Created in this Craftsy Course
Extend your piping skills as you master one of cake decorating’s most demanding but impressive techniques.
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|Here are some details about my project:|
|Material||Royal Icing, Modeling Chocolate, Gum Paste, Fondant|
|Style||Colorful, Modern, Elegant|
Share a little about the materials, processes and techniques used to create this cake: I started with a round 6'' chocolate cake (5'' high) for the base and a pound cake for the dome. Both cakes were carved individually to obtain hexagonal shapes (a hexagonal prism for the base and a hexagonal pyramid for the dome). I applied a layer of chocolate ganache, and then in a panel manner, I attached the modeling chocolate and fondant. For the outer decorations, I used combinations of fondant, gum paste, and royal icing.
What are you most proud of? Honestly, I'm very pleased with the overall look of the cake, especially with the string work around it. String work was not in my initial plan for this project, but as I was working on the cage I was also watching the lessons in this class and I thought that the appearance of an awning, made out of strings, would look interesting. Since it was going to be my first attempt, I kept it simple by using a #1 nozzle tip and by creating the bridges with gum paste. I think that it was not bad for being the first time!