Hey out there,
Does anyone know how to do a wave cake?? It's where the top of the cake is uniformly wavy. I really don't know how to put it into words. There is a picture of one here on CC, but the decorator said she was not at liberty to share how to do it. Hoping someone might know.
Try Flickr when you are searching for cake info - LOTS of gorgeous cakes
Do you mean like this?
Kathryn makes gorgeous cakes and is very generous with her knowledge
A CC that goes by kwebbeltche makes a cake like this. It's really cool.
Kwebbeltje and I both make the wavy cake, so maby I can help you?
Suuz, your cakes are gorgeous, i would love to know, how this is made as well
said she was not at liberty to share
Like "I'd tell you but then I'd have to kill you?" I hardly think that cake carving is a closely guarded industry secret, like the KFC 11 herbs and spices variety! I doubt you're that decorator's competition. If I knew how it was done I'd tell you!
Like this one with the wavy top, by mclaren?
Checkout Suuz0808's photos - gorgeous work! Like an exaggerated Margaret Braun undulating wave that is cut to the center instead of just around the edge. Suuz - please do tell us how you do it. Beautiful!
I see the type you mean now (the first link to me to a removed page).
I think you just cut with a knife and cover with fondant.
What terms did you use in a search for a photo of that type of cake?
I've tried everything I can think of, and no luck.
edit: Found it - wavy taart . No luck yet on instructions, though.
I've never made one before so, my thoughts on it may be totally off the mark.
If you marked the top into an even number of equal sized sections, mark the side of the cake at every other one about an inch down from the top (more or less but make sure all are the same), carefully carve every other one into a "V" starting from the center of the cake at zero depth and cutting toward the outside to the depth of the mark made on the side (or vice versa). Remove that wedge but don't discard it. Once all are removed, ice the tops of the uncut sections and place a removed wedge, inverted onto each uncut, iced section (kinda like when ya make a topsy turvy). Crumbcoat to lock it all into place. continue at this point as you would with any other crumbcoated tier.
That is pretty much the way I did my experiment - I made additional divisions to try to keep my cuts more even and evenly spaced. I do not have a good "eye" for space and distance LOL. I hope that Suuz0808 will have some additional tips on this style - she has obviously mastered it
one of those pie sectioners would be perfect for this, eh?
Hmmmmmmmmmm..... just might be a big help
If you click on Suuz0808's black and white wave cake, and read the comments, she tells how she did it.
Thanks, Karen - i didn't read far enough in the comments
No problem When she first posted it, I thought it was great. I call it a crown cake and it is on my "Gotta Make" list!!!
Thanks for helping me remember where I had seen the instructions, Karen! I saw it when first posted and saved it to my favorite, too. Beautiful work Suuz - and thank you for sharing how you it, too!
There instructions on how to do this cake in the book enchanted cakes by debbie brown
I won't say she invented the idea, but Colette Peters used this technique for more than one FN Challenge, and in one of them, they briefly showed how she did it.
Do they archive their challenge videos for later viewing?
I just thought of something. How about using the Wilton Garland Marker in different directions?
I never knew there were any reactions to my message, so I'm a bit delayed
I just sent a private message to dorie about my cakes, so i guess it's the nice thing to do to share it with you guys.
Of course I can help you, I don't believe in keeping secrets All I ask in return is that you will be honest as to where you got this information.
A friend of mine posted an how to on a dutch forum. It's with pictures, so that's easy http://www.deleukstetaarten.nl.....?id=106789
I don't do it that way though. I always let the cake decide which shape it wants to be. For example a round cake often likes to be cut in a wavy with peaks, an hexagon shape is happy when all its 6 sides are the same
So I cut out some triangles, curves, half moons, big or small, and place them back on the cake just like the how to, although I try to vary my cut outs and shapes. Just play with it, it'll all come together in the end
When experimenting, make sure you smooth your uneven cut edges with your knife, so the wavy or peak motion is fluent without any sharp lumbs.
Also, I use a crusting buttercream in stead of what she used, because i like the texture much better. I put a large amount of bc on the cake and push it into the curves and sprea it out. It's easier to put lots on and then take off the acces. Just make sure the top is completely covered in an even yet thin layer. For the sides a crumbcoat will suffice.
Make sure the edges of the wavy shape are crips, because you need to cut your fondant along it. (This is very important, make sure you have a nice, clean cut!)
Then rolle a sheetof fondant along the sides and ct it about 1/4 inch above the edge. Wait about half an hour to cut it to fit, because it's easier to make a crips cut when the fondant has hardened a bit. Do the same on top and smooth with your fingertips.
Now here comes my trick, which I only give to my classes:
Brush the fondant on top with your fingers. Keep one finger flat on each side of a wave and brush it gently into a peak. Finalle smooth the sides of your cake with a smoother, smooth the top with a piece of fondant on your middle- and indexfinger.
Cover up the seam with pearls, flower or whatever and decorate as desired.
Oh, and I am Suuz from Holland
Sorry for all my misspellings.... and crappy grammar
Hi, that link didn't work for me. Do you know of any other how to's or photo instructions?
hi, the link did not work for me either. i have been folllowing this thread couple days. thank you for helping us out.
Thanks for sharing the tute and the link! (that was a serious quantity of toothpicks!)
That's how Debby Brown does it, I never do that. Way too much work
By the way, that girl isn't me. She just asked if she could put this tutorial on the dutch forum, since these cakes are also very popular in Holland.