AI'm Making a wedfing cake like this but can't figure out how they did it. I gave to transport it 75 minutes to. Any suggestions would be greatly appreciated[ATTACHMENT=1350]IMG_5877.jpg (270k. jpg file)[/ATTACHMENT] tia
AWhich bit? Looks like fondant ruffles with a rice paper flower.
AIt looks like buttercream to me, made to emulate the fondant ruffle look (if you look closely you can see air bubbles in the buttercream). Maybe someone who has experience with buttercream could elaborate? (I work mainly with fondant and modelling chocolate)
I'm a buttercream decorator and that looks like bc to me.
Don't under estimate how difficult that cake is to do!!!
It's just piped on frosting. Off the top of my head I don't know what tip they used to get the falling over edge. The frosting consistency would be important to get that effect. There's a lot of skill in how they finished their borders, especially the bottom borders on the stacked cakes. Plus they did a great job on the ombre because it's almost impossible to see color changes.
I wouldn't want to travel with this at all. The piped edges that fall over to form the ruffles could easily collapse when you hit bumps in the road. The frosting would have to be really hard before I'd attempt to travel with it and your car would need to be as cold as a refrigerator to keep the frosting from getting soft.
It would be a lot easier to do this cake in fondant or make a dummy in royal icing.
AThank you all. I think I will do the ruffles in fondant. Less headache in the long run. Last thing I want is a ruined wedding cake. It's for a good friends daughters wedding..
My concern doing this in fondant is you would need a lot. Is this done by rolling out fondant in stips and appling it to the cake. Wouldn't it make it very heavy and time consuming. I think you could do it in 1/4 of the time with a good crusting buttercream and tip (maybe 127) not sure on the tip.
Just my opinion on how I would tackle it
I enlarged the photo and this is definitely butter cream, however you can do something close with fondant. Just roll or use a pasta machine to make your strips very thin.
It's hard to tell from the pic but it looks like piped buttercream. I did something similar (pic below) but my ruffles went the opposite direction.
what i did was ice my cake in a light layer of buttercream (slightly thicker than a crumb coat) then I used large rose tip (like a 127), I put the larger end of the tip against the cake and held it at a 45 degree angle, I then spun the turn table as I squeezed the bag. For my cake I worked from the bottom up on each tier, for the cake in your pic, you would work from the top down as another poster indicated. The cake in your pic seem to have more uneven strips so just move you hand a bit up and down while you're spinning the turn table and you'll get that effect.
Yes that finish is definitely buttercream. That would be very time consuming using BC or fondant.
APost pictures when you finish, good luck