Is It Wafer Paper?

Decorating By Haynie Updated 21 Aug 2015 , 9:20pm by costumeczar

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Haynie Posted 19 Aug 2015 , 9:59pm
post #1 of 9



I've been asked to do a similar cake design as it is on this photo. 

Does anybody know a tutorial or have some tips for this as I'm new in this.

Is it made out of wafer paper?

thank you so much for any help!!

8 replies
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shannonann Posted 19 Aug 2015 , 10:53pm
post #2 of 9

I think it is fondant and gumpaste rolled very thin. There is a Craftsy class by Maggie Austin called "Fondant Frills"  that teaches this technique. The cake that Maggie Austin makes is more "frilly", but it appears to be the same basic technique.

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Singerssoul Posted 19 Aug 2015 , 10:58pm
post #3 of 9

I do not have a tutorial to share, but it looks like thin fondant.

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Brookebakescake Posted 20 Aug 2015 , 11:09am
post #4 of 9

You could get that effect with bc and the right tip  

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Shockolata Posted 20 Aug 2015 , 7:55pm
post #5 of 9

Hi, this is not thin enough to be wafer paper. I think it is just strips of gum paste left to dry a bit and then stuck on the cake, layer by layer. Interesting technique, I must say.

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kakeladi Posted 21 Aug 2015 , 5:04am
post #6 of 9

I suggest using fondant, rolled thin, instead of gumpaste.  GP would dry hard and not be every easy to serve nor eat.  Fondant can be strengthened some with a bit of GP mixed into it.

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Haynie Posted 21 Aug 2015 , 8:43pm
post #7 of 9

Thank you for all the replies!

I'll use fondant and gumpaste mix.

we'll see how it turns out!:)

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imagenthatnj Posted 21 Aug 2015 , 8:57pm
post #8 of 9

Maggie Austin, craftsy class. Fondant strips. Cake is flipped upside down. Fondant strips are made with pasta machine to achieve an almost transparent thinness.

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costumeczar Posted 21 Aug 2015 , 9:20pm
post #9 of 9

You don't have to flip the cake upside down for that one...Those strips aren't even frilled much, just stuck on in a messy way, and there are a LOT of them. If you did those in wafer paper it would be the nastiest thing to cut through and/or peel off that you've ever had to deal with. Personally, I use a 50/50 candy clay/fondant mix for those cakes. It gives you time to mess with the ruffles without them drying out and you can roll it really thin.

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