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Australian Ribbing
This technique which originated in Australia is called “the work of the bridge and extension”, where you combine a wave of un-equal borders.
Techniques for the Australian Ribbing
How they are made
They are made integrally with glaze for fine tracings, placing them in coned paper with round filter tips, of different numbers but all fine filter tips.
The technique requires a lot of patience, pulse and precision and must be done directly on top of an already wrapped cake and with a ribbing finish at the end of the lower borders. But if you want to practice you must use a Styrofoam box.. proceed as indicated below.
Steps to follow
- Cut a strip of butter paper with the same thickness as the height of the cake and it circles it completely (plus 2 extra cm).
- Fold the paper in two (leaving a centimeter on each side that would be the extra), later, each half in two (quarters), then in eights, sixteen, etc. in other words, pleat it into so many parts as necessary, so that in one pleat you have the design needed, and that it fits right.
- Draw triangles with a round base and cut the pleat.
- Extend the paper and rest it on the cake holding them with pins
- Transfer the ribbing pinching all the borders with a pin.
- Make the bases using glaze waves. begin with filter tip #30 and go reducing their sizes to make a series of waves that will be stuck to the other ones (work outwards). For example start with filter tip #30 and place some #20 on top and other #10.
- The more lines you make the more separate it will the work be from caging the cake. Try to have the first line dry before making the next one. In total, make around 6 lines.
- Once the bases are completely dry, start making the fence with glaze in a coned paper and filter tip #10, going from up to down and letting the glaze thread hang to the base prepared.
- Start by pulling two threads on each side of the design.
Pull the one in the center and refill the empty spaces
Repeat this process around the whole cake.
- These lines can be traced with a contrasting colored glaze or can be decorated with intercalated glaze dot (with which you can make a wonderful effect). Or make a fence on the sides of the cake.
- You finish once the top and a little embroidery or some filigree.
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