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How do I make the vines on this cake?

post #1 of 9
Thread Starter 

IMG_0428.JPG

post #2 of 9

Looks like squiggly fine piping to me.

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."

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post #3 of 9

Looks like they used maybe tip 1 or 2 and piped with butter cream. I am just guessing. Maybe some one here will know for sure. To get the squiggle lines all you do when you pipe is to wiggle piping bag with very short sideways motion while piping.

post #4 of 9
Thread Starter 

I thought that at first also but when I looked closely they are almost floating around the tier.  Any suggestions? 

post #5 of 9
  1. real grapevines
  2. wires
one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #6 of 9

Looks like to me, because it's floating,  that it's a version of the royal icing "cage method".

 

I don't know for sure though...what do you think?

 


Edited by Ducky316 - 2/18/13 at 3:33pm

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #7 of 9

Probably real grapevine, but you could certainly use a fine rope die in your extruder, and form the curly parts separately around a toothpick or something round.

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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
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post #8 of 9

This is part of Collette Peters' class that she teaches via Craftsy.com.  I bought the class but haven't watched it yet.  Think it's piped chocolate but I wouldn't swear to it.

post #9 of 9
Thread Starter 

The cage method is what I was thinking but didn't know what it was called.  Just wondering how do I to attach it?

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