The design for this was my own, but I used Jessica's wonderful wax paper transfer technique to cut out (from modeling chocolate) and apply my company's logo (the swoosh on the lower tier) to the cake. My coworkers including one executive LOVED it =). I did have a few issues with my modelling chocolate softening, but that may have had to do with me using a non-Wilton brand of candy melts.
I used small palm-sized pieces of acetate to smooth the sides and edges of my cake and they are SO EFFECTIVE. I actually learned this method from the famous Australian cake shop Planet Cake, but Jessica demonstrates the technique in this Craftsy class PLUS she adds an awesome new spin on it involving turning the cake upside-down. I highly recommend this course!
Overall, this is actually a 3-tier cake. The top tier is a 6-inch round, and the bottom 2 tiers are both 8-inches wide. Each tier has its own cake board and 8-9 plastic bubble tea straws acting as dowels in each for support, but they were covered in ganache and then fondant as ONE tier, which is what is commonly referred to as a "double barrel" or "extended tier." I had quite a bit of trouble applying that much fondant at once, but the decorations hid quite a few of the imperfections.
The snowflakes were piped using melted candy melts. I melted white and blue melts separately in the microwave, then made various mixtures using different ratios for each color to give an ombre (shade variation) effect to the end result. Considering this is only my 3rd fondant cake and I'm completely a self-taught hobbyist, I'm pretty proud of this cake. If you like this, please check out my other treats including LOTS of recipes on my blog www.6bittersweets.comThe design for this was my own, but I used Jessica's wonderful wax paper transfer technique to cut out (from modeling chocolate) and apply my company's logo (the swoosh on the lower tier) to the cake. My coworkers including one executive LOVED it =). I did have a few issues with my modelling chocolate softening, but that may have had to do with me using a non-Wilton brand of candy melts.
Modeling chocolate made of blue candy melts, white chocolate fondant, yellow cake, milk chocolate ganache, edible shimmer flakes, white sanding sugar (to suggest snow), melted chocolate (to make piped snowflakes), templates (homemade from my company's logo, clipart of snowflakes, etc.), blue gel color, vodka, fine paintbrush (to paint the company name)
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