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.
I’ve been wondering for years how you got that texture. Guess I wasn’t thinking outside the {cake} box enough. Thanks for sharing your secret.
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 
Wow, I love your posts and this is a peach! Thanks so much for sharing 🙂
LOVE LOVE LOVE !!! Just so romantic, simple and perfect !
Wish I will have an oppurtunity to make one like this !!!
Thank you so much for sharing……
So so pretty – I just love that bow!
Thanks so much for sharing these steps! As usual, your open and honest approach is refreshing. 🙂
this is so so pretty!! thanks for sharing this!! would it be possible to share with us the cake height of each tier? thank you in advance! 🙂
Such a gorgeous cake!! Thanks for sharing!!
lindo d+….♥♥♥♥ I’LOVE♥♥♥♥
I so much like this post….its so educative..I think you can write a cake decorating book based on your experience working with Ron
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.
I’ve been wondering for years how you got that texture. Guess I wasn’t thinking outside the {cake} box enough. Thanks for sharing your secret.
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
http://lucienemasironi.blogspot.com/
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.
Keep it Sweet!
Rebecca
The cake look awesome! You are a great artist! What I wish to know is were can I find the texture board to achieve the quilted pattern.
Thank You
You can actually go to Home Depot and getting a lighting cover for florescent lighting. That is what we use. 🙂
Rebecca, I love your blog, it is incredible. Please ask Ron Ben-Israel permission to place a tutorial of jasmine too, they are beautiful.
Thank you.
Marcelo (from Brazil)
Fluorescent light cover…..really?!?! Genious!! This is such a simple cake yet the elegance really pops! Love it thanks for sharing!
With two layers of fondant, isnt it really thick when you take a bite?
With the pasta attachment on the kitchenaid, what # do you use for each layer?
Thank you
Hi what lovely cakes you have.would like toi learn how to ice wedding cakes
This is an awesome step by step, very clear and makes the cake look easy peasy!
This is beautiful, but I thought you should never stick wire into cake?
Hi!
Thanks for the tutorial! How many layers were in each tier??
wonderful!
se vei dificil……………..pero se puede lograr gracias por compartir .
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
Absolutely gorgeous!
Thank you for sharing
Reblogged this on odysseybeat and commented:
Gorgeous cake