This week we focused on working with different structural techniques for decorating cakes. We experimented with a new style of bow—different from last week’s—and created several types of drapery to add texture and movement to our designs.
The session was enjoyable, though I ran into a few issues with my draperies: the fondant kept cracking. I realised my first attempts were too thick and heavy. When I rolled the final drapery much thinner, it behaved beautifully and produced a far better result.
Exploring different structures was particularly rewarding. Simple modifications—like adding folds, pleats or patterned supports—can completely change a cake’s appearance without requiring elaborate techniques.
The class also reinforced an important lesson: patience matters. Even designs that look straightforward often take several hours to perfect. Taking the time to roll, thin and shape elements carefully makes a big difference in the finished piece.