I've been asked by a dear friend and loyal, favorite customer to make this beautiful cake that looks like 3 bushel baskets. I was wondering if anyone had any ideas/tips as to how to get the same look of the baskets here. I'm still new at this, although I can do almost anything just by looking at the picture, I'd like to have some advice so I can make her cake perfect for her special day! any advice would be amazing, even on how to make the flower sprays and what to use for the dirt lol! I can make all the flowers i'm just not the best at arranging! Thanks!!
For dirt you can use crushed chocolate cookies such as oreos (minus the filling)
It looks like those tiers are covered in beige fondant, then the slats were added on top of that. Then the green bands were put on and they did the little staples. You'd just want to do a marbled color for the fondant to give it the wood effect.
The flowers are just gumpaste, so you'd have to learn to make those. There are plenty of tutorials online to make gumpaste roses, it's just a matter of practicing.
Oh, sorry i didnt see that you know how to make the flowers already. That solves one problem, though.
Use flowerpaste and let it dry flat for the slats. Make then narrow enough so that they won't crack when you stick it to the fondant covering. Use a coarse brush to add a little wet colour, and if you want to bother, use a corn husk for texture.
The green bands are fondant aded while wet, and indented with a metal spatula for the staples. Don't stress too much over a perfect finish, when you start assembling this, you will see how coarse features are necessary for the rustic look.
AThis is the most complicated cake I have ever attempted! I really need help! On the basket !!
How did the cake turn out? I have been asked to do something similar. Any pointers??
AWhat are the sizes of the tiers? I want to make this cake.
probably something like 14x10x6 or 16x12x8
ok so the height of your tier is determined by how tall and how many layers you bake and torte -- the depth of the pan is more or less personal preference -- i like 3" deep pans but i never bake 3" deep layers -- they just never bake well for me -- well i say never but i mean at this point -- when i was a baker early on i baked real tall layers in double sheet cake pans but i'm on a tangent ;)
anyhow my suggestion for you is purchase a 2" and a 3" in the same size and see which one you like better --
best to you
(i don't have my glasses on so i hope this reads they way i think i wrote it)
AIs there one layer of fondant or two (minus the green part)?