Clever technique thank you for sharing!
how would you avoid any indents in the top from the glass? this is lovely work and very impressive! xx
TFS ; ) AWESOME
OMG! This is so very beautiful. Thank you for sharing.
Amazing technique. I just wonder how to keep those delicate strings from breaking.
I would like to know/ verify if the fondant on the cake has to be "crusted" or dried overnight for the glass not to have marks on top of it? Can you also out the same sized or at least a half inch smaller sized cake board on the top so that the glass will not make a mark?
Do you use a cakeboard between the glass & the fondant when working upside down? I can only guess that this is either a foam cake thats very light, or theres something such as a cake board to distribute the weight of the cake to prevent the glass from pushing into it.
I would say that the cake has been iced with Royal icing, as that was how I was taught in UK many years ago before fondant was used so much. We would put either marzipan or fondant on first then coat with royal icing sealing the cake so it doesn't spoil while waiting for the royal icing coating to dry overnight & then decorate. Other than that it would have to have a board as I would think the glass would leave an impression. I will be interested in Dawn's reply.
Maravilloso tu trabajo, pero estoy llena de dudas, me gusta incursionar en cosas nuevas, pero esto es un verdadero desafío, ......Precioso tu trabajo............!!!!!!
why wouldnt you explain how you turn a cake upside down on a glass and it doesnt fall apart!!
Absolutely stunning work!! I think it is so difficult to keep the strings consistent in the length bit the technique is stunning!! As far as turning the cake over I have used a slightly smaller cake board than the size of the cake, placed it on the cake and just flipped the cake carefully placing it on the jar. It really is not any more difficult than that. Try it! Thank u Dawn for sharing this technique! You are awesome for freely sharing what others charge good money for. We r so lucky to get this knowledge from you for free :-)
Dawn, do you have a royal icing recipe for oriental stringwork?