Learn the art of cake decorating with me on Cakeheads.com!
American Cake Decorating Magazine is PRETTY awesome.
Don’t know if you know that already or not… but if you’re into beautiful magazines to adorn your coffee table that ALSO have tons of good stuff in between the front and back cover, ya GOTTA check this one out.
I’ve held that opinion of this cake magazine for a while now.
So, as you might imagine, the fact that they’ve made me a cover girl, for the second time (say whaa??), has me giddier than, like, ALL o’ the giddy aunts this side o’ the Mississippi! The fact that they’ve chosen one of my creations, twice (wait, I’ve mentioned that already, haven’t I?), to grace their cover (which in turn, adorns the coffee tables of lots o’ cake lovin’ people… and probably some o’ those said giddy aunts) also has me completely honored, humbled, and, quite frankly, surprised outta my gourd!
But I’ll take it! And as their magazine happens to be one of my FAVS for the fact that they jam each issue FULL of amazing cake photos as WELL as a bunch of awesome decorating tutorials from some crazy cool artists… I’ll not only take it, but I’ll RUN with it… and won’t let on at all that I’m pretty sure they were somehow coerced (most likely under penalty of death) to paste my cake photos on those covers, when the work of the other artists they are able to choose from is so SERIOUSLY CRAZY AWESOME. (Was that a run-on?)
But… ya know… we’ll just keep that between you and me.
‘Cause… I maybe kindo’ sorto’ like being a cover girl. A little. (Ok, I’m lying. I like it LOTS.) Aaaaaand maybe they had a brain fart or somethin’ both o’ those times it came around to picking the cover shot. And who am I to call somebody out on having a brain fart? Right?
Right. See? I knew you’d understand. 😉
American Cake Decorating Magazine asked for a non-traditional cake design, so I thought that a black canvased, steampunk bride themed cake might just fit the bill. (And I’ve had a hankering to make a top hat adorned with some lace for quite some time now… soooooo I just went with it.)
And now, the inside scoop on how this cake was made…
I airbrushed both of these cakes in this picture with Americolor Black airbrush food coloring. I just wanted to mention, and show you here, that your cake must be grease/shortening FREE in order to get a nice even finish when airbrushing.
You can see where the cake on the left had some shortening spots on it, and therefore made for a spotty, uneven airbrush job.
The cake on the right was “grease” free and was therefore able to be covered more evenly.
I like to work with the Tricot Decor brand of edible lace by Silikomart. It’s pretty fuss free if you follow the directions on the package, and therefore saves me a good head bashing against the wall when I attempt to use it on my cakes.
That’s always nice. 🙂
Here’s the mat I used to create the lace lining the bottom of the “corset”. That one’s kinda pricey, though.
But I’ve recently found another one by the same company that’s even LOVELIER, and much cheaper. Check it out, here!
But you can really use any brand lace mat you’d like with this Tricot cake lace mix. Here’s a link the smaller, less expensive mat I used for the detail on the top hat.
I just added a wedge shaped chunk of modeling chocolate, attached with some ganache or melted chocolate to the same shape (which you’ll have to cut out by hand) cardboard cake card/board underneath, between my middle tier and my hat shaped tier in order to get it to “tip” a bit. (Hope that makes SOME sense.)
Just make sure that the board underneath the top hat tier AND the board underneath the wedge of chocolate are firmly attached to the chocolate so there’s no shifting!
(And don’t forget to support underneath the chocolate wedge with some bubble tea straws or cake dowels!)
I also added a layer of white modeling chocolate to each tier to start creating the corset. (I flipped the bottom tier before I stacked them together so I could get a nice clean, sharp edge on the top when adding that corset section.) I embossed the modeling chocolate with some crinkled tinfoil to make it look a bit more like fabric.
I dusted over the crevices and the embossing with some black petal dust to pop the design out.
I added a modeling chocolate ribbon and bow to the top hat, and also started attaching the modeling chocolate roses I had made earlier. I used melted white candy melts as my “glue” to help them stay put.
Click here to watch a quick, free video on how to make your own modeling chocolate.
Click here to watch a quick video on how to make easy edible roses.
So, I FIRST thought I’d keep the roses white and stick to my original black and white theme…
but I just couldn’t do it.
Felt like somethin’ was missing.
So I went ahead and dusted the middles of each rose with just a touch of light pink petal dust,
which made my heart happier. (‘Cause pink kindo’ has that effect on me.)
Oh, and when I’m too lazy to cover my cake board with fondant, I just sprinkle it with a good amount of sanding sugar,
and call it a day.
(Think it’s kindo’ prettier with the sugar, anyway. It sorto’ sparkles…
and, well, you know how I feel about sparkly stuff.) Xx
Want more? Visit Cakeheads.com!
If you’re interested in having this magazine arrive at your doorstep every couple of months, check it out, here!
The first time American Cake Decorating Mag made me a cover girl ^^^ !
You can check out more photos and some tips on how this water pitcher cake was created in my blog post, by clicking here!
See my FAV tools in my Tools Shop, HERE!