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Topic: Pink and purple wedding cake  (Read 2868 times)
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RobertaMac
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« on: February 25, 2007 12:20:50 PM »

My mother's friend needed a wedding cake, and couldn't afford a bakery, so I was called and she really let me do whatever I wanted! Cool for me! I used gum paste for the very first time, its allright. I'll use it again in the future, I know what it can and can't do now though. And fondant 'bubbles' rolled in edible shimmer dust.
I love, love, love making cakes! I'm currently sketching out the Mother's Day cakes for my mom and MIL.

Sorry about the quality of the pics. Lighting in halls are really not good at all.





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« Reply #1 on: February 25, 2007 12:30:17 PM »

Oh My Word!!!!  Gorgeous!!!!!

Your roses are awesome!  I've done roses with fondant and don't much care for the whole process - you made a ton of 'em!!

The border is a way cool idea - I hope you don't mind if I use it!  Smiley

I used to have one of those platform thingies that you have on the bottom.  Do they still sell those??
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kaylanmax
« Reply #2 on: February 25, 2007 12:33:29 PM »

Love this! great job. did you use fondant to cover the cakes also?
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RobertaMac
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« Reply #3 on: February 25, 2007 12:39:13 PM »

Oh My Word!!!!  Gorgeous!!!!!

Your roses are awesome!  I've done roses with fondant and don't much care for the whole process - you made a ton of 'em!!

The border is a way cool idea - I hope you don't mind if I use it!  Smiley

I used to have one of those platform thingies that you have on the bottom.  Do they still sell those??

The roses I used gum paste for. I tried to make some out of fondant, and it doesn't firm up fast enough. Gum paste makes awesome flowers!

When Hubster saw the fondant 'bubbles' he wasn't sure it was going to work. But seriously? How hard is it to roll out balls in various sizes, and then bling them out with the shimmer powder? No time. And I love the border!

We got the bottom stand through a friend who was working at an injection molding place. They did tons of stuff for Wilton. I got plates, cake takers, stairs, columns. I have totes full of stuff she got us, and that doesn't count the stuff we bought!!

Thanks for the kudos too!

Love this! great job. did you use fondant to cover the cakes also?

Nope. I used handmade frosting, thicker, then smoothed it out with the dowel. Gives a smooth look, and tastier!
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« Reply #4 on: February 25, 2007 05:20:04 PM »

Beautiful work!!  Grin
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junquette
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« Reply #5 on: February 25, 2007 05:34:30 PM »

wow the shape of the roses is spectacular! I love the tiny rosebud center and the petal shapes. You are incredibly talented in this area! I can't even tell you what fondant or gum paste is but wow this is beautiful. How did the bride like it? I'm sure she was amazed!
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Craftinator
« Reply #6 on: February 26, 2007 06:47:36 AM »

OK, RobertaMac - do tell!

Smiley

You frost the cake with thick icing then use a dowel???  Your frosting is way smooth which is always something we strive for!!

TUTE PLEEZ!

Thank you in advance!
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« Reply #7 on: February 26, 2007 11:39:29 AM »

Did you have any training or did you just sort of figure it out based on books and the internet? 
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RobertaMac
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« Reply #8 on: February 26, 2007 12:05:40 PM »

OK, RobertaMac - do tell!

Smiley

You frost the cake with thick icing then use a dowel???  Your frosting is way smooth which is always something we strive for!!

TUTE PLEEZ!

Thank you in advance!


Ok, my best attempt at a tute:
In my Artisan mixer, I whip up about 4 cups Crisco, to about 9-10 cups confectioner's sugar. And whip it, whip it good.
Even though it's whipped, it's still stiffer. We like stiff!
Spread it on the cake. I use about three different spatulas and spreaders. I do my best to get it as smooth and uniform as possible at this step, makes it so much easier for the next two.
Then, I take my dowel. (It's cut down to about five inches long, and it's a fatter one, about 3/4 inch fat.) and dip it in water-(a lot!) and smooth it out further.
And for the finishing touches, I don a handy food safe glove. (The tight ones) and dip my finger in the water (Again- a lot!) and smooth out the rest.
Sounds like a lot of work, but really, not that much.
I like to add flavors to the icing as well, and adding them is as easy as-cake? Just take about a half cupful and put it in the icing as you're mixing.

Did you have any training or did you just sort of figure it out based on books and the internet? 

I have never taken a class. My MIL did years ago, and I have a few of her Wilton books, I looked through them and said, "Hey, I can do that!"
I've done a few of fancy birthday, anniversary, and just because cakes to practice. But this is my third wedding cake.
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iloveoctopus
« Reply #9 on: March 03, 2007 09:25:09 PM »

wow that cake is absolutely gorgeous
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