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

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.

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.

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… 

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

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

Beautiful cakes, Hector!

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

WOW.

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!

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

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.

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

Hector, el otro día cubrí una torta con fondant 48 horas antes de ser consumida confiando en que el fondant no se pondría 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 algún truco para evitarlo?.... depronto poniendo un poco más de glicerina a la receta original de fondant?

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

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!