How On Earth Should I Go About Doing This?

Decorating By projectqueen Updated 25 Oct 2007 , 6:27pm by projectqueen

projectqueen Posted 2 Aug 2007 , 3:30am
post #1 of 28

How would you go about putting this emblem on a cake (and I don't have the capability for edible images)?

It's the Garda Siochana, Irish police emblem.

Should I try to make it from fondant, royal icing?

HELP! What would you do?

Thanks.
LL

27 replies
cupcake Posted 2 Aug 2007 , 6:41am
post #2 of 28

I would enlarge it to the size you need and then do the color flow technique. I have made these in the past with different emblems and it has worked very well. Allow to dry at least a week, before taking off the waxed paper. You can then put it on the cake. The Wilton yearbook has the directions.

wgoat5 Posted 2 Aug 2007 , 9:56am
post #3 of 28

Im no expert by any means but I have seen them done in royal also...dusted in a lustre or pearl dust (unless they are going on a bc iced cake) so pretty. But cupcakes idea is also very good!

grama_j Posted 2 Aug 2007 , 10:26am
post #4 of 28

How about a chocolate transfer ? I LOVE doing that !

projectqueen Posted 2 Aug 2007 , 12:48pm
post #5 of 28

Can you get the shiny gold like that with color flow or chocolate?

How about the details, do you think I could get some of the details with those techniques?

I know I could try royal, but it always breaks on me.

Hmmmm.....

Also, wgoat5, how come you don't suggest using the lustre dust on royal on a bc cake? What will happen? (The cake will be iced in bc).

Thanks so much for the suggestions.

projectqueen Posted 2 Aug 2007 , 12:50pm
post #6 of 28
Quote:
Originally Posted by cupcake

I would enlarge it to the size you need and then do the color flow technique. I have made these in the past with different emblems and it has worked very well. Allow to dry at least a week, before taking off the waxed paper. You can then put it on the cake. The Wilton yearbook has the directions.




Cupcake, do you have a photo of an emblem done in color flow? I just took at peek in your photos and didn't see any (great cakes, BTW!)

Thanks.

wgoat5 Posted 2 Aug 2007 , 1:10pm
post #7 of 28

I don't suggest putting royal icing on a bc cake till last minute because the bc will break down the royal icing

projectqueen Posted 2 Aug 2007 , 1:14pm
post #8 of 28
Quote:
Originally Posted by wgoat5

I don't suggest putting royal icing on a bc cake till last minute because the bc will break down the royal icing




Thank you, I didn't know that. (Never really use royal for decorating) Does that apply to royal icing flowers, too? If they sit on the cake too long they break down?

Biya Posted 2 Aug 2007 , 1:19pm
post #9 of 28

Buttercream should be fine with RI. Its whipped cream that will cause RI to break down.

wgoat5 Posted 2 Aug 2007 , 1:28pm
post #10 of 28

Left on for a while the royal icing will get soft, a lot of people like to keep the flowers or what not. Of course I tend to have more problems then most LOL

SugarBakers05 Posted 2 Aug 2007 , 1:28pm
post #11 of 28

how about chocolate transfer? I would enlarge it, and trace it with melted chocolate on parchment paper and cover with a layer of chocolate then refridgerate it.

MichelleG Posted 2 Aug 2007 , 1:39pm
post #12 of 28

I would use color flow or royal icing and embellish with luster dust. If you are afaid of it breaking down put a piece of wax paper cut to fit the and lay wax paper down on the bc and then the royal icing piece.

DianeLM Posted 2 Aug 2007 , 1:39pm
post #13 of 28

I did the emblem on this cake with royal icing, then painted on the gold details with gold highlighter dust mixed with alcohol. It was fine placed directly on crusted buttercream.
LL

adven68 Posted 2 Aug 2007 , 1:50pm
post #14 of 28

I had to take a look at your photos...beautiful work.....to see how fondant savvy you are....I think it will be easy for you to make this with fondant.


I would make a photocopy of it in the size you want. Mix your fondant with a little gum-tex to make it dry faster. Roll it out to no less than 1/4" and cut the shape of the emblem with an exacto.

Then from the same rolled out fondant, cut another shape that is the large blue hoop with the 4 circles.
And yet another piece that is just the blue circle in the very center. Put the pieces together using a little water to glue them and then use royal to pipe all the lines, outlines and scrolls.
Paint it gold and blue and then use more royal to pipe on the writing.

It's definitely something they could keep afterwards.

ladefly Posted 2 Aug 2007 , 1:50pm
post #15 of 28

You could also try a Buttercream transfer. It looks pretty cool and you won't have to worry about it breaking down. Just another option if you were to practice them before you do the cake.

projectqueen Posted 2 Aug 2007 , 4:31pm
post #16 of 28

Thanks everyone!

I think I'm going to try the fodant cutout with royal icing embellishments. That way I can use the gold lustre dust but the fondant will give some support to the royal so it's not as likely to break on me.

Thanks so much for the suggestions and advice. I really appreciate it. I have 2 weeks to work on this emblem so hopefully I can get it right!

sarahnichole975 Posted 3 Aug 2007 , 7:29am
post #17 of 28

I may be a bit late on this, but my suggestion would be painting it with fondant as well. I had an emblem for the Gold Key Club that had a lot of gold. And that's what I did.

Hollyanna70 Posted 3 Aug 2007 , 7:44am
post #18 of 28

Ok, this might be silly, but what about making an outline with royal icing, letting that harden, then press that into fondant, for the areas that look like they are deeper? (like making your own stamp) It might give you that detailed look you're wanting, if you have the darker areas make the indention into the fondant, then maybe use the pin prick method to outline the lighter outer areas. Covering each with royal icing, but it'll still have that depth because of the indentations.

Man, I wish you could see into my mind's eye to see what I mean.. haha The actual emblem would be flush with the top of the cake, but the indentions would give it a more realistic effect, especially if you're able to do the gold, and darker gold, like in the picture.

I promise, it looks like it will work in my mind. (of course, that isn't to say my mind isn't warped itself) I sure wish I could explain things better. If someone out there can see into my brain and explain it, I'd greatly appreciate it. icon_biggrin.gif

leta Posted 3 Aug 2007 , 7:52am
post #19 of 28

My only suggestion would be to make a spare. Usually doesn't take that much extra time, gives you a chance to perfect, and gives you a backup of something that is breakable.

When I was loading up a cake to deliver my DH was helping me and grabbed, the tray with my Choc Transfer of a big eagle for a Eagle Scout Court of Honor. He dropped the thing on the floor. He almost started crying. I was only thinking that at least I had someone to blame besides dropping the dang thing myself. Anyway, it stayed in the container and cracked into 3 pieces. I just took it along and it fit together perfectly on the cake, couldn't even see a seam.

I usually don't make a spare of Choc Transfers cause they don't break too badly, but I always make extra gumpaste and Pastillage pieces.

Good luck, that's a cool design.

southaustingirl Posted 3 Aug 2007 , 7:05pm
post #20 of 28

There is a bake shop in town that will print an edible image for you.....do you have anything like that?

beachcakes Posted 24 Oct 2007 , 2:06pm
post #21 of 28

Did you end up making the Garda cake? I'd love to see a picture!

VannaD Posted 24 Oct 2007 , 3:36pm
post #22 of 28

I know you said your werent able to the edible image thing, but you know at wal mart they will print it for you on an edible image thing, as long as its not copywrighted(sp) If someone said this, sorry i didnt have time to read all the posts

projectqueen Posted 25 Oct 2007 , 3:33am
post #23 of 28
Quote:
Originally Posted by beachcakes

Did you end up making the Garda cake? I'd love to see a picture!





Yes, I did end up making the Garda cake. Thanks for asking! I finally used fondant (MMF) and cut it with an exacto knife from a template I made from the internet photo. I piped the details with royal icing and then I painted it gold with lustre dust. I had seen this in both all gold as well as the gold/blue combination so I went with all gold.

Thanks everyone for your help and suggestions!

Here's the photo:
LL

beachcakes Posted 25 Oct 2007 , 12:45pm
post #24 of 28

oh wow! That looks awsome! icon_smile.gif Great job!

bgallay Posted 25 Oct 2007 , 1:16pm
post #25 of 28

wow! beautiful! Good job!!

mgdqueen Posted 25 Oct 2007 , 1:36pm
post #26 of 28

It came out great! Good job!

projectqueen Posted 25 Oct 2007 , 6:26pm
post #27 of 28

Thanks, everyone!

projectqueen Posted 25 Oct 2007 , 6:27pm
post #28 of 28

Thanks, everyone!

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