Scandinavian CakeshowPosted by Piamarianne Sat, September 04, 2010 21:03:02This is what i´m using for decorating my cake this year - oh, almost forgot; and my best friend, the sugargun and the 5-petal silicone flower mold!
Allthough it does´nt seem much, i can promise that it´ll be the most detailled cake i´ve ever done before.
Let´s hope it´ll look good too!!!
When the cakes are finished, the bottom of the top tier will show a bit, so that´s were i started - covering the bottom of the cakes. I needed a bit more height, so i used 2 thick layers of marzipan on both cakes.
The colours are not up for discussion. But they will look great together! Really, i promise!
Scandinavian CakeshowPosted by Piamarianne Tue, August 24, 2010 15:08:00I can´t wait to start up my project for this years Cakeshow, but unfortunately i´ve caught a wicked cold, so i don´t have the energy just yet.
Our computer is away getting repaired for the 2. time this month, so there´ll be no pictures untill next week, but they will come, cause i can´t wait to reveal some of my -at the time being- very secret preparations!
I can give a hint of my inspiration though:
I will not participate in the competition this year, because i won last year, but i´m invited to bring a cake for table of honour, so this years project will just be a small, humble creation.
(Yeah right)! ;-)
CakesPosted by Piamarianne Thu, July 22, 2010 22:33:25
For Hubby to take to work tomorrow ´cause he´s leaving for holliday.
White layer-cake with white chocolate ganache with chopped white and dark chocolate.
-We like nice and simple cake-designs! ;-)
Looking at it now, i think it would look great in 2 or 3 tiers with the flower on the side of the middle tier...
CakesPosted by Piamarianne Wed, July 21, 2010 22:42:55
I made this a while ago - in may - for DH´s birthday. Nice for a change to make something a little more confectioner-like rather than cake-decor-like, like i´m use to.
It´s a layer-cake with raspberry mousse and vanilla-creme topped with melted Toblerone chocolate and whipped creme. The band around the cake is regular marzipan.
CakesPosted by Piamarianne Sun, June 20, 2010 13:27:06
Top tier on my cousins wedding cake - see the cake here.
Everything went ok with the cake - regardless one of my silly cousins called me late at night, telling me a fip about the kitchen-staff dropping the cake on the floor! Ohh, sweet revenge! ;-)
CakesPosted by Piamarianne Sat, June 19, 2010 10:37:38Not much is happening here lately, but today my cousin is getting married and i got to make the cake! :-)
It has behaved so very well - everything went on as pearls on a string - Great, as i have decided this one is to be my last project because this kind of pressure don´t work well with a fulltime+ job. A decision that has been on the way for a very long time and is now made.
I´ll still be making cakes, but in a much smaller scale so i hope you´ll pop by now and then to check up.
I will off course not reveal todays cake before the couple sees it for themselves tonight, you will have to check later on if you´d like to see it.
Have a great day!
CakesPosted by Piamarianne Fri, June 04, 2010 18:36:51
Cake for work - This is supposed to be a Traigo - an older model perhaps.. :-)
See the cakes here
CakesPosted by Piamarianne Sun, April 18, 2010 16:53:10
This cake should have entered a competition today, but is most likely to end in the garbage can! On a distance it may look ok, but up close it has LOTS of flaws, sediments, tiny airbubbles en masse, and it turbo-sweats! On top of that, the paint slides off leaving my sharp stribes muddy, and it just won´t dry up! -Argh!
I need to change my sugarpaste-supplier! Fortunately this was one of my own projects, it would´ve killed me if it should´ve been for an occasion of any kind!
Its a white cake with white chocolate ganace and chopped Marabou chocolate with candy-glazed sea-salt almonds.
I´ll go scrape off and toss the sugarpaste and then i think i´ll crumble up the whole thing and make truffles or something.
Allthough i hate how this Close up shows my muddy tiger, this is for Susanne :-)
TutorialsPosted by Piamarianne Sat, April 03, 2010 15:20:45
Cover any egg-mold in foil - if you like an antique look, dont smooth it too much.
Cover in sugarpaste. Make sure to even out the paste around the egg. If you need a smooth backside, you might have to cover the front and the back in two pieces.
Use a pair of scissors to remove excess sugarpaste. Trim well.
For this border an Ayka-mold is used. The sugarpaste is rolled out between two cable ties to get a thin, even strip to place in the mold. Doing this instead of filling up the mold leaves a lighter expression. It won´t seem thick and heavy.
Rolled out thin and nicely. The mold is dusted well with corn flour. This can be dusted off, when the border is placed on the egg.
Use fingertips or a sponge to press down the sugarpaste firmly into the mold and trim. Whilst preparing the next strip, leave this one in the mold to harden just a bit. Then it won´t too easily lose it´s shape when fiddling with it to get it out.
When ready, the sugarpaste is carefully lifted up with a toothpick and placed on the table near the form. If it has lost shape - often it´s a bit longer after you´ve removed it - pres the ends a bit so it matches the length of the form again.
After drying a bit, glue the border to the egg with water. I used a double-border in this case.
Then prepare the gloss-image to put on. This piece of sugarpaste is rolled even thinner, againt to make a light expression on the finished egg. For the paint, i use paste-colours mixed with clear alcohol. The white paste from Wilton is great for highlighting details and can be used on wet paint. I dusted the image with a dark brown and framed it with a little bit of edible gold lustre.
For trimming the border on the egg, a thin sausage of sugarpaste made with the indispensable sugargun is glued on with water.
The gloss-image is glued on with water. Making marks with a toothpick makes it look more paper-like.
There you go - See another picture here.
