While this is essentially a very basic, albeit elegant wedding cake, it probably took me longer than any cake I did that week. I did begin by using an impression mat to mark my diamonds on the cake, but then it was out with the spatula and the blowtorch to cut each line into the cake. After that was done, a small pearl dragee was placed at each intersecting line.
So far, I am loving the buttercream Fondarific. It works well as fondant, works fabulously in my Cricut Cake machine, and matches my buttercream perfectly. In this case, I cut a circle from that Fondarific and used a small sculpting knife to trace over the "M", creating a faint impression. Then I piped layers of buttercream to build up the monogram.
As always, thanks for stopping by and listening to me ramble on about cake and have a great weekend!!
Wow...simply beautiful! How do you get the buttercream so smooth??
ReplyDeleteLoren
www.thebakingsheet.blogspot.com
Pretty impressive. That is one pretty cake! I've never heard of Fonderific. Either way, the impression it gives is amazing.
ReplyDeleteWhat a beautiful cake! Just wish I could be half as creative. The diamonds and M are perfect!
ReplyDeleteCould you elaborate on the spatula + blowtorch method?
ReplyDelete@DomesticSugar - Fondarific is a new type of fondant. It tastes really good and has a little more flexibility. I put a link to their site in my post.
ReplyDelete@Loren, @Chris - I am working on a buttercream tutorial that I should have up in a couple of weeks that will explain better, but basically I get my buttercream really smooth an then use the heated metal spatula to "cut" the diamond shapes into the buttercream
Neato! I can't wait! Thanks!
ReplyDeleteThat is just gorgeous. The simplicity is so elegant. I am sure it was hard to get that buttercream to look that perfect. An amazing job!!!!
ReplyDeleteWow! Such a beautiful and elegant cake! This is buttercream? It's so smooth and i love your sharp edges! can't wait to read your tutorial on buttercream! i can't keep up with all the new stuff that is coming up..fondarific, sugarveil..what's next?
ReplyDeleteThat cake is beautiful. I am not a professional baker so I can't wait for the tutorial on buttercream! I can TOTALLY listen to you ramble on about cake! I love it!!!
ReplyDeleteSimply perfect - can't wait to see your buttercream tutorial!
ReplyDeleteWow! This wedding cake is really impressive. Love it! Also, this looks yummy!
ReplyDeleteHi Jennifer it's me again Martha I just love your diamond cake here...can you let me know what the sizes of the cakes are? Are they 12, 10, 8 or what...I am going to make a square cake for a couple in Feb and I was thinking about a 14 11 and 8 how would that look? I read in one of your blogs that you use 3 layers that equals to 5 1/2" that sounds great...do you use a dam in between? I would think you wouldn't since you only use buttercream...can you let me know please...sorry i am bombarding you with lots of questions. I just stumbled over your blog and its fantastic. Thanks
ReplyDeleteThis cake was a 6/10/14" combo. The best way to tell is to figure out the top tier, often based on a topper, and look at the "shelf" on top of the lower cakes. If it's really small, say 1", then double that (now 2") and add it to the measurement from the top tier. That's just for eyeballing. For your 8/11/14 combo, it will look good and in proportion but my concern would be what was going on the top tier because it's big. For example a one letter monogram on a 8" is not a good look, but three letters would work. I only use buttercream dams when using a non buttercream filling like raspberry puree that may ooze out. Thanks for reading the blog - hope it helps!!
DeleteOh Jennifer thank you so much for all your quick responses, I know how busy you are...really I don't know how you do it...again a million thanks. I'll be reading more of your blogs and learning ...talk to you soon.
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