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Lunautilus In reply to kamiiyu [2009-03-30 01:06:23 +0000 UTC]

This used fondant (the rolled kind, not the poured), but I have done it with straight, tinted buttercream. I find that the rolled fondant texture is really close to the actual surface of Wedgewood ceramics. The leaves and vines are really best sculpted rather than piped, but you could use marzipan, gum paste, or even pastiage rather than fondant if that is what you want. But to really mimic Wedgewood stuff, I would recommend fondant.

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kamiiyu In reply to Lunautilus [2009-03-30 02:37:30 +0000 UTC]

Ok, thank you much
(I'm planning my wedding cake, but don't care too much for the taste of fondant... but perhaps I'll live ^.^)

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Lunautilus In reply to kamiiyu [2009-03-30 02:58:17 +0000 UTC]

You might want to try Choco-Pan brand fondant, which is made from white chocolate and tastes a lot better than most fondants (though is a bit more expensive and can be a bit hard to source).

There is also the fact that fondant shouldn't be 1/4 inch thick, more like 1/8 to 1/16th of an inch. It is harder to apply this way without tearing, but almost dissolves once on the cake. I've had lots of people tell me that they didn't like fondant, only to have them find out that it's hardly noticible when put on really thinly.

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kamiiyu In reply to Lunautilus [2009-03-30 16:47:21 +0000 UTC]

Hehe, I could believe that... the only fondant I've had was super thick more like a cake you don't eat >.<
Thank you for the help

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Lunautilus In reply to bubblegum-puddles [2006-11-22 04:01:36 +0000 UTC]

Yes. The two tiers were covered in blue separately, then stacked (using a system of dowels) and trimmed with the white. The blue was brushed with vodka to stick on the white.

Thanks for the comment!

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