AIt's just wavy strips of fondant and you can certainly use modeling chocolate or something similar. You start on the top of the tier, and start attaching them with some gum glue or just a dab of water, enough to make it tacky but not dripping wet. Continue all around until the next row is ready. Rinse and repeat.
Wow, that's it! So, do you think the edges are just dusted with luster?
Does anyone know what this cake is covered in? Is it fondant? It almost looks like a meringue with the tinted edges. I am clueless and have no idea how to do icing like this. If anyone is familiar with this type of icing decorating or can direct me to a tutorial that would be great! Thank You!
That is very interesting............. Instead of a real wood platform a chocolate cake platform holding a dressy white cake. Just my guess, the bottom wood looks like modeling chocolate, the top ruffles look like fondant. Good luck with this cake. Post your photo.
Too funny! I didn't realize the bottom tier either. I was just focused on the wrapping part. Now I like it even better!
I have another question about this cake. I normally finish my cakes with a smooth buttercream coat; not fondant because I'm not very good with it. I've seen some posts where cakes are covered in white chocolate ganache for a smooth finish but most of the posts say this is the base coat and then fondant is placed over the ganache. Can I just cover this cake in the ganache instead of buttercream and attach the fondant "wraps"? Or will they slide off of the ganache. I appreciate any advice from all of you great bakers!
Yes you can stick the strips to ganache, again with a little water - not too much or they will slide. I would put the water on the strips, rather than on the cake, so the fondant gets a little tacky. Only problem is you would have to cover the tops of the tiers in fondant anyway, unless you are going for a different look, and covering the entire cake with a layer of fondant means you don't need to be sooo careful about leaving any little gaps visible between the strips.
Are you suggesting fondant on top of the tiers because the white ganache would not be so white and will look too different? I've read where some people just ice their cake smooth w/ganache but I've never done it. The only reason I was inquiring about this is because I'm doing the bottom tier as a double barrel cake and thought the ganache would be easier and quicker than icing with buttercream. But maybe ganache just serves a better purpose if I were covering the entire cake w/fondant. I always have trouble with the fondant tearing but maybe the layer of ganache will make a big difference?