Created in this Craftsy Course
Make your cakes petal-perfect with instruction from Nicholas Lodge, sugar artist extraordinaire.
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|Here are some details about my project:|
|Material||Gum Paste, Buttercream, Fondant|
|Style||Elegant, Simple, Classic, Traditional|
Share a little about the materials, processes and techniques used to create this cake: I mostly followed Chef Lodge's instructions for the peony (thank you for a wonderful, wonderful class!), using Jennifer Dontz cutters but I think I will buy the set he uses as I like the shape of his petals more. It's a bit of a fantasy peony as I dusted the tips just slightly for a blush of pink (the cake was meant to have a touch of pink but I stupidly rolled the fondant so thin the chocolate underneath started to show - idiot!). The instructions for the cake can be found here: http://thecakeblog.com/2013/08/diy-stenciled-lace-tutorial.html
What are you most proud of? The peony working out, and finally (after messing up 3/4 of the cake) figuring out how to use my PME 0 tip without it clogging (the right 1/3 of the cake was done in a Wilton 1 and the difference is quite noticeable).