I Need Help With This Cake? What To Do?

Decorating By norfred Updated 9 Jun 2009 , 8:38pm by tonedna

norfred Posted 9 Jun 2009 , 2:47pm
post #1 of 13

Hello to everyone,

I am new to cc and loving it so far. My cousin is getting married and she wants me to make her wedding cake. I agreed, but I need help with any suggestions you all may have. I am posting a picture of the cake because I am unsure how I would go about to get the scalloped look on the sides of the cake(the one on the left). I imagine it would be by piping it on, but I am scared that it will not be even all around and maybe some of you may have an easier way of doing it.

Any suggestions would be greatly appreciated. Thanks in advance.

12 replies
pattycakesnj Posted 9 Jun 2009 , 2:51pm
post #2 of 13

well beyond my talent but here is a bump

shelly-101 Posted 9 Jun 2009 , 3:01pm
post #3 of 13

they have a little tool called a garland marker. it measures equal space in between garland pipping like that wilton makes one. hope this helps.

sadsmile Posted 9 Jun 2009 , 3:16pm
post #4 of 13

Measure, divide and conquer.. practice practice practice. Take out a pan turn it over and start piping. Scrape it off and do it again till you have it down and then move onto the cake.

azeboi2005 Posted 9 Jun 2009 , 4:19pm
post #5 of 13

does she want the look of the silver cake? if so why not mark the cake with the edge of a piping tip making sure that they all connect it will give you even spacing. all it looks like is that the scallops are pipes on one row and then the next row is done where the scallop is in the middle of where two meet on the previous row. mark them all and you just pipe over your marks. if she wants the tourquoise cake get a garland marker or they sell garland molds and you can make them out of fondant and apply them to the cake.


Kitagrl Posted 9 Jun 2009 , 4:24pm
post #6 of 13

Look carefully, theirs isn't perfectly even either! I'd start at the top of each tier and carefully do a round.....take it a row at a time, continually stepping back to make sure you are doing it straight...and it doesn't look as hard as the overall effect makes it look. Once you get one row done, it is easier because you are just going between rows...maybe grab a quarter or some other thing just to help you eyeball the distance every so often.

Fun cake!

azeboi2005 Posted 9 Jun 2009 , 4:29pm
post #7 of 13

looking it over the scallops aren't even at all, i think as long as you stay level you can't really go wrong. just don't make super wide scallops and them some really narrow ones, try and keep them similar in width.


norfred Posted 9 Jun 2009 , 5:10pm
post #8 of 13

Thank you all for your suggestions. I will definetely practice and make sure that I feel comfortable enough to do it on the actual cake.

It's really great to have such a wonderful support network.

Thanks you all very much

Cathy26 Posted 9 Jun 2009 , 5:23pm
post #9 of 13

i would have thought this is done with silicon moulds?? that would make it a heck of a lot easier. check out globalsugarart or ck silicon moulds - i think they do garlands and stuff. i wouldnt even attempt piping - lol

Kitagrl Posted 9 Jun 2009 , 5:28pm
post #10 of 13

I can assure you piping is the best way haha. I tried getting some Celtic Knot garland cutters and it is VERY hard to do them, you have to use perfect sugarpaste and its little fine lines easy to break and such. Plus, cutting each one at a time is very time consuming.

The cake is definitely piped, probably with royal.

norfred Posted 9 Jun 2009 , 5:45pm
post #11 of 13

would piping it in royal icing give it a more elegant look as opposed to buttercream? I would think so. I'm just wondering how I would get the best RI consistency to make sure it stays and does not run. Do any of you have a good royal icing recipe you might be able to share.

Thanks again.

KathysCC Posted 9 Jun 2009 , 5:55pm
post #12 of 13

If you look closely, the scallops are all attached to evenly spaced dots. I would use the dotted impression mat. Here is one at Earlene's Cakes:

Once you have marked the dots on the cake, then it should be easy to pipe the scallops.

I would definitely use royal icing on fondant. Wilton's royal icing recipe works wonderfully for me.

tonedna Posted 9 Jun 2009 , 8:38pm
post #13 of 13

Just keep in mind, that if you look at the one in the photo, it aint perfect either. That is time consuming hand piped work.
Edna icon_smile.gif

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