te amo ,me encanto tu trabajo . es posoble colocar el papel de arros sobre el foundant y utiliar spray de vodka o al ohol absoluto????? un beso grande desde venezuela♥️
Thank you. You can use buttercream. I have only tried this technique with fondant and American Buttercream. Fat doesn’t dissolve wafer paper but anything that is wet will dissolve it. I think ganache would work too. You can use piping gel to stick the wafer paper on.
Absolutely Beautiful ❤️ It! I did some research a while back while trying to buy Rice Paper, and found Wafer paper, and seen something that said they were alike. So I bought a big 100 ct pk of wafer paper, and other then both being eatable they are nothing alike... So I have about 95 sheets left and have been searching for ways to use it. And I have to say, this one I love! Absolutely Beautiful. Now I have a question. As I am still learning this part of cake decorating... You said you would cover the cake in fondant? Is this necessary? Or would just a buttercream frosting work? If it's a crusting buttercream? Or would this work on a glazed cake? I am asking cause my thoughts are the moisture would mess up the wafer paper. But if a crusting buttercream is used, and it's well set up, would it be ok? Or maybe a melted white Chocolate glaze be better is not using a fondant base for the wafer paper? Or is that possible?
LOVE this cake! I tested it on dummy and it came out gorgeous!! I have a few questions pertaining to using fondant tho…a client wants to have this for August in the south at an inside venue. If I prepare the wafer paper on fondant and refrigerate won’t the wafer paper melt from fridg to being out of fridg. We know the humidity is a killer of wafer paper. And once out of fridge the humidity will surly hit the cake? Thank you really need to know if this is a good idea for wedding cake. I would hate to have her day spoiled if colors and paper melt or roll/fold from changing temps.
Hi Michele, I’m glad you like this cake. Thank you. Now, there is not a definitive answer to your question because it depends on several variables. I’m in New Zealand so unfamiliar with working in your weather conditions unfortunately. If you can refrigerate the cake in its box and can wrap that box really well in plastic food wrap, you’ll have an advantage. When it’s time to take the cake out of the fridge to bring up to room temperature, it will need to be kept in its wrapped box so all the condensation forms on the plastic wrap, not the cake. Once it is room temperature, remove the cake. If you can’t keep it in its box but have a low humidity fridge it should be ok if you can also place it by a fan while it’s coming up to room temp. I know this may not be possible at the venue though. Having said all that, if the air at the venue is extremely humid anyway, this may be problematic. The wafer paper could curl and twist somewhat. This free form style of ruffles may look fine with some additional curling and twisting! It takes a lot of moisture to completely melt wafer paper! What I suggest you do is a test run with a very small version of this cake. Be hard on it! Put it in your fridge without a box. Take it out the next day, put in a warm humid spot (even if you need to replicate August conditions with a heater and mist spray) and see how it reacts. Find out what the worst case scenario looks like! You might be pleasantly surprised! If all that concerns you too much, you can actually replicate this look quite closely with very thinly rolled fondant with tylose added. Tear or cut the fondant into strips, make the edges a little wavy with a ball tool or grilling tool and proceed to cover the cake. All the best!
@@RustyFrench1234 thank you so very much for all your advice!! Yes, I had thought about using fondant but I absolutely love your suggestion about wrapping the box and then bringing up to temp. I will exactly what u suggested with another test cake. I truly LOVE this medium and would love for it to work! Your fabulous and thank you😄😄
I finished my wedding cake using this tutorial & I must say that it turned out stunning! Thank you so much for sharing your knowledge. I am a chef & a food blogger & I would like to include a link back to this tutorial, would that ok with you? I would upload an image but I do not see where I can do that. Let me know, have an amazing day. Wendi- Anatomy of a Kitchen.
Wendi, couple of questions. I have a client interested..did you do ur cake on fondant and did you refrigerate this when it was done? I’m asking Bc I hear the wafer paper can melt once in fridg and then when taken out. My client wants this for August and I’m not sure if the wafer paper will melt from fridg to leaving out at venue. Did u have same experience?
@@michelesilverman1861 I think is you do a basic buttercream filling, the cake can stay out of the fridge over night. If I was you I would try a test cake to be sure. I believe you thoughts are on track, if places in the fridge, the moisture in a fridge naturally, would warp and mess up your wafer paper. I seen another video yesterday, where a lady did "buy 2 cakes from 2 bakers" Contest type thing to see who could make the better cake. One baker used wafer paper, and the wafer paper warped and fell over just from being in the fridge. So if I was you, I would wait till the evening before the wedding, do the wafer paper work on the cake and just leave it in the cake Box on your countertop over night. And or don't do it till the morning of. I think that's a bit of a risk as in if something was to go wrong waiting till the last minute could end up a disaster. Also she said in the beginning of she was working with an actual cake it would be covered in fondant. But I am also wondering if a Crusting American Buttercream would also work.
@@littlelady3895 thanks for your thoughts. I do not think I would do this on buttercream as the wafer paper will melt In. I would try only on fondant. As it turns out I spoke with client and we decided to go in a different direction Bc this cake will also be outside. So the time of year and keeping it out that long would not be conducive to this type of medium. I will however, do this in the future on an “inside” cake.
So beautiful & splendid work .. You deserve more than one million likes, I already subscribed to your channel and liked, many thanks to you my dear...💕💕👏 Wish you all the best & health, joy in your life...
Your tutorial was amazing. Truly. I’m attempting this decorating technic on a wedding cake this weekend. Can I make up the individual Roses a day or two in advance?
Also, I saw a lot of question about using it in connection with a buttercream which is what I’m using, an Italian meringue buttercream to be exact so I’ll let everyone know how well the paper sticks to the buttercream.
Great tutorial. I haven't really worked with wafer paper. I assume this works on a fondant covered cake. Would it work on a buttercream exterior or would the BC make the wafer paper too soggy and it would fall off? I tend to use only IMBC so asking for an IMBC exterior. Thank you.
Vita D Thank you! It definitely works on fondant and I have had success with it in crusted American Buttercream. Fat doesn’t tend to dissolve wafer paper. You may need a little piping gel to help it stick, however. Have fun!
Hi Bets. Many cake suppliers sell wafer paper. In Canada, try Gourmet Warehouse, Flour Confections, McCalls, Sweet Art Creations or Gusta Supplies. Amazon has listings too. SweetSticks Edible Metallic Paint Palette comes from Australia but I think they can be found on Etsy or Amazon too. I tend to order direct from Australia however. Just Google the website. You can use any edible metallic paint you like however, or lustre dusts mixed with alcohol. This may be a more economical option and just as effective. All the best! ☺️
A very detailed tutorial 😘 Can i place the wafer paper directly on a buttercream covered cake? Also to make a sail, i need to spray a little water and shape? TIA
Yes you can but it doesn’t do well in the refrigerator due to moisture. To make a sail you can definitely do that, or use vodka or rose spirit if you want it to dry faster. You can pre-colour the liquid too.
I’ve never tried that but I imagine it would work. I’m not sure that you’d need to paint the cake once you’ve stuck all the airbrushed wafer paper on though. I’m sorry I can’t give you the answer to that! I would love to know how it turns out though! ☺️
I have had success with it in crusted American Buttercream. Fat doesn’t tend to dissolve wafer paper. You may need a little piping gel to help it stick, however.
sou brasileira, adorei o seu trabalho, aqui usamos o chantilly com leite em po, para cobrir o bolo, e possível colocar o papel de arroz em cima do Chantilly? Buttercream não e de gosto dos brasileiros.
Hi, thank you! I’m not sure if it would be possible. The rice paper might dissolve. You could experiment by coating the rice paper with a thin later of cocoa butter or oil spray to try and protect it from the moisture in the whipped cream with milk powder. Just try on a dummy cake first perhaps. Good luck!
Can I use water instead of vodka ? Will it work ? And also is the wafer tender idk Because I have never tried 😁, texture looks hard to me .. and ... what is that palette called,the one which you used to colour it ?
Hi, yes you can use water. Lots of people do. Use it sparingly as too much will make the paper dissolve. It will also take longer to dry. Dry wafer paper can be a bit brittle but workable when slightly damp. You can also by a product called ‘Paper Potion’ that you can spray on it to make it more flexible, or make your own using gelatine and glycerine. Kara Buntin has a tutorial on here so check that out! Good luck! Have a go...it’s pretty easy. ☺️
Hi, I’m sorry but the packaging has no branding on it. It only says ‘Made in The Netherlands’. I bought it at a cake show in Australia. It seems like a pretty standard sort of rice paper and very similar to some I bought in U.S.A. From N.Y. Cakes. Im sorry I don’t have any more info.
You can use water in a spray bottle, sparingly. Just don’t over-wet. It will take a bit longer to dry, so allow for this. The paints I used atr water-based too. ☺️
It is very thin. Some will just peel away when cut. It is like sugar sheet, sequin or sprinkle cake - not as soft to cut or eat as plain iced cake, but not difficult.
nishima ahuja You can use them. I would recommend a crusting buttercream like American but I know others have used wafer paper on other buttercream. Fat doesn’t dissolve waferpaper but moisture will so the refrigerator is not a good idea. You can attach the ruffles with piping gel if it won’t stick.
Wowwww... i love it i would like to do this!...i don't know before, but now i know, how to do it,... thanks to sharing,...done tams up and support too visit my home thanks...
LOVE THIS! GOING TO USE IT FOR AN SMALL UPCOMING WEDDING CAKE, Thank you so much for sharing this beautiful work 😍
Beautiful! Wondering how it cuts?
This is incredibly beautiful and stunning work!!! Many thanks for your skills and sharing it with us!!! You are a star 🌟
Thank you! You are kind to say so! ☺️
Необыкновенная КРАСОТА !!!! БРАВО!!!!!⚘⚘⚘⚘⚘🥰👏👏👏👏
🥰
ABSOLUTELY BEAUTIFUL... JUST SO GORGEOUS...PRETTY AND CLASSY.. THANK YOU SO MUCH
You are so welcome! ☺️☺️☺️
Truly love the way you turn them.out...amazing look.congratulations once AGAIN👏👏👏👌❤❤🍾🥂
Magnífico trabalho 😍 moro no Brasil vou tentar fazer umas adaptações para fazer um bolo lindo como o seu. Obrigada por compartilhar. 😘 no coração
? how will it hold up in a frig ?
can i also use this technique on a covered cake with buttercream rather than fondant?
How gorgeous!! Can I. Stick the paper onto ganache?
Absolutely beautiful! Love the shabby,chic look of this cake. Thanks for an amazing tutorial.
Thank you for your lovely comment☺️☺️☺️
te amo ,me encanto tu trabajo . es posoble colocar el papel de arros sobre el foundant y utiliar spray de vodka o al ohol
absoluto?????
un beso grande desde venezuela♥️
Muchisimas gracias! Si, es posible. Puedes usar vodka o alcohol. Espero que disfrutes haciendo este pastel. ☺️☺️
Excellent work 👍🏻
Muy súper hermoso
Una pregunta, puedo decorar si utilizo butter cream o chantilly
Thank you. You can use buttercream. I have only tried this technique with fondant and American Buttercream. Fat doesn’t dissolve wafer paper but anything that is wet will dissolve it. I think ganache would work too. You can use piping gel to stick the wafer paper on.
@@RustyFrench1234 good morning, tank You,
Material supply list?
Absolutely Beautiful ❤️ It!
I did some research a while back while trying to buy Rice Paper, and found Wafer paper, and seen something that said they were alike. So I bought a big 100 ct pk of wafer paper, and other then both being eatable they are nothing alike... So I have about 95 sheets left and have been searching for ways to use it. And I have to say, this one I love! Absolutely Beautiful.
Now I have a question. As I am still learning this part of cake decorating...
You said you would cover the cake in fondant? Is this necessary? Or would just a buttercream frosting work? If it's a crusting buttercream? Or would this work on a glazed cake? I am asking cause my thoughts are the moisture would mess up the wafer paper. But if a crusting buttercream is used, and it's well set up, would it be ok? Or maybe a melted white Chocolate glaze be better is not using a fondant base for the wafer paper? Or is that possible?
LOVE this cake! I tested it on dummy and it came out gorgeous!! I have a few questions pertaining to using fondant tho…a client wants to have this for August in the south at an inside venue. If I prepare the wafer paper on fondant and refrigerate won’t the wafer paper melt from fridg to being out of fridg. We know the humidity is a killer of wafer paper. And once out of fridge the humidity will surly hit the cake? Thank you really need to know if this is a good idea for wedding cake. I would hate to have her day spoiled if colors and paper melt or roll/fold from changing temps.
Hi Michele, I’m glad you like this cake. Thank you. Now, there is not a definitive answer to your question because it depends on several variables. I’m in New Zealand so unfamiliar with working in your weather conditions unfortunately. If you can refrigerate the cake in its box and can wrap that box really well in plastic food wrap, you’ll have an advantage. When it’s time to take the cake out of the fridge to bring up to room temperature, it will need to be kept in its wrapped box so all the condensation forms on the plastic wrap, not the cake. Once it is room temperature, remove the cake. If you can’t keep it in its box but have a low humidity fridge it should be ok if you can also place it by a fan while it’s coming up to room temp. I know this may not be possible at the venue though. Having said all that, if the air at the venue is extremely humid anyway, this may be problematic. The wafer paper could curl and twist somewhat. This free form style of ruffles may look fine with some additional curling and twisting! It takes a lot of moisture to completely melt wafer paper!
What I suggest you do is a test run with a very small version of this cake. Be hard on it! Put it in your fridge without a box. Take it out the next day, put in a warm humid spot (even if you need to replicate August conditions with a heater and mist spray) and see how it reacts. Find out what the worst case scenario looks like! You might be pleasantly surprised!
If all that concerns you too much, you can actually replicate this look quite closely with very thinly rolled fondant with tylose added. Tear or cut the fondant into strips, make the edges a little wavy with a ball tool or grilling tool and proceed to cover the cake. All the best!
@@RustyFrench1234 thank you so very much for all your advice!! Yes, I had thought about using fondant but I absolutely love your suggestion about wrapping the box and then bringing up to temp. I will exactly what u suggested with another test cake. I truly LOVE this medium and would love for it to work! Your fabulous and thank you😄😄
@@RustyFrench1234 O would never have thought about wrapping up the box in plastic wrap, that is brilliant!
I love it! Just love it!
Thank you so much! ☺️
Thanks a lot for such a nice tutorial.
You’re welcome! And thanks for taking the time to comment!
I finished my wedding cake using this tutorial & I must say that it turned out stunning! Thank you so much for sharing your knowledge. I am a chef & a food blogger & I would like to include a link back to this tutorial, would that ok with you? I would upload an image but I do not see where I can do that. Let me know, have an amazing day. Wendi- Anatomy of a Kitchen.
Thank you Wendy! It makes my day to hear that. I’d love you to include a link back to this tutorial! Congratulations on your wedding 💕
Wendi, couple of questions. I have a client interested..did you do ur cake on fondant and did you refrigerate this when it was done? I’m asking Bc I hear the wafer paper can melt once in fridg and then when taken out. My client wants this for August and I’m not sure if the wafer paper will melt from fridg to leaving out at venue. Did u have same experience?
@@michelesilverman1861
I think is you do a basic buttercream filling, the cake can stay out of the fridge over night.
If I was you I would try a test cake to be sure. I believe you thoughts are on track, if places in the fridge, the moisture in a fridge naturally, would warp and mess up your wafer paper. I seen another video yesterday, where a lady did "buy 2 cakes from 2 bakers" Contest type thing to see who could make the better cake. One baker used wafer paper, and the wafer paper warped and fell over just from being in the fridge.
So if I was you, I would wait till the evening before the wedding, do the wafer paper work on the cake and just leave it in the cake Box on your countertop over night. And or don't do it till the morning of. I think that's a bit of a risk as in if something was to go wrong waiting till the last minute could end up a disaster.
Also she said in the beginning of she was working with an actual cake it would be covered in fondant. But I am also wondering if a Crusting American Buttercream would also work.
@@littlelady3895 thanks for your thoughts. I do not think I would do this on buttercream as the wafer paper will melt In. I would try only on fondant. As it turns out I spoke with client and we decided to go in a different direction Bc this cake will also be outside. So the time of year and keeping it out that long would not be conducive to this type of medium. I will however, do this in the future on an “inside” cake.
So beautiful & splendid work .. You deserve more than one million likes, I already subscribed to your channel and liked, many thanks to you my dear...💕💕👏
Wish you all the best & health, joy in your life...
That’s so lovely of you to say so! Thank you! ☺️☺️☺️
Your tutorial was amazing. Truly. I’m attempting this decorating technic on a wedding cake this weekend. Can I make up the individual Roses a day or two in advance?
Also, I saw a lot of question about using it in connection with a buttercream which is what I’m using, an Italian meringue buttercream to be exact so I’ll let everyone know how well the paper sticks to the buttercream.
Hi! Thank you! Yes, you can make the roses well in advance - they’ll last for ages.
Fantastic. I’ll be really interested to know. I’m sure it’ll be great! I’d love to see a photo when it’s done.
What can you use as an alternative for alcohol please.
Sairish Janees You can use a very light spray of water...you just need to be careful not to over-wet the paper or it will collapse. 😊
Great tutorial. I haven't really worked with wafer paper. I assume this works on a fondant covered cake. Would it work on a buttercream exterior or would the BC make the wafer paper too soggy and it would fall off? I tend to use only IMBC so asking for an IMBC exterior. Thank you.
Vita D Thank you! It definitely works on fondant and I have had success with it in crusted American Buttercream. Fat doesn’t tend to dissolve wafer paper. You may need a little piping gel to help it stick, however. Have fun!
Please, how do we get hold of wafer paper and the sweetstix palette? Bets from Canada
Hi Bets. Many cake suppliers sell wafer paper. In Canada, try Gourmet Warehouse, Flour Confections, McCalls, Sweet Art Creations or Gusta Supplies. Amazon has listings too. SweetSticks Edible Metallic Paint Palette comes from Australia but I think they can be found on Etsy or Amazon too. I tend to order direct from Australia however. Just Google the website. You can use any edible metallic paint you like however, or lustre dusts mixed with alcohol. This may be a more economical option and just as effective. All the best! ☺️
What can we use in replacement of vodka to wet the paper?
You can use a light spray of water but it will take longer to dry. Don’t use too much or the paper will dissolve. ☺️
A very detailed tutorial 😘
Can i place the wafer paper directly on a buttercream covered cake? Also to make a sail, i need to spray a little water and shape? TIA
Yes you can but it doesn’t do well in the refrigerator due to moisture. To make a sail you can definitely do that, or use vodka or rose spirit if you want it to dry faster. You can pre-colour the liquid too.
Good Work! 🙂 Where do you get the wafer paper?
Hi! I’m so sorry I missed your question last month. Any good cake decorating supply shop will sell it. ☺️
Is it okay to airbrush the paper with gold then stick to the cake semi-dry than painting the whole cake with gold after sticking the paper?
I’ve never tried that but I imagine it would work. I’m not sure that you’d need to paint the cake once you’ve stuck all the airbrushed wafer paper on though. I’m sorry I can’t give you the answer to that! I would love to know how it turns out though! ☺️
which kind of cream should we cover the cake before using the waffer paper ,please ?
can we cover it by chanttei cream or no
Amazing 😉
Thank you very much! ☺️
Can you use utter cream cake
I have had success with it in crusted American Buttercream. Fat doesn’t tend to dissolve wafer paper. You may need a little piping gel to help it stick, however.
Any alcohol alternative?
Yes...you can use water but only very lightly so the wafer paper doesn’t dissolve. ☺️
sou brasileira, adorei o seu trabalho, aqui usamos o chantilly com leite em po, para cobrir o bolo, e possível colocar o papel de arroz em cima do Chantilly? Buttercream não e de gosto dos brasileiros.
Hi, thank you! I’m not sure if it would be possible. The rice paper might dissolve. You could experiment by coating the rice paper with a thin later of cocoa butter or oil spray to try and protect it from the moisture in the whipped cream with milk powder. Just try on a dummy cake first perhaps. Good luck!
Hermoso trabajo es una obra de arte felicitaciones......donde conseguir la paleta de colores bronce comestibles?
Waw😍😍 its amazing
raida bilal Thanks so much! 😊
Amazing job as always.. can i put the cake in the fridge ? So the wafer paper doesn’t melt in the refrigerator?
Thank you! I don’t put wafer paper cakes in the fridge. I think the condensation would affect the wafer paper.
Can I use water instead of vodka ? Will it work ? And also is the wafer tender idk Because I have never tried 😁, texture looks hard to me .. and ... what is that palette called,the one which you used to colour it ?
Hi, yes you can use water. Lots of people do. Use it sparingly as too much will make the paper dissolve. It will also take longer to dry. Dry wafer paper can be a bit brittle but workable when slightly damp. You can also by a product called ‘Paper Potion’ that you can spray on it to make it more flexible, or make your own using gelatine and glycerine. Kara Buntin has a tutorial on here so check that out! Good luck! Have a go...it’s pretty easy. ☺️
The paint palette is Sweet Sticks Edible Art Paint but you can use any metallic paints or lustre dusts.
The Cake Craftery thank you so muchhh 🤗🤗🤗
Can we add any flavor in the Wafer paper?
Wafer paper is often vanilla flavoured but I don’t see why you couldn’t add your own flavour to the liquid.
This is brilliant!!!!! Thank you so much for such amazing training 😊 Can I use it with fresh cream cake too please?
Fati Tadi Thank you! I haven’t tried it with fresh cream cake, I’m sorry.
Maybe with buttercream ;) ♡ great work I love it! Thank for sharing blessings.
Norma Rincon Yes! 😀
Hi can you mention what brand of wafer paper you’re using please
Hi, I’m sorry but the packaging has no branding on it. It only says ‘Made in The Netherlands’. I bought it at a cake show in Australia. It seems like a pretty standard sort of rice paper and very similar to some I bought in U.S.A. From N.Y. Cakes. Im sorry I don’t have any more info.
What can I substitute for Vodka? Anything alcohol free ?
You can use water in a spray bottle, sparingly. Just don’t over-wet. It will take a bit longer to dry, so allow for this. The paints I used atr water-based too. ☺️
@@RustyFrench1234 thank u :)
Great tutioral :)
Thank you ☺️
Hello ! just wonder if were real cake it would be soft gently to eat the waffle flowers?
It is very thin. Some will just peel away when cut. It is like sugar sheet, sequin or sprinkle cake - not as soft to cut or eat as plain iced cake, but not difficult.
Is It edible ?
Hi, yes, it is edible wafer paper made from potato starch. ☺️
Hi love your videos do you do classes or have students? Am in Sydney.
Thank you! I’m glad you like them! I’m based in Auckland, N.Z. ☺️
@@RustyFrench1234 Oh shame for me. :)
Shame for me too! 😊
Manos bendecias 🙏🙏🙏🙏💯🆗
☺️☺️☺️
Suuuuuppppeeeerrrrt!!!!
Thank you so much! ☺️☺️
Is it possible to do these ruffles on buttercream cake??
nishima ahuja You can use them. I would recommend a crusting buttercream like American but I know others have used wafer paper on other buttercream. Fat doesn’t dissolve waferpaper but moisture will so the refrigerator is not a good idea. You can attach the ruffles with piping gel if it won’t stick.
@@RustyFrench1234 thanku so much❤️
Waaw👍
Amiraa Yassin Thank you! ☺️
Wowwww... i love it i would like to do this!...i don't know before, but now i know, how to do it,... thanks to sharing,...done tams up and support too visit my home thanks...
Thanks so much! 😊😊