The Violet Cake Shop™

Sharing inspirations for my designs, and tips I've discovered along the way in my caking journey! <3


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FREE Gumpaste Anemone Flower Tutorial by The Violet Cake Shop™

Recently, I created a tutorial for my Industrial Steampunk Chic cake (a cake designed originally for the Steam Cakes Collaboration) that appeared in the October issue of Cake Masters Magazine, UK.

The Violet Cake Shop - Steam Cakes - 2 - IMG_8881 - ii - watermarked

The original cake featured an orchid coloured anemone flower in the design, sitting between the two tiers, but the flower was not included in the print tutorial since it would have added at least 28 more steps to an already lengthy tutorial. This was communicated to my contact at Cake Masters and passed along to the editors when the tutorial was submitted.

Steampunk Chic Blog Title

Unfortunately, there was a miscommunication or misunderstanding somewhere along the line when the magazine went to print, so although the printed tutorial did not have those steps included, there was promotional material created and posted that indicated the flower was part of that tutorial in the print issue.  Of course, a few people were a bit disappointed to find out it was not in the magazine.

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As a happy solution, I created a free tutorial for the anemone flower that I posted on my Facebook page, to share with Cake Masters, their readers, and anyone else that was hoping it was part of the tutorial.  I am also adding it permanently here to my blog so it will be easier to find later on for those looking!  See below for the step-by-steps details and pics…but first…

GREAT NEWS:  A few people sent me messages when the magazine first came out, asking if the full Steampunk Chic Cake tutorial would be available to download in PDF file format and I’m happy to say that it is finally now available for sale in my Facebook SHOP.  It’s on for an introductory price of 50% OFF, for a limited time.  So that’s just $11 CAD for over 135 high quality pics and 85 pages of step-by-step instructions, tips and best practices, which works out to less than $9 USD (reg. $22 CAD or $17 USD).  It also includes a printable version of this Gumpaste Anemone tutorial as a BONUS.

The Violet Cake Shop - Steampunk Chic Full Tutorial - 1 - cover

Here is what the tutorial covers…

Steampunk Chic Full Tutorial - 4

I’m also putting ALL my other tutorials on SALE for 40% OFF in celebration of the release of this latest tutorial.

So now on to the good stuff, the free stuff…😉

The Violet Cake Shop™’s FREE GUMPASTE ANEMONE TUTORIAL:

TVCS Anemone - 1

Tools and supplies you will need:
– 3 petal flower cutter (alternatively, you can use an oval cutter – pictured) – floral tape – #2 piping tip and #12 piping tip – 5 petal flower cutter – small silicone rolling pin – dresden tool – ball tool – craft or exacto knife – needle nose pliers/wire cutter – wide mouth Japanese soup spoon – 1 oz (large gumball size) gumpaste coloured black – 2 oz (golf ball size) gumpaste coloured orchid/magenta (2.5 parts deep pink to 1 part purple) – thin foam pad – flower veiner – 20 or 24 gauge floral wire cut to 3″ length – lily stamen (if cannot find long black stamen) – black gel colour for dyeing stamen – aluminum foil – paper towels (not pictured)
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 2

STEP 1 –
If you cannot find black stamen (which I could not find readily), you will have to dye stamen of similar size and length as those found on anemones, which I find lily stamen work well.
You can dilute the black gel colour with some vodka before dipping your stamen, or you can paint the colour on with a standard brush dipped in the colouring. Let your stamen dry on some paper towel. Wipe off excess colour if necessary.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 3

STEP 2 –
Spread out the stamen with your fingers, into a line, so they are not so bunched together.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 4

STEP 3 –
Roll out a small ball of black gumpaste approximately 2/3″ or 1.5 cm wide, to create the centre. Flatten the top slightly against your work surface.
Use the needle nose pliers to make a hook at the end of the 20 or 24 gauge floral wire. Insert the hook end of the wire into the gumpaste ball, approximately halfway up.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 5

STEP 4 –
Use the small end of a #2 piping tip to mark small circle details on the top surface of your centre.
TIP: hold the wire just under the gumpaste ball, to prevent the ball from slipping down the wire as you mark the top.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 6

STEP 5 –
Insert into a styrofoam dummy to dry a few hours, until the gumpaste ball is set fairly firmly onto the wire.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 7

STEP 6 –
After a few hours, your centre should have set a bit and your dyed stamen should be fully dried.
Add your stamen bunches to your centre, one or two at a time, wrapping well with floral tape before adding the next bunches. You will need approximately 6 to 7 bunches to go around your centre nicely.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 8

STEP 7 –
Once all the stamen are added, wrap the stem of your centre all the way down. Set aside to dry fully, overnight.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 9

STEP 8 –
To create your petals, use a 3 petal cutter OR use a small oval cutter, 1.75″ long (refer to alternative steps 20 and 21).
First, colour your gumpaste with 2.5 parts deep pink to 1 part purple colouring. Next, roll out the gumpaste to 1/32″ or 1 mm thickness. Next, cut out two cut outs using the three petal cutter. You will need four cut outs overall but work with two first, to prevent the petals drying out.
If using oval cutters, you will need two sets of 6 cut outs for a total of 12.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 10

STEP 9 –
Using the large end of the ball tool and pressing gently, thin out the sides of the petals slightly, with the ball half on the paste and half on the foam pad.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 11

STEP 10 –
Use the veiner to imprint vein detail onto each of the 3 petals.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 12

STEP 11 –
Frill the edges of your petals with the large end of your ball tool and mark two lines down the centre with the thin end of your dresden tool.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 13

STEP 12 –
Use a Japanese soup spoon as a flower former. It is deep enough to create a lovely cupped shape and is the perfect size for the anemone flower.
Dust the cavity of your Japanese soup spoon with some cornstarch to prevent the gumpaste from sticking to the spoon as the petals dry.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 14

STEP 13 –
Lay the first frilled and veined 3 petal cut out into the cavity of the spoon. Using a brush, dab some water onto the very centre.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 15

STEP 14 –
Place the second prepared 3 petal cut out on top of the first one, with the petals of the second set, in between those of the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 16

STEP 15 –
Repeat STEPS 8 to 11, to prepare a second set of petals. But for this set, you will need to cut the petals as shown so they are small enough that they can lay inside the petals of the first two sets.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 17

STEP 16 –
Add the petals individually. First, dab some water with a brush onto the centre, brushing slightly towards the petals, approximately 1/3 of the way up.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 18

STEP 17 –
Position the first set of three petals evenly, in a trillium shape, in between two petals of those from the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 19

STEP 18 –
Position the second set of three petals evenly on top of the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 20

STEP 19 –
Add some small pieces of paper towel in between the petals to add some movement and shape to the petals.
Using a #12 piping tip, cut out a small circle in the very centre of all the petals and set aside to set for about half an hour.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 21

(ALTERNATIVE) STEP 20 – If you do not have a 3 petal cutter as shown, use STEPS 20 and 21 instead to create petals.
Use a 1.75″ long oval cutter to cut out 12 petals total. Work with 6 at time, to vein and frill the petals.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 22

(ALTERNATIVE) STEP 21 – If you do not have a 3 petal cutter as shown, use STEPS 20 and 21 instead to create petals.
Frill and vein the petals as shown. The first petal is untouched. Thin the sides with the ball tool, vein with the veiner, mark the centre details and frill the edges.
Cut out a small circle of gumpaste to sit under the petals. Add each petal on top of the circle gumpaste in a similar position as that shown in STEPS 13, 14, 17 and 18.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 23

STEP 22 –
After the flower petals have had a chance to set, start making your calyx.
Create the calyx using a 5 petal cutter. Roll out some green gumpaste to 1/32″ or 1 mm thickness. Use the 5 petal cutter to cut out one shape.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 24

STEP 23 –
Using your craft or exacto knife, cut out slits in the petals as shown.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 25

STEP 24 –
Use the #12 piping tip to cut out a hole in the centre.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 26

STEP 25 –
Shape some folded aluminum foil into the same cupped shape as a Japanese soup spoon and place on top of a cup. Poke a hole in the centre with something pointed, like a skewer.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 27

STEP 26 –
Dab some water around the centre of the prepared calyx cut out, brushing outwards.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 28

STEP 27 –
Place the calyx in the foil cavity. Gently remove your flower petals from the Japanese spoon former. The petals may still be a bit soft but that’s ok so long as you are gentle.
Place the flower petals on top of the calyx where the water was dabbed and ensure the petals adhere to the calyx. Add some water to the centre of the semi-set petals and insert your prepared flower centre. You may need to add some fresh fondant if the petals are too dry.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 29

STEP 28 –
Reposition the paper towel bits between the petals and leave to dry overnight.
Once fully dried, dust as desired to bring more life to your flower.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

I hope this will come in handy for those of you out there that are new to decorating and sugar flowers!  Please keep in mind that I tend to try things out on my own so these techniques are ones I’ve come up with and are not the only way to create this flower, nor are they necessarily the best.  But they are shared for those who might not have other resources or who just want to use what is easily available.

IMG_9573 - wm

So please use for your own pleasure and I hope you ENJOY!  Remember, you can always share your creations with me on my Facebook page.  I love seeing what you create using one of my tutorials!

Happy Caking Y’ALL!!

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Meet Sir Jacques Steampunkin! A Steampunk Pumpkin Head Cake

It’s almost Hallowe’en and we just revealed a new cake collaboration.  My newest creation has been getting lots of love on Facebook and Instagram and I’ve gotten a few questions and lots of amazing comments, so I thought I’d introduce him here and answer a few of those questions at the same time…

Meet Sir Jacques Steampunkin! 🎃🎃🎃

He is my contribution to the 5th installment of our Sugar Spooks collaboration. 😈👿👹👺💀👻👽👾🤡

He is a culmination of my love of the Steampunk genre and what I imagined a creepy old jack o’lantern would look like. I wanted to do something not seen before. As I was creating him, he started to take on a stately look so I decided to make him a ‘Sir’ lol… I hope people like him as much as I do.

The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9508-ii-wm
I’ve been asked what moulds I used and they are a variety of moulds that I’ve found throughout the years, some for cake decorating and others, not.  The cogs, frame and fleur-de-lis are from Mod Podge which are food safe silicone moulds made for use in polymer clay crafting but can be used for creating cake décor as well – just make sure you use them only for food and if you do crafting with clay as well as cake, make sure to get a separate set for use in each.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9525-ii-wm
The other moulds I used (for the gold vest texture, and to detail the cakeboard – see closeup below) are from Marvelous Molds who make products that I love using in my decorating.  I have used their products for FORever (!!!) and use them in SO many different ways!
For example, to add detail to Sir Jacques’ vest, I decided to use their new Symmetrical  Sequin Simpress Panel.  It’s meant to be used to texture a tier with sequins, easily and quickly.  But I used it here to give a luxe look to his vest which is a characteristic of the clothing often seen in Steampunk.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9552-ii-wm
Sir Jacques’ pumpkin head is made from rice krispie treats (RKT) that I shaped into a flattened pumpkin shape, only so it wouldn’t be as heavy and round, and would sit better on the cake tier.  I then covered the RKT with a very thick panel of fondant, making sure the seam was at the bottom.  I used my Dresden tool (the flatter end) to mark the grooves and used the length of my right pinky to impress the grooves more until I was happy with the ‘pumpkiness’ of my creation.  Again, unfortunately, I did not take photos and now I wish I had, lol.
I then coloured him with a variety of orange petal dust and shortening (which I know many claim as their own but is a technique I have used since I first started decorating, mostly when using lustre dust).  I then added dark brown in the grooves to create depth.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9533-ii-wm
Since this was for a collaboration and I wanted to save him to use as a Hallowe’en prop at home, I used styro dummies for the cake tiers.  But this can just as easily be made from real cake, with the proper support for his head of course!
His single goggle is handmade and detailed…using circle cutters, a piping tip to add the outlines for the screws, and an exacto knife to add the slit in the screws.
 His hat is also made from RKT which I shaped into a tapered tier, then iced with ganache and covered with fondant (same as I would if made from cake).
His mouth was handcut and painted.  I then added metal ‘staples’ which were cut from fondant and painted with silver lustre mixed with lemon extract (much better than vodka people!  I swear by it…and smells great too lol).
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9538-ii-wm
Hope you enjoyed meeting Sir Jacques Steampunkin!  I certainly enjoyed creating him.
Happy Caking Y’ALL and have a spooky Hallowe’en!!

You can check out the other seriously amazing pieces by going to our website (http://www.sugarspooks.com/).

It’s an honour to be part of this group again. Big thanks to Avalon Yarnes of Avalon Cakes for spearheading such a talented group and including me in the mix.

I don’t normally do scary or creepy so it was so much fun to be able to stretch my creative wings!!


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FREE Peek into how I make my Signature Standup Ruffles

Finally, I can share with everyone how I make my signature Standup Ruffles as seen in my Modern Tropical Ruffles Cake below.  Since this tutorial was originally made for publication in Cake Decoration & Sugarcraft Magazine, I had to wait until the issue, came off sale.  I share key steps of the technique further in this post but having taken pics of all the steps for that tutorial, I had all the makings for creating my own paid tutorial in pdf version so have made it available in my SHOP.

The Violet Cake Shop - Modern Tropical Wedding Cake - Stand Up Ruffles

So if you could not get your hands on the magazine, you can now purchase your own copy of how to make this cake HERE.  I’m starting it off at an introductory price of just under $10 USD (depending on exchange rate as I can only price it in Canadian dollars in my SHOP).

BUT……..

I did promise in my previous post to share some key steps for my Signature Standup Ruffles, (which are great for making structured diagonal ruffles and many other directions, shapes, patterns and colour sequences), so here I go!

Oh…but another BUT first…….

**Keep in mind, I am generously sharing a technique that I came up with after experimenting with different ideas and theories on how I could make these ruffles in fondant/gumpaste so I ask you to please, out of professional courtesy, not share this technique in any way, whether in live classes or publications or in tutorials of any form (video, pdf file, pictorial, print, album on Facebook etc.), without my written consent.  If you must share, please share from this post or my Facebook page and give credit where credit is due!  Thanks so much!**

Now, back to the good stuff…

I first thought of doing these after seeing some beautiful buttercream piped versions done by Shannon Bond of Shannon Bond Cake Design.  But I suck at piping – I neither have the muscle strength in my arms to pipe a full tier, nor the steadiness needed.  So I set about looking for a fondant/gumpaste version.

I did a lot of research and never could find the tight, clean and structured look I was going for in the standard fondant or gumpaste ruffles because all of them lay flat against the surface of the cake and only the ruffled portion would dance a bit above it due to the frilling.  So I thought, ruffles would be so much more versatile if I could make them stand up.  Making them stand up would allow them to be manipulated more easily and used in different patterns, directions, colour sequences…

BUT…what would make ruffles stand up?  All ruffles I’d seen were thin and flat.  If I saw a ruffle effect that had pattern and structure, it was when people twirled strips of flat fondant that they folded lengthwise in half, like the technique used most often by Tortik Annuchka who’s work I discovered on Instagram.  But I know, having tried it, that this technique doesn’t give clean straight lines around a curved surface like those on cake.  So, it’s great for straight up and down vertical lines and bunched patterns, but was not as effective for straight diagonal lines.

Then I thought, what if I could make the bottom of a ruffle flat, so it could stand, and keep the top thin and frilly?  And the idea was born…

So here are pics of a few critical steps in the process of making my Signature Standup Ruffles along with a high level description…for more info or detailed instructions on how to create these, unfortunately you will need to purchase my tutorial.  But these steps below should be straight-forward enough for the seasoned cake decorator to figure out and use…and I hope they inspire others to use them in creative and new ways.

Sneak Peek into making my Signature Standup Ruffles:

My Signature Standup Ruffles FREE Peek - cover

 

TVCS - Modern Tropical Cake Seaside - 39 - wm

I roll out my paste using dowels as spacers, to get a thick, even strip

 

TVCS - Modern Tropical Cake Seaside - 40 - wm

I then thin out the top end of the strip to create a frilled or ruffled effect

 

TVCS - Modern Tropical Cake Seaside - 41 - wm

Next, I trim just under the ruffling where the paste is still thick

 

And here are just some of the other ways I’ve used them so far.  One design is for a collaboration that has not yet been revealed so I can only share a sneak peek of it…

The Violet Cake Shop MIL's Greenery 75th - diagonal stand up ruffles       The Violet Cake Shop - Elegant Indian Fashion Collaboration - Utsava

The Violet Cake Shop - Incredible India Elegance - IMG_9236 - ii - wm - cropped to ruffle

I hope you’ve found this post engaging and informative.  I’d love to see what you create using this ruffle idea.  Feel free to post pics of your creation on my Facebook page.

Remember, if you’d like to purchase the full tutorial with 44 pages jam-packed with detailed instructions, tips and techniques, and 64 high resolution pics and steps, teaching a variety of not seen before techniques, you can go to my shop on my Facebook page or click HERE.

Here is just a peek of what’s covered inside!

Modern Tropical Ruffles Wedding Cake Tutorial by The Violet Cake Shop - 08-05-17 - cover

Modern Tropical Ruffles Wedding Cake Tutorial by The Violet Cake Shop - 08-05-17 - content

OH and it happens to be on for half price as an introductory offer so you can get it for just under $10 USD for a limited time!  The price will go back up to $20 USD one week after my Facebook page hits 125K followers…which can be anytime.

Have fun and Happy Caking Y’ALL! =D


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Stylized Wafer Paper Rolled Rose – The Violet Cake Shop way – FREE Tutorial

It’s been a while since I’ve posted a new tutorial and this one for the stylized wafer paper rolled roses, is a long time in coming.

I first designed this cake for Cake Masters’ August 2015 issue and promised I would share how I made the wafer paper roses due to the amount of response I’d gotten on how unique they were.  I mean, it should have been easy because I had all the pics taken already since this cake was also my first ever full length magazine tutorial…

But then life kind of got in the way as it often does, and things came up like mystery health issues that I’ve had to deal with (and am still sorting through) and what do ya know, two years has now gone by!  But I was able to find some free time to edit my pics so I could share them with you all here today…FINALLY haha.

Now this style is simply a hybrid of a wafer paper rose I already came up with before in 2014 (for which I have a paid tutorial), plus the standard rolled roses you see in paper craft.  What makes it unique is the addition of these pinched outer petals which is a technique I came up with for my original wafer paper rose.

So hope you will enjoy this FREE tutorial.  Please feel free to share with me how you use them to embellish your cakes, on my Facebook page.  I look forward to seeing what you create with my tips and tutorials!

Stylized Wafer Paper Rolled Rose Tutorial – The Violet Cake Shop way:

SWP - 1

Colour your wafer paper by airbrushing (using a few light coats with drying time in between), an edible printer OR my oil & petal dust method

 

SWP - 2

Cut out a 5.5” x 5.5” square of the coloured wafer paper (or any size you prefer)

 

SWP - 3

Cut off corners of the square to create a circle – you can just go by eye as the rose is meant to look organic so does not need to be perfect

 

SWP - 4

Cut your wafer paper circle into a spiral-like strip moving concentrically in towards the middle as shown; cut so that the strip is just under 1″ wide

 

SWP - 5

This is how it will look once you’ve cut your spiral strip

 

SWP - 6

Using the tip of a brush, roll up the strip starting on the outer edge

 

SWP - 7

Add small dabs of water as needed so the centre holds together as you are rolling it

 

SWP - 8

Continue rolling

 

SWP - 9

Every few inches, dab water along the bottom edge of the strip to help hold the rolled shape you are forming

 

SWP - 10

This is your completed Stylized Wafer Paper Rolled Rose centre

 

SWP - 11

Using a circle craft punch (1.5” diameter), punch out circles to make your outer petals; alternatively, you can use a circle cutter as a template (use a dull tool to trace inside the cutter so you have a guide where to cut with scissors)

 

SWP - 12

Take one circle and pinch in on one end and hold for a few seconds

 

SWP - 13

Using scissors, cut a small slit opposite the pinched end (approximately 1/2″ up)

 

SWP - 14

Dab a small amount of water on one side of the slit

 

SWP - 15

Fold one side of the slit over the other so the bottom of the petal has a concave or cupped shape

 

SWP - 16

You will need approximately 8 petals and one rolled rose centre to create one Stylized Wafer Paper Rolled Rose

 

SWP - 17

Dab some water at the bottom of the petal along the cupped edge – NOTE: do not use too much water or the wafer paper will disintegrate!

 

SWP - 18

Attach the first petal to the rolled rose centre – NOTE: the bottom of the centre should sit nicely in the cupped section of your petal

 

SWP - 19

Attach your second petal making sure to overlap half of the previous petal; continue applying the rest of the petals, working clockwise until you have completed one full row of petals, then use the rest to fill in where there may be gaps; use more or less petals as needed

 

SWP - 20

Your finished product – a beautiful Stylized Wafer Paper Rolled Rose!!

 

Hope you all like this tutorial!  If so, please feel free to share this post =)

Happy Caking Y’ALL!! =D


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New Technique – Stand Up Ruffles

Wow…I’m so excited to share with everyone a new way of making ruffles.  Yes…it’s time-consuming…most ruffles are…but the effect is so worth it!  This new way of doing fondant or sugarpaste ruffles is SO versatile.  I’ve already used them in three ways, each one just a tad different in terms of the amount of ruffling done as well as the pattern and colours.

I had seen so many lovely ruffle cakes that were starting to take on directional qualities like all vertical or all diagonal and loved the look.  But I really wanted to get a tighter look as most of them were loose and not necessarily as ruffled or neat.  Then I saw Shannon Bond of Shannon Bond Cake Design do her AMAZING directional ruffles in buttercream.  Now, I am pretty good at fondant work but I admit, I SUCK (yes, I say it loudly ’cause it’s SO true lol) at pretty much anything piping related.  So, I decided to test out a theory I had on how I could get directional ruffles but with fondant or sugarpaste, rather than buttercream.  Lo and behold, it actually worked lol!

I get to share with you all my method in about a month because it’s in a tutorial that just came out in Cake Decoration & Sugarcraft Magazine.  When the current issue of the magazine tutorial I made comes off sale, I can share away, so VERY soon.  If you simply CANNOT wait, you can grab your copy of the August 2017 issue and get the jump on how to make them.  In the meantime, I will just tease you all with the cakes I’ve made using this method.

My Mother-in-law’s 75th birthday cake created March 25th, 2017:

MIL's Greenery 75th - IMG_8097 - ii - watermarked

MIL's Greenery 75th - IMG_8097 - ruffles - watermarked

 

My Elegant Indian Fashion Collaboration cake created in April 2017 and revealed in June:

The Violet Cake Shop - EIF2 - IMG_8179 - ii - watermarked

The Violet Cake Shop - EIF2 - IMG_8134 - ii - watermarked

 

My Modern Tropical Wedding cake designed for Cake Decoration & Sugarcraft Magazine’s August 2017 issue out now – created in May 2017:

The Violet Cake Shop - Modern Tropical Seaside - CDSM - IMG_8602 - iv - wm

IMG_8568 - ii - ruffles only

Hope you all like it and stay tuned for the blog post on how I created these.  I will share a quick overview of the method but also will release the full tutorial of this cake design as a paid PDF version in my FB shop around the same time.

Happy Caking Y’ALL!

 


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Tsum Tsum Mickey with Rainbow V-Petal Ruffles

Carlington's 4th - Tsum Tsum Mickey Rainbow - IMG_6223 - ii

My baby turned 4 yesterday boohoohoo…

It’s SO bittersweet as she is now no longer a baby and she is my last so I’m gonna miss that aspect, but by the same token she is now onto a bigger, better and more adventurous phase of her life!  She has always had such a big personality though with SO many interests so it’s hard sometimes to come up with one theme for her cakes.

The last three cakes were completely up to me, so I have been lucky that I got to do what I wanted to with the designs haha.  Of course I always tried to include things I know she loves like characters from her comforter for her 1st birthday, Mickey Mouse and the gang on her 2nd birthday cake and purple and yellow, two of her favourite colours, on her last cake.

Carlington's 1st Birthday CocaLo Jacana Themed - twmpm

Carlington's 2nd Birthday - Minnie, Mickey, Daisy and Donald - Closeup - twmpm

Carlington's 3rd B-Day - watermarked

This year though, I was really stumped…  She loves alphabets and numbers but I felt that might be a tad boring for a cake.  She loves Legos and Minecraft but I really didn’t want to do either of those because of all the potential dots or piddly squares which in either case, would entail a case of total “tedium-boredom” with the addition of crossed-eyes for weeks haha.  She loves all kinds of shows but there isn’t one clear cut favourite.  She does love Mickey still and always has, but again for selfish reasons I wasn’t inclined to do another Mickey cake either.

So I decided to just let her design her own cake this year by telling me what she wanted it to have.  Well she had very clear and specific ideas and was very thorough too!!  Score!  All I had to do was come up with something that would tie in a blue coloured cake, a rainbow or rainbow colours, a number 4, green flowers and (dun dun dun…) Mickey on top…sigh, lol.  Ok, well I had to concede on that last request as it WAS her cake and I WAS letting her design it this year, after all.  It was not going to be easy but I was determined to come up with a design that would tie it all in while still being cohesive and girly!

And Fate intervened on her cake too, kind of sort of…  We were out shopping a few weeks before her birthday and her brother (Mr. 11) saw a Tsum Tsum Mickey plush toy at the Disney Store and knowing how she loved the Tsum Tsum short videos on TV, suggested that he get it for her as her early birthday present (awww so sweet, I KNOW!)  Well, she has not really put down her Tsum Tsum Mickey since and EUREKA! I had a replacement for the 3D Mickey I was going to have top her cake (YAY!!)

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There was a tiny mishap with the topper though, not because of the last minute change but more because of my bad habit of procrastination…

The topper did not have ample time to dry completely, so it was still a tad soft when I assembled it and stood him up.  It would have been fine had I just left him to air dry the rest of the time before the party, but I thought I’d be smart and do one extra step to avoid having the purples on the cake fade, by covering it with a black bag even though it wasn’t necessary given my trick for adding extra deep pink (see this previous blog post on preventing your purples from fading).  Well, I did NOT account for the build up of humidity inside the bag which in turn, softened the topper further so that the ears drooped forward and eventually cracked and fell off.  Luckily it was a personal cake so a lousy patch job was all that was needed and voila! the topper stood again.  Lesson learned for next time though.

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To incorporate the rainbow aspect of her request, I decided to use my V-Petal ruffles (see previous post for the mini-tutorial).  After I came up with those, I immediately wanted to try it with rainbow colours so it was a win-win to use them on my daughter’s cake…well, she didn’t say it HAD to be an actual rainbow lol!  The colours are tedious to mix but it was much easier than mixing from white with gel colours because I used the Satin Ice pre-coloured fondant.  I wanted slightly less intense colours so most of them I had to remix with either white to tone down the intensity, or with other colours to get the tone I wanted.

Carlington's 4th - Tsum Tsum Mickey Rainbow - IMG_6223 - ii - close crop - watermark

Here is another angle of her cake.  It just shows the topper a bit better because the number 4 plaque on the first pic kind of makes the Tsum Tsum Mickey topper look like his mouth is wide open in surprise haha!

Carlington's 4th - Tsum Tsum Mickey Rainbow Ruffles - IMG_6247 - ii - watermark.jpg

And here is my baby with her Tsum Tsum and her cake…

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Thanks for reading and Happy Caking Y’ALL!!

 

 


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V-Petal Ruffles Mini-Tutorial

I was asked by Cake Masters magazine to submit a cake for their Ombré Cakes Collection in their latest May Issue.  I was assigned the colour BLUE and was immediately inspired!

The Violet Cake Shop - CM Blue Ombre - Full - 1st - IMG_5453 - iii - cropped &amp; watermarked

Right away, I knew what I wanted to do.  I had been playing around one day, and came up with a new and unique way of doing simple ruffles.  Once I saw “ombré” in the email, I KNEW I had to use this technique for the effect.

It is super simple so I hadn’t planned on doing a tutorial but luckily I had taken some pics anyway, for reference (hence the sub-par quality!)  I’ve now decided to post a quick mini-tutorial after all, because I had that cake on display at The Toronto Bakery Showcase just this past week, and I got TONNES of questions about how I created those ruffles.  So I’m guessing it’s not as simple as it may seem, for some.

The Violet Cake Shop - CM Blue Ombre - IMG_5028 - ii - watermarked

I used 8 gradients in the ombré, and with the same batch of fondant which was first coloured the deepest shade, I just kept adding in an equal amount of white each time after I was done with the shade I was working with.

See below for additional closeup photos of this cake…

But first, here are the basic step-by-step pics of how to make my V-Petal Ruffles – ENJOY!!  If you use these ruffles, please feel free to quote this tutorial and I’d love for you to share your creations to my Facebook page so I can see what you’ve done with them!

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Cut out an oval using a 2.5″ oval cutter

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Flip the oval over and dab some water on the very end of one side of the oval – this is the underside that will end up inside the folds

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Fold oval over, so the good side shows on the outside

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Mark the centre with the end of your brush – this helps with the folding

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Dab some water just on the end of the folded over oval

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Fold the ruffle at the crease you made earlier and pinch the end so it creates a point or ‘V’

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Cut a small portion off the bottom  – NOTE: this is only needed for the first row of ruffles that rest on the cakeboard

 

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Attach the first row to your cake with a dab of water down the centre of the back – if they have dried a bit, you may need to add more water and hold longer; add additional ruffles in rows (here I show three columns only, to give an idea); when adding V-Petals on top of an existing one, dab water under the point or ‘V’ of the new petal before attaching; sit each new petal inside the top gap of the previous ruffle underneath; pinch the top loops together if necessary, to neaten up the seams; try to ensure each column is straight, as you work your way up

 

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8 rows and 7 columns of ombré V-Petal Ruffles all completed =D

 

Now for some closeups of my Blue Ombré V-Petal Ruffle cake!

The Violet Cake Shop - CM Blue Ombre - IMG_5107 - ii - watermarked

The Violet Cake Shop - CM Blue Ombre - IMG_5308 - ii - watermarked

I have a tutorial in the April issue of Cake Masters for these Gumpaste Dogwood flowers that do not require special cutters.  I will post that tutorial here in a few months but if you can’t wait, you can always get a copy of the magazine first 😉

The Violet Cake Shop - CM Blue Ombre - IMG_5312 - ii - watermarked

I made the cosmos using my own method but I studied those made by Petalsweet Cakes intently!

The Violet Cake Shop - CM Blue Ombre - Full Cropped - IMG_5428 - ii - watermarked

Happy Caking Y’ALL!! =D