I haven't actually done this but IMO this is created with pieces of folded fondant placed at angles. If you look closely, you will also notice there is a slight scoring around the folds to help create the look. I think the peony brings it all together with the folds coming together underneath/behind it.
Do you have any cake dummies? You could experiment using them.
AIt is a beautiful cake. I love the way fondant looks. I just can't wrap my head around fondant though.. All that fondant just does not look too appetizing. To me, it's like you know you are serving something that's partially inedible..
Lolllllll - partially inedible - Really??
I am thinking you don't work with many varieties of Fondant - yes?
People can peel it off when it gets served to them - just like people who don't like the taste of Marzipan do when they are served Fruit Cake.
AIt's beautiful. I'd like to know that technique, too.
I agree with the others. It looks like fondant to me also. It is a very pretty cake!!!
AThanks JWinslow! I definitely will have to practice with a cake dummy.
ATo me it looks like you must cut fondant especially for the tiers sided and when you apply it, make sure to apply it loose and scrunch the fondant into folds like the photo. This way, it is much easier than appying fully around the whole tiers. Good luck what a beautiful cake!!
AI love this! Really neat!
It looks like the cake tiers were "upside down" when the fondant was applied. They were cut at the bottom edge, then smoother slightly, flipped and now that is the top of that tier, place your flower and boom, done. I know it's not that simple, but it does look like the fondant was put on and cut this way.