
I am really stumped. I'm making a cake for a friend who is into native american healing/culture. I want to centre the cake around this theme, but am having a hard time...
I was thinking of using this medicine wheel as the cake, then adding in some feathers and a colourflow eagle on the top...but I can't figure out how I would do 4 different colours on the cake, this would be the top view, and would continue down the sides...I want to use buttercream, and my recipe is not a crusting BC...any ideas??



Thanks! I'm just worried about keeping the lines crisp between each section. Maybe if I do one at a time, and refrigerate in between, the lines will stay neat....

Thanks! I'm just worried about keeping the lines crisp between each section. Maybe if I do one at a time, and refrigerate in between, the lines will stay neat....
Then I would cut out panels of fondant or GP. Will be much sharper and crisper than BC could ever hope to look.

Thanks! I'm just worried about keeping the lines crisp between each section. Maybe if I do one at a time, and refrigerate in between, the lines will stay neat....
Then I would cut out panels of fondant or GP. Will be much sharper and crisper than BC could ever hope to look.
I know! These people HATE fondant though...it would be the cleanest possible look...I guess I'll just have to make do!

Yeah, I understand that. But this would be one of things that I would tell them, it's fondant or nothing. 5 minutes to trace and cut a perfect fondant/GP panel (maybe not 5 minutes)versus possibly a couple of hours of smoothing, chilling, piping very carefully......eh, no thanks.




See?? This is why I post on here! LOL! Yes, I do have an airbrush, and how weird am I that I didn't even think of it! Modelling chocolate sounds yummy too!!!

If I airbrush it, I would, of course, use pie shapes to get the colour sectioned off....but here's my next question. If i put a piece of pie shaped paper over the airbrushed colour, will the colour not come off onto the paper?


Do y'all use modelling chocolate that you make yourself, or do you buy it?? I tried a recipe from here, but found that for figures, it was sort of a pain...could I roll it out like fondant?

I've only ever used modeling chocolate 2 times, but I loved it!! It tastes good and, yes, it rolls like fondant. I used it for the argyle pattern on my golf cake and for the lacy cutouts on my heart-shaped cake. I made it with Wilton candy melts, and it was very easy!
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