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Frosting effect question
Posted: 10 December 2008 07:06 PM   [ Ignore ]
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A friend’s grand-daughter is turning 4 this Saturday, and I’m making her a Nemo cake. Quite different from the one pictured, but I do like how they’ve frosted the sides. Anybody know how to produce that effect?

I’m familiar with different methods to get color striping using a decorating bag or parchment cone. But normally, I’d use a palette knife to get those Betty Crocker-type swirls. Does anybody know? Is there a pastry tube that will work? Or should I put a daub of the 2nd color buttercream on the end of my palette knife already loaded with the first color?

Thanks!

Carol

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Posted: 10 December 2008 07:10 PM   [ Ignore ]   [ # 1 ]
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Hi.  The sides are done with an air brush filled with liquid food coloring.  It is actually sprayed on after the frosting is done.  I don’t have the necessary equipment and I don’t usually do this kind of elaborate decorating…but I know people who do.  Good luck!

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Posted: 10 December 2008 07:12 PM   [ Ignore ]   [ # 2 ]
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you’re spot on with how to make the swirls and bill is right, it’s spray on color. in order to make your life easier, go to michaels and get a can of spray color in the cake department and give it a whirl

jen

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Posted: 10 December 2008 08:57 PM   [ Ignore ]   [ # 3 ]
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Use a piece of cardboard to block the spray from going where you don’t want it (on the sides).

You could also make wavy lines with a decorating comb (also available at a craft store, with the spray-on cans) and then spray in random bursts to give you some color.  Just don’t hold the can too close (the color will bead up) or too far (the color will go where you don’t want it - on the top).  We used this in my son’s class to decorate cookies and cupcakes and if you spray too long and too close you get blobs and beads of color…. smile

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Posted: 11 December 2008 01:08 AM   [ Ignore ]   [ # 4 ]
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Thanks everyone!!! I knew I’d come to the right place with my question. Not sure right now if I’ll attempt that effect or some variation like Jeanne suggests. Need to sleep on it. I’ll let you know what I decide and how everything turns out.

Carol

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Posted: 11 December 2008 11:04 AM   [ Ignore ]   [ # 5 ]
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I agree this cake looks like the color was added with an airbrush, but you might also like to try a more simple method… paint a stripe of food color inside a pastry bag, fill with white buttercream, and do a vertical zig-zag piping motion onto the cake using a flat tip.  This is the same technique used for piping roses that have colored edges on the petals.

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Posted: 11 December 2008 03:17 PM   [ Ignore ]   [ # 6 ]
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Thanks, Patricia! Simple sounds good right about now. I wondered if a rose tube would work. But I’m very glad I asked the question. I learn so much through this forum and, of course, from Rose. Hope I can do justice to the vision of the cake that’s in my mind.

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Posted: 11 December 2008 03:23 PM   [ Ignore ]   [ # 7 ]
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I’d think a rose tip/tube would work just fine… you could always practice a bit on the upside down cake pan first - I’d start with the color on the larger side of the rose tip/tube.  Good luck!

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Posted: 14 December 2008 02:09 AM   [ Ignore ]   [ # 8 ]
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I promised an update on my hopes to duplicate the air-brushed two tone color effect from the picture I posted.

First, I went to Michael’s. Wilton’s blue color spray was the wrong shade. I wanted to match, or at least come close to the dark blue-green buttercream I’d be using for the cake border and other touches here and there. No worries, I still had Plan B—color striping with a rose tip/tube. Instead of brush striping with food color though, I would use two buttercreams. A stripe of the darker blue-green buttercream inside my bag, then fill it with the pale ocean spray blue-green I’d chosen for my main background color.

It would have worked beautifully but for one thing. The main buttercream was Rose’s white choc. cream cheese, which doesn’t pipe very well at all. It’s absolute perfection with carrot cake. But too soft and creamy to hold its shape well, not to mention withstand the heat from your hands. I knew that!! sheesh, that’s why I did all the other piping work on the cake with some white choc. mousseline I had on hand. I guess I just forgot in the excitement of seeing that picture and wanting to produce a similar effect.

But all in all, I’m pleased with the cake and glad that I tried some new techniques. And I’m so glad that I made Rose’s carrot cake! I shied away from it previously because I don’t have a savarin ring mold. Didn’t stop to think until I *heard* Hector raving about his many versions, from muffins to wedding cake, that you could use the batter in other pans. It was certainly a fabulous choice for this particular family. They’re all very keen on healthy choices, including the birthday girl. Her grandma said Kelina might have a bite or two, but the main thrill would be having Nemo on her birthday cake!

Photo attached. Details: 9” single layer (1.5 x recipe page 75-6 TCB), sliced into two layers, filled and frosted with white chocolate cream cheese bc. Ocean floor, writing and border in white chocolate mousseline (various colors). Nemo & coral in chocolate melts.

Thanks again for your ideas and also for answering so quickly!

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Posted: 14 December 2008 02:42 AM   [ Ignore ]   [ # 9 ]
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I bet Kelina was thrilled to bits with her beautiful cake!  Well done!

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Posted: 14 December 2008 11:42 PM   [ Ignore ]   [ # 10 ]
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Beautiful beautiful cake!

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Posted: 15 December 2008 02:39 AM   [ Ignore ]   [ # 11 ]
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10 times better than the original!

you know what i thought of when i read your post? you probably could have just loaded a pallet knife with the opposing color and swiped it right on top of the finished side. with such a loose swirls of the waves, it would have melted right into place.

oh well, next time.

jen

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Posted: 15 December 2008 10:19 AM   [ Ignore ]   [ # 12 ]
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Great looking cake Carol. Love the chocolate Nemo and the coral. Did you use a mold to make Nemo?

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Posted: 15 December 2008 10:36 AM   [ Ignore ]   [ # 13 ]
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Excellent!!!

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Posted: 15 December 2008 12:01 PM   [ Ignore ]   [ # 14 ]
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Thanks for the lovely compliments, everyone! No, Rozanne, I didn’t use a mold. I colored the chocolate with powdered food color and piped it over an image I had printed and tucked inside a transparent sheet protector sleeve. Used lots of small parchment cones, rewarming my pyrex custard cups of color in the microwave as needed. First the black, then the white and then, the smallest bit of brown in the mouth and around the pupils of the eyes. Lastly, lots of orange. I didn’t put enough of the orange at first, and the tail started to snap off when I picked him up after hardening. Did a quick patch and let it harden again. Hence, some orange where it shouldn’t be.

Turned him over again (the rear is ugly!), and pinned him in place on a piece of cardboard to wait in the fridge for cake decorating day. Decided that I liked the shiny effect of the melts as opposed to the more matt finish I’d get with couverture. Time was short, too! So I accepted the obvious faults, knowing I could probably disguise them with the coral. Photo attached.

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Posted: 15 December 2008 12:16 PM   [ Ignore ]   [ # 15 ]
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Thanks for the detailed explanation Carol. I might have to do Strawberry Shortcake on a cake in January for my daughter’s b’day. She keeps changing her mind from Strawberry Shortcake to Ariel (Little Mermaid).

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