I think it is made with circles of fondant. Then picked up on 2 sides and pinched then laid in a form of some sort to dry. I think maybe they used the foam egg-crate bed topper foam. Equal sized circles pinched up would create the uniform size. And a uniform mold would keep everything uniform too.

I love figuring out how things are done without instructions from home improvement projects to cake decorating. Can't wait to see how it was actually done.

The billowing is absolutely beautiful on the cake. Can't believe someone stole her entry. And the Elaine Thomas link was helpful. Thank you for posting.

i enjoy reading this thread some of the comments make me laugh,i hope somebody could share to us how they have done this billowing technique.

So, I've been contemplating the technique and all and I showed it to my husband who said, don't waste your time. He was like, think through your brides, is there ANYONE who would have been sold on this. He's so right too. And surely it takes time, which costs money. And the cake serving reality is that if it's dried poofs that are then attached it will become a horribly crumbly mess when it is cut. It's nice to have someone to balance my obsessions.

I'm not saying it's not pretty. Just that obsessing on figuring it out will most likely not benefit my business. It's not really the type of brides that contact me...

Since I've now gotten a few emails asking how I did my pink cake ( thanks to the last one that linked to this thread ) I will just answer it here. After embossing my cake with the desired pattern I take my veining tool and sculpt in to out (thinker in the base and thinner out). It helps if you do right away while the fondant is still softer and not to dig in to close to the cake.
Sweet Regards
Lori

I think I may have figured out how to do the billowing technique, or my version of it at least. I cant post pics yet because I used the technique on one of my cakes that will be in a cake show/competition this weekend. I'll post after this weekend. Wish me luck!

ptanyer, your heart looks great!!!!

I wish the caketress would sell videos. I would super buy them- hint hint!

I take classes with Andrea and I've met Susan at one of the classes. Both fabulous ladies with tons of talent. I've been waiting so patiently to see the new issue of Cake Central magazine with Susans technique. It's stunning and well deserved of winning awards! Andrea is a fabulous teacher and I think it's very nice of her to save the technique she was taught by Susan for Susan to share herself.

**The cake that was stolen was not recovered btw for those of you asking.

For me part of the fun is trying to figure out how to do certain techniques, I LOVE that part of caking. I don't think it's a waste of time but perhaps I see it differently in that I appreciate each individuals creativity and find it fun/challenging to try and figure out on my own before the "secret" is revealed. It's sort of like opening that one present at Christmas that you've been guessing what it is...and most of the fun was the guessing until the final reveal.

I have to take a moment and say to those of you with the nasty comments or criticisms please think carefully before you type out a snarky comment. Seriously, why is it that you cannot just appreciate the beauty of someones talent without picking it apart and making such comments as "the next overdone trend"? Maybe you've been in the business too long and you're jaded? Jealousy? Burnt out and want to tear others down? I don't care if people think Topsy Turvy is overdone, it still wows people, it's still neat IMO!

I think the billowing technique is beautiful and I don't really think many brides are going to be so picky as to worry what it would look like when it's cut. Also, Susan didn't copyright billowing, she trademarked the term for the technique...if she did a copyright she wouldn't be in an international cake magazine teaching a tutorial on it for others to use as they wish!

Gah... /end rant

Wow, that technique is amazing!!! My brain is also trying to figure out how it was done.

I'm thinking that if you wanted a former to try this out with, an upside-down egg carton might work. It'd be uniform, about the right size, I think, and you can let them dry and set on top.

But that's just MY thought on it.

I'll patiently wait for the Jan/Feb issue to come out before making any attempts, though.

I cant wait to see how this is done!

Has anyone received their CC mag issue to find out how it's done??

I know here it seems to take a bit for it to arrive at the cake shops to buy. Probably a few more weeks? I was able to get the last issue about a month ago?

There is no Dec. issue.

See the schedule here. Volume 2 is the 2011 issues.

http://shop.cakecentral.com/Cake-Central-Magazine-p/cakemag12.htm

Looks like it's not printed yet because there's no image for the cover.