i was hoping that someone could share with me how to make these flowers on this cake by zoe clark
is it a mold that creates the details or is it handpiped?
thanks

Hi, there is no picture for us to see what you are talking about. Thanks!

ok i tried posting the picture quite a few times but no luck

i am needing to replicate this cake for a bride and am having difficulty finding the cutter and lace mold that was used for the flowers
also was wondering what size of tiers ... guessing a 5,8,11 and 14 inch diameter?

it is the vintage brooch and brown bow cake on page #2 in the wedding gallery

www.zoeclarkcakes.com/cakes_wedding_iced1.hotmail

thanks so much!

thecakechic, Zoe Clark seems to follow very closely the work of May Clee-Cadman in the UK (owner of Maisie Fantaisie).

I have May's books and she pipes almost all if not all her cakes with royal icing. I think the same way Peggy Porschen does. Her two books are amazing by the way (step-by-step instructions on a lot of the cakes you see there).

Here's her website with a cake very similar to Zoe Clark's. You can read there that she says "sugar pipework."

http://www.maisiefantaisie.co.uk/brooch-wedding-cake.html

so am i understanding this right ... the flowers are cut from fondant and than outlined with icing for the details?
i love both of these designers work ... most definately buying their books

No. She pipes straight into the cake (scary, right?) but I guess you could do it on separate fondant (but then you would have to cut them, pipe, attach, etc.)

By the way, I just saw a preview of Zoe's first book. It's kind of a family baking book, stuff you can make together with your children (not a lot of fancy stuff) while May has a lot of fancy stuff on hers. You might want to check before you buy.

PM me with your email address. I think I might be able to send you some stuff.

See this? Intricate lace hand-piped and hand-brushed straight into the cake.

http://www.lvcc.co.uk/iced-wedding-cakes-detail.asp?cakeid=27

(Mich Turner's website. I have her books too and it's a lot of work, but they do it right on the cake.)