I am trying to find out how to make tartan icing. Apparently it is a trade secret in the UK, Scotland. I know someone who made a cake with a plaid on it, but it is very fragile and can tear and is easy to mess up. I am just wondering if there is any information on how to do this process anyone would be willing to share. I have a bride who wants this on her cake 9/21/08. Any help will be appreciated.
Yes I have seen 2, they are,
toogoodtoeat.co.uk
rainbowsugarcraft.co.uk
Any suggestions will be appreciated. I have a friend who made one using edibal art adhered to fondant, but she says it can tear or slip and does not lend itself to being manipulated. I am just looking at all my options.
thanks.
I just looked at their whole gallery and to me it looks like an extremely well-done paint job on fondant. One exception is a black and white cake in their gallery that is clearly an edible image, but not done in the draped fashion of the others.
That black and white one is definitely an edible image. And I would bet dollars to donuts the others are silk screened. They are really precise- too precise to have been done any other way. I doubt it could be painted by hand and look as nice.
I received a reply from the people in Scotland. She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am. I thought it would make a difference that I am not her competitor, but she does not see it that way.
I guess i have no choice but to go and get my edible images made and stick them to the fondant and see what happens.
Thanks for all your replies.
She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am
I can't say I blame her. I mean look at it from her perspective: Sure you're in another country, but let's say she tells you. Then you tell someone else (even via pm), that person (or some subsequent person) posts it on cake central, and before you know it everyone and their mother knows how to do it and she no longer has a lock on that in her area.
You know what they say, once more than one person knows something, it's no longer a secret.
I love helping others out, and giving tips, but I do have some recipes and techniques that I don't share with anyone.
I received a reply from the people in Scotland. She says that it is her niche and since it is such a competitive market, she is not willing to share her "secret" no matter how far away I am.
Well, she may do it in a different way, but most Scottish wedding cake bakers do cakes with tartan (they are VERY popular!) and every single one that I know just uses an edible image.
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