Pink Easter Egg
first 3d cake. French vanilla with french vanilla buttercream dream and pink satin ice fondant. Cake board and cake dusted with luster dusts. First gumpaste/fondant bow. This cake is ugly! I just made it on spur of the moment and thought I'd try a 3d cake for first time, fondant does not like the egg shape!
Did you cover this egg in fondant?? I marvel at your ability, I think the color scheme is quite sophisticated. Great job!
yes, I covered it in fondant and tried to put the same swirl design on it as the cake board but was some what unsucessful.
I think you did a great job. The egg looks marbled. The only thing I think you could have done differently was to give the bow ends some movement. What I do is is use the empty pan as a guide and lay my fondant on that with some crunched up plastic wrap to hold up the fondant in different places. Once it is dry, it will keep it's shape and can be laid on the cake. I agree with CakeTopper, your color scheme is very sophisticated. I really like it.
I like it, your fixer uppers turn out better than mine do........................ ;-D
Trust me, fondant does not like Any shape! I think it is a grand first effort working with this shape. There is a technique for smoothing textured fondant, which uses a sponge. Post a thread about it tomorrow (after the holiday) and see if anyone can help you with it. I do not know all the ins and outs of this technique, but it was supposed to have been taught by someone at Cake Camp last year. Maybe someone who took that class will share with us.
Did you cover this egg in fondant?? I marvel at your ability, I think the color scheme is quite sophisticated. Great job!
yes, I covered it in fondant and tried to put the same swirl design on it as the cake board but was some what unsucessful.
I think you did a great job. The egg looks marbled. The only thing I think you could have done differently was to give the bow ends some movement. What I do is is use the empty pan as a guide and lay my fondant on that with some crunched up plastic wrap to hold up the fondant in different places. Once it is dry, it will keep it's shape and can be laid on the cake. I agree with CakeTopper, your color scheme is very sophisticated. I really like it.
I like it, your fixer uppers turn out better than mine do........................ ;-D
Trust me, fondant does not like Any shape! I think it is a grand first effort working with this shape. There is a technique for smoothing textured fondant, which uses a sponge. Post a thread about it tomorrow (after the holiday) and see if anyone can help you with it. I do not know all the ins and outs of this technique, but it was supposed to have been taught by someone at Cake Camp last year. Maybe someone who took that class will share with us.