Created in this Craftsy Course
Couture cake artist Maggie Austin shows you how to create an elegant ombre cake with her signature – and secret! – frill technique.
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:|
|Type||3 or more Tiers|
|Material||Buttercream, Gum Paste, Fondant|
|Style||Modern, Colorful, Elegant, Classic, Traditional|
Share a little about the materials, processes and techniques used to create this cake: Everything on this cake is made from scratch. I made my own gum paste for the flowers and fondant for the cake. I used swiss meringue buttercream for the icing and filling and used my special secret flavor to make it heavenly. I created 13 or more layers of ruffles for the two lower tiers and I crimped the top tier cake outer top edge before adorning the top with purple peonies and ombr cabbage roses.
What are you most proud of? The fact that I get to do something I love and make someone's day or event even better!!
What advice would you give someone starting this project? Plan ahead. Make the flowers days in advance. Bake the cakes the day before. Chill the cakes before leveling & torting the cakes. If using simple flavor syrup add to the cake before you fill and ice cakes. Crumb coat and ice your cakes and have them smooth and edges sharp and clean. Return cake to the frig to set the buttercream. Once the BC is set roll out your fondant and cover the cake trim edges ad smooth out removing any air bubbles. Return to chiller and the next morning it is ready to decorate. Have all your fondant premade 24 hours in advance and ready to go. Take the cake out of the chiller and let it sit for 20-30 minutes and wipe off condensation if any. Start to roll out varying sizes of strips of fondant to a #6 or #7 on the Kitchen Aid Pasta roller and using a firm foam mat ruffle edges with a ball tool or bottom of a cel pin by pulling halfway on fondant onto the foam pad. Attach with water or gum glue by applying a very small amout to the back edge of the ruffle adhering it to the inverted cake. Continue until the cake is completely covered in as many ruffles as you want. Let the ruffles rest30 minutes to 1 hour inverted before flipping the cake right side up or the ruffles will fall over. I stack dowel and stack my cakes and add the gum paste flowers the way I like them and the cake is ready to be delivered.