one of my favorite cakes! :D
this is absolutely gorgeous! absoltely amazing job!!! love the colors
Beautiful. This is just gorgeous.
OMG...this is gorgeous...fabulous...great job ;-D
What a FABULOUS design! I love the was it continues from tier to tier...you did an AWSOME job on it...and I love the colors too...into my favorites to try one day!
that is nice love the colors I see why you adore the design
love it!!!!
You have some great funky, modern clients...love it! Such a great design and as usual you did a fabulous job! Beautiful!
What a beautiful cake!
Also, how hard was this cake to set up? I know you say that you assemble the cake tiers at the location...did you have trouble lining up the design since it continues from one to the next? Or did you put some of the fondant pieces on at the location? (hope that makes sense!)
I knew this was one of yours before I even clicked on the thumbnail! It's just as gorgeous as all the rest! I aspire to do such great work!
LOVE it!! Great design!
So you still did 5.5" tall??!!! Did you charge a P.I.T.A fee for getting those skinny swirls on the cake? That must have been "fun"! Great job!!!
yes Flourgrl, I tried to do shorter tiers....but it's just not IN me! :lol: Micfish, the main chocolate fondant stripe lined up perfectly because I had rolled out one long strip and cut it into 4 when I decorated the cake. It was pretty easy to assemble. All pieces (except for snowflakes) done beforehand. Hardest part was remembering NOT to pipe buttercream border over the main strip as I was doing the final touches!
As always, incredible work
I love the modern look of this cake. You did a fabulous job
Breathtaking!
stunning!!!
Very Nice. This cake should be in a magazine.
What could I possibly say that hasn't already been said!! If I ever get married, I'm flying you in!!!!!!!!!!Absolutely, positively breathtaking!!!!!!!!
Along with bush1....I wish I'd seen your work when I got married, I'd have flown you in too! Beautiful cake! I've always wanted to ask you....how do your clients cut their cake tiers when they are 5-6 inches tall? Is there another cake board in the middle of the tiers so they're easier to cut?
Fabulous...as with all your work!
Amazing! I love the colours and design.
Fly me anywhere!! I'll bring my piping bag and a palette knife and I'm good to go. haha Clients just cut them like you would a birthday cake, no board in the middle of each tier. I like clients having BIG slices from TALL cakes!!
Absolutely gorgeous! How did you do the snowflakes? w/ a cutter or mold or by hand?
with a set of cookie cutters, then used a few different piping tips to make the patterns on each one.
great job very modern
Love that!!! Going in my favs.
I Love this cake!! You WONDERFUL work!
This has to be one of my favorite cakes I have seen so far. Beautiful!
Very nice, I love it!! How do you get the IMBC so smooth if you don't mind me asking? :D
Okay so I have to know...when I stack my little cakes on top of each other and it is cutting time. The top cake always fell apart getting stuck to the cake underneath so I started to use boards...how do I fix this problem?
Beautiful! I love it!
Amazing job!!
beautiful
This is beautiful, going into my favs!!
this is absolutely gorgeous! absoltely amazing job!!! love the colors
yup, it IS a cakegirls creation. i'm doing this one next month! excellent execution!
BEAUTIFUL!!! This is one of my favorite cakes! :D
I was wondering the same thing as marchbaby .. How do you get IMBC so SMOOTH? When I first looked at this cake, I automatically assumed that this was a crusting BC because of the smoothness, but when I read the description, I was shocked.
Beautiful cake with a lovely combination of colours! I like how the pattern flows along the tiers.
Just gorgeous! I'm with sglimer how do you get your IMBC so perfect?? Please do share i would love your recipe and any other advice :o 8O :o 8O :o 8O
Wow! I love those colors! :D
what is IMBE buttercream?
what is IMBE buttercream?
This is a really cool cake. I just love everything about it. Great work.
IMBC = Italian Meringue Buttercream, it's made with whipped egg whites, hot liquid sugar syrup and unsalted butter. It's not a crusting buttercream, it's more like a lighter buttery whipped cream consistency. If you do a search in the Forums for the word "IMBC" by the author "Antonia74", two huge threads come up and I give away a lot of great tips there!!
beautiful... what kind of supports to you use for such a large cake? I am finding it hard to decide what the best type of support I should be using on tall stacked cakes.
Love the Colors, Love the abstract design! Nicely Done!
Thanks everyone! I just use 1/4" wooden dowels for each tier and a 3/8" central dowel driven down the middle of the cake. I never, ever transport cakes fully assembled. I just take 30 minutes to do it on site at the venue.