All I can say about this next blog post is WOW! Joanne Wieneke outdid herself with the amazing combination of molds, creativity and some awesome talent.
I know that you have been waiting for the sequel of the Jabot Mold tutorial. This is it...
I have gathered a number of very beautiful and versatile molds to join the Jabot Mold Collection from DTC and incorporated them to a cake design, inspired by a quote "Let Them Eat Cake", the phrase commonly misattributed to the lady named Marie Antoinette....
(photos from Wikipedia)
If you scroll back, reading archives of DTC Blogs, a lot of molds have already been presented and how to use it. I used all necessary Tips and Techniques mentioned in DTC Tutorial blogs:
Lace Press Mold Tutorial by Morsels by Mark
New Applique Lace Molds by Sherrie Ortiz
Bridal Motif Lace by Renea Feagin
The Jabot Mold by Joanne Wieneke
Tuscan Jewelry Bowl by Joanne Wieneke
This should be easy, all you need are: fondant or gumpaste, shortening, gumglue, royal icing , palette knife or plastic clay knife, toothpicks, rolling pins, small scissors, paint brush, some gold and pearl dust and a lot of patience and a ton of time....
Here are the list of molds that I have used for this cake:
(pipe dots of royal icing over the filigree leaf)
(fold left and right gem wing and stretch to a sausage by rolling the middle gem between your fingers to create the arm)
Brooch 2C Square oval
(cut wings of the mold and randomly position them to make a gem buns on hair)
Thank you very much Glenda and DTC for giving me the opportunity to work with your beautiful and fantastic products!
I hope you all enjoyed this inspirational cake as much as I enjoyed creating them...
Happy Cake Decorating!