1 of 2
1
Traditional FONDANT
Posted: 14 September 2009 10:47 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

ok, here is some fondant work by me!  rolling all the stripes and ribbons, covering the cake as fast as one can, arranging the calla lillies, and sending the cake out the door to make the delivery on time.

best of all, making this cake exactly as how the bride wanted…

and here some more commercial cakes.  http://www.facebook.com/album.php?aid=1682&id=100000084691742&l=ea8c39cb8b

Image Attachments
IMG00023b.jpg
 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 14 September 2009 11:06 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

Stunning cake Hector! The fondant pleats and lillies are perfect and so neat. Would you mind sharing how you did the pleats? Love all the cakes on your facebook album too. I love orchids.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 14 September 2009 11:12 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

the pleats are actually strips about 5 cm wide x 16 cm tall, you lay them one by one, overlapping.

to make the strips, you roll a fondant into a rectangular sheet about 3 mm thick, and with a pizza wheel and a ruler cut the 5 cm x 16 cm strips.

fresh orchids are so popular nowadays, specially in my locale.

thanks thanks.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 14 September 2009 11:31 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  289
Joined  2008-08-13

Beautiful cake Hector!! And the cakes on your facebook album are gorgeous too!! I love orchids and my Dad used to grow quite a lot of different varieties. It’s funny though, because orchids are common here, people tend to ‘look down’ on them and not use them on cakes that often, preferring the more ‘exotic’ roses etc…  smile

Profile
 
 
Posted: 14 September 2009 11:36 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

shimi, thankx, that is quickly changing, people are becoming localvores now!  and believe it or not, Hawaii imports orchids!!!!!

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 15 September 2009 07:29 AM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15

WOW - so simple, yet so stunning!  I LOVE IT!!!!!!!!
How do you finish adding the last strip on each tier?

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
Posted: 15 September 2009 08:23 AM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  768
Joined  2007-11-15

Beautiful cakes, Hector!

Profile
 
 
Posted: 15 September 2009 09:10 AM   [ Ignore ]   [ # 7 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4791
Joined  2008-04-16

Hector, I totally love those cakes! So modern and beautiful, the lilies and pleats are my favorite.

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
Posted: 15 September 2009 10:12 AM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

WOW.

Profile
 
 
Posted: 15 September 2009 01:11 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

That is one smart cookie!  The last strip doesn’t tuck under the first strip, it just goes over it and you can’t really tell.  This makes the back of the cake!

These are the cakes I’ve been decorating at Satura Cakes.  Prety stress free and easy for me!  Most of the times I only arrange the fruits and flowers and deliver the cakes.  I just like to hang out with them on my Saturdays and take it as sharpening techniques.  You really need to see me how I manage to crack 100s of eggs an hour, or make a huge batch of swiss meringue buttercream!

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 15 September 2009 04:33 PM   [ Ignore ]   [ # 10 ]
Jr. Member
Avatar
RankRank
Total Posts:  33
Joined  2009-08-18

Hector esta super linda, felicitaciones. Tengo una pregunta, debajo de las tiras de fondant hab?a una capa “lisa” de fondant o simplemente buttercream?. Muy lindos los otros cakes con flores naturales, preciosos!

Profile
 
 
Posted: 15 September 2009 04:36 PM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

hola ceci, debajo del fondant solo era el cake con una capa bien ligera de buttercream (crumb coat).  el fondant prefiere estar sobre casi nada de buttercream, solo una capa al raz.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 15 September 2009 05:07 PM   [ Ignore ]   [ # 12 ]
Jr. Member
Avatar
RankRank
Total Posts:  33
Joined  2009-08-18

Pues muy lindo. Mi favorito es el primer cake del alb?m que tiene unas flores verdes que al parecer no son orquideas. Que flores son?

Profile
 
 
Posted: 15 September 2009 05:16 PM   [ Ignore ]   [ # 13 ]
Jr. Member
Avatar
RankRank
Total Posts:  33
Joined  2009-08-18

Hector, el otro d?a cubr? una torta con fondant 48 horas antes de ser consumida confiando en que el fondant no se pondr?a muy duro. Pero la verdad es que estaba bastante seco, no tan duro como una roca pero no estaba “chewy” inside. Alguna vez les ha pasado esto, o existe alg?n truco para evitarlo?.... depronto poniendo un poco m?s de glicerina a la receta original de fondant?

Profile
 
 
Posted: 15 September 2009 05:32 PM   [ Ignore ]   [ # 14 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  904
Joined  2009-05-25

Gorgeous!  Keep the pics coming—and Patrincia, thanks for asking about the “last” fold…those are the important things to know about.

Profile
 
 
Posted: 15 September 2009 06:12 PM   [ Ignore ]   [ # 15 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1420
Joined  2007-11-15

ceci, la primera torta verde son suculentas, hojas de echeverias, aloes, hawortias, sedums, etc.

el fondant esta disen~ado para que se seque, queda como piedra.  no soy experto en fondant, me parece que podrias cubrirla con plastico o meterla en una caja airtight para que no seque.  otra forma es hecharle un spray de pam or aceita encima, funciona mejor si es chocolate fondant porque no se notaria como si fuese un fondant blanco de matrimonio.

the last “fold” is up to you.  you could lift off part of the first strip and tuck the last strip under, but what for!

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
   
1 of 2
1
Back to top
 
‹‹ icing a cheesecake      September Bake-Off ››