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not macarons

post #1 of 5
Thread Starter 

Who out there is familiar with the Lambeth method of cake art?

I know of at least one CT member who dabbles (with great success) in this most difficult form of cake decorating.

Bughut? You out there?

 

There are others with a keen interest.....

The Lambeth Method
started on 01/11/09 last post 04/14/11 at 2:09pm 7 replies 3768 views

 

I cannot speak for others but this is why I dream of someday being able to control my ADD for long enough to actually complete one.

 

https://images.search.yahoo.com/search/images;_ylt=AwrBTzgKEh9TiTcADutXNyoA?p=pictures+of+lambeth+cakes&fr=slv1-tyc-sc&fr2=piv-web

 

mimi

post #2 of 5

~~Mimi: I don’t know it your on Pinterest but I have one board dedicated to it (the rest are mostly food related) http://www.pinterest.com/petalsandcoco/lambeth-royal-icing/?show_reg=True&invite_code=295b6dd796c0de9390414b4aa3d00db5 In fact if you go to Cheftalk’s Pinterest you will also see all kinds of beautiful cakes. There are over 3000 followers following their boards with many dishes from  great chefs/cooks from here. Talk about food pics….amazing !

 

Lambeth is making a come back. The problem with this type of cake is that most clients are not wanting to pay for the art work.

Look at Gum paste art work for example:

 Gum paste flowers are going for 7-10 a piece , and that is just for one flower , imagine a cake decorated with 25-50 depending the layers ? A lot of the cakes being sold with sugar flowers are not even done in North America, a lot are made in China and surrounding Asian countries and are then imported to various Baking Supply companies. All one has to do is go through a catalogue , pick their colors , order sent in for airbrushing and bing bang pong ....it is done.

 

I noticed the new trend this year is what they call the rustic cake (cake all done with filling but no icing or buttercream/ fondant ) My opinion ? I am not one for cake but everyone has their preferences when it comes to sweets.

 

ps. My great grandmother and grandmother from England all mastered the art of it (In those days it was mostly, if not all Royal icing). My father's side is French, so it's all French pastry and desserts.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 5
Thread Starter 
Oh my those examples are way more beautiful than anything I could ever pull up with random image searches.
Since I first ogled my first girly girl cake (maybe age 4? at my cousin's Quince ball) I was all about the details!
Of course that first cake was heavily piped Crisco "buttercream" but as soon as I could manage that huge piping bag....... ;-)
Fast forward to my first big show.... I was blown away with all that RI over piping and not to mention all those strings!
Never really had time while working as a nurse (you know how that goes lol) and doing a couple of wedding cakes every week, but now that I have retired I am finding the chunks of time needed to practice.
Thanks again for the link...is it not amazing how much beauty can be created with some egg whites and sugar?

mimi
post #4 of 5
Quote:
Originally Posted by flipflopgirl View Post

..is it not amazing how much beauty can be created with some egg whites and sugar?

mimi

You said it !

Some of the most beautiful or tastiest dishes have been made with limited ingredients.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 5

oh my those are beautiful cakes!  (even though I am not a fan of overly-sweet buttercream)  nonetheless stricting!  fantastic detailed work and @petalsandcoco your Pinterest boards aren't simply food, but art!  I love looking at them!

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