As promised I have some pictures from this weekends workshop with Lindy Smith. It was a “wonky style cake” we was working on and it was great fun to learn the tricks behinde getting a round cake go “wonky”. I must say it was not that difficult after all. The only very important thing with these types of cakes is that the round cakes needs to be 3″ high and very firm like a Madeira/pound cake. The cakes at this workshop was not that firm and steady so it was a bit of a challenge to carve the cakes right. But we all made it in the end. I was lucky to read a bit from Lindy’s new book: Cakes to inspire and desire and it looks so interesting. Also I brought some very pretty flower cutters that I used on my workshop cake.
Happy Caking
Louise
May 28th, 2007 at 8:31 pm
It is a very pretty cake. I wonder if there is a dovel going trough both cakes? Or is the top cake just attached with some icing?
May 28th, 2007 at 9:23 pm
Hi!
No, we fixed the first cake with a dab of royal icing. Then we added three dovels, then some icing and then the small cake. Both cakes stood on small cake cards. But I think a long dovel through both cakes would make it more steady.
May 29th, 2007 at 1:14 pm
Hi Louise,
I also think the cakes were not that steady only by using royal icing.
Actually I don’t believe a 3 tiers wonky cake, for example, could be made only by using dovels inside cakes and royal icing…
May 29th, 2007 at 8:35 pm
Hi Andrea
It was really nice to meet you. I would say no to. But I dont know if it would be more steady if the cakes was more firm?. But I personally would add a long dovel through all cakes (just in case)
May 31st, 2007 at 11:20 pm
Hi Louise!
It was really nice to meet you at Lindy Smith`s workshop. Maybe some day we will meet again.
I love your cakes!
Stine
June 6th, 2007 at 3:41 pm
Hi Stine
Sorry have been busy with the wonky cake as you know;o) I too hope we will meet again.
Louise