I have a client interested in this cake design by Martha Stewart...sorry it's a REALLY blurry image, but you might recognize it from the Weddings magazine a few issues/years back. I have the actual magazine at work which might have further details regarding the techniques, but I wondered if anyone had tried this?

What tool makes the ribbed design on the modeling chocolate "wrap" around the cake?

I really want to avoid 2 layers of fondant, so I'm hoping to do this cake in pink buttercream with the chocolate as an overlay...any suggestions??

I wonder if they used some sort of corrugated plastic mold? That's sort of what it looks like to me.

is there such a tool as a ribbed rolling pin?

hmmmm....not that I can recall seeing anywhere. But what about an impression mat?? One that would usually be used for fondant or bc?

I have seen a rolling pin called a smocker. I can't remember which website, but when I do I will post it. It can also be called pin tucking.

There is a ribbed rolling pin according to www.cakecraftshoppe.com. They used one on some of the cakes on that site. I know Toba Garrett mentions a basketweave rolling pin in her book..too cool!

Yep... It's called a ribbed smocker. You can get one from sugarcraft.com, or I got mine from countrykitchensa.com. It makes a really cool effect. I used it for the trim on my hydrangea wedding cake in my pics. It's the one with the orange border.

There is also an impression mat at Cakes by Sam.

That's great to know there is one like that! I've seen the basketweave pin, the diamond patter one, and a few others, but not the ribbed one. Great info!

And there is my answer...a Smocking PME "Textured Rolling Pin" found at www.sugarcraft.com for $17!


You roll out your fondant/gunpaste/modeling chocolate to the right size, then just roll the special pin across it to get the ribbed pattern (or they sell basketweave & diamond too!)

Thanks everyone. You just saved me hours of surfing the next and wasting my time not knowing what I was lookin for!!!

So glad you found what you needed, Helen! Please do post some tips and hints when you get done with this one...with a pic, of course!! I can't wait to see it...I know you'll do a beautiful, wonderful job!! When's it for?

Wow, that picture is really bad. I can't really make the details out. LOL

Buttercream and the chocolate overlay would work.

If you wanted it all finished in fondant. Cut the circle for the top out and lay it on the cake. Then wrap the chocolate around the sides and fold the scallops over.