How did they get the fondant cut outs so exact, without the fondant strecthing out of place (when lifting after cutting the pattern), and how did they make the pattern to do the cut outs?
Please help me figure this out.
I recently did this cake, I just free hand the design by painting it on like my other one but I really want to try the fondant cut out it looks uniform and so much more better.
I haven't had time to post my version of this cake yet but it is coming. I just have my other LV bag.
Just guessing, but....it looks to me that both the small flowerswer made with gumpaste cutters of some sort - probably not intended to stand alone, but used as single blossoms in this case. One of the small flowers is just the negative space from the inside of the circle-flowers. The small flowers with the pointy ends may even have started with the same cutter. The points could have been achieved by carving away the fatter part of the petal with something like the upper edge of a jumbo tip or something else with a curve to it. But, there might be a cutter that will do that without carving. Like maybe a lilac cutter? There are soooo many flower cutters out there once you get beyond Wilton's assortment. They may have used a tip 12 or slightly smaller to get the flower centers. I suspect the YL is either a stencil or stamps- one laid over the other. A stencil is easily cut from acetate or overhead transparency material.
Thank you so much Crimsicle 
, Why didn't I think of that 
I forgot to add the questions I had for the longest hoping none of my clients ask before I know the answer lol
How do you cut shaped cakes and how do you determine the servings?
And for the buckle do I "glue it on on site or just put it on and travel?
When I did it I glue it on but one bow came off luckily it was for my friend I just told her to put water and stick it back on it worked but for other customers they may not go for that and feel that my work is not good.
Any suggestion or answers to these questions
Thanks in advance
Wish I could help...but I have no idea. Just giving you a bump and can't wait to see the answers. Have you asked the person who made the cake?
No I haven't but it looks like I might but I've been getting good info, just not to my second set of Questions
Thank you so much Crimsicle
, Why didn't I think of that I forgot to add the questions I had for the longest hoping none of my clients ask before I know the answer lol
How do you cut shaped cakes and how do you determine the servings?
And for the buckle do I "glue it on on site or just put it on and travel?
When I did it I glue it on but one bow came off luckily it was for my friend I just told her to put water and stick it back on it worked but for other customers they may not go for that and feel that my work is not good.
Any suggestion or answers to these questions
Thanks in advance
Just wanted people to see these Questions that I had
Colette has a few cake purses in her books. Also go to your search engine and look for Buddy Valastro. He gives the instructions for a Chanell (sp) handbag. Sorry I couldn't get the direct site for you. Lindy Smith has one in Celebrate With A Cake. You can get them on Amazon.
I am not sure what exactly you are asking about cutting shaped cakes.
But I cut a form into a cake after freezing it. It is easier to cut and handle that way. As to the shape, it depends on what shape you want to determine how it is to be cut.
As to how many it serves-- that is a very good question. Maybe someone else knows the answer.
You can attach the buckle with a little tylose mixed with water, brush it onto the back of the gumpaste buckle and it should attach with no problem. Some people brush the back of the gumpaste with eggwhite to attach to fondant. I haven't tried to attach gumpaste onto buttercream.
Colette has a few cake purses in her books. Also go to your search engine and look for Buddy Valastro. He gives the instructions for a Chanell (sp) handbag. Sorry I couldn't get the direct site for you. Lindy Smith has one in Celebrate With A Cake. You can get them on Amazon.
Here is the link;
http://modernbaking.bakery-net.com/DecoratingIdeas/6132
I have cut and served a few of my 3D cakes and it's not really pretty, LOL. Usually I just cut straight down partway and then shove my spatula between the layers and lift it. For the most part there is enough icing in between and on the sides for each peice. I also might flip a big peice on it's side and cut it from there. There is no exact way b/c each carved cake is different. Also, I just usually estimate the number of servings based on the overall size of the cake.
Courtney
I'm sorry I meant Carved cakes
, how do you cut to serve not to carve it? I've been known to confuse folk.I used vinalla to attach but one bow came off durring the ride.
I usually stick bits and pieces on cakes with water, if they are larger pieces that may fall off, i grab a small piece of fondant, and wet it, and mix it till it's a bit runnier than a chewing gum consistency, and then use a small piece of this to stick it on. Usually stays put.
cheers
Nati
Mystic, I'm wondering about cutting and serving carved cakes too. I'll post a new topic on this question and lets see what we get.
Oops! Missed the 2nd page on this. Thanks Courtney.
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