Texture comes in all shapes, sizes and colors - go behind the cake to see what inspired the artist and how she achieved her dramatic fondant effect.
Inspiration: I was thinking of using every day items to achieve texture. For this cake, I used a non-slip cabinet liner to give it a sweater type look with fringe tassels!
To achieve the texture: After covering the cake in gold shimmer fondant, I wrapped it with a new non-slip liner and pressed the texture in with a smoother. For the fringe I used an extruder.
Inspiration: By everything about the movie Frozen!
To achieve the texture: I spread out a thin layer of hot clear isomalt over the baby blue fondant. Keep in mind - you will want to spray it with a candy coat to keep it shiny and clear after it dries. Let the candy coat dry for ten minutes. Then run your hand along the underside of your rolled fondant letting the isomalt begin to crack into shards of ice. Artist notes: You can also use a rolling pin to help it along and the panelling method is best for this technique.
Inspiration: I didn't have a true inspiration, but I thought the crackled method would go really well with a Halloween theme!
To achieve the crackled method: Roll out your fondant thicker than usual, torch it with a torch to crisp the top layer. After you paint it with an edible paint and let it dry. Then roll you fondant thinner going vertically and horizontally to create this awesome crackled texture!
To complete the cake: I created a coordinating succulent with Satin Ice Gum Paste!
Inspiration: I was inspired by the pottery trend as well as our Nat King Cole record we have on my kitchen gallery wall.
To achieve the texture: I used a ribbon tool (for pottery making) in vertical lines, you could do any design you'd like. The ChocoPan pairs really well with this technique.
To complete the cake: I added a fantasy element made with edible fabric from icing images.
Inspiration: I had the vision of a bubbly Peach Bellini fizzing to the top of the cake!
To achieve the texture: I used a bubble mold from Marvelous Moulds.
To complete the cake: I added some sugar flowers in the same color on top!
Inspiration: Crepe paper caught my eye and I thought wouldn't that be something fun to try with fondant.
To achieve the texture: I used a bench scraper to create the indentation on the tiers of the fondant - in a vertical haphazardly way.
Artist notes: Satin Ice is amazing for texture - so this one turned out amazing and it feels really cool too!
Inspiration: I wanted to create cake that mimics the looks of shattered glass.
Orange shards: I tried Isomalt but wasn't happy with the thickness of the shards. So I found a platinum grade gelatin leaf sheets and used scissors to shred them. (You can also use a blender, but don't over do it.) Note: They have to be platinum gelatin sheets so you can get the clear glass look.
To get the shards to stick: I brushed the outside with mirror glaze piping gel and rolled the tier in the gelatin shards.
It looks so cool in the light and up close. I like the sharp edges most!
Inspiration: I had this idea and I wanted to a creative play on an ocean spray.
Water drops: I wanted to try using clear Isomalt to do create the ocean spray. I love the texture it created with water drops on the bottom tier.
Inspiration: The crumbling buildings in Philadelphia while my husband and I were out enjoying the city.
The bright green fondant was such a cool color I thought it would be a funky take on a weathered look.
Wood Grain Texture: I used a Dresden tool to give a wood grain texture to the fondant to add a bit of visual appeal throughout.
Rough edges: Using an Exacto in a jagged pattern, I peeled back the corners trying to achieve a crumbled texture.
Artist Jenna Jenkins of Butter Sugar Flour, is a Philadelphia native with 10 years in the cake industry. Almost completely self taught, she currently specializes in sugar flowers of all kinds both fantasy and botanically correct. She has a love for whimsical and eclectic combinations of colors, textures and techniques - but also loves a soft ethereal moment from time to time.