fcakes Posted 15 Jan 2014 , 9:56pm
post #1 of

Hi!!

 

I was wondering how is the thick and thin chevron on the bottom tier of this cake cut? What kind of stencil could I use? I have some chevron cutters, but they are not like the chevron pattern on this cake.

 

Appreciate any help please! Thanks!! 

 

18 replies
costumeczar Posted 15 Jan 2014 , 11:18pm
post #2 of

I'd cut out a paper template that fits the circumference of the cake and cut it out using an exacto knife.

fcakes Posted 15 Jan 2014 , 11:31pm
post #3 of

Thank you Kara!! :) Or do you think cutting out individual pieces and placing them in a zig zag manner to make a chevron pattern would be easier?

cupcakemaker Posted 16 Jan 2014 , 12:02am
post #4 of

AGoogle jessicakes she has a fab blog and a craftsy class on chevrons.

scrumdiddlycakes Posted 16 Jan 2014 , 12:23am
post #5 of

I would bet those are hand cut, like costumeczar suggested doing.


I would do it as a wax paper transfer, not in individual segments. Maybe others are much better than I am, but doing it like that always looks messy for me, and I always manage to stretch, rip or misplace pieces when I put them on whole by hand.

fcakes Posted 16 Jan 2014 , 1:05am
post #6 of

AThanks cupcakemaker! Yeah, I've seen her work, but her chevrons are more uniform and same in size. She does use a paper template to hand cut them, like Kara suggested.

Yeah scrumdiddlycakes, that's what I'm concerned about. - stretching and ruining them. I haven't tried the wax paper technique before, just not sure if it'll work with lining up the chevron stripes straight on the cake... :-/

scrumdiddlycakes Posted 16 Jan 2014 , 1:11am
post #7 of

Make the paper the same width and diameter as your cake, lay the stripes all out on it with a very thin layer of shortening to hold them to the paper, then apply to the cake all at once. They will be perfectly positioned.

fcakes Posted 16 Jan 2014 , 2:27am
post #8 of

Thanks so much!! I am going to do a trial - it seems pretty simple when you read it, hopefully it turns out well. Appreciate the help!!!!

costumeczar Posted 16 Jan 2014 , 4:24am
post #9 of

I love the term "wax paper transfer"... We always called that "using waxed paper to stick things onto the cake." I'm sure I'm not the only one who's been doing that for years without knowing we were using a "technique."

 

If you want to get it completely even start it at the top of the tier and use a ruler or another straightedge to line it up and work your way down. Any unevenness will be less noticeable at the bottom of the tier than it will at the top.

scrumdiddlycakes Posted 16 Jan 2014 , 4:30am

Quote:

Originally Posted by costumeczar 
 

I love the term "wax paper transfer"...

I'm klassy like that...

JWinslow Posted 16 Jan 2014 , 5:03am

Quote:

Originally Posted by costumeczar 
 

I love the term "wax paper transfer"... We always called that "using waxed paper to stick things onto the cake." I'm sure I'm not the only one who's been doing that for years without knowing we were using a "technique."

 

If you want to get it completely even start it at the top of the tier and use a ruler or another straightedge to line it up and work your way down. Any unevenness will be less noticeable at the bottom of the tier than it will at the top.


Also, if you use a board with some type with measurements on it, making your cuts to measurement are easy as you can see through the wax paper.

costumeczar Posted 16 Jan 2014 , 11:12am

A

Original message sent by scrumdiddlycakes

I'm klassy like that...

Yeah, baby!

fcakes Posted 16 Jan 2014 , 6:26pm

AThanks so much! This really helps Kara and JWinslow! I found a couple of chevron templates that I'll print and cut out. Really appreciate the help!!!

AZCouture Posted 16 Jan 2014 , 7:38pm

AAnd may I highly suggest getting some refill blades for a box cutter, for cutting out straight lines like these? I'm really obsessive about getting perfect cuts, without dragging or warping, and using these in more of a chopping motion, rather than pulling an Exacto knife thru the gunpaste, gives really precise and clean cuts. It's a longer blade, and easier to hold.[IMG]http://cakecentral.com/content/type/61/id/3168803/width/200/height/400[/IMG]

JWinslow Posted 16 Jan 2014 , 11:44pm

AZ is right - take the time to get these blades and keep several on hand.  They make an amazing difference.  I took her advice on these blades and now they are part of my toolkit.

as you wish Posted 17 Jan 2014 , 12:48am

A

Original message sent by AZCouture

And may I highly suggest getting some refill blades for a box cutter, for cutting out straight lines like these? I'm really obsessive about getting perfect cuts, without dragging or warping, and using these in more of a chopping motion, rather than pulling an Exacto knife thru the gunpaste, gives really precise and clean cuts. It's a longer blade, and easier to hold.[IMG]http://cakecentral.com/content/type/61/id/3168803/width/200/height/400[/IMG]

Brilliant! Why have I never thought of this?! I HATE the distortion of dragging a blade along a line. Makes me crazy!

costumeczar Posted 17 Jan 2014 , 11:22am

ARotary quilting cutters also work well since there's no drag involved at all. But you have to cut past the tips of points, so you lose some material and would have to re-roll it out for the next piece. But they're sharp as anything and will cut you up, so they do a good job on fondant.

AZCouture Posted 17 Jan 2014 , 4:14pm

A

Original message sent by costumeczar

Rotary quilting cutters also work well since there's no drag involved at all. But you have to cut past the tips of points, so you lose some material and would have to re-roll it out for the next piece. But they're sharp as anything and will cut you up, so they do a good job on fondant.

It's already been established that my idea is best.

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