Oriental Trading Company New Catalog - Page 10
Decorating By DelightsByE Updated 11 Apr 2007 , 1:58pm by Julisa
Anyone seen it? How is that cake decorated? Is it really just piped swirls flattened? how??
Well the cake is used as a prop, not as a central image. And in most of the photos it's only a part of the cake, not the whole thing.
Here is the link to the page that has the cake on it. It looks like flattened swirls to me.
http://www.orientaltrading.com/application?namespace=browse&origin=catalogProducts.jsp&event=link.itemDetails&demandPrefix=12&sku=5/1223&prodCatId=377384&mode=Browsing&erec=158&vap=true&sp=true&Ntk=all&Ntx=mode%252bmatchallpartial&N=377384&sd=CHOCOLATE+FOUNTAIN
Difficult to tell from the photo, but it appears to me to be covered in fondant and the fondant is embossed with a scroll embosser after it is in place on the cake. I don't think it was done with an impression mat before covering the cake or the design would be slightly distorted.
The cake is the same but the photo in the catalog is completely different from the link AlamoSweets posted (thanks, by the way!)
The web makes it hard to see. the 4-color version is better.
I think you're right about the buttercream swirls.
I did that with a tip 16 on the confirmation cake in my pics. Pretty easy & fun to do--it hides sins almost as well as cornelli lace & it's not as hard on the hand!
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=BlakesCakes&cat=0&pos=60
Rae
Yeah Rae - I was pretty sure that was the technique, but where your swirls are really 3D off the surface of the cake, these in the catalog are pretty flattened. The cake appears to be a BC iced one, and I'm trying to figure out how the swirls get flattened while still keeping the BC underneath nice and smooth.
Nice cake by the way! 
to me it looks like bc cake, with bc swirls. i think the reason it looks flattened is because they are close together so they dont look raised (if you are looking at the side of the cake). if you really wanted to flatten them, you could use a foam paint roller (like the melvira method) and gently push down on the swirls after they've crusted a bit. not hard enough that it would push into the smooth icing, but just enough to get a flatter appearance. it may also appear that way because the camaras focus is on the chocolate fountain, so the backround including the cake are a little more out of focus ....?....
Difficult to tell from the photo, but it appears to me to be covered in fondant and the fondant is embossed with a scroll embosser after it is in place on the cake. I don't think it was done with an impression mat before covering the cake or the design would be slightly distorted.
I agree...embossed fondant.
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