Posts Tagged ‘flower’
Ben & Mel’s wedding cake is by far my favourite cake that I have made to date! It was huge with each tier being double stacked. Each tier covered in ganache, fondant and of course the ever so time consuming ruffles. I just LOVE ruffles!! I think they provide such a dramatic and beautiful looking result.
I made this cake last year so can’t remember exactly how long it took but let’s just say it was very time consuming (hours and hours of ruffling alone) but well worth the effort! I made 10 of the flowers even though I only used 5. I needed to make sure I was prepared if any broke on either the trip to the venue or during the assembly.
I had a visit from the bride to be on the night before the wedding whilst I was ruffling away, stressing that it just wasn’t going right and how on earth was I going to get it done in time. Nothing puts your head back into perspective then a glowing bride to be! Due to the size of this cake, it needed to be assembled at the venue. This caused me a little bit of fear, as I wasn’t able to see how it was looking as one until it was crunch time!
The sun was shining on wedding day which was fabulous to see. I love being able to share in the special day of these glowing brides! The cake was finished in the morning and I anxiously awaited the time to deliver the cake. With each tier packed carefully it their own boxes with non slip mats and paper towel to avoid any damage to the ruffles, individually packed and carefully wrapped flowers, my bag of essentials – royal icing, piping bag, spatula, cake lifter, paper towel etc and of course my camera, I packed the car up and headed out to the venue. I’m sure all you cake decorators out there feel my pain as you slowly but surely make your way to a venue with the precious cargo on board. You feel every single bump that you are almost certain was there the day before and hope that the cake is surviving the trip. I located the venue, a gorgeous winery and get shown the back entry in which I can gain entry to set up. Now, getting everything through this back entry was going to be half the battle through wine barrels galore The cake was being presented on a full wine barrel, beautiful! Yet also challenging considering the size of the cake. I really could have done with a step ladder. I carefully put my tiers together with minimal breakages, arranged the flowers (lucky I made spares, as I did drop one ), inserted the initial toppers then stood back and admired. Argh, love that feeling! The sigh of relief when you realise all of your hard work has paid off and it looks fabulous.
Here are a few pics of the cake and the gorgeous venue!
My client’s mother loves my fruit cake so she get her one for birthday each year. This client is a regular of mine and always gives me free reign on the design of the cake, my only instructions are fruit cake and the size required. I do ask questions such as her interests, favourite colour etc to give me a little guidence as sometimes free reign can be a lot harder than exact instructions! This time we went for a 20cm fruit cake. As usual, I covered the fruit cake with white chocolate ganche which is a perfect match with the fruit cake which has white chocolate chips through it.
As I was told my clients mother likes flowers, I decided to go with a flower I’d never made before to improve my abilities of flower making. The orchid was my choice. Thank goodness once again for YouTube! You can find some really great tutorials on there! I enjoyed every minute of my orchid making and ended up with three flowers which I was very impressed with, even if I do say so myself
I decided to go with something a little different with this cake and make it into a ladies hat. So I covered it in a brown fondant, wrapped a piece of black ribbon around the base of the cake and topped it with the three orchids and a few brown fondant covered wires made to look like twigs.
Here is the second cake from the weekend just gone. A thong (the shoe guys not the underwear!!, this cake is for a little girl!). My client’s daughter was having a beach themed party and wanted a thong cake for her. She knew exactly what she was after, a thong shaped cake which is purple with green and purple flowers. I was quite excited about this cake as I have not made a thong cake before! After baking a vanilla cake in a 20cm square tin, I allowed this cake to cool. I drew a thong shape onto a piece of baking paper which was the size of my tin and cut this out to use as a template. After cutting the cake to shape, I coated in vanilla buttercream and allowed to set. After colouring the fondant and cutting some fondant flowers, I began to cover the cake. Using a lighter coloured purple, I cut a thin piece of fondant using my template to place on top of the thong. Using some wire covered in fondant, I created the thong straps which were put into place. I then topped the thong with some decorative flowers.
Now, time to finish off the board. The appearance of a cake can change dramatically with the finish of the cake board. I had seen in the Planet Cake book, they make a thong cake and finish the cakeboard with a “sand”. I created a similar effect by colouring some buttercream and adding raw sugar for texture. I am happy with the end result as was my client’s little girl. Happy Birthday Jordy, hope you had a great birthday
This weekend I made a pink & purple fairy cake for a little girl’s 5th Birthday. She had a 20cm round vanilla cake with strawberries and cream filling. The cake was covered in pink vanilla buttercream frosting and decorated with hand modelled decorations. I made a fairy, a unicorn, a number 5 and some little butterflies and flowers. The weather was quite warm on the weekend so it was a challenge to keep the buttercream firm. Mum and Dad of the little girl were happy with the cake and hopefully little Rachael like it too
This weeks cake is for an 80th Birthday! A 25cm fruit cake which I covered with white chocolate ganache and fondant. This cake has a hand made oriental lily and hand made roses. The decoration on the sides of the cake are piped royal icing and hand made flowers. Silver cashous have been placed on the top of the cake aswell as a hand made butterfly.
Last night I continued with flower modelling, this time trying out the rose. A have read through a few different tutorials with each giving slightly different instructions. I used the one which was best for me. I have an 80th Birthday cake coming up in March and have been considering using roses and butterflies. The customer has asked for a pink and silver theme with any type of decorations so I’ve sketched out a design and thought I’d give it a practice run.
After a couple of hours of colouring, rolling, shaping & modelling, I had produced two roses and a little rose bud which I was quite happy with. It’s a time consuming process but is extremely worth it!
I’ve also put in this post, a couple of pictures of the practice birthday cake, which I think I will change a little. I am going to make some butterflies myself rather than use uneatable ones and think I will pipe some royal icing rose buds around the bottom of the cake rather than use ribbon. I will post pictures of the finished product of this cake when it is made in March.
I’ve been wanting to try making gum paste flowers for quite some time but have been a little unsure of it. I purchased the basic tools such as a flower modelling tool set (including ball tool and veining tool), a few petal cutters, I used a piece of foam i had here for my foam pad and I used a couple of small plastic containers to hold my flowers until they had set. I did plenty of research on the interenet, watching and reading many tutorials. Read the rest of this entry »