Frosting decoration technique -- how to?
The white cake in the foreground -- how did they make the "ribbon" stand out 3-D and horizontal like that?
http://www.surlatable.com/product/PRO...
I just happened to see this in a Sur la Table catalog.
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Emme
Aug 23, 2012 09:19 PM
You need a #104 petal piping tip. I would use a buttercream with at least 50% shortening. Start with a crumb coat, and a thin layer of buttercream. I like to chill my cake for 10 minutes or so, before beginning with the ruffles. Place the tip at the base of the cake, so that the hole is facing the floor or cake base or ground, and the fatter end touching the cake. With a side to side motion, overlapping your previous step, move vertically up the cake to create a column ruffle. Continue doing the same all the way around the cake. Try to keep your ruffle widths consistent. I like to calculate circumference, then decide my width, and see how many columns I should be aiming for. If you're on the more intense side, you can also mark along your cake as well, for a guide.
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Becca Porter
Aug 23, 2012 01:50 PM
I think Martha Stewart and Sweetapolita have cakes like this on their site.
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splatgirl
Aug 23, 2012 01:38 PM
You'd need to be able to hold the pastry so the opening of the tip is almost parallel to the side of the cake, which dictates tipping the cake or at the very least, something to hold it up that is the same or smaller diameter than the cake itself, kwim?
I agree that it looks like it was done with a leaf or ribbon tip
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chowser
Aug 23, 2012 01:28 PM
You could use the tip that makes leafs, rosebuds, ribbons--the one that is larger on one end and tapers. Put the bigger side down on the cake and the small pointy side up. If I find the number, I'll post it. You'd want stiffer frosting, too. It looks like squiggles side to side.
Like this, only shorter and rounder ruffles.
›3 Replies-
re: chowser
blue room
Aug 23, 2012 01:36 PM
It looks like ribbon candy has been pressed into the cake, but it isn't hard candy, it is frosting.
Very cool effect. Wouldn't the cake need to be tilted precariously to do this?
(I'm absolutely nothing but an amateur, but will appreciate any information here!)-
re: blue room
chowser
Aug 23, 2012 01:44 PM
I think you'd need stiff frosting, much stiffer than in the video. It would hold on the side, just like in the video. Honestly, if you were going to practice, I'd try w/ Crisco buttercream because that holds its shape in any weather. I'm just an amateur, too, but have spent a lot of time experimenting/playing.
BTW, the sides were probably done top to bottom because you can see the last part near the bottom is like a single scroll.
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