cakedoff Posted 13 Jan 2012 , 12:23am
post #1 of

Okay, professionals...has anyone here done a Lambeth method (with drop lines) and moved it more than a few miles without breakage?

13 replies
msthang1224 Posted 13 Jan 2012 , 12:28am
post #2 of

Hi,

Oh Wow!! I would like to know too because I'm taking K. Lange Lambeth Class next week and I'm eager to learn. This technique looks so awesome!!

BlakesCakes Posted 13 Jan 2012 , 1:41am
post #3 of

Yes, but only as a dummy.

Image

This cake moved all over the East coast without any breakage.

That said, if it's going to be on real cake, it needs to be a sturdy cake on a sturdy board and when it's being transported, it needs to be done so that the board doesn't flex.

Royal icing is like concrete and when it adheres to itself or fondant, it just gets stronger.

It can be done.

Rae

ReneeFLL Posted 13 Jan 2012 , 2:07am
post #4 of

Wow Rae. Did you do that cake? It is very beautiful. I have never heard of this method, but I will have to look into it.

ReneeFLL Posted 13 Jan 2012 , 2:07am
post #5 of

Wow Rae. Did you do that cake? It is very beautiful. I have never heard of this method, but I will have to look into it.

BlakesCakes Posted 13 Jan 2012 , 2:15am
post #6 of

Yes, I did the cake.

Rae

cakedoff Posted 13 Jan 2012 , 3:13am
post #7 of

That dummy is beautiful. I really want to know experiences on real cakes with all of the fine drop piping. I have done them, but don't offer them freely to customers because of breakage. Anyone?

QTCakes1 Posted 13 Jan 2012 , 3:44am
post #8 of

That cake is off the chain!!!!! Beautiful Blakescakes.

AnnieCahill Posted 13 Jan 2012 , 12:05pm
post #9 of

Rae, didn't know you had such awesome Lambething skillz.

I have been looking into taking a Lambeth class for a LONG time. I really need to practice my string work though. And it's been, oh, a bajillion years since I've worked with royal icing. LOL

sweetflowers Posted 13 Jan 2012 , 4:15pm

I've moved my Lambeth cakes too. If it can make it a mile, it can make it several. Like Rae says, if it's real cake, make sure the cake and the board are very sturdy. Those style cakes are really heavy with all the over piping on them.

nlcakelady Posted 25 Jan 2012 , 4:58pm

High, i was wondering if you know where I can find instructions on the Lambeth design and pans?

I have a set and this information would help a lot!

disastrophe Posted 25 Jan 2012 , 6:04pm

The original Joseph Lambeth books have instructions but these are now hundreds of dollars (they're out of print and William and Kate's wedding kicked up a lot of demand). Toba Garrett has some examples in her books too.

Dayti Posted 25 Jan 2012 , 6:20pm

This would also be a great book for anything to do with royal icing: http://www.amazon.com/Art-Royal-Icing-Eddie-Spence/dp/1905113153

nlcakelady Posted 25 Jan 2012 , 6:48pm

Thanks, the pictures I see do refer to William and Katie's cake. Beautiful! I wish I had the skill. Some of the instructions I seen actually use the "pizza" pans as the base. Thanks for the advise on using a heavier cake. I love fruitcake!

I also have a set for sale, I bought an older ladies supplies and she had multiples of everything!

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