What Technique Is This!? *stumped*

Decorating By step0nmi Updated 17 Jun 2009 , 1:31am by step0nmi

step0nmi Posted 16 Jun 2009 , 11:13pm
post #1 of 23

I have a bride that found this design on the Wedding Channel site and I cannot tell for the life of me what the technique of the ribbon is?? icon_confused.gif

If someone could point me in the direction of a larger picture to figure this out...or a site...or SOMETHING I would greatly appreciate it! thumbs_up.gif

Thanks in advance! icon_lol.gif
LL

22 replies
Evoir Posted 16 Jun 2009 , 11:19pm
post #2 of 23

It looks like it was made with one of those textured chocolate ribbon moulds - our cake dec shop sells them - then piped with some pearls (the dots). I was thinking at first it might have been piping/overpiping but it looks a bit random for that!

I hope you find some answers from those in the know icon_wink.gificon_smile.gif

(edited for spelling!)

turnerdmann Posted 16 Jun 2009 , 11:19pm
post #3 of 23

Sorry, I don't know, but I'll give a bump. The cake is beautiful.

TOMAY Posted 16 Jun 2009 , 11:19pm
post #4 of 23

Honestly this looks like overlapping string work made to look like ribbon with sugar pearsl as the accent.

step0nmi Posted 16 Jun 2009 , 11:23pm
post #5 of 23
Quote:
Originally Posted by Evoir

It looks like it was made with one of those textured chocolate ribbon moulds - our cake dec shop sells them - then piped with some pearls (the dots). I was thinking at first it might have been piping/overpiping but it looks a bit random for that!

I hope you find some answers from those in the know icon_wink.gificon_smile.gif

(edited for spelling!)




well, if it's random...then I can do that! icon_lol.gif


if it's stringwork...I've never done that icon_redface.gif

ptanyer Posted 16 Jun 2009 , 11:30pm
post #6 of 23

Here's a link to the cake photo you posted. http://galleries.weddingchannel.com/Wedding-Details/42932/detailview.aspx?id=42932&type=19&WC+Galleries=Cakes&WC+Cake+Shapes=Round&pageIndex=1&PgReferrer=%2fresults.aspx&MsdVisit=1

I tried to get the photo larger but it is a fixed size. I'll try to enlarge it and send it to you.

ptanyer Posted 16 Jun 2009 , 11:33pm
post #7 of 23

Forgot to tell you that the cake was from Gateaux, Inc. Here's a link to their website:

http://www.gateaux-inc.com/

You could email them and ask about it. The worst they can say is no icon_smile.gif

step0nmi Posted 16 Jun 2009 , 11:33pm
post #8 of 23
Quote:
Originally Posted by ptanyer

Here's a link to the cake photo you posted. http://galleries.weddingchannel.com/Wedding-Details/42932/detailview.aspx?id=42932&type=19&WC+Galleries=Cakes&WC+Cake+Shapes=Round&pageIndex=1&PgReferrer=%2fresults.aspx&MsdVisit=1

I tried to get the photo larger but it is a fixed size. I'll try to enlarge it and send it to you.




Thanks, yes...I have the link. I tried to enlarge it...but the photo just gets destroyed and I can't see how the ribbon is done icon_sad.gif

cylstrial Posted 16 Jun 2009 , 11:38pm
post #9 of 23

First - that cake is gorgeous! Second, they really might tell you. I emailed Martha Stewart's people about how to make one of her cakes and they emailed me back. Of course I also emailed Wendy Kromer and didn't get a response. But you never know.

Second - I love that website! Thanks for sharing Gateaux-Inc with us!

Win Posted 16 Jun 2009 , 11:41pm
post #10 of 23

Their description of the cake says they are "fondant bands accented in royal icing and edible pearls" so I'd say the person who said it is string work is closest to being correct. thumbs_up.gif Good job, Watson! detective.gif

josumiko Posted 16 Jun 2009 , 11:42pm
post #11 of 23

I found the cake on the gateaux site and it says they are fondant bands with royal icing and pearl accents. could it possibly be cornelli lace? would the bride really be able to tell the difference if you did something slightly different, as long as the effect was the same?

step0nmi Posted 16 Jun 2009 , 11:44pm
post #12 of 23

omg! you guys are great! I am on my way to the website! icon_biggrin.gif

THANKS!

jeking Posted 16 Jun 2009 , 11:45pm
post #13 of 23

It looks like Sugar Veil to me. You do it on a silicone baking sheet, let it dry, then you can cut it and wrap it around like they did. It stays flexible.

step0nmi Posted 16 Jun 2009 , 11:50pm
post #14 of 23
Quote:
Originally Posted by jeking

It looks like Sugar Veil to me. You do it on a silicone baking sheet, let it dry, then you can cut it and wrap it around like they did. It stays flexible.




huh? icon_eek.gif I've never heard of Sugar Veil!

Win Posted 16 Jun 2009 , 11:53pm
post #15 of 23

icon_eek.gif Oh my! It's great!

http://www.sugarveil.com/

SpringFlour Posted 16 Jun 2009 , 11:59pm
post #16 of 23

Sugar veil was my first thought, too.

step0nmi Posted 17 Jun 2009 , 12:02am
post #17 of 23
Quote:
Originally Posted by Win

icon_eek.gif Oh my! It's great!

http://www.sugarveil.com/




oh wow! that stuff is cool! I would love to try that....but I don't think I want to purchase it for just this one cake icon_redface.gif

maybe just the royal icing on top of the fondant?

Franluvsfrosting Posted 17 Jun 2009 , 12:19am
post #18 of 23

That's a beautiful cake!

superstar Posted 17 Jun 2009 , 12:28am
post #19 of 23

It doesn't look as if every line is the same, Put your fondan ribon around the cakes & just pipe thin lines criscrossing with either RI or the unbreakable edible white gel by Orchard, you can get it from Global.

fidos_mom Posted 17 Jun 2009 , 12:29am
post #20 of 23

To me it almost looks like a First Impression lace mold with pearl accents. THAT would be easy enough. And you can overpipe it with royal too to give it more depth.

Good luck!!

Lisa

txnonnie Posted 17 Jun 2009 , 12:34am
post #21 of 23

I would think in a short time getting a impression mold would be the best and quickest solution.

ptanyer Posted 17 Jun 2009 , 1:02am
post #22 of 23

You can locate the wedding cake photo on your computer and right click on the image, and use the "open with" option and choose Windows Picture and Fax Viewer and then use the zoom in feature you can make the photo fairly large and see more of the detail. It may start to get a little blurry the larger you make it, but it gives you a better view of the details.

Just a tip I learned many months ago when I was researching a cake I needed to do.

step0nmi Posted 17 Jun 2009 , 1:31am
post #23 of 23

Thanks for the ideas everyone! I think I am going to have to try the easiest idea out first (royal icing on fondant) and then go from there. The cake is not until September...but I have to determine whether this is a little more difficult of a technique than she intended.

Do you guys think that this technique should up the cost of the price per serving?

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