Is It Wafer Paper?

Decorating By Haynie Updated 21 Aug 2015 , 9:20pm by costumeczar

Haynie Posted 19 Aug 2015 , 9:59pm
post #1 of 9

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Hello,


I've been asked to do a similar cake design as it is on this photo. 

Does anybody know a tutorial or have some tips for this as I'm new in this.

Is it made out of wafer paper?

thank you so much for any help!!




8 replies
shannonann Posted 19 Aug 2015 , 10:53pm
post #2 of 9

I think it is fondant and gumpaste rolled very thin. There is a Craftsy class by Maggie Austin called "Fondant Frills"  that teaches this technique. The cake that Maggie Austin makes is more "frilly", but it appears to be the same basic technique.

Singerssoul Posted 19 Aug 2015 , 10:58pm
post #3 of 9

I do not have a tutorial to share, but it looks like thin fondant.

Brookebakescake Posted 20 Aug 2015 , 11:09am
post #4 of 9

You could get that effect with bc and the right tip  

Shockolata Posted 20 Aug 2015 , 7:55pm
post #5 of 9

Hi, this is not thin enough to be wafer paper. I think it is just strips of gum paste left to dry a bit and then stuck on the cake, layer by layer. Interesting technique, I must say.

kakeladi Posted 21 Aug 2015 , 5:04am
post #6 of 9

I suggest using fondant, rolled thin, instead of gumpaste.  GP would dry hard and not be every easy to serve nor eat.  Fondant can be strengthened some with a bit of GP mixed into it.

Haynie Posted 21 Aug 2015 , 8:43pm
post #7 of 9

Thank you for all the replies!

I'll use fondant and gumpaste mix.

we'll see how it turns out!:)

imagenthatnj Posted 21 Aug 2015 , 8:57pm
post #8 of 9

Maggie Austin, craftsy class. Fondant strips. Cake is flipped upside down. Fondant strips are made with pasta machine to achieve an almost transparent thinness.

costumeczar Posted 21 Aug 2015 , 9:20pm
post #9 of 9

You don't have to flip the cake upside down for that one...Those strips aren't even frilled much, just stuck on in a messy way, and there are a LOT of them. If you did those in wafer paper it would be the nastiest thing to cut through and/or peel off that you've ever had to deal with. Personally, I use a 50/50 candy clay/fondant mix for those cakes. It gives you time to mess with the ruffles without them drying out and you can roll it really thin.

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