Advise Please on Bubbles

Decorating By tal Updated 20 Oct 2013 , 11:35pm by tal

tal Posted 17 Oct 2013 , 6:21pm
post #1 of 17



My customer wants a white bc/ 3 tier round wedding cake with white/silver sheen gelatin bubbles....Here is the pic.


Question - see those tiny, teensy bubbles?????  Need some advice on what to use for those - fondant balls painted with the luster dust or ??????


Thank you so much CC!




16 replies
Cakespirations Posted 17 Oct 2013 , 6:30pm
post #2 of 17

ALooks like dragees to me? Maybe.

SecretAgentCakeBaker Posted 17 Oct 2013 , 6:40pm
post #3 of 17

AThe tiniest ones look like nonpariels, the next size looks like either pre-made sugar pearls or fondant/gumpaste painted or dusted with super pearl. The big ones look like fondant or gumpaste as well.

cupcakemaker Posted 17 Oct 2013 , 8:42pm
post #4 of 17

ALooks like the cake has boils to me!

tal Posted 18 Oct 2013 , 12:01am
post #5 of 17

I guess I could go with either....sooo tiny - can't image trying to hand make them out of fondant/gumpaste...hmmmm....:roll:


Would you make gelatin bubbles or would you make them out of fondant/gumpaste???  I've never tried the bubbles myself......


"boils" - HAHAHA - I needed a good laugh tonight :lol:


Thank you!!!! 

tal Posted 19 Oct 2013 , 7:44pm
post #7 of 17

how would I apply nonperils on each layer like this pic?  would i cut out a fondant drape effect, use piping gel or some type of 'glue' and just shake, shake, shake????:???:

shanter Posted 19 Oct 2013 , 9:23pm
post #8 of 17

tal Posted 20 Oct 2013 , 12:13am
post #9 of 17

Thanks so much Shanter!

shanter Posted 20 Oct 2013 , 2:10am
post #10 of 17

Melted white chocolate makes a good glue; it sets quickly. You might not need any for the little ones - just press into the fondant. For the bigger ones, you could also use "fondant glue," which is just a bit of fondant thinned with a bit of water to "glue consistency."


Some of them may be gelatin bubbles. Do a search for them.

JWinslow Posted 20 Oct 2013 , 3:18am
post #11 of 17

Piping gel is a pretty good glue also.

tal Posted 20 Oct 2013 , 11:58am
post #12 of 17

All great ideas.....bride just informed me she does NOT want fondant, all BC.  Not concerned about placing the bigger sized balls, but the nonp's .....  :-?

kikiandkyle Posted 20 Oct 2013 , 1:38pm
post #13 of 17

AHave you informed her that the cake won't look like the photo if there's no fondant? Sounds like a refund waiting to happen to me.

-K8memphis Posted 20 Oct 2013 , 2:15pm
post #14 of 17



cold water brigade


--in over 40 years i've had one refund that i can remember ;) from my personal baking--i think refunds are fairly rare--once you get one you do your best to avoid another but this does not appear to me as a potentially refundable issue--


this cake could handily mimic the picture in american buttercream--because once you get the nonpareils on there you can round that top edge to perfection--you only have to smoothy smooth the bottom portion of the side of each tier--easy peasy--


the only way it might not look the same is the finished size of the tiers--the decor would be straight forward if it's practiced in advance--


had a boss who would promise to make a cake exactly like the picture--the boss would write up the baking schedule and order the wrong size tiers--every time--no way it could ever look like the picture --double duh--the decor was spot on and she would throw a fit because of the size--




i think i'd practice getting the itty bitty ones on the cake by placing a template made from cash register tape (thank you, toba garrett) that blocks off the scalloped area so you have the nonpareil area exposed and... hmm if you apply the tape the icing has to have already crusted --so then i'd experiment with & maybe apply some smbc or piping gel or thinned royal and squish them in--i'd be careful to remove the protective template as you go so you can finish off the edges before it all sets up--in fact i think i'd make the protective template too big so you can tamp down some the nonpareils and thin it out like the picture--


you might could even get there by just spraying it with a mist of water--or just some more thinly applied crusting buttercream applied fresh as you go!


but i'd definitely practice this and perfect my plan in advance--


i like all the boils

Krypto Posted 20 Oct 2013 , 2:35pm
post #15 of 17

AThis looks similar to your cake and it was done in buttercream. Maybe you could show this pic to your bride so she will know what to expect.

kikiandkyle Posted 20 Oct 2013 , 3:12pm
post #16 of 17

AI know that there are plenty of decorators who do a great job of making buttercream look like fondant but it's not always possible or practical. I don't know if the OP knew it was going to be BC when they initially considered taking the order and discussed how it would look with the bride.

Does the client's budget even cover the cost of individually blowing all the bigger bubbles from gelatin and handplacing all the others? It looks quite time consuming.

tal Posted 20 Oct 2013 , 11:35pm
post #17 of 17

now I'm getting nervous.....didn't put much thought into bc vs fondant...LOVE to work with ALL of you, thank you so much!


Kiki....I will most def talk to her about the bc v fondant and how diff it may look..:lol:

K8....I figured Id have to practice this one - figures it's during the holiday season  :cry:

Krypto...I will also show her that cake :grin:

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