grammy1963 Posted 25 Mar 2014 , 5:37pm
post #1 of

A customer of mine want to use real burlap wrapping around her buttercream cake for her wedding. Real burlap has an industrial odor and I was wondering if anyone has used this on their cakes.  I am afraid the odor will affect the taste of the buttercream  She does not want fondant she wants the real thing. Can anyone help me with how to treat the burlap to get rid of the smell.  Has anyone else used this?  I would appreciate any input.  Thankyou.  Grammy 1963

32 replies
AZCouture Posted 25 Mar 2014 , 6:17pm
post #2 of

ASorry, but fuzzy stinky burlap doesn't belong on a cake.

MimiFix Posted 25 Mar 2014 , 6:24pm
post #3 of
Quote:
Originally Posted by AZCouture   Sorry, but fuzzy stinky burlap doesn't belong on a cake.

 

What is it with this burlap fetish? I've heard about this several times before and I'll never understand the request. 

AZCouture Posted 25 Mar 2014 , 6:59pm
post #4 of

AMe neither. It's such a gross fabric, period!

AnnieCahill Posted 25 Mar 2014 , 7:32pm
post #5 of

Burlap is stank and should stay in the barn.  I went to a wedding over the summer and there was burlap everywhere.  I was anticipating livestock attendants.

MBalaska Posted 25 Mar 2014 , 8:02pm
post #6 of

Quote:

Originally Posted by AnnieCahill 
 

Burlap is stank and should stay in the barn.  I went to a wedding over the summer and there was burlap everywhere.  I was anticipating livestock attendants.

;-D

MBalaska Posted 25 Mar 2014 , 8:03pm
post #7 of

Quote:

Originally Posted by AZCouture 

Me neither. It's such a gross fabric, period!

;-D

MBalaska Posted 25 Mar 2014 , 8:03pm
post #8 of

Quote:

Originally Posted by MimiFix 
 
Quote:
Originally Posted by AZCouture   Sorry, but fuzzy stinky burlap doesn't belong on a cake.

 

What is it with this burlap fetish? I've heard about this several times before and I'll never understand the request. 

;-D

KCC Posted 25 Mar 2014 , 8:17pm
post #9 of

I also had a bride last year. I tried washing, drying outdoors even frebrezze and could not get that smell competely out. I used jute ribbon that had no smell and it worked great. I even made a stand out of the fabric she had giving me for the cake.

anaelisabethlee Posted 25 Mar 2014 , 8:40pm

AOh cr*p, that just put me back to square 1. My friend wants raffia wrapped round her buttercream cake, is that ok straight on buttercream? Someone helpfully suggested burlap under it, which made sense, I've never seen it, or smelt it (!) is it really that bad??

7031annie Posted 25 Mar 2014 , 9:14pm

AIt's really that bad... Think dank , musty barn smell with itchy lint fibers... On a cake..

Lovelyladylibra Posted 25 Mar 2014 , 9:57pm

the fibers alone would make me say NO 

anaelisabethlee Posted 25 Mar 2014 , 9:57pm

A

Original message sent by 7031annie

It's really that bad... Think dank , musty barn smell with itchy lint fibers... On a cake..

Ooh no... That will not do....

DeniseNH Posted 25 Mar 2014 , 10:46pm

Ok everyone, it's really not like that.  Yes real burlap is a pain, stinky, belongs in a barn and sheds like crazy, but that's NOT what you put on your cake.  You go to any DIY store and purchase a nice roll of jute ribbon - banded on both top and bottom so there's no shedding, there's absolutely NO odor - then you put a white ribbon around the base of your cake - if the icing is white or off white if the icing is off white then put your band of jute ribbon over the white ribbon.  This is all my brides want - country chic, outdoorsy, sometimes paired with lace, sometimes with small sunflowers, and they always have canning jar center pieces and birch bark designed cakes.  I just can't talk them out of it.  If you ever place this ribbon (which by the way looks exactly like real burlap and comes in many widths, colors and patterns - oh yes, I kid you not) on a fondant covered cake you can skip the white ribbon barrier.  I'm experimenting with edible lace in hope of changing 2015 brides minds. 

howboutbake Posted 25 Mar 2014 , 11:48pm

Quote:

Originally Posted by DeniseNH 
 

Ok everyone, it's really not like that.  Yes real burlap is a pain, stinky, belongs in a barn and sheds like crazy, but that's NOT what you put on your cake.  You go to any DIY store and purchase a nice roll of jute ribbon - banded on both top and bottom so there's no shedding, there's absolutely NO odor - then you put a white ribbon around the base of your cake - if the icing is white or off white if the icing is off white then put your band of jute ribbon over the white ribbon.  This is all my brides want - country chic, outdoorsy, sometimes paired with lace, sometimes with small sunflowers, and they always have canning jar center pieces and birch bark designed cakes.  I just can't talk them out of it.  If you ever place this ribbon (which by the way looks exactly like real burlap and comes in many widths, colors and patterns - oh yes, I kid you not) on a fondant covered cake you can skip the white ribbon barrier.  I'm experimenting with edible lace in hope of changing 2015 brides minds. 

Great ideas!!  I'll save my burlap for the shrubs in winter. 

 

I always get a kick out of the 'country chic' thing.  I think it's really cute and all...but I can't help but think what an actual 1940's country housewife would think of it! Sure there was burlap around.... it tended to encase animal feed....and mason jars were used to put up food, so the family wouldn't starve come January, and the wildflowers would have stayed in the pasture, because who had the time to pick them?!

 

It's all going to wind up on Portlandia very soon :lol:

MimiFix Posted 26 Mar 2014 , 12:45am
Quote:
Originally Posted by MBalaska 
 

;-D

               ;-D ...   :wink: 

AZCouture Posted 26 Mar 2014 , 1:25am

AI've never once experienced these customers that can't be talked out of things. Am I the only one? Is that really the case, or is it just not wanting to suggest edible alternatives? Not trying to be rude, but I have never met a bride or any other customer for that matter that is insistent or stubborn about anything. Maybe I just don't let things ever get that far.

AZCouture Posted 26 Mar 2014 , 1:29am

AI do have a custom only (mostly) policy, so real ribbon of any kind wouldn't ever be suggested. So nevermind, I answered my own question I think. Really wasn't trying to be rude, but that made me wonder.

jemchina Posted 26 Mar 2014 , 1:41am

A

Original message sent by grammy1963

A customer of mine want to use real burlap wrapping around her buttercream cake for her wedding. Real burlap has an industrial odor and I was wondering if anyone has used this on their cakes.  I am afraid the odor will affect the taste of the buttercream  She does not want fondant she wants the real thing. Can anyone help me with how to treat the burlap to get rid of the smell.  Has anyone else used this?  I would appreciate any input.  Thankyou.  Grammy 1963

I talked someone out of this on my last cake. I did use fondant and pressed a weave type placemat over top for the pattern. There is another option which is burlap ribbon. I saw it at Michael's Kinda expensive. It was wrapped in plastic so I could not check if it had a smell to it, but I think it would be better than real burlap.

grammy1963 Posted 26 Mar 2014 , 8:07pm

Thankyou jemchina:  I will check it out.  Grammy1963

celiazumbach Posted 26 Mar 2014 , 8:26pm

AI haven't read all the posts but being a florist it is the in thing for weddings. We use a commercial one bought at our forist suppliers. It is the real thing without the chemical smell. It's just commercial sacking. Ask the bride who her florist and decorator is as the wedding theme may be vintage with burlap. They may have some pieces you can use. Good luck

fcakes Posted 26 Mar 2014 , 10:05pm

I used a burlap ribbon provided by the brides on a couple of cakes. It was from Hobby Lobby I think, and it was just like the real thing. Looked great!! 

 

Maybe try using that? 

mrsg1111 Posted 27 Mar 2014 , 6:28pm

I will be making a cake soon with burlap but instead of real burlap I am going to use Sugar Veil. THey also make a mat impression which is the woven impression.  It looks very similar to burlap once it is cut.  I will use cocoa powder for the color.  I have never used Sugar Veil yet but my order just came in. Testing it out tonight.

mrsg1111 Posted 27 Mar 2014 , 6:33pm

I used to think the same thing until I was at a party that was decorated with burlap.  It looked great with the decorations as table runners and incorporated in all of the decorations.

mrsg1111 Posted 27 Mar 2014 , 6:37pm

Quote:

Originally Posted by anaelisabethlee 

Oh cr*p, that just put me back to square 1.
My friend wants raffia wrapped round her buttercream cake, is that ok straight on buttercream?
Someone helpfully suggested burlap under it, which made sense, I've never seen it, or smelt it (!) is it really that bad??

 

I'm not sure what material raffia is made of but you should be ok with that on butter cream.  It does not shed like burlap.  you could probably make sugar veil look like it.  Like I said in my earlier post, I haven't yet tried it but I have been looking into it and watching videos... I think this is going to be my new best friend. 

anaelisabethlee Posted 27 Mar 2014 , 8:30pm

A

Original message sent by mrsg1111

I'm not sure what material raffia is made of but you should be ok with that on butter cream.  It does not shed like burlap.  you could probably make sugar veil look like it.  Like I said in my earlier post, I haven't yet tried it but I have been looking into it and watching videos... I think this is going to be my new best friend. 

I'm desperate to get sugar veil but I can't afford it at the moment... I have a plan - I've got a lace mould which I'll use to make a ribbon then I'll tie the raffia over that. That way it won't dig in to the buttercream and it gives it a vintage-y feel. It's not for a few months yet, so got time to experiment :) Thanks for your suggestion!

AZCouture Posted 27 Mar 2014 , 10:20pm

AIf it's for a paying order, then mark up the cost of the cake to include the Sugarveil, no?

DeniseNH Posted 27 Mar 2014 , 10:44pm

Sugarveil is a liquid.  It's spread onto a mold then left to dry over night or for at least 5 hours.  I think you can also bake it on 170 for 10 minutes to cure it quickly.  I'm sure there's a burlap mold out there somewhere - or you could easily make one yourself out of 50/50 fondant/gumpaste tinted with ivory.  DIY stores have food safe molding mediums in a two part package that sets up in under a half hour, but cost $20 so use your coupons for that store.

anaelisabethlee Posted 28 Mar 2014 , 8:27am

Quote:

Originally Posted by AZCouture 

If it's for a paying order, then mark up the cost of the cake to include the Sugarveil, no?

 

Nope... it's a gift for a friend :)

 

His parents were really good friends with my mum, and since she died she has taken us under her wing and does an unbelievable amount of babysitting for me, not to mention super generous with gifts for my boys. It's the least I can do!

 

By the way AZ, can I just say you're my idol and when I grow up I want to be like you! :)

mrsg1111 Posted 28 Mar 2014 , 6:14pm

Quote:

Originally Posted by DeniseNH 
 

Sugarveil is a liquid.  It's spread onto a mold then left to dry over night or for at least 5 hours.  I think you can also bake it on 170 for 10 minutes to cure it quickly.  I'm sure there's a burlap mold out there somewhere - or you could easily make one yourself out of 50/50 fondant/gumpaste tinted with ivory.  DIY stores have food safe molding mediums in a two part package that sets up in under a half hour, but cost $20 so use your coupons for that store.


There is  "woven" mat that looks like burlap.  I also love the idea of being able to make the mold.  I never thought of that.  Especially since the woven mat was on the pricier side.  Now I have to try that!  :)

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