A customer sent me the link to this cake. It is made by Freed's Bakery in Las Vegas. They want something similar, but I'm not sure of the best way to do the textured affect they have on the sides.
Any suggestions? It kind of has a popcorn affect, don't you think?
What about that base too? How did they get the seashell look?
Here's the link to the website if you want to get a better look at it:
http://www.freedsbakery.com/other-las-vegas-cakes/childrens-birthday-cakes/shayleys-hawaiian-luau#cZjQj_nICEake2u4rha59A
-Michelle
My initial thought would be thinner ... it would be more "wet" and stick to the spatula better to create the spackling effect. If you use the lace suggestion above, you will reduce some hand-cramping with thinner icing.
If you have time, I'd try both (just on cardboard or something) to see which gives the better effect for you. You could start with the thin icing, then add more sugar to make it thicker and try that one.
Michelle ... maybe you could email Freed's Bakery and ask them? I've done that before (not with Freed's, but other bakeries/cake artists), and they are usually very willing to help. 
Thanks everyone (esp. Jess)...I have sent them an email. I'll let you know if they respond. I guess I really never even thought of that 
. I'm genuinely surprised that big time bakeries take the time to respond, but then again...little old me in the middle of Ohio is probably absolutely no threat to them (they could take one look at my gallery and see that! 
)
I'll let ya know how this one turns out!
-Michelle
Sotas are the lazy decorators version of cornelli lace. Cornelli never touches, but sotas are just squiggles that overlap all over the place.
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