Had a small informal wedding for a friend and was told to do what I wanted. Been working on two-toned BC as my niche so I do it when I can. Getting better but still so many flaws -- practice, practice, practice....friend was blown away and very happy!
8" is red velvet with cream cheese filling and all BC decorations, including BC "ribbon".
6" is lemon with lemon cream cheese filling and all BC decorations, including BC "ribbon".
Going to work on my BC recipe - had way too many air bubbles in my frosting. Also need to work on my consistency for piping - think I am trying to use it too thick for my piping -- any suggestions on that - I am thinking of adding some piping gel to my BC for piping to smooth it out some...
Thanks for looking...
Lisanne
I think they're very pretty! I love the colors together! I'm glad your friend was thrilled.
The consistency of your icing should depend on what you're piping.
When I want mine thinner, I add a few drops or so of milk (some people use water).
Good Luck to you!!
giving Wilton credit - in their 2006 book they had a two toned wedding cake so I have taken their idea and started to run with it in my own direction.
I first ice and smooth the parts of the main body of the cake leaving the ribbon area as free of frosting as possible. I cut parchment to cover the areas that are the main color and use my level and various measuring tools to try to get the parchment coverings as level and straight as possible (this is the part that I am still perfecting). I make sure the parchment pieces are as attached as possible (here it is important to make sure that the icing hasn't crusted because the parchment won't adhere very well if it is already crusted - so I make sure my parchment pieces are pre-cut before I start icing).
Then I use my icing tip and ice the ribbon area. I smooth with my bench scraper then I carefully peel off my parchment.
The things that are still not perfect is my uniformness of the ribbon and what I am using on the edges between the two colors (I think I like scrollwork there instead of the bead border I put on it this time).
Thanks for asking!
Lisanne
Doug,
It looks very nice, and I would like to know how you came about making the BC ribbon and geting it smooth without smudging the colors together. I too have an issue with thick BC, I think I need to find a different recipe but this one tastes so good! But over all the cakes look very pretty and sweet, just as a bride should have them. I would be pleased too if you had made them for me! Good job 
!!!
they look gorgeous!!!! I love the idea of the BC ribbon...........amazing job!! Adding piping gel can make a world of a difference in the smoothness of piping.....I would try that first before thinning the icing with milk or water.....sometimes it's just enough to make everything really smooth but still stiff enough to work with.
Thanks for the compliments! KHalstead: I will definitely try the piping gel - my consistency feels right I'm just not getting the smoothness that I want! I have a long way to go to get where I want to be - but every cake gets me closer...
Thanks - Lisanne
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