What Technique Is This?

Decorating By jpmama Updated 24 Aug 2009 , 2:37pm by jcsjks97

jpmama Posted 23 Aug 2009 , 3:23pm
post #1 of 12

Can someone tell me what the dots on this cake are made out of? I was sent this picture thru email and the quality is poor, but it looks like the dots have dimension to them. Any advise would be appreciated!
LL

11 replies
minicuppie Posted 23 Aug 2009 , 3:34pm
post #2 of 12

That cake always catches my eye...I think it is royal icing on fondant. Pipe the larger ones on parchment then apply to cake when dry. Pipe the smaller directly on cake.

jcsjks97 Posted 23 Aug 2009 , 3:36pm
post #3 of 12

I am pretty sure it is color flow icing. I have this book, but it is packed away. I did a cake similar in all white and it called for color flow icing dots. Good luck! icon_smile.gif

jcsjks97 Posted 23 Aug 2009 , 3:38pm
post #4 of 12

I am pretty sure it is color flow icing. I have this book, but it is packed away. I did a cake similar in all white and it called for color flow icing dots. Good luck! icon_smile.gif

Susie53 Posted 23 Aug 2009 , 3:39pm
post #5 of 12

I think the dots are made from Royal Icing...that's what it looks like to me

jcsjks97 Posted 23 Aug 2009 , 4:35pm
post #6 of 12

I just found the book and they are called color flow bubbles. You need 100 each 3/4", 125 each 1/2", 225 each 5/16" and 950 each 1/8". You need to make them a day or two ahead of time to allow to dry. It is color flow icing which consists of powdered sugar, water and color flow mix. Hope this helps.

vickymacd Posted 23 Aug 2009 , 5:06pm
post #7 of 12

jcsjks97~ would you be willing to post the exact ingredients and directions for making those bubbles? Thank you!

jcsjks97 Posted 23 Aug 2009 , 5:17pm
post #8 of 12

Vickymacd - Here it goes... The recipe for the Color Flow Icing is:
1/4 cup + 1 tsp water
1 pound (4 cups) confectioner's sugar sifted
2 Tablespoons Color Flow Mix (wilton makes it)

Using a wax paper-covered board or cookie sheet, just pipe the dots onto the wax paper. I would use a tip 1,2 or 3 to make the different sized dots. They form a bubble like shape and you need to let them dry up to 2 days in advance. The bigger the bubble, the longer the drying time. This technique and cake is on page 75 in the Wilton "Tiered Cakes" book. Hope this helps you out.

jpmama Posted 23 Aug 2009 , 5:37pm
post #9 of 12

Wow, thanks so much jcsjks97! Now that I know the cake is in the Wilton book I'm all set!

vickymacd Posted 23 Aug 2009 , 7:59pm
post #10 of 12

jcsjks97~ Thank you so much for posting this! I think I may even HAVE that book!

minicuppie Posted 24 Aug 2009 , 12:32pm
post #11 of 12

I have never worked with color flow....any tricks?

jcsjks97 Posted 24 Aug 2009 , 2:37pm
post #12 of 12

Color flow is pretty much like royal icing. It is thinner and usually used for filling in outlined designs. I learned this in the Wilton classes. It creates the bubbles by holding its shape. You probably could get more info on the Wilton website or googling it. Hope this helps you.

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