Created by: Jlecv
Project

sBs Wedding Cake

Share a little about the materials, processes, and techniques used to create this cake Three layer cake (lemon, cream chese and red velvet) all pushed back, with black separators. What are you most proud of? It was a coincidence that I had this wedding cake booked for June 24th and I was a little bit concern about hand piping all the patterns. So luckily I received a promotional email of the Modern Piping course!! It really helped me to gain more confidence, and you can see the final results! I also covered the styrofoam separators with black fabric and added a faux rhinestone ribbon as border. What advice would you give someone starting this project? Practice first!! As Joshua said, it is important to check the royal icing consistency before starting. It did happen to me that when I added the back gel color, became too soft and I had to go back and add more icing sugar to get it right. Another advice to save time, is to transfer the pattern to parchment paper with a pencil, and then directly to the fondant by using a embosser tool. This way you don't have to use a pin to mark the pattern.

You Can Make This

Jlecv made sBs Wedding Cake with:

Modern Piping

Online Class

Modern Piping

with Joshua John Russell

  • Royal Icing

Project Description

Share a little about the materials, processes, and techniques used to create this cake Three layer cake (lemon, cream chese and red velvet) all pushed back, with black separators. What are you most proud of? It was a coincidence that I had this wedding cake booked for June 24th and I was a little bit concern about hand piping all the patterns. So luckily I received a promotional email of the Modern Piping course!! It really helped me to gain more confidence, and you can see the final results! I also covered the styrofoam separators with black fabric and added a faux rhinestone ribbon as border. What advice would you give someone starting this project? Practice first!! As Joshua said, it is important to check the royal icing consistency before starting. It did happen to me that when I added the back gel color, became too soft and I had to go back and add more icing sugar to get it right. Another advice to save time, is to transfer the pattern to parchment paper with a pencil, and then directly to the fondant by using a embosser tool. This way you don't have to use a pin to mark the pattern.

Q&A with Jlecv

No completed Q&As yet.

Skill Level

Intermediate