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Replicating this wedding cake? - Page 2

post #16 of 26
When you put the white fondant on, just go barely over the edge on the top of the cake layer. Then the next layer will fit, centered, without sitting on the white fondant. Does that make sense?
HTH

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #17 of 26
Seeing as there is a bottom border along each tier on the white side, you could partially cover the chocolate in white then use a cake circle for the next tier to cut away the excess on the top. That way you'd have a flat surface for stacking but be able to cover any peekaboo chocolate showing.
post #18 of 26

Finally made my own it was a 6, 8, 10, 12" cake. First I covered all cakes with a ctumb coat, marked a line half way through each cake for a placement reference. Then I rolled out the white fondant for the 12" cake (22" circle). Cut the circle in half, lifted it onto the cake (using my line as a reference) and molded it in place. I took the other half of the white fondant piece and put it on my 10" cake. Rolled out another white piece for the 8" cake and followed the same procedure, doing the 8 & 6". After all the cakes were done in half white fondant I repeated the procedure with the chocolate fondant. I "glued" the pieces of fondant together by brushing a small amount of water in the crack berween the two fondants and held them together. As I stacked them I offset each cake by an inch, giving it that diagonal look. Then I filled a bag with melted ganache, starting at the top, I drizzled across chocolate top and down the sides of the 6", then starting at the juncture of the 6 & 8" drizzled down the 8" etc. Decorated the white side in different scroll patterns. Cut and placed the drapes at each seam (starting at the bottom layer). Hope this helps.
post #19 of 26
Thread Starter 
Thank you so much for the details Linda! Appreciate it! The cake looks fab!!
post #20 of 26

http://www.ohmz.net/tag/shockleys-sweet-shop/

This is the company that made the cake. I am doing one myself this week, so I was trying to do a little research. Maybe they would give some insight if emailed privately :)

Cheryl Green
Heavenly Confections, Athens, Ohio
www.heavenlyconfections.net
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Cheryl Green
Heavenly Confections, Athens, Ohio
www.heavenlyconfections.net
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post #21 of 26

You did a very nice job with your cake; thanks for the all the tips!

post #22 of 26

Wonderful Job!!!

post #23 of 26

I am making this cake this weekend.... I just assumed all along that I would cover all layers in white first (which is already done) and then cover half in the brown fondant.... That is my next step and I wanted to be sure this was a good idea. But then I was thinking about how to deal with the fondant at the top when I place on the next tier.... I think I have it figured out. I hope it goes smoothly.

post #24 of 26

Well done Linda! It came out beautiful, and thanks for the details of what you did.  I'm dying to try one of these.

post #25 of 26

nice job! i don't think it would have occurred to me that the tiers were offset, though they obviously are! well done!

post #26 of 26
Quote:
Originally Posted by Linda J View Post

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"Finally made my own it was a 6, 8, 10, 12" cake................Hope this helps."

 

Linda J you did a great job!  It's always fun to see someone's successful cake come to life.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
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