Created by: elaine.rhule
Project

Ball/ sphere design wedding cake

Do you sell this cake? Yes Name of website or online shop Designer Cakes of London Link to website or online shop www.designercakesoflondon.co.uk Share a little about the materials, processes, and techniques used to create this cake Enjoyed using Jessica covering and design methods to create this cake

You Can Make This

elaine.rhule made Ball/ sphere design wedding cake with:

Clean & Simple Cake Design

Online Class

Clean & Simple Cake Design

with Jessica Harris

  • Buttercream
  • Fondant
  • Gum Paste

Project Description

Do you sell this cake? Yes Name of website or online shop Designer Cakes of London Link to website or online shop www.designercakesoflondon.co.uk Share a little about the materials, processes, and techniques used to create this cake Enjoyed using Jessica covering and design methods to create this cake

Q&A with elaine.rhule

childhoodream asked:
Omg, no words just perfect. Orange color w silver work really good. That flower just something.Could you please explain how the vertical strips are done?
elaine.rhule answered:
Thank you for your lovely comments. I actually did it free style. Once I got the first exactly where I wanted it the others just followed.
MRose4411946461 asked:
beautiful! Is that a sphere cake at the top anchored with an wooden dowel in the middle? Is there a cake board on the bottom of the last tier?
elaine.rhule answered:
Thank you. the answer is yes and yes. The base of the sphere cake is polystyrene that is how it seats upright.
acmomcee asked:
Hi Elaine, the first time I saw your cakes, I tried my very best to find the name of your business. Just now did and you should know that you are not just talented, but gifted with the eye to perfection and beauty. I can see you don't use ganache. How then do you achieve those sharp edges? Do you mind sharing which fondant brand you use? Thanks so much!
elaine.rhule answered:
Acmomcee thank you for your lovely comments. Really appreciated. I started making cakes a year ago now. Finally on line and I am Designer Cakes of London. I am not a huge fan of chocolate and I don't like ganache on sponge. I use local supermarket fondant mainly. Just apply your buttercream exactly like you will ganache. Put in the fridge to crust a bit and then smooth out with a hot knife. Then leave in the fridge ideally overnight or a few hours. Cover the cake when super chill. Wipe off condensation if any. You will not get any bulges. For sharp edges I always use panelling covering method. Let panels seat a bit, easier to manage that way, Elaine

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