Created in this Craftsy Course
Jessica Harris is back, with fresh new ways to use her easy waxed-paper transfer method on six sophisticated and trendy cakes.
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:|
|Material||Fondant, Royal Icing|
Share a little about the materials, processes and techniques used to create this cake: My focus this time was to create a finer and elegant looking cake. So, I put a lot of effort in following carefully the techniques learned in this class to obtain an accurate cylindrical cake before decorating. For example, I spent some time leveling the cake, applying the ganache and working it out to obtain a clean cylinder, and smoothening the fondant to get sharp edges. I didn't use the wax paper transfer method at all this time for this design, instead I tried to use with my leaves some of the flower techniques that were shown in this class. The leaves around the cake were made out of fondant.
What are you most proud of? I'm very happy with the final look of the leaf-crown around the cake. I managed to keep the orientation of the leaves pretty uniform throughout the circumference of the cake and I always maintained the same height. However, creating an initial guideline was key in maintaining the height.
What advice would you give someone starting this project? The same advice as with my previous three projects! Also, if you leave your fondant to rest for about two days after making it, air bubbles considerably diminish when you roll it out. I don't know if you guys have this problem, but I have struggled with air bubbles while rolling my MMF quite a bit. With this cake, I noticed that the fondant behaved a lot better after a few days.