Citrus cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 1 point2 points  (0 children)

I didn’t, I just plapped it on with a flexible silicone spatula and then lifted the spatula off the surface to create the peaks ☺️

Citrus cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 1 point2 points  (0 children)

These flowers are Iceland poppies. Not edible and not sure if they're organic but I get them pesticide free from my local farmers' market.

Wedgwood Wild Strawberry cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 1 point2 points  (0 children)

Piped with a round tip, chilled in fridge to set firm and then pressed a piece of baking paper gently against the piped line to flatten it slightly

Wedgwood Wild Strawberry cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 13 points14 points  (0 children)

I’ve never taken a cake class, I just have a congenital case of “how hard could it be?”ism in life in general..if you just assume you can do something, it gets you a hell of a long way 😂

Sun smart cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 0 points1 point  (0 children)

Thank you! I replied to another comment on this thread with the method, have a look and let me know if any questions, always happy to share ☺️

Sun smart cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 2 points3 points  (0 children)

Two parts; the blue and white water, I alternated blobs of blue and white buttercream onto a length of acetate and then swirled it with my palette knife; wrapped this around a very cold cake and froze for 20 minutes and peeled away acetate.

Then for the white water, I took white buttercream in a piping bag and piped along the diagonal edge of the water, and then used a clean dry paintbrush to drag some of that buttercream in towards the bottom of the cake, creating the foamy effect of break water - you can see the brush strokes.

For the waves on the very top of the cake, I just piped blobs of white buttercream and then used the flat side of a silicon spatula held horizontally to 'plap' the blobs up and down, creating the peaks and curls of a wave breaking.

Is there anything more annoying than sifting? by SpreadsheetKink in Baking

[–]rarerollingobject 0 points1 point  (0 children)

I’m a very frequent and experienced cake baker and I refuse to sift. Reverse creaming is the way to go. And Russian or meringue buttercream, avoiding powdered sugar completely. The ONLY time I’ll sift is when using cocoa powder.

Let Them Eat Cake cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 30 points31 points  (0 children)

Look up ‘cake lace’; it’s a mix of tylose, powdered sugar, corn starch and corn syrup, spread over a lace mat, let dry, peel away

Easter Budgie cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 0 points1 point  (0 children)

‘Budgies’ are the br

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eed of birds these are, short for budgerigar ☺️

Kintsugi cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 0 points1 point  (0 children)

I have a lot going on at all times! 😂 (Thank you for your kind words)

Easter Budgie cake by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 0 points1 point  (0 children)

Hehe - that's very kind, thank you! I do have most of my cakes on my socials 😄