Retro designs are fresh again
With the ongoing economic slump, customers are looking to the past for a pick-me-up. This simple yellow and black design fits the bill.
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What is old is new again. Classic color combinations and design elements reminiscent of the last century, with a little modern panache, are all the rage. This design combines the tried-and-true colors of yellow and black with the flower power of the hippie era and gives it a modern touch by adding a scrapbook feel with the piped elements. The cake is sure to be popular for a spring birthday, Mother's Day or a variety of other spring events.
For this retro-looking cake, cover a 1/4-sheet cake with yellow icing and smooth with a spatula. With tip No. 5, pipe elongated “c” shapes, one right side up and one upside down, along one edge of the cake.
Make the design more elaborate by adding curlicues radiating off of the stem. End each curlicue in a dot.
Use the same tip to extend the design down the sides of the cake.
With tip No. 45, pipe two straight black bands beside the curlicue design.
Add a thin line of white icing next to the black bands with tip No. 6.
Use a flower-shaped cutter to punch out one small and two large white fondant flowers. Place them on top of the cake.
With the small cutter, punch out two black fondant flowers, and center them over the larger white flowers.
Add a stitch effect to the larger flowers by piping short lines of black icing around the edges of the petals using tip No. 1.
With tip No. 6, pipe large white dots in the center of the two large flowers.
Outline the smaller flower in black icing using tip No. 1. Then, add a black center.
Add a white dot bottom border with tip No. 6.
Pipe an appropriate message using black icing and tip No. 3 to finish the design.
Rebecca Nels Lewis, winner of the 2009 Creative Decorating Competition, began decorating for a supermarket in-store bakery at age 14. While still in college, she and business partner, Melody Richey, began what is now called elé Cake Co. in 1997. In 2000, they opened their first retail location with a second following in 2004. elé Cake Co. produces 400 to 500 cakes on its busiest days.
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