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New Year's Eve cake

 Gold & black cake, for a more festive look, so that it would rise up to the special day New Year's Eve is.

The bottom tier was a huge 25 cm tier. I always liked this type of cakes and I have been wanting to try one for ever now. Love how it looks but to cover such a tall cake in fondant without any tears and bumps is a very difficult task. How others do it, is still a mystery  to me. I tried several times to give it a smooth finish, but I was not able to. In the end I chose the best side as the front, and all those black swirls and things are put to cover all the imperfections.

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15 comments:

  1. Nina's Art CakeJanuary 2, 2011 at 4:42 PM

    Foarte elegant acest tort, draga Giovanna ! Deosebit, imi place foarte mult!

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  2. giovannaJanuary 2, 2011 at 6:16 PM

    multumesc mult Nina. te pusi.

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  3. BiancaJanuary 2, 2011 at 6:52 PM

    Interesanta forma asta. L-ai facut foarte elegant. Imi place ca la tine negrul e negrul..mie nu imi iese deloc oricat colorant as pune.
    Pupici

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  4. TorturiledanieleiJanuary 2, 2011 at 7:12 PM

    deosebit si elegant ! cum ai obtinut auriul ? ai pictat pasta?

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  5. AnonymousJanuary 2, 2011 at 9:00 PM

    foarte tare combinatia, frumos tort. si eu ma intreb cum acopera ei atit de bine un tort inalt, nu am reusit inca sa aflu nici eu.

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  6. Anca (tort.personalizat)January 2, 2011 at 9:00 PM

    La multi ani! Fericire si sanatate sa ai draga mea! Felicitari pentru tort!

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  7. Sarea in bucateJanuary 2, 2011 at 9:38 PM

    foarte frumos....:))la multi ani!!!

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  8. giovannaJanuary 3, 2011 at 1:16 AM

    @ just me - la multi ani si tie! multumesc mult. pusi

    @ anca - multumesc mult. sanatate multa si tie si un an nou plin de torturi.

    @ cccris - eu acum dupa ce am incercat odata sa fac asta cred ca totul e in fondant. noi facem retete de casa, care nu au elasticitatea fondantului wilton nici pe departe.problema mea a fost ca pe masura ce incercam sa aranjez pasta pe tort se tot rupea; tortul fiind inalt si pasta atarna si se rupea singura oricat d e repede ma miscam. tin minte la inceputurile mele cand lucram cu fondant wilton cat de bun era,eu cred ca daca l-as fi acoperit si pe acesta cu asa fondant nu as fi avut nici pe departe problemele astea.

    @ torturile danielei - multumesc. da am pictat pasta.

    @ bianca - multumesc. pune si mai mult colorant:))))

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  9. Pink Little CakeJanuary 3, 2011 at 4:00 AM

    The cake turn out great. It is true, to cover that type of cake in fondant is hard, you might have to use a lot of shortening as you are covering the cake. Did you air brush the cake or you hand painted it?

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  10. giovannaJanuary 3, 2011 at 11:24 AM

    @ Pink little cake - I sponged it. I do not have an air brushing unit so I did it by hand with a little sponge.

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  11. AnonymousJanuary 3, 2011 at 12:30 PM

    sigur fondantul lor are cu totul alta elasticitate, al nostru se si usuca repede, alta mincare de peste

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  12. daniela s cakeJanuary 3, 2011 at 6:21 PM

    foarte frumos si foarte elegant acest tort asa cum cum de altfel sunt toate torturile facute de tine

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  13. Carmen TobiasJanuary 4, 2011 at 9:58 AM

    Laaaa muuulti ani!:):)Si muuulte torturi!:)

    Ma repet,dar e suuuper tortul!:):)

    Ps:am nevoie de sfatul tau-la un tort de 50 persoane,simplu,cu trei etaje,cata pasta de zahar folosesti?Merci muuult!Puszi

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  14. giovannaJanuary 4, 2011 at 2:57 PM

    @ carmen - eu calculez tortul si portia. deci al 3 etaje 3 portii. pentru ca oricum mai folosesti din ce raamne pentru bentite sau alte chestii. deci 3. dar acum ramane de vazut daca portia mea e egala cu a ta:)))) cat foloseai tu la un tort normal si o faci de 3 ori. mai bine sa ramana decat sa nu ajunga.

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  15. Carmen TobiasJanuary 4, 2011 at 3:14 PM

    Aha,merci mult!:)Sper sa imi iasa,nu am mai lucrat de ceva vreme cu pasta de zahar...:)

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