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Can I do this? - Page 3

post #31 of 39
i can understand where you're coming from about the wedding cakes...yes, they can be stressfull.

for a three tiered cake you can always make it easier on yourself by assembling the bottom two tiers and taking the top tier separate!
It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
Reply
post #32 of 39
I did one row at a time. Not sure if I could pull off one continuous line! It really took no time at all.
post #33 of 39
Thread Starter 
Okay. Good to know! I don't think I'll be doing her wedding cake, but now I really want to try that technique! I'll just have to find another reason to make a cake. icon_smile.gif
post #34 of 39
Oh, you can *always* find a reason to make a cake! icon_biggrin.gif

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 #35 of 39
Just looking at the two cakes, I'd argue that the first one is gumpaste based on the top row on the tiers, but I could be wrong.

I know the question has been resolved, but here's a video I did of the stripes in buttercream, it's just done with a spatula. http://www.youtube.com/watch?v=oD9HFlNnlbU

Here's a cake I did with buttercream ruffles, the stripes would be the same thing without wiggling the tip to make the ruffle. To overlap the bottom edge with the top of the rows above, like the first cake phtoo, you'd start at hte bottom and work your way up. http://acaketorememberva.blogspot.com/2012/04/how-to-do-ruffles-with-buttercream.html

I'm going to go look at the photo of the first cake again icon_rolleyes.gif
post #36 of 39
Nah, you're right, it's buttercream, the edges are too rough and ripped. Plus, the top edge of the bottom tier is the width of a piped row.
post #37 of 39
http://acaketorememberva.blogspot.com/search?q=ruffle+cake

These ruffles are individual, made from various fondant/gum paste, fondant/modeling chocolate combos. Ruffles range fron teeny to very deep, and from refined to messy. Some are tissue thin and purposely shabby looking.

I made my ruffles a week ahead and used my Kitchenaid pasta attachment. I used 2/3 Pettinice and 1/3 modeling chocolate. It was time consuming but easy.

I'm having trouble telling the BC from the fondant ruffles just with a picture.
post #38 of 39
Quote:
Originally Posted by woozy

http://acaketorememberva.blogspot.com/search?q=ruffle+cake

These ruffles are individual, made from various fondant/gum paste, fondant/modeling chocolate combos. Ruffles range fron teeny to very deep, and from refined to messy. Some are tissue thin and purposely shabby looking.




That's my blog, thanks for the mention icon_wink.gif

I'm doing another one of these this weekend. I did a three tiered one a few weeks ago and it took about two hours to put the individual ruffles on,just to give you an idea. Piping would be a lot faster but you don't get the ruffles as thin.
post #39 of 39
Costumeczar, your ruffle cakes are awesome! You are my ruffle cake guru!

In person, there is a big difference in the buttercream ruffles and the fondant blend ruffles.

I envy you guys who found it easy to get the buttercream ruffles in straight lines. I felt like I needed an elecric slow-revolving turntable. icon_smile.gif
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