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post #16 of 125
Wow...that looks like a Chihuly sculpture...beautiful!
post #17 of 125
I would love to try blown sugar, I just haven't tried yet. This would give us all a push to learn something new, exactly what CC is all about. I think it is a great idea. Count me in.
post #18 of 125
Thread Starter 
I was also thinking we could create a special gallery, so everyone could photograph their respective sugar pieces before shipping them and upload them to the gallery, so each individual artist could be recognized, and see how every single piece made up the entire cake.

birthday.gif Jackie

birthday.gif Jackie

post #19 of 125
Oh....I am SOOOOOOOO in!
post #20 of 125
Quote:
Originally Posted by Jackie

I was also thinking we could create a special gallery, so everyone could photograph their respective sugar pieces before shipping them and upload them to the gallery, so each individual artist could be recognized, and see how every single piece made up the entire cake.



That is a really great idea!!!
post #21 of 125
Hmm, not trying to be a downer here, but sugar doesn't have much life expectancy. Weakens and looses gloss quickly. Might not pack well. Please don't toss me off the board.

We had a cake called, 'Only on a Sunday'. So it would still be pretty, it was only done for a cake served on the same day as it was made. And they didnt' take any orders for anything else on Sunday so they could concentrate on it.

icon_biggrin.gif


What about a granny square type cake made with tons of granny square dried fondant which would dry well and travel fine. Not quite as glamorous but maybe a bit more success in it.
one baker's never ever do is the next baker's 'i swear by this'
 
one baker's never ever do is the next baker's 'i swear by this'
 
post #22 of 125
If there were a tutorial I would love to help!!
post #23 of 125
That is such a COOL idea!

And, of course, congratulations on your upcoming wedding. thumbs_up.gif

I'd love the tutorial and would be excited to participate.
"Sometimes you have to let other people be wrong" Dad
"Sometimes you have to let other people be wrong" Dad
post #24 of 125
Thread Starter 
Quote:
Originally Posted by k8memphis

Hmm, not trying to be a downer here, but sugar doesn't have much life expectancy. Weakens and looses gloss quickly. Might not pack well.



That's a really great point.

In all honesty I know very little about working with sugar in this medium. So yea, this all could be a terrible and impossible idea icon_smile.gif

Maybe the pros out there that could help me on this one. Is there a way to add a filler or something to the sugar, to make it more sturdy? Flavor and edibility may be sacrificed, since none of the pieces will actually be consumed, but overall is something like that possible?

birthday.gif Jackie

birthday.gif Jackie

post #25 of 125
I think this is the coolest idea ever! I'm a little intimidated by the idea of working with pulled sugar.... but I'm I?? with help from this site I've done things I never thought were possible ... So when we can get our hands on the tutorial .. I think I can sign up

congratulations!!
post #26 of 125
Oh Jackie, I am watching with great interest, I know nothing about working with pulled sugar so don't know if it is possible, but whatever you decide I would love to be a part of it.
June
June
post #27 of 125
What an awesome idea. I'd love to participate. However, I also need the tutorial. icon_smile.gif
Thanks for including all of us. Congratulations!
post #28 of 125
Jackie,
What about using melted Jolly Ranchers in a silicon mould?
As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
post #29 of 125
Quote:
Originally Posted by Jackie

Quote:
Originally Posted by k8memphis

Hmm, not trying to be a downer here, but sugar doesn't have much life expectancy. Weakens and looses gloss quickly. Might not pack well.



That's a really great point.

In all honesty I know very little about working with sugar in this medium. So yea, this all could be a terrible and impossible idea icon_smile.gif

Maybe the pros out there that could help me on this one. Is there a way to add a filler or something to the sugar, to make it more sturdy? Flavor and edibility may be sacrificed, since none of the pieces will actually be consumed, but overall is something like that possible?



Nothing I know of.

signed,
random pro
one baker's never ever do is the next baker's 'i swear by this'
 
one baker's never ever do is the next baker's 'i swear by this'
 
post #30 of 125
i personaly love the idea of adding to your gorgeous cake. if someone could post a video how to do blown sugar i would definately give it at go!!
cake central has helped me out since i started to do cakes, and without you and heath i don't know where i'd be. if a video is set up...i'd do it!
-c
come check out my new blog @
http://www.sweets-n-cookies.blogspot.com
come check out my new blog @
http://www.sweets-n-cookies.blogspot.com
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