Create small looping patterns on a wedding cake with a disposable pastry bag with a medium-size writing tip. Use a scroll pattern on the bottomtier when decorating a three-tier, whimsical wedding cake with tips from a professional cake designer in this free video on weddings. Expert: Melissa Maggiore Contact: www.AlessiBakeries.com. Bio: Melissa Maggiore is a professional cake designer for the Alessi Bakeries. With more than 15 years of wedding cake design experience she is responsible for completing over 450 wedding cakes a year. Filmmaker: Christopher Rokosz
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ganda nice
Stunning cake
I would just like to say, she does know how to hold a piping bag, she needed to hold it like that for the camera she had to do everything backwards for the shoot. Also she was given a script to read. I am not trying to be confrontational I just wanted to say. Sorry if it seems that way. Like most husbands I do not enjoy people criticizing my spouse mostly because that’s my job.
What has that got to do with anything?
i love this cake. its so extraordinary in its shape. and i looooove the swirly ornament she just put on. i think its very classy
@Sekorie
..read the title moron.
thanks so much for the good advice. i saved you text on my computer so i don’t loose the info.
but it will usually hold up this way. Especially if the butter cream is make with shortening and butter flavoring v.s. actual butter. This is almost necessary actually, because fondant should not be refrigerated, yet butter cream should be when it’s made with real butter to avoid spoiling. So if you use shortening, you don’t have to ref. the b.cream. Keep in mind though, that direct sunlight for prolonged periods is going to damage almost ANY cake. So it’s best to plan ahead!
Butter cream will melt in warm weather. It has butter in it, so if it’s warm enough to melt the butter, it’s no good. 1 option is to have the cake remain inside, refrigerated, until just before cutting…and then returned to the refrigerator afterwards. Otherwise, Italian Meringue Buttercream is said to hold up well in warm weather. Also, rolled fondant is an option. Underneath the fondant, you will need to have some buttercream or apricot jam on the cake to keep it moist, but it will
and does butter cream not melt? because my wedding reception is outside and it will get quite warm, so i was wondering what would be best.
For decorating, like those scrolls, you just use butter cream. Royal icing will dry hard, and it’s normally used for decorations that you intend to be able to let dry hard and stand up on a cake, or to be used as a glue for sticking on other decorations. You know those little edible letters you can buy in the cake aisle at any normal grocery store? Like the ones that say Happy Birthday and stuff? Those are what royal icing dries likes…that hard. So you just need butter cream.
What are you talking about?
didnt know there where trolls for cake making videos
kinda sad.
What difference does it make if she’s getting the desired effect? I like it.
techniques isnt all after all, at least she knows how to use it:)
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SHe doesn’t know how to hold a piping bag properly.
what exactly is corn syrup?
don’t repeat what you say, geeeish
yup…she said squirrels for sure…looks more like squiggles..
gosh my squirrels, are so much beter than hers,lol
i did one 7 inch cake and this took about an hour and made my arm ache like crazy!!! how long did it take to do that?!!!1
no she’s saying swirls
yeah, eHow makes them do that
r u using buttercream or royal icing to do the scrolls? i want do a fondant cake with scrolls, which icing do u suggest for the scrolls? thanks