How do I measure and cut pieces of fondant to achieve the tapered wrapping around each tier, like this cake (the brown parts)?
Do I measure the circumference of the tier and then cut it on an arc?
My math skills are a little lacking, so I greatly appreciate any advice you can offer!!
I think I would cut a strip of paper to the measurements of each of your tiers, Height and circumference. Then draw the arc using a pencil and string (like a homemade compass). Cut the arc and use the template for the fondant pieces.
Thanks so much!! Sounds like a perfect and simple solution.
What an elegant looking cake. Very pretty!
make a waxed paper template for the circumference of each teir measured to the height of the tiers. Take each strip and match the ends together and flatten in half forming a center fold. now holding the top point of the center fold down with one hand, use the other hand to pull the open loose ends, the upper corner, down and toward the center a bit, not straight down. when it is rolled down to the loose ends lower corner, flatten.
you basically took the folded rectangle and folded it in half with a crease running from corner to corner. cut on the crease and discard the two upper triangles. your pattern is the thin long triangle.
roll out fondant, cut the piece, moisten the cake and apply the triangular piece to the cake and smooth.
tried to attach a pic but couldn',t i have one in my photos, sorry in advance, it's side ways
Planet Cake in Australia, teach that particular cake at one of their courses. If you go onto their website www.planetcake.com.au and go to their forum you could probably find someone who has made that exact cake. Hopefully they will be able to guide you through the instructions.
Hope this helps
Jakesmum, thanks very much. Indeed that is where this design comes from, I found another person on Flickr who did one which is stunning, see here: http://www.flickr.com/photos/rouvelee/3567291116/.
My plan is to do this design but have the base color of the cakes ivory, then the "wrapping" that streamlines down will be in teal (like the invitation), with paisley imprints on the wrapping part. I bought a paisley impression mat for this. Then the orchids will be in the fuschia the bride requested.
Hopefully it will come out as elegant as these photos, even with all the elements.
That's the plan, we'll see what it ultimately looks like. I'll post pics!
That is a beautiful cake. Good luck!
wow, just beautiful!!
more discussion of this style cake with diagram of template concept:
wow! ...that's the perfect wedding cake that I've seen so far...
Very nice and elegant cake!!!
Doug: I read your post on the template concept - thanks!!
Thank you all again for the advice and information!! Here is the result: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1752638
Wow! That's a really beautiful cake. I hope you got as much enjoyment from making it as I did from looking at it!
MiriamG - Great Job!!!
Congrats and pat yourself on the back, what a beautiful cake.
Thanks so much, everyone!! I am rather pleased with out it came out, though of course I see all the flaws and things I could have/should have done better. I did a bunch of techniques that were new to me this time (ganache under fondant, impression mat, the two/tone effect), so I guess I just need more practice!
Simply stunning! You did a great job.
Boy what good ideas are in this thread!!! I've always wondered how to do the two-toned look as well! Thanks for sharing!!
Miriam your cake turned out so well. I can't believe it was your first time with those techniques. Great job!