And the wedding cake is finally done!
The week was devoted to this project and I can say that it turned out really good. I’m proud.
Again, is more a question on patience, technique and a bit of hand strength (uuuf).
- 10 inches, 8 inches, 6 inches
- Yellow Cake with Pistachios Dulce de Leche filling
- Royal Icing strings and details
- Total decorating time: 12h
Keeping the Lambeth going…
Here are the first two tiers, almost finished.
I’m very excited with the overall look of this project.
Today was australian string day. First tier of the project partially done!
This skirt will be even more dramatic with dots and the overpiping.
And finally it’s ready! Just a simple and elegant cake, perfect for a vintage party.
Some piped details and piped flowers on top. The australian strings stand up and give the cake all the drama. The finishing touches (another layer covering the base bridges and tiny pearls on the top) just made this little box even more interesting.
- 6 in square cake
- Australian String technique (piped royal icing flying off the cake)
- Fleur de Lis and pearls
Without a shadow of doubt the australian strings are the most dramatic (and exhausting) way of piping a cake, that I have tried so far. Working with royal icing is demanding, especially in this technique, that you are piping each string, depending on the gravity, bag pressure and patience, TONS of patience, because they tend to break, the bridges tend to break… you accidentally touch them… and they tend to break.
Despite all that, because the strings really come out of the cake (yes, they are flying!!!), the 3D is not only a sensation, but a fact! And it is totally rewarding! All the hard work pays off.
It is still a “work in progress”, but is already running for one of my favorites.
Tip: a tilting turntable is really interesting for this kind of piping. If you don’t have one, don’t worry! Just put one cloth under your regular turntable to tilt it.