AMy aunt has requested an Eiffel Tower cake for her birthday. I found a tutorial but wanted to know what's best used to get the metal framework/lines like in the pic here:
http://www.flickr.com/photos/rdpjcakes/sets/72157624602040383/
i would use a combination of chocolate icing to pipe the small x's and things like that--
then i'd also use brown modeling chocolate to make some of the strips to lay on there--
modeling chocolate will not stretch out like fondant will--to help get some of those nice crisp lines--
not to mention this is a tall order (pun intended ;) for being new and a first piping project--
but i've seen some people start out piping almost perfectly on a flat surface--which is pretty amazing and annoying all at the same time --hope you are one of those--
but even those would have a time piping up the side of something like the e.t.first time out the piping gate--
it's a lot of skill involved--and the surface changes too--high degree of difficulty there--
AThanks K8. I appreciate your response. Its funny you said all of that. Right before I read your post, I looked at the tutorial again and was thinking that is going to be a lot of work. I will have to decide if I'm up to that large of a challenge or if I should do something on a smaller scale and try that when I am more skilled and comfortable.
if the piping was on a relatively unchanging surface--like the top of a cake -- sure that's a good place to start--but you'll have to do some acrobatical piping on the eiffel tower--oh i feel a new word being born--acropipatical-- (long i on the 'pip' )
and that could be all cut out of modeling chocolate or fondant -- and that would be one way for a newbie to accurately accomplish that--but i'd recommend getting a friend to help--
and if you did decide to do it--think real big--cut out many pieces at once from long stands of whichever dough you use--go with the modeling choco--fondant dries out quicker--
you can do this though--consider doing a very small scale--
Perhaps it would be better to try a small Eiffel Tower on a standard round or even square cake.
Have you stacked and carved cakes before? If not, I'd probably stick to a smaller one.
Here's another tutorial for making a petite tower from royal icing.
http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/
Good luck!
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Perhaps it would be better to try a small Eiffel Tower on a standard round or even square cake.
Have you stacked and carved cakes before? If not, I'd probably stick to a smaller one.
Here's another tutorial for making a petite tower from royal icing.
http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/
Good luck!
oh dueceofcakes--fantastic post--ladonnaa, this is a great idea--very attainable--just be practicing the piping and you got this--it's not a big degree of difficulty--make a few extra pieces as you go--
and if by any chance you can add some gum arabic to your royal it will be stronger but regular royal will totally get you there too--no worries--
hey--make a cookie or have a piece of fondant dried out to set it on the cake--be careful setting it on icing because for one thing it can sink into the icing and for another the fat in the icing can break it down--
love this idea for you--you can practice your piping and make your aunt a very happy lady on her birthday --
Ahttp://www.lovelytutorials.com/forum/showthread.php?t=2602
This was from a blog, I can't remember who's but it's a smaller version. It's Mike M's workshop and they use a pattern to imprint on modeling chocolate. You could make your own or print out and use a tool to trace the indentations. For me this is easier then piping but that's just me-still a more advanced design do what your comfortable with.
Another idea would be to hand paint white on grey fondant, or black-I saw several versions when I did an online search. Or edible markers.
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