Tartan Icing

Decorating By CathyW Updated 15 Aug 2008 , 5:29am by Bonnie151

CathyW Posted 12 Aug 2008 , 5:18pm
post #1 of 9

I am trying to find out how to make tartan icing. Apparently it is a trade secret in the UK, Scotland. I know someone who made a cake with a plaid on it, but it is very fragile and can tear and is easy to mess up. I am just wondering if there is any information on how to do this process anyone would be willing to share. I have a bride who wants this on her cake 9/21/08. Any help will be appreciated.

8 replies
snowshoe1 Posted 12 Aug 2008 , 7:52pm
post #2 of 9

Drawing a blank here - never heard of it...is there a photo or link you can post and maybe someone can help?

CathyW Posted 13 Aug 2008 , 12:55am
post #3 of 9

Yes I have seen 2, they are,

toogoodtoeat.co.uk

rainbowsugarcraft.co.uk

Any suggestions will be appreciated. I have a friend who made one using edibal art adhered to fondant, but she says it can tear or slip and does not lend itself to being manipulated. I am just looking at all my options.

thanks.

PinkZiab Posted 13 Aug 2008 , 1:39am
post #4 of 9

I just looked at their whole gallery and to me it looks like an extremely well-done paint job on fondant. One exception is a black and white cake in their gallery that is clearly an edible image, but not done in the draped fashion of the others.

dawncr Posted 13 Aug 2008 , 2:13am
post #5 of 9

Those are gorgeous cakes! (The first website link you posted.)

I have no idea, so I'll let the experts weigh in here. I wonder how many Euros those cakes are? You should charge beaucoup (to mix my European languages) bucks for that detail.

jules1719 Posted 13 Aug 2008 , 2:21am
post #6 of 9
Quote:
Originally Posted by PinkZiab

I just looked at their whole gallery and to me it looks like an extremely well-done paint job on fondant. One exception is a black and white cake in their gallery that is clearly an edible image, but not done in the draped fashion of the others.




That black and white one is definitely an edible image. And I would bet dollars to donuts the others are silk screened. They are really precise- too precise to have been done any other way. I doubt it could be painted by hand and look as nice.

CathyW Posted 14 Aug 2008 , 6:13pm
post #7 of 9

I received a reply from the people in Scotland. She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am. I thought it would make a difference that I am not her competitor, but she does not see it that way.

I guess i have no choice but to go and get my edible images made and stick them to the fondant and see what happens.

Thanks for all your replies.

PinkZiab Posted 15 Aug 2008 , 12:05am
post #8 of 9
Quote:
Quote:

She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am




I can't say I blame her. I mean look at it from her perspective: Sure you're in another country, but let's say she tells you. Then you tell someone else (even via pm), that person (or some subsequent person) posts it on cake central, and before you know it everyone and their mother knows how to do it and she no longer has a lock on that in her area.

You know what they say, once more than one person knows something, it's no longer a secret.

I love helping others out, and giving tips, but I do have some recipes and techniques that I don't share with anyone.

Bonnie151 Posted 15 Aug 2008 , 5:29am
post #9 of 9
Quote:
Originally Posted by CathyW

I received a reply from the people in Scotland. She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am.




Well, she may do it in a different way, but most Scottish wedding cake bakers do cakes with tartan (they are VERY popular!) and every single one that I know just uses an edible image.

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