Bauble cakes by Yuma Couture Cakes
One of my favorite things about cake decorating is how many different styles are out there and how creative people can be with their cakes. I love getting inspired by the talents of others. It makes me want to dive right in and continue to experiment and expand my knowledge of cake decorating.
Lately, I have been receiving some great comments and e-mails from my viewers and have also had the privilege of checking out some of their work.
I wanted to post a few cake from an amazing cake decorator in Yuma, Arizona. Jamie, owner of Yuma Couture Cakes, creates cakes that are quite spectacular. What I love the most about her work is her attention to detail. You can tell she puts a lot of pride into each and every cake she makes.
All of the cakes she creates are amazing but since I have been on a bit of a bauble spree lately I felt it would be fun to feature her bauble cakes and continue to inspire your designs.
Jamie was kind enough to share her techniques with me and I wanted to pass them on to you.
“I use the the Wilton half ball mini pan, and trim them to make sure each cake is perfectly level. Then I “glue” them together with pretty thick layer of ganache. Once they set up, I ice them with the same ganache. I skewer the baubles with a bubble tea straw so I don’t have to touch them a lot, and so I can put them down on a dummy in between coats. Once I have a fairly smooth, thick coat, they go into the fridge.
Once chilled, I take a super hot spatula, kept hot by resting in boiling water and dried off, and start smoothing the ganache down until I get them as close to perfect as I can. Then I put it back into the fridge.
I roll a fairly thick sheet of fondant, and with gloved hands and a fondant smoother, I apply the fondant until I have only a small area near the bubble straw left to cover. It is always wrinkly and bumpy near the straw. I trim and slice the excess fondant off as necessary trying to keep it as round as possible, but I always end up with an ugly area no matter what. The ugly areas can be hidden by placing the decorations over it, covering it with a stripe of fondant, or you can just make that side the bauble’s “bottom”.
Jamie included a photo of the cutters she used for parts of the design. I found them at Global Sugar Art if you are interested. Jamie said that the round areas were extruded fondant, cut and pasted into place with water. Silver dragees (tiny ones!) were used for extra accents, and the whole cake was dusted with pearl luster.
Thank you Jamie for sharing your work and your techniques with us! Your work is great and I look forward to seeing more of what you create!
To the rest of my viewers: I love seeing your creations and I would love to feature your work here as well to inspire others. If you have cakes you’ve been working on and would like to share them with us, send me a message and let me know.
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