Wave Cake

Decorating By Lorabell Updated 1 Sep 2010 , 9:37pm by suuz0808

Lorabell Posted 21 Apr 2010 , 9:00pm
post #1 of 39

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.


38 replies
Lorabell Posted 22 Apr 2010 , 2:13am
post #3 of 39

A CC that goes by kwebbeltche makes a cake like this. It's really cool.


suuz0808 Posted 29 Aug 2010 , 7:11am
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Kwebbeltje and I both make the wavy cake, so maby I can help you?

Ursula40 Posted 30 Aug 2010 , 2:22am
post #5 of 39

Suuz, your cakes are gorgeous, i would love to know, how this is made as well

Jeep_girl816 Posted 30 Aug 2010 , 2:56am
post #6 of 39
Originally Posted by Lorabell

said she was not at liberty to share

Like "I'd tell you but then I'd have to kill you?" icon_confused.gif 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! icon_lol.gif

7yyrt Posted 30 Aug 2010 , 3:56am
post #7 of 39
ibmoser Posted 30 Aug 2010 , 2:16pm
post #8 of 39

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!

7yyrt Posted 30 Aug 2010 , 2:38pm
post #9 of 39

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.

all4cake Posted 30 Aug 2010 , 2:47pm
post #10 of 39

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.

ibmoser Posted 30 Aug 2010 , 3:39pm
post #11 of 39

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 thumbs_up.gif

all4cake Posted 30 Aug 2010 , 3:54pm
post #12 of 39

one of those pie sectioners would be perfect for this, eh?

ibmoser Posted 30 Aug 2010 , 6:11pm
post #13 of 39

Hmmmmmmmmmm..... just might be a big help

Karen421 Posted 30 Aug 2010 , 7:44pm
post #14 of 39

If you click on Suuz0808's black and white wave cake, and read the comments, she tells how she did it. thumbs_up.gif

ibmoser Posted 30 Aug 2010 , 7:53pm
post #15 of 39

Thanks, Karen - i didn't read far enough in the comments icon_rolleyes.gif

Karen421 Posted 30 Aug 2010 , 7:58pm
post #16 of 39

No problem thumbs_up.gif When she first posted it, I thought it was great. I call it a crown cake and it is on my "Gotta Make" list!!!

cs_confections Posted 30 Aug 2010 , 9:35pm
post #17 of 39

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!

Rosanaymi Posted 30 Aug 2010 , 10:10pm
post #18 of 39

There instructions on how to do this cake in the book enchanted cakes by debbie brown

playingwithsugar Posted 30 Aug 2010 , 10:39pm
post #19 of 39

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?

Theresa icon_smile.gif

playingwithsugar Posted 30 Aug 2010 , 11:51pm
post #20 of 39

I just thought of something. How about using the Wilton Garland Marker in different directions?


Theresa icon_smile.gif

suuz0808 Posted 31 Aug 2010 , 12:19am
post #21 of 39

I never knew there were any reactions to my message, so I'm a bit delayed icon_smile.gif
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.

Here goes:

Hi Dorie!

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

Have fun!

Sorry for all my misspellings.... icon_redface.gif and crappy grammar icon_biggrin.gif

LisaPeps Posted 31 Aug 2010 , 12:48am
post #22 of 39

Hi, that link didn't work for me. Do you know of any other how to's or photo instructions?

icer101 Posted 31 Aug 2010 , 12:56am
post #23 of 39

hi, the link did not work for me either. i have been folllowing this thread couple days. thank you for helping us out.

Karen421 Posted 31 Aug 2010 , 1:20am
post #24 of 39
all4cake Posted 31 Aug 2010 , 2:29am
post #25 of 39

Thanks for sharing the tute and the link! (that was a serious quantity of toothpicks!)

suuz0808 Posted 31 Aug 2010 , 7:24am
post #26 of 39

That's how Debby Brown does it, I never do that. Way too much work icon_smile.gif
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.

Have fun!

Ursula40 Posted 31 Aug 2010 , 8:32am
post #27 of 39

What a lot of work, looks awesome, thank you

gscout73 Posted 31 Aug 2010 , 10:22am
post #28 of 39
Originally Posted by Suuz0808

That's how Debby Brown does it, I never do that. Way too much work icon_smile.gif
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.

Have fun!

Can you give pics on how you do it? I looked at this and it really doesn't look like it is that much more work than other sculpted cakes. The toothpics I get. But if yours is quicker I'm all for less time with the cake so I can get right to the decorating. I just want to be able to get it so perfect. Your cakes are so wonderful!


suuz0808 Posted 31 Aug 2010 , 4:55pm
post #29 of 39

I'm sorry, I don't have any pictures.
But you're right, it really isn't that mucht more work than any other sculpted cake.
I just do it "freestyle" without measuring every exact cut. The only thing I measure is the right distance on a round cake, but I usually just use an hexagon, square or flower shaped cakeboard under a round cake as a guideline. With other shaped cakes, I just use the cake itself as a guideline.... of course icon_smile.gif
Other than that, I just play with it and see what comes out icon_smile.gif

Karen421 Posted 31 Aug 2010 , 5:26pm
post #30 of 39

I bet you can make a template out of a cake board. Hummmm may have to try it and see if it would work. detective.gif

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