Anyone in here decorate cakes?

[stargrazer]

I love Ace of Cakes. AND all the cake competitions.

Of interest perhaps, on On Sunday, June 10 is Food Network Challenge that takes place in Disney World 10:00 PM. Theme is Villian Cakes!!!



It repeats on Monday June 11 at 1 AM, lol

 

[MosMom]

I love Ace of Cakes. AND all the cake competitions.

Of interest perhaps, on On Sunday, June 10 is Food Network Challenge that takes place in Disney World 10:00 PM. Theme is Villian Cakes!!!



It repeats on Monday June 11 at 1 AM, lol

Yes! I can't wait for it. My daughter loves Scar and we see his poor head falls off. DD wasn't pleased with that.

 

[cryssi]

I like to decorate cakes for fun! There are a few of us who have posted our cakes over on the Cooking board...

I'm pretty much self-taught, thanks to cakecentral and my mother. I really would like to take some classes, though, to learn basics. My mom took the Wilton courses way back when, so she makes great flowers and borders...I can barely manage a rose...

Anyway, my cakes are mainly fondant. I use marshmallow fondant (MMF) because it is easy and tastes the best. Add a bit of flavoring (extracts or Lorann oils) and it really makes a difference! My favorites are bavarian cream lorann oil and lemon extract.

There is a great recipe on cakecentral that starts with cake mixes. It's called Margie's Incredible Chocolate Cake but you can substitute other flavors. It is a really great tasting cake that uses mixes. I'm on the hunt for good scratch recipes, but for now, the doctored ones work well for me.

I haven't invested in them yet, but the Magic Line pans are really great. My mom has some and loves them!

 

[Brier Rose]

Brier Rose, that is EXACTLY the type cake my DD wanted, except in cerulean blue and lime green - do you know that no one would touch it for under $150???

You know what..I'd have to say that $150.00 is great deal!

I know I spent every bit of $75.00 in supplies (which included the rhinestone K's that I made for the top), and it took me about 3 days to make.

I made all of the fondant on one day..and that's work right there!
The next day, I baked all the layers, and the 3rd day I did all of the icing, fondant, and finish work.

It was fun though!

I saw the commercial for the Food Network Disney Villians Cake Showdown last night! Can't wait!

 

[flipflop]

I haven't taken a class but I have been practicing! I just made this Pablo cake for my kids' second birthday:

For all of those who use fondant - I am impressed. I am nervous to try it. I think it is time for me to take a class - you are inspiring me.

 

[Brier Rose]

For all of those who use fondant - I am impressed. I am nervous to try it. I think it is time for me to take a class - you are inspiring me.

Don't be scared! I've never had a class. I just started by buying the pre-made fondant that Wilton makes, and playing around with it.

I think you'll be surprised how easy it is to work with!

Plus, if you mess up putting it on the cake you can just take it off and start over again.
Or..just practice putting it on an upside down cake pan!

You can do it!

 

[stargrazer]

You know what..I'd have to say that $150.00 is great deal!

I know I spent every bit of $75.00 in supplies (which included the rhinestone K's that I made for the top), and it took me about 3 days to make.

I made all of the fondant on one day..and that's work right there!
The next day, I baked all the layers, and the 3rd day I did all of the icing, fondant, and finish work.

It was fun though!

I can see how it adds up fast; I had no idea how much work went into cakes other than watching Food(porn) Network. Now I get it!

I'm a little concerned; my artistic bend is towards writing, singing, dancing and acting. I've never been much of a drawer/painter person, I love it but not very good at it. If nothing else I can torture the family with cake...

 

[scarlett873]

Don't be afraid of fondant...just have patience! I am easily frustrated when I start working with fondant. Heck...I am easily frustrated with buttercream too! I'm getting better at it...either that, or I'm getting better at hiding the flaws!

There are cake decorating supply stores out there. They're also online. Two of my favorites are Sugarcraft and Country Kitchen. They both sell styrofoam cake dummies. I have several in different shapes and sizes that I use for practice. My husband and I aren't big cake eaters (go figure) so the styrofoam dummies help immensely! In fact...I'll share a secret with you...if you look at the pictures on my site, the wedding cake with the dark blue ribbon and flowers on it, as well as the candle covered wedding cake, and the topsy turvy cake...they are all made out of styrofoam! The first wedding cake that I did had me scared to death. I did it (the one with the dark blue ribbon and white roses on it) right after I had completed my Wilton courses. The bride had found someone who would make her sheet cakes, but she wanted the traditional cake for pictures, etc. So I made the top tier out of real cake (for the cake cutting pictures) and the rest was styrofoam! The other two cakes that I pointed out to you were for my brother's wedding. The wedding was to take place two hours from my home and there was just no way that I was comfortable taking that many pieces of real cake to create their wedding cake and groom's cake. So instead, I made the sheet cakes and did everything else out of styrofoam. Everyone was rather impressed and I didn't have to worry about how to cut the actual wedding cake...lol

I've made the marshmallow fondant (MMF), but I also use a product called Choco-Pan. Smells like tootsie rolls and tastes like chocolate! It's really easy to work with and goes a looooooooooong way. I will use the Wilton Fondant only when it won't be eaten. That stuff tastes horrid...you can flavor it with extracts and oils though...that does help a bit.

I'm also a doctored cake mix person right now. I'm looking for scratch recipes...just haven't found any that I like yet. Of the cakes I have done, no one believes that they are eating a box cake mix!

I've got a request for a Princess themed cake for a 3rd birthday party next month. I've gotten many, many, many ideas from Cake Central...let's just hope that I can actually get my ideas to work!

 

[lovetoscrap]

Istarted decorating when I first bought a Wilton cake decorating book and then practiced with the lessons in the back!
I know how to do all of the shaped cakes, the flowers, the trims, nothing is too hard with practice!
I did it for approx. 10 years and sold at least 40-50 cakes a month out of my home. I know longer do any cakes as it was seriously getting to be way too much...the money was great though!
Here are some, actually, a lot ) of pics, they aren't really great because they are at least 2-3 years old!

Your cakes are amazing--actually all of them here are! That is part of the reason why I never wanted to charge anyone for cakes I made. I am really not that good and to do them for a favor I dont' have to feel bad if they aren't perfect. If I was getting paid then the standard would have to be much higher! I don't have an artistic bone in my body and if something can go wrong it will with me!

I just enjoy the fun of playing with the frosting. I agree that I hate the clean up. I actually still have the bowl of bags with frosting from the Barbie cake (from March) still waiting to be cleaned out . I haven't gotten to it yet.

I love to watch Ace of Cakes-- they do amazing things! I also enjoy the Gingerbread house competitions and the other cake competitions they do. I just saw the Disney Villians Competion listed a few mintues ago and set it up to record. Can't wait!

 

[Brier Rose]

Your cakes are amazing--actually all of them here are! That is part of the reason why I never wanted to charge anyone for cakes I made. I am really not that good and to do them for a favor I dont' have to feel bad if they aren't perfect. If I was getting paid then the standard would have to be much higher! I don't have an artistic bone in my body and if something can go wrong it will with me!

I feel the same way. I did charge for awhile, but I just never felt comfortable charging people for what I felt was sub-par work.

I still wanted to bake though, and people always went on and on about the taste of my cakes,so I started just doing undecorated cakes.

You know, just homemade layer cakes..red velvet, chocolate fudge, caramel, etc.
I also did pound cakes, and a wonderful sour cream coffee cake.
I use all my Grandma's recipes, and had to turn orders away!

I enjoyed doing that so much more, because it took the pressure out of the cake looking a certain way. I always tried to make it look nice of course, but people knew they were ordering a "homemade" cake, and didn't mind if it looked it!

 

[crazee4mickey]

Your cakes are amazing--actually all of them here are! That is part of the reason why I never wanted to charge anyone for cakes I made. I am really not that good and to do them for a favor I dont' have to feel bad if they aren't perfect. If I was getting paid then the standard would have to be much higher! I don't have an artistic bone in my body and if something can go wrong it will with me!

I just enjoy the fun of playing with the frosting. I agree that I hate the clean up. I actually still have the bowl of bags with frosting from the Barbie cake (from March) still waiting to be cleaned out . I haven't gotten to it yet.

I love to watch Ace of Cakes-- they do amazing things! I also enjoy the Gingerbread house competitions and the other cake competitions they do. I just saw the Disney Villians Competion listed a few mintues ago and set it up to record. Can't wait!

Thank you!!

 

[MrsPete]

Don't be afraid of fondant...

I agree - it's no harder than buttercream -- just different. I suggest that you buy a non-stick fondant rolling pin. It works so much better than a plain old wooden rolling pin.

 

[rie'smom]

Thank you!

Great job on the cakes. The race car tire cake is superb!

 

[Costumesaremylife]

I love decorating cakes! I've been paid a few times, but I really just like doing for people. The mess is kind of a pain, but I think it's worth it. I took a class from a non wilton person, I would like to take some more.

 

[stargrazer]

I made it back alive!


I'm so excited. The supplies cost more than I expected, but a lot of stuff will be used over and over (tips, pans, rotating base, etc). I'm ready to do my first cake, too bad I have to wait until next week!


For any other newbies like me, basically they talk about supplies you'll need, demonstrate how to cut and ice the cake and in this case, actually walk with us to the aisle to discuss different items and our needs.

I'm doing an 8" round, iced smooth sky blue (buttercream) doing a Piping Gel Pattern Transfer (a rainbow). Ask me what that was three hours ago and I would've been, like,



Now I have to work up my courage to go in the kitchen, I'm just a little intimitated by all that cake decorating stuff in there...

 

[scarlett873]

I agree - it's no harder than buttercream -- just different. I suggest that you buy a non-stick fondant rolling pin. It works so much better than a plain old wooden rolling pin.

Agree wholeheartedly!! The wooden pins tend to stick to the fondant...I think that wilton sells some rolling pins designed for fondant.

I was so excited when I stopped by Michael's on the way home. It looks like the new Wilton yearbook is due out soon! They are even selling a castle kit now! I'm keeping my eyes open for coupons!!

There's another tip for the newbies trying to build up decorating supplies...keep your eyes open for the 40% coupons from your local Jo-Anns and Michaels! I use those on the big price items like cake stands, etc. It has helped quite a bit since I got started!!

 

[stargrazer]

So, any suggestions on best cake mix/scratch recipie for a nice dense cake that bakes well for decorating?

Where IS that begging smilie, anyway...




PS - It's true on that 40% off coupon; I had none of your wisdom to guide me so I went in for the 101 piece Wilson set and saved $50!

 

[Brier Rose]

So, any suggestions on best cake mix/scratch recipie for a nice dense cake that bakes well for decorating?

Well, I always use Duncan Hines, and add an extra egg, a box of instant pudding (something that complements the flavor), and use milk instead of the water it calls for. It makes a very sturdy and moist cake.

I always get rave reviews! Everyone thinks they're better than scratch, so that's what I've always stuck with.
Personally I like scratch better tho!

To make the cakes easier for decorating I always make sure to bake them a day ahead and refrigerate overnight. Makes them much easier to handle.

 

[cryssi]

here it is:

Margie's Incredible Chocolate Cake

This is the only recipe my mom uses now...

yellow cake with vanilla pudding works really well with this recipe...

 

[scarlett873]

I pretty much follow the same recipe as Brier Rose, but I use the water instead of milk. I am just beginning to experiment with using other liquids in place of water though! My personal favorite is to use a white cake mix, vanilla pudding, an extra egg, the recommend amount of oil, and champagne instead of the water! It is super yummy when accompanied by a strawberry filling! I have also used non-alcoholic margarita mix as well...

Another secret/trick that I have discovered is to sift the cake mix before you add the other ingredients. It totally changes the texture of the cake...pretty similar to angel food cake actually! I'm telling you...no one believes me when they find out it's a box mix!

I also have a good recipe for buttercream icing. The only problem with it is that it doesn't "crust". I haven't figured out how to make it crust yet...but it's as follows: (i've adjusted the recipe so that I can make a batch in my KitchenAid)
1lb real butter (salted or unsalted, just be mindful if you end up adding a pinch of salt to adjust the flavors in the end)
1lb Crisco (I only use Crisco)
2lbs Powdered sugar (I don't usually sift, unless lumpy)
Flavoring of choice (no measurement...just until it reaches the flavor you want)
Pinch of salt (only if the icing is too sweet)

Combine room temperature butter and Crisco and beat until smooth and creamy. Add powdered sugar a little at a time. Again, beat until smooth, scraping down the bowl to ensure all of the sugar is incorporated in. Add flavoring to taste. Add salt, if desired, to taste.

A great book to have is anything by the Cake Mix Doctor. I have her cupcake edition and most of the recipes I have tried from her book are wonderful!

Oh...and I only use Duncan Hines cake mixes. I've tried others and I just don't like them!

I'll have to check out the Margie's Incredible Cake recipe later when I return home!