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Posts by rowantree

I'm going to have to check that book out then.  I have Joseph Lambeth's, and did find lots of pictures there, so I may have what I need after all! :)
If the rose is Royal Icing, then, yes.   This is what I'm looking for.  Not molded of gum paste or fondant, but made of royal icing.   This is a better example of what I want to learn how to do:
I've been looking here for a couple of hours now for info on how they make the realistic looking cameos on classic royal icing decorated cakes--the ones that usually have the square or round plates made of flo-RI, and have the lacy decorations and such.   They look like they have been molded, but are actually piped.  The RI must have some flo to it, but maybe they are done in layers?  Parts are translucent thin like the skirts or feather edges, others are thick and...
I'm looking into this subject myself and so far have only found this on the FDA website: " FDA Home Medical Devices Databases - New Search Help | More About 21CFR [Code...  here's the link to the post on my blog.  Thanks for letting me use your pics!   Cyn
Thank you!   I like the one that's a 4-tier stacked cake with loopy red, blue yellow and green flowers; and one that's a sculpted window with shutters, with grapes and an Italian scene inside it (outside it?)   You have definitely got talent!  Beautiful cakes!
I want to post a little intro article about hand-painting cakes on my newby blog, and would like to have a picture to post with it, but haven't got one that looks really good of my own. Would someone out there who has done it let me post an image, with credit and a link to your blog or website?   Just a simple single cake, square or round with roses or other flowers to illustrate the technique?
You could also take an image of the crest and have it printed on edible wafer paper, then cut out a flat fondant shape, same as the image, and attach it with a little gum glue. 
Nice cake ideas.  Brown/chocolate fondant works just like regular fondant, but another possibility is covering it in ganache--really tasty!  It needs to be kept cold, as it's basically the same thing as a truffle.  You can pour it on for a shiny finish, or whip it up and spread it on like frosting.   As for the crest, it's possible that out there somewhere is a mold for fondant/chocolate that can be bought and used.  It's also possible the person who made that cake...
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