Anyone in here decorate cakes?

[ajsmommy1129]

Here goes again!

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These are awesome!!! The tombstone cake is really impressive...fondant can be such a pain, really, I know!

 

[ajsmommy1129]

If this comes out, this is the first cake I ever did, was for DS 1st birthday. Fingers crossed....

 

[ajsmommy1129]

I can follow your second link. Your cakes are beautiful! I PM'd you about the pictures.

Yes...and I finally got it!
Thanks...I am trying to get a small buisness going. Most of my cakes are gifts or for my son and the rest of my family.

 

[LJC1861]

AjsMommy,

What was a pain about the tombstone was the sheer size of the cake. It is a full sheet, carved out on the top. I rolled out 4 lbs of fondant just to make sure I had enough. Pulling it while coloring it really hurt my hands and forearms. Also, knowing when to stop in the marbling process was also a challenge. Applying all the little rosettes around the base and the cut out fondant pieces on top hurt also. I need to work on strengthening the muscles in my hands, which are already strong from using American Sign Language at work regularly.

I had one small mishap when placing the fondant on the cake. A small section on the left side of the cake tore, and some of the chocolate frosting immediately squirted through. I got the fondant placed and smoothed and then went to work on the tear. I pushed it together and gently wiped off the frosting. Luckily it just looked like more marbling on the stone.

I actually like using fondant. I find it much more fun than buttercream, which I am not as proficient in using. I am still having trouble getting it super smooth. I know that comes with practice.

I am doing 2 smaller wedding cakes for 2 more friends at work who are getting married in September. Then at the end of the month I am doing another one layer sheet cake, similar to the tombstone in the shape of our company logo.

This cake stuff is REALLY fun.

Linda

 

[ajsmommy1129]

AjsMommy,

What was a pain about the tombstone was the sheer size of the cake. It is a full sheet, carved out on the top. I rolled out 4 lbs of fondant just to make sure I had enough. Pulling it while coloring it really hurt my hands and forearms. Also, knowing when to stop in the marbling process was also a challenge. Applying all the little rosettes around the base and the cut out fondant pieces on top hurt also. I need to work on strengthening the muscles in my hands, which are already strong from using American Sign Language at work regularly.

I had one small mishap when placing the fondant on the cake. A small section on the left side of the cake tore, and some of the chocolate frosting immediately squirted through. I got the fondant placed and smoothed and then went to work on the tear. I pushed it together and gently wiped off the frosting. Luckily it just looked like more marbling on the stone.

I actually like using fondant. I find it much more fun than buttercream, which I am not as proficient in using. I am still having trouble getting it super smooth. I know that comes with practice.

I am doing 2 smaller wedding cakes for 2 more friends at work who are getting married in September. Then at the end of the month I am doing another one layer sheet cake, similar to the tombstone in the shape of our company logo.

This cake stuff is REALLY fun.

Linda

Yep, it sure is fun! I just did a sand castle cake for DS's pre-school end of summer picnic, it was done with brown sugar over buttercream. I need to upload the pictures.
To get really smooth buttercream I use whole milk instead of 2%, and make it as thin as possible. Then I dip my spatula in boiling water to spread it on. This works unless it is really, really humid, which it has been here. Then I just let it crust, use wax paper coated with cornstarch, and "iron" it with my fondant smoother.

I have a question, too...has anyone ever done a candy plaque? I have to do one in the number one pan for a first birthday cake. Are they hard?

 

[cryssi]

wow, great cakes everyone!

 

[krcit]

Wow!!! As someone who can barely make a cake from a box I have to say I am so impressed by all these beautiful cakes!! You all are so talented and I love seeing all your gorgeous work!! Keep posting pics please!!

 

[BelleBoo&AmisMum]

What is everyone using for their buttercream? I've been using a recipe that uses half crisco - half butter but it keeps breaking and it's getting on my last nerve! I didn't have this problem with the whole crisco recipe, but I'd prefer not to have just sweetened/flavored shortening - blech!

 

[bengalbelle]

What is everyone using for their buttercream? I've been using a recipe that uses half crisco - half butter but it keeps breaking and it's getting on my last nerve! I didn't have this problem with the whole crisco recipe, but I'd prefer not to have just sweetened/flavored shortening - blech!

When I was reading boards trying to see if I could help my buttercream crust I read that they've removed the trans-fats from Crisco and now everyone is having trouble with their buttercream. They suggested using Great Value from Walmart, but there are two different versions and you have to look to see which one still has the trans fats.

Last cake I used a cream cheese frosting that was TDF and I can't believe I forgot about it this year. I remembered when I read a post referring people to it (it crusts well).

I used all Crisco and I won't use it again. Too greasy!

 

[BelleBoo&AmisMum]

When I was reading boards trying to see if I could help my buttercream crust I read that they've removed the trans-fats from Crisco and now everyone is having trouble with their buttercream. They suggested using Great Value from Walmart, but there are two different versions and you have to look to see which one still has the trans fats.

Last cake I used a cream cheese frosting that was TDF and I can't believe I forgot about it this year. I remembered when I read a post referring people to it (it crusts well).

I used all Crisco and I won't use it again. Too greasy!

Do you use the meringue powder to help it crust? I've never had a problem with crusting so much as the breaking down - it's not pretty! I've got a cake to do next week so I need to figure something out!

 

[bengalbelle]

Do you use the meringue powder to help it crust? I've never had a problem with crusting so much as the breaking down - it's not pretty! I've got a cake to do next week so I need to figure something out!

No, I didn't think about it because I've never had problems with that before. Good luck!

 

[stargrazer]

Oh my goodness ladies...those are AMAZING cakes!! So glad you shared them.

It DOES feel good to get recognized for good work, that just happened to me this past week also; I was approached about doing two more cakes. I'm going to do them for free labor/supplies only to build my portfolio but I would really like to get started in this business for real at some point down the line.

Keep 'em coming ladies!

PS Mo, your cake for DD sounds amazing, I can't wait to see it!

 

[Disneynutbsv]

Those cakes are great!! I love the wedding cakes and the tombstone cake! Very cool I would love to do another one just because, but its so hot and humid right now, I know it wouldn't crust well...

 

[stargrazer]

So, three months after starting this thread I can say I've finished Wilton 1, 2, and 3; tonight was the last night! I want to thank everyone that posted on this thread for keeping me interested and motivated to keep going.

I've learned so much more than I could have ever imagined - I'm still a beginner, but before all this my idea of frosting a cake would have involved a butter knife and a can of duncan hines frosting. I don't believe I ever removed a cake from a pan before this experience, frosting just went on the top

So, here it is; my first tiered cake. It's the first time color matching (wedgewood blue) and coloring a large amount of fondant at once (I'll have GREAT arms ). It's only my second attempt at covering a cake in fondant but I think it went well. The roses were also my first attempt at handmade flowers.

As for the inside, I decided to focus mostly on filling this time; the top tier is Butter Cake with Buttered Pecan Maple Buttercream Filling, and the bottom is Double Chocolate with Kahlua Espresso Buttercream. Special thanks to my friends that helped me decide the fillings AND the color

And finally, DD11 did this by herself, even the design. Golf, anyone?

 

[MosMom]

Star, I think you need to post that over on Cake Central. Just to see what kind of comments you get. I'll bet you get favorited! It is beautiful. Love the color of blue.

 

[bengalbelle]

Stargrazer it is beautiful!! Your flowers are perfect!

Tell your daughter her cupcake is adorable

 

[Imzadi]

Wow! I love those roses. Did you learn that in Wilton 3? What tip did you use?

 

[MosMom]

I think they are gumpaste Imz.

 

[stargrazer]

Thanks for the compliments ladies, you helped to keep me inspired ya know!

Wow! I love those roses. Did you learn that in Wilton 3? What tip did you use?

I think they are gumpaste Imz.

We took fondant and added gum-tex, so does that mean they are fondant or gumpaste? I'm a little confused, lol. The instructor called them fondant but isn't gum-tex gumpaste? Or is true gumpaste something different?

I did learn that in wilton 3, I have finished their 'regular' series of classes; they offer just one more locally, a specialty class called Fondant and Gumpaste so I guess I'll find out the difference.


PS - Mo, I have tried to post on Cake Central under First Time Cakes with all my stuff, but pics on my computer are too large a file size, and when I resize them with photobucket it won't accept them (3rd party I guess).

I need to find someone to tell me how to resize pics in my computer without photobucket!

PSS Imzadi, they do teach you how to make a rose out of buttercream in all their classes; we use petal tip 103 and 104 mostly.

 

[java]

WOW! Great cake! The color is fantastic and those flowers- however you made them are beautiful! Wonderful job!
And the golf cupcake is too cute!Good job dd!