I hear talk of more snow coming my way... YAY!!! :) It isn't here yet, but I will keep my eyes open for it!!! I don't want to miss it since we haven't gotten good snow since Christmas - it all keeps melting too fast or just not sticking.
Okay, back to cakes again... So I went into school today - even though it was a Saturday - at 8am to work on my wedding cake. I knew how long the lace work was going to take me because I had so much of it to do, so I came in early and planned to stay all day if needed, which in the end it was, but that was okay. So I started off piping lace lines into all the non-bunny ears. It was veeeeery time consuming, but I like how it came out. I tried to make them all straight up and down from the base of the cake, but the royal icing is so hard to pipe out, my hand would cramp up or get stuck in the piping bag position, that when it came time to move the cake I had to wait a few minutes for my hand to open up wide enough to hold on to the cake edge!
This isn't the best picture, but if you look closely you can see some of the effects of the fading from the sun. The left side is darker than the right, but still even that isn't as dark as the original color. The brightness of the blue tier, that is how bright of a purple I had on the top tier!
Lace work on my blue tier...
And more on my green tier...
And now onto my drop lace! This lace work was one of the requirements for the cake. The other lace work was my choice to do as an embellishment, but I like how it connects the drop lace to the rest of the cake. First you have to make a "post" for the lace to hang from. I will try to take a better picture tomorrow of the drop lace, but it is actually hanging away from the cake itself, whereas my lines are lying right on top of the fondant. Once the posts are made, you put a little royal icing on the post to attach it to the post, then draw the icing out away from the cake (think of it as pulling it from the cake towards myself) so that it is suspended in midair. Once it is the correct length, you move it to the next most and attach a little icing there as well. This goes on all around the cake.
I could have done a double strand drop lace patter or an alternating strands pattern, but because I have a lot of lace already on the cake, I kind of liked the simpler one strand lace on mine.
In this picture you can kiiiiind of see the gap between the drop lace and the cake itself. Kinda.
And here is a close up of some of the lace work.
So far this cake is extremely frustrating, but each day I go home super happy with how it's progressed so far. I am mainly frustrated with all of the tedious work, but it was of course my choice to put it all in there. The requirements were only ONE tier of drop lace, a band/ribbon on all three tiers, and 5 flowers. I wanted to do a little more, so it was my choice to do so much, but I am liking making the cake so far. It is sometimes just so hard to work on it in class because there are so many people in the kitchen and you worry about being bumped. Today I did all this lace work out in the student lounge area on big round tables because I could have a lot more room to work and it wasn't busy out there, so that was a nice environment to work in for the delicate lace work!
Tomorrow I am helping Chef Hammer with her Pies, Tarts, and Quiche consumer class and will probably stay a bit after to at least get my flowers glued on and on Monday I can (hopefully) stack my cake and get it checked off!
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