Victorian Steampunk Wedding Cake

Victorian Steampunk Wedding Cake by Sarah Myers of High Five Cakes N E T WO R K M AGA Z I N E www.edibleartistsnetwork.com Victorian Steampunk Weddi...
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Victorian Steampunk Wedding Cake by Sarah Myers of High Five Cakes

N E T WO R K M AGA Z I N E www.edibleartistsnetwork.com

Victorian Steampunk Wedding Cake Supply List Step 1

N E T WO R K M AGA Z I

THE Information Source for Ho Bakers & Sugar Artists

• 2 – Hexagon shaped tiers • 2 – Graduated round tiers • 1 – Petal tier • Texture or impression mats • Gear print pattern printed on edible paper • 6 – Romantic silhouettes printed on edible paper • Assorted molds including gears, lace, keys, locks, etc. • Exacto knife • Paint brush • Assorted sized circle, square, diamond, petal, star shaped cutters. • Stitching tool • Toothpicks • Gumpaste • Isomalt • Edible glue • Sterling colors

Cover the two hexagon tiers and the bottom petal tier with white fondant. Apply a texture to all sides of the large round and hexagon shaped tiers. I used impression mats from Marvelous Molds (www.marvelousmolds.com) to give these tiers texture.

Step 2

Step 3

Airbrush the textured tiers and the petal tier. Allow the 2014 tiersIssue to dry and then dust them with I started with was a deep harvest brown atNetwork an This tutorial printed from Edible Artists Magazine Summer - www.edibleartistsnetwork.com copper dust. I use Copper Penny Sterling dust angle to accent the details of the impression. I from The Sugar Art (www.thesugarart.com). then went all over with a golden brown This color can be found in the High Five Cakes to warm it up. Steampunk Color Collection. This tutorial was printed from Edible Artists Network Magazine Summer 2014 Issue - www.edibleartistsnetwork.com

Step 4 Apply the gear print pattern. Cut your gear printed edible paper and place it directly onto the round tiers with buttercream as shown. I used a gear pattern from Icing Images’ iDesigns (www.icingimages.com.)

Step 5 Cover the tiers with white fondant. You should be able to see a faint outline of the edible image under the fondant which will help guide you in cutting the fondant later. Apply black 3/4 inch stripes of fondant and use the stitching tool to create detail along the sides.

Step 6 Using an Exacto knife carefully cut a “T” shape in the white fondant where you see the faint gear image underneath the fondant.

Step 7 Peel the sides down and secure with toothpicks until dry.

This tutorial was printed from Edible Artists Network Magazine Summer 2014 Issue - www.edibleartistsnetwork.com

Step 9 Print 6 random romantic silhouettes on edible icing paper. I use Icing Images Premium Icing Sheets (www.icingimages.com). You can group the images together on one page. Each image should be approximately 2 inches wide. Next, adhere the icing sheet to a thin piece of white fondant.

Step 8

Then use the larger circle cutter to cut the images into 2 inch circles.

Stack all tiers and finish cutting the white fondant to expose the images. Once all cuts are peeled back, lightly airbrush the tiers to create an antiquing effect. I used Harvest Brown. You can use a darker color on the edges to create an aged look.

Step 10 Using two circle cutters, one slightly larger than the other, cut frames for the “portholes”. To get a more perfect circle position the larger cutter first & then position the smaller cutter inside of the larger cutter and cut.

This tutorial was printed from Edible Artists Network Magazine Summer 2014 Issue - www.edibleartistsnetwork.com

Step 12 Step 11 Use a small round piping tip to add detail. Set to the side to dry.

Melt clear isomalt and mix in some black color. I use isomalt from Simi Cakes (www.simicaakes.com) and Turkish Black Elite color dust from The Sugar Art (www.thesugarart.com). Pour the isomalt into the molds of your choosing. I used molds from Simi Cakes, Marvelous Molds, & Jade Eye.

Step 13 Roll out some gumpaste about 1/8 inch thick and begin making cutting out the gears. Rather than creating a specific pattern I use assorted circle, diamond, star, tips, and petal cutters to make my shapes. Use your imagination to create different shapes.

Step 14 To create the lace effect along the bottom of the cake use some black and white fondant and some lace molds. For the small chain molds I used black fondant and Elisa’s Fashion Accessories Mold Line (Collette and Kathy). For the lace I used white fondant and Earlene Moore’s Enhanced Lace collection from Marvelous Molds (www.marvelousmolds.com).

Step 15

Next, you will need to paint the gears and portholes. I use High Five Cakes Steampunk color collection from The Sugar Art (www.thesugarart.com). Paint the portholes and adhere the cut pictures to the back of the porthole using edible glue made of tylose and water. Paint all other accents (gears, accent molds, chain trim, etc.) and allow to dry.

This tutorial was printed from Edible Artists Network Magazine Summer 2014 Issue - www.edibleartistsnetwork.com

Step 16 Apply the lace fondant to each petal of the base cake. Using a tooth pick, prop the bottom to dry. Once set, remove the tooth picks. Antique the lace using brown airbrush.

Step 17 Create a clear lens for the portholes. I use DECOgel from Icing Images (www.icingimages.com) Allow to dry.

Step 19

Apply the portholes to the center of each panel of the lower hexagon tier.

Step 18

Once all accessories and isomalt shapes are dry, use your imagination and place them all over your cake. You can cut the sides off of some of the gears to look as though they are bursting out of the cake. The hardened gears will stick to the cake.

Sarah Myers, a self-taught cake artist and the owner of High Five Cakes in Waverly, Ohio. I jumped into the cake biz with both feet back in 2010 so that I could pursue my love of art while getting paid to create masterpieces with food. Although I’m a relative ‘new kid on the block’ in the cake world, I am known for my work with fondant, Isomalt™, and modeling chocolate where my passion for sculpting can sated. One of the things I enjoy most about my job is traveling to compete and teach at various cake events. www.facebook.com/highfivecakeco

This tutorial was printed from Edible Artists Network Magazine Summer 2014 Issue - www.edibleartistsnetwork.com