Any ideas on how this cake was done? All suggestions appreciated.
Mary Ann
http://www.bhg.com/bhg/slideshow/slideShow.jhtml?slideid=/templatedata/bhg/slideshow/data/Weddings_SSWeddingCakes_06152005.xml&page=5&catref=cat5480006&ordersrc=rafstory&ordersrc=rafstory
This was posted on CC a few weeks ago, about how to do the pleated fondant:
http://www.favorfrenzy.com/products.asp?cat=87
I'm not sure about the rest--but what a pretty cake!
i believe it is white modeling chocolate (one lb choc, 1/3 cup corn syrup) rolled out and cut into strips. the strips look like they are folded over lengthwise (to give it a "poof" - so you cant see a straight cut in the chocolate) before placed around the cake one at a time. it gives the illusion that it is one big piece of pleated fabric, although it is not. then they made the calla lillies (you can do that with an upside down heart cookie cutter, rolled up over a stamen(? the yellow middle part-sorry i am not a botanical expert) ...) and bows/ribbons in the same modeling chocolate. it would be time consuming, but not extrememly difficult.
I think is like this:
Cut strips of fondant or white chocolate all the same wide
measure the cake from the border to the center, and cut the strips to that length, now fold only one side of the strip
cover the cake with butter-cream then start adding the strips overlapping the folded side to the non folded side of the next.
make the flowers, and wide strips for the ribbons.
first you cover all the cakes, than you put one on top of the other. finish with the ribbons and flowers
as you can see english is not my first language, I hope you can understand me
Here is one I have done in a similar style. The cake is iced lightly in buttercream and I rolled fondant, cut into strips and overlapped as I went along. The flowers and leaves are done by folding a strip of fondant in half lengthwise. The cut or opened edge is down, the folded edge up, bring the right side down, then bring the left side down making a point at the top, press the bottom pieces together and fold under to the back of the leaf or flower.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=99
I think is like this:
Cut strips of fondant or white chocolate all the same wide
measure the cake from the border to the center, and cut the strips to that length, now fold only one side of the strip
cover the cake with butter-cream then start adding the strips overlapping the folded side to the non folded side of the next.
make the flowers, and wide strips for the ribbons.
first you cover all the cakes, than you put one on top of the other. finish with the ribbons and flowers
as you can see english is not my first language, I hope you can understand me
you said that SO well! my discription sounds so complicated after reading yours 
Quote "She circles her four tiers with pleats of ivory chocolate adorned with chocolate lilies and ribbon.
Maybe chocolate cut in strips and overlapped to make th pleated look??? 
Wow, thanks for all the responses!
I'm checking with the bride to see if she wants fondant or chocolate. Fondant I'm okay with but I haven't used modeling chocolate. Anything special required to keep it looking nice and not cracking or is it easy to use?
When you say modeling chocolate does that mean chocolate sheets cut to size etc or is it a clay type medium with chocolate in it? I'd do a search for a recipe but sine this has come up here easier to ask and await an answer. I saw them using it on Ace of Cakes last night (first time I've watched that show) and it didn't look particularly difficult. Okay this from me who doesn't like rolled icings. I'm flexable, I just have to be shown sometimes.
either would work easily. for the chocolate clay or modeling chocolate you would want a simple recipe like this...one pound of chocolate (tempered so it doesnt bloom) or candy melts (melted down) mixed with 1/3 cup corn syrup. mix, wrap, cool several hours to overnight. you can kneed this to soften it, roll it out and cut your strips. if you get a hole, tear etc.. you can smooth it out much easier than you can with fondant without it leaving a visible scar. try a small test cake to see how you like working with it. this is also nice because if you make it 3 days in advance, it will harden, but when cutting, it will be soft, and eating it will still be soft. sometimes after a couple of days fondant is too crusty to enjoy eating it.
Can you roll modeling chocolate in a pasta machine? Having to make so many strips and needing them to all be the exact same thickness it seems it would be so much faster and easier in a pasta machine. But I don't know how sticky it is and if it might gum up the rollers in the machne.
Can you roll modeling chocolate in a pasta machine? Having to make so many strips and needing them to all be the exact same thickness it seems it would be so much faster and easier in a pasta machine. But I don't know how sticky it is and if it might gum up the rollers in the machne.
thats a good question, and idea. i dont have one so i havent a clue. you can however use two dowel rods on either side of your chocolate as you roll out (under your rolling pin) so the thickness is always uniform.
Chocolate clay is not sticky, is more like plastic, so I think there would be no problem with the pasta machine, I have never tried but I would
This site has a lot of chocolate transfers. Check it out.
http://www.fancyflours.com
Quote by @%username% on %date%
%body%