Friday, July 30, 2010

Vertical Stripes are SO Slimming!

When I meet with brides that are fondant-phobic, I like to tell them that most cakes can be done either in fondant or buttercream.  This cake, however, is a fondant only affair.

Now, I'll begin by saying that with most cakes, I decorate each tier (almost) fully and then put the tiers together.  I found that the stripes on this cake went on much better when I put the whole cake together and then started applying the fondant stripes.  Trying to handle those stripes once they were on the cake was not going to be pretty!

I started with the bottom tier, then mixed my leftover chocolate fondant with white to make the graduated coloring for the tiers.  For the monogram, I cut a circle from modeling chocolate and let it dry on a curved flower former.  Then I hand painted the "W" monogram using brown luster dust and the accented it with gold luster dust.

This was a grooms cake, but I have a wedding coming soon using this same stripe design for a wedding cake.  I can't wait to see how this thing looks in white!

Have a great weekend everybody!!

8 comments:

  1. what a deliciously chocolatey cake!

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  2. Wonderful cake! I love the vertical stripes and all so neat and pretty! Looks to me like a pleated skirt! :D

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  3. I love this design. It must take a while to get it perfectly vertical - but it is worth it. Beautiful!

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  4. Have you ever done a wedding cake with buttercream that looks like the stripes? If so, how do you do it?

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  5. @Victoria - I have no idea how to get this same effect in buttercream. Normally, if I do any stripes on a cake, I will always use fondant, even if the rest of the cake is buttercream.

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