How to decorate a sweet wedding cake (really this is a step by step!)…
This is an exciting post today kids. Today’s posting is how to decorate a sweet, romantic cake. This “how to” was featured in Pastry & Baking North America. (If interested in a subscription, click here: http://www.pastryna.com/pastryna_subscribe.htm) Ron came up with the concept and my co worker Sarah worked out the steps and I photographed the story.
Have fun and enjoy! If any of you out there do make this cake, please send us your photos, we would love to see your versions.
1. Stack three round cake tiers, iced in butter cream and a thin layer of Ivory Satin Ice fondant. (We used 10” + 7” + 5” cakes on a 13” board.)
2. Roll thin strips of Ivory Satin Ice fondant on a textured board to achieve quilted pattern. (Ron uses a Lucite florescent lighting cover.)3. Measure the circumference of the top and bottom tiers, and trim strips along the diagonal line.4. Lightly brush the back of each fondant strip with water and apply to the bottom and top tiers.5. Line up the diagonal seams to meet each other.6. Roll out white Satin Ice Gum Paste and cut out flowers using a small blossom cutter.7. Cup flowers with a ball tool against a piece of soft foam. Set flowers aside to dry.8. Roll small balls of Blue Satin Ice fondant and attach to the center of each flowers with a bit of water.9. Using the quilted pattern as a guide, apply the blossoms in a Swiss dot pattern.10. Roll Blue Satin Ice fondant and cut into strips. Moisten the edges with water, place a wire or a skewer, fold the ends and fasten while cinching into a loop. Let loops dry sideways.11. Prepare two tails & a small strip for the knot. Those will be applied to the cake while still flexible.12. Apply a band of Satin Ice Blue fondant around the middle tier. Then attach bows, tails and the knot by inserting wires and moistening backs of the decorations to secure.13.Mix powdered shimmer colors with clear alcohol and paint all decorations to a satiny finish.14. A sweet and romantic blue and ivory cake!
I don’t know about that…I run operations, I don’t put my hands on the cakes. Ron and our very talented staff do that. I do learn a lot though, and in turn I share it with all of you. Thanks for reading!
Hello Rebecca, Thanks for the reply. I don’t know if this is the proper channel to say this, and am sure you guys have received lots of petitions and Ron especially to create a cake decorating book. His he considering this? I know the stress of writing a wedding cake decorating book and of course, sharing some of his secrets, is there a way one can petition to Ron to consider us, his fans who are outside U.S. who cant make it to one of his classes to write a masterclass cake decorating book for professionals especially on wedding cakes. I was able to see some of his works in Martha Stewart’s Wedding Cakes Book.
Thanks.
Thanks for sharing RB cakes,its a simple,perfect,gorgeous, cake.
It’s time RB write a book for us..
I am brazilian and living in Australia,I hope to do some course with RB one day.
Can I put the tutorial in my blog?
Luciene Masironi
Hi Luciene…thanks for reading. Please use this post on your blog! I have a few more that I will be posting in the future. Have you visited our Facebook fan page? http://www.facebook.com/rbicakes.
Hi! Am all the way in Kenya. You are so helpful, as we don’t get any such training here so I would say’ your tutorials are a blessing for us” thank you
This “how to” was featured in Pastry & Baking North America. (If interested in a subscription, click here: http://www.pastryna.com/pastryna_subscribe.htm) Ron came up with the concept and my co worker Sarah worked out the steps and I photographed the story.
NYC Cake Girl 