I’ve got a few tips and tricks in my latest Craftsy Class that shows how to get rice crispy treats super smooth for a great, smooth final finish!! You can use them in soooo many situations and they can be made to be incredibly stable for sculpting! I have a whole lesson on it!! :) Here’s a 50% off link (click HERE) if you plan to incorporate rice crispy treats in your cakes.
I just love these little waves of color/design! Like little hills in the country and a beautiful blue sky on a summer day!! Sooo sweet!! I used straight modeling chocolate…but that wasn’t the best choice. If I do it again, I’d suggest mixing in 50/50 fondant so you get some elasticity and so the waves can stretch out a bit. Without the fondant, the modeling chocolate wanted to tear a bit at the top where I was trying to bend it out from the cake. So…50/50 would have been perfect!!! Lesson learned if I do the waves again.
In case you follow me on Facebook, this is the cake where I spelled the name wrong!!! It was so funny because I wrote it/carved it into the modeling chocolate, then stood back and thought, that doesn’t look right, but couldn’t find the invitation (hello I have dozens of emails from her I could have looked there) but thought, “oh well!” and cleaned up everything and put it away!! – serious mommy brain! What was I thinking!??
So, right when I finished cleaning up everything (and you know how long that can take) I found the invitation…and voila…name WRONG!!! Oh boy! I just need to trust my instincts…always!! :) The next morning before the shower I brought out the modeling chocolate and cut out a piece that would fit over the other sign, scribed it out and applied it. Done!!
Now for the tutorial!!!
It’s pretty simple. I wanted to do some pretty trees, but with just texture…and something quick! The weekend I was working on this cake was beautiful and I wanted to play with my family! So, I whipped out my Wilton #21 icing tip and formed a ball of green modeling chocolate to look like a tree. I then started poking the modeling chocolate tons of times to give it this prickly texture. It took just a few minutes and I loved the simple texture/look it gave the trees!! I did the trees in two colors then made some bushes to go around the trees in the lighter color. Again, all the decorations were modeling chocolate.
This texture can also work for grass, sheep or anything you need a wooly texture. Simple and easy!!
this is such an awesome cake, I’m totally in love
And thank you for the short tree tutorial, such a great idea.
Greetings from Germany,
That is just adorable and I love the trees. Gorgeous little cake
adorable! Amazing job, as usual
Jessica you have some of the sweetest, cleanest and nicely detailed cakes that I have seen. Lesley is a great talent as well. Your faith, positivity and creativity are very inspiring.
Você tem ideias maravilhosas!
Amo seu trabalho!
Love it, great layering of the icing. I think this is a great idea! x
Both are just so cute. I love the camping theme.
This cake is gorgeous! Do you have a tutorial for the waves?
Thank you for sharing your beautiful creations!
No tutorial for the waves…they are just randomly cut waves. After I cut a long rectangle the height I wanted the next layer of waves, I cut the top of the rectangle in a wave pattern that was random and put it on the cake! Simple!
Quick question–when you mix modeling chocolate with fondant, can you still smooth out seams with the heat of your finger as you displayed in your crafts class? Thanks!
Yes you can! The more modeling chocolate the easier it is, but it still works with a little in there too. Blessings!!
I am one of your fans from Canada.
I’ve been admiring your brilliant cakes for sometime. You are a truly talented artist and I love almost all your cakes. I’ve bought your class clean and simple cake design on Craftsy and love it!!
I’m planning to make a rice krispie treat fondant topper for one of my cakes.But I have no idea how long in advance I can make it provided that the b’day girl may eat it .Can I make it 2 weeks before?Also how can I store it? Do I have to keep it in the fridge to prevent it from going stale? will the fridge harm the fondant work?
Thanks a lot for your time on this.
I would probably only make it a week ahead…I don’t know how long they’ll stay fresh though…they never stay around that long!! Haha!! I would make it, crumb coat it and cover with fondant so it’s nice and sealed. Then I would store it in a large zip lock bag, if it fits, at room temp. Best wishes!!! BTW, my third class about the birthday cakes is a lot about using RKT as a sculpting medium. There’s a link for 50% off on the side bar if interested!
Thank you very much Jessica! you’re very kind
Hi! I LOVE your work! Have all your classes too! I’ve been trying to create the shape of the tent and I am having a hard time creating it. Can you help me please?
Hi Nat! I think I answered you already, right?! – did you get what you needed?
Hi Jessica! I adore your cakes and have used many ideas from your lovely cakes. So I have a few questions. The waves, how are they layered? Like the innermost layer, is that layer of chocolate the entire height of the cake or does it only extend underneath the layer that is top of it? If that is the case, how do you avoid seeing the lines of where the layer underneath ends?
And when mixing MMF and modeling chocolate, do you measure by weight?
Last question, this is first time working with modeling chocolate and it becomes quite greasy when it gets warm, is there any way to mitigate the greasiness?
Thank you so much for your help!
Love in Christ,