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I think I'm in over my head...

post #1 of 28
Thread Starter 

I have a wedding cake order coming up soon and I have no idea how to Achieve this look:

 

 

Mayras cake.jpg 35k .jpg file

 

My problem is that I only work with Pastry Pride (stabilized whipped cream)

I was thinking of swirling dark and white chocolate on acetate then transfering on to the cake once it dries but is still flexible. Any tips on how I go about doing that? Or any different ideas please?

Any suestions would help!!

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #2 of 28

I wonder if you could just do an edible image? 

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post #3 of 28
Thread Starter 

SugarQueenie that is a great idea!! I even have an edible image printer and I use it alot. I can't believe that idea never occurred to me. Now to find the image. Or maybe I could brush on some white chocolate or white coloring on top of a brown edible sheet? I will experiment!!

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #4 of 28

what about doing chocolate fondant or brown fondant and painting white swirls on it ? hmm I wonder if that would work 

post #5 of 28

Just saw this post...I second the edible print route...do a practice sheet once you've found your pattern.
 

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The Sky is the Limit... If you ARE prepared to fly.

 

Success is not a destination...it's a journey.

 

http://www.noveltycakeslondon.com

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post #6 of 28
Thread Starter 

Cjsmommy2012 that would  certainly work but the cake is to be whipped cream,  not fondant.  but I appreciate your input though!

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #7 of 28

That looks like a chocolate transfer that might be for sale somewhere.  Why try to recreate it if you  can just purchase it.

post #8 of 28

That is a chocolate transfer.  I've seen it for sale numerous places online.  That particular product won't work on Pastry Pride, though.

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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #9 of 28
Thread Starter 

Leah_s I was afraid of that. I think my safest bet is to cover the cake with a brown edible image sheet and brush stroke on the white with either melted chocolate or some white white icing color before the sheet melts into the pastry pride.

 If there are any other ideas or suggestions, they are very welcomed.

Thanks for everyones help!

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #10 of 28

Why not frost with black and then pipe curvy lines in white with #3 tip or varying size tips and then drag toothpick through to marble it a bit with the black?  Or pipe ribbons with flat tip and drag a wide paint brush through.  Maybe something like that would achieve a similar effect.

post #11 of 28
Thread Starter 

Well I thank you all for your ideas. I will be trying them this weekend. The cake isn't due until Dec 15th. I will post a picture once it is done.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #12 of 28

I thought what Missy Tex said first, swirling it with a tooth pick. 

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #13 of 28

What if you took white fondant and brown fondant and mixed them together until they were just slightly 'swirled'....then roll out the fondant and cut the size piece you need to wrap around the cake? 

 

Or, take white fondant and do a few dabs of brown color on it and lightly knead the fondant to get a swirled look. 

post #14 of 28
Quote:
Originally Posted by doramoreno62 View Post

I have a wedding cake order coming up soon and I have no idea how to Achieve this look:

 

 

Mayras cake.jpg 35k .jpg file

 

My problem is that I only work with Pastry Pride (stabilized whipped cream)

I was thinking of swirling dark and white chocolate on acetate then transfering on to the cake once it dries but is still flexible. 

With all respect, this is an order that I do not think would work with Pastry Pride.  That is a wonderful coating for good cakes but it does NOT lend itself to such an overprocessed flat surface.

Apart from airbrushing, I can't even see how you would get this cake made--because adding fondant on top of Pastry Pride will not work unless you can do it at the last minute. And chocolate when "dry" is hard.

You might succeed with chocolate ganache on sheets of plastic--but I am afraid it would take a solid week of practise to get the perfect finish in the picture.

 

So the lesson here is to not accept designs when they are not compatible with your menu.  I myself refuse to cover cakes with fondant except on fruitcakes (a few people prefer them).  I think it is better to know exactly what you can do when you promise something as significant as a wedding cake.

post #15 of 28

I respectfully disagree with your last statement about knowing what you can do when accepting a wedding cake order.  I say yes to everything then talk it over with my cake club members.  They always have helpful suggestions for me.  If you continue to "stay safe", then you won't grow.  And all of us know that pushing yourself is what we all do in this business - to make each and every cake even better than the one before.  How many times have you heard the pros say that the real reason they accept a TV cake challenge is to push themselves beyond what they thought they could do.

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