Tiny Dots With Lilac Gumpaste Bow

 Tiny Dots With Lilac Gumpaste Bow  on Cake Central

The wedding's colours were silver and lilac, so this matched perfectly.

The cake was Tahitian Vanilla filled with fresh strawberry buttercream, in 6", 9" and 12" tiers.

Comments (64)

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I love this! I am making a wedding cake with a bow this month--I was going to use fondant, but I think I'll try gumpaste. Thanks!

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Do try the gumpaste. It's so much easier (and faster) to dry it...especially in this awful humidity! Good luck!!

on

Awesome cake! Can you share how you put the bow together? I was going to try one next week and put it together with candy melts.

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For my bows. I do gumpaste loops around a 1.5" wooden dowel that is dusted with icing sugar (about 20 for each bow). I let them dry for one day, then I slip them off and let them dry for another day. I learned a great trick off this website to assemble it in a small bowl...which I think is brilliant! I use matching royal icing to glue it all together nearly invisibly, then I even transport it to the wedding still in that bowl, safe and secure!

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absolutely! I like that it can be rolled much thinner and dries a lot faster...plus it hardens really well, just overnight. My fondant bows took a week to get hard.

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did you trim the edges of your cakes or use a specific pan to get that lovely rounded look?

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I trim the corners of the cake slightly with a knife...mostly so that my fondant doesn't tear at all as I am covering my cakes. "Tahitian vanilla" is the vanilla bean from Tahiti, like Madagascar vanilla...they have slightly different flavours depending on which region the bean is from.

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That is just beautiful!! I have a lilac/silver wedding cake to do for August 16th ... I'm not very excited about what the bride picked out for her cake lol ... your's is stunning antonia74!!

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sure, Ljkforester. It's Martha Stewart's Italian Meringue Buttercream with fresh strawberries that have been pureed with a hand blender. You can even use frozen/thawed berries, just don't add too much liquid or the buttercream can get too runny and won't mix correctly.

on

The one thing about this cake that I like the most is your (positive) attitude to share and answer all the questions by the other fellow cake decorators. It says a lot about you Antonia. Keep up the great work as evident here.

on

Awesome cake! Can you share how you put the bow together? I was going to try one next week and put it together with candy melts.

on

For my bows. I do gumpaste loops around a 1.5" wooden dowel that is dusted with icing sugar (about 20 for each bow). I let them dry for one day, then I slip them off and let them dry for another day. I learned a great trick off this website to assemble it in a small bowl...which I think is brilliant! I use matching royal icing to glue it all together nearly invisibly, then I even transport it to the wedding still in that bowl, safe and secure!

on

I love this! I am making a wedding cake with a bow this month--I was going to use fondant, but I think I'll try gumpaste. Thanks!

on

Do try the gumpaste. It's so much easier (and faster) to dry it...especially in this awful humidity! Good luck!!

on

absolutely! I like that it can be rolled much thinner and dries a lot faster...plus it hardens really well, just overnight. My fondant bows took a week to get hard.

on

did you trim the edges of your cakes or use a specific pan to get that lovely rounded look?

on

I trim the corners of the cake slightly with a knife...mostly so that my fondant doesn't tear at all as I am covering my cakes. "Tahitian vanilla" is the vanilla bean from Tahiti, like Madagascar vanilla...they have slightly different flavours depending on which region the bean is from.

on

That is just beautiful!! I have a lilac/silver wedding cake to do for August 16th ... I'm not very excited about what the bride picked out for her cake lol ... your's is stunning antonia74!!

on

sure, Ljkforester. It's Martha Stewart's Italian Meringue Buttercream with fresh strawberries that have been pureed with a hand blender. You can even use frozen/thawed berries, just don't add too much liquid or the buttercream can get too runny and won't mix correctly.

on

The one thing about this cake that I like the most is your (positive) attitude to share and answer all the questions by the other fellow cake decorators. It says a lot about you Antonia. Keep up the great work as evident here.

on

Beautiful! It is just simple elegance. Not overdone, not a lot of fuss...just perfect! I also make my bows (just started!) like you! I agree about the matching RI and the bowl! It makes it so easy!

on

awesome cake!! outstanding work. i have a question- did you get your tahitian vanilla cake receipe from here? i have been looking for this receipe and cannot find it here. do you mind sharing? thanks!!!

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I love this cake, just a quick question...when coloring the gumpaste I have had the purple seperate on some flowers (tops blue and bottoms pink) how did you get the color consistant?

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Aundrea, sorry...I have a company I share with a business partner and I can't pulish our recipes to others. The only recipe I can share is mine for royal icing, as that was mine before the business started. ChristianDonovan, not sure what's happening to your purple?? Try using the Americolor brand. It's a much truer food colouring.


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