06.19.09 Friday Night Cake Club

Decorating By leah_s Updated 21 Jun 2009 , 12:25pm by FromScratch

leah_s Posted 20 Jun 2009 , 2:41am
post #1 of 93

is called to order.

Who's up?

Whatcha workin' on?

92 replies
patticakesnc Posted 20 Jun 2009 , 2:50am
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Done done done done done! I only had an edible image sheetcake and a 6 in anniversary cake this week.

What have you got going Leahs?

PollyMaggs Posted 20 Jun 2009 , 2:51am
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Hi Leah,

Just 15 minutes ago finished a 4 tiered square, twisted wedding cake and a Louisiana coonass cake as the grooms cake. 2 big ones and god am I ready for bed.....lol

Polly

__Jamie__ Posted 20 Jun 2009 , 2:52am
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WHAT is a coonass?? Please tell me you are making the ass end of a raccoon...please...please...please... icon_biggrin.gificon_biggrin.gificon_biggrin.gif

__Jamie__ Posted 20 Jun 2009 , 2:54am
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Silly monkey face 8" cake and a couple dozen cuppies with lion faces...I got my cuppies to dome..yeaaahhh! Those little buggers are my nemesis. I think I'll try to mold a raccoon ass to go on top of one of them. See if anyone can figure out what it is.

leah_s Posted 20 Jun 2009 , 2:55am
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3 four tiers this week. Making a bow right now. I put so much tylose in the fondant it was actually drying too fast . . . it's good now. Had two pickups earlier today. Cakes are done, runnign ribbons for them soon.

Need to put the finishing touches on a candy buffet.

But the REAL problem is the air conditioning in the SUV is hit or miss and it's about 140 degrees here with 102% humidity. OK, not really, but you get the idea.

DH's going to be at the auto shop at 8 am to see if they can get the air recharged by 10 am. I hope he realizes that's what he's gong to do.

PollyMaggs Posted 20 Jun 2009 , 2:57am
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A coonass is a nickname for a person from southern Louisiana, and I made the whole coon in a log, head coming out the front and his but hanging out the back end of the log...I had to make it "clean" as there is going to be alot of kids at this wedding...lol

__Jamie__ Posted 20 Jun 2009 , 3:01am
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Dang it....ok, well that sounds hella cute too!!

leah_s Posted 20 Jun 2009 , 3:04am
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Polly,
so glad you explained that!

Texas_Rose Posted 20 Jun 2009 , 3:13am
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Quote:
Originally Posted by PollyMaggs

A coonass is a nickname for a person from southern Louisiana, and I made the whole coon in a log, head coming out the front and his but hanging out the back end of the log...I had to make it "clean" as there is going to be alot of kids at this wedding...lol




Just saw it in your photos...that is so CUTE!

PollyMaggs Posted 20 Jun 2009 , 3:14am
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Happy I could still think well enough to explain it Leah...lol I am going to shower and remove the ton of powdered sugar that is covering me....I never thought I would grow tired of the smell of sugar...but I have...lol and off to bed for me so g'night everyone, and have a great, and restful weekend.

__Jamie__ Posted 20 Jun 2009 , 3:17am
post #12 of 93
Quote:
Originally Posted by Texas_Rose

Quote:
Originally Posted by PollyMaggs

A coonass is a nickname for a person from southern Louisiana, and I made the whole coon in a log, head coming out the front and his but hanging out the back end of the log...I had to make it "clean" as there is going to be alot of kids at this wedding...lol



Just saw it in your photos...that is so CUTE!





Heh heh.....so there is a dirty version! icon_twisted.gif Your cake is definitely super cute!![/u][/i]

jlsheik Posted 20 Jun 2009 , 3:18am
post #13 of 93
Quote:
Originally Posted by PollyMaggs

A coonass is a nickname for a person from southern Louisiana, and I made the whole coon in a log, head coming out the front and his but hanging out the back end of the log...I had to make it "clean" as there is going to be alot of kids at this wedding...lol




Gosh I hope that is in your pics....
This is the first time I have taken two weddings in one day....4 tiered twisted squares and 4 tiered round. I have both grooms cakes done and boxed.
lol....still thinking about the coonass!

indydebi Posted 20 Jun 2009 , 3:50am
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I had a dessert catering for a realtor today that tied me up from about 11:15 to 3:00 (including drive time and setup). When I got back to the shop, I had a 10" round cake to do, plus my first pair-of-flip-flops cake. I actually took a piece of paper and a pen and walked next door to my Dollar General friends and said, "I just need to borrow a big flip flop to draw a pattern from!" They're used to be me being a little nutso sometimes!

I have an attorney's firm that asked me to replicate some eclairs that were made by a local bakery that closed down. Evidently I did a good job because they order them from me pretty often. Had to make 2 doz of these and they take SO LONG! Cook the batter, cook the custard filling to combine it with the COLD custard filling; cook the chocolate topping. I have to mix up 5 different batches of stuff in the mixer to make these!! icon_cry.gif

Hubby offered to take my aching tired self to dinner tonight, so I'm going in early to cover the eclairs with the choc topping, instead of finishing them tonight.

sayhellojana Posted 20 Jun 2009 , 4:01am
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I just stacked my first Topsy Turvey. 2 tier for a 1st birthday. I HATE the colors - white, super-light pink, slightly darker but still way too light pink, and brown. BUT the cakes came out the right shape! I'm pretty proud of myself right now, lol. Just finishing up a fondant figure's face. It's a little girl in a white sundress with pigtails. I can't decide how to do the eyes...

leah_s Posted 20 Jun 2009 , 4:14am
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Cleaning up from the cake stuff and getting ready to work on the candy buffet a bit.

StaceyCakes75 Posted 20 Jun 2009 , 4:36am
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I got a 2 tier square birthday cake for sunday. Baking almost done 13 more min. in the oven. Now the big question is make the BC now that the kids are in bed or sit down with my glass of wine and enjoy a movie while DH is out smking cigars with the guys. Leaning towards there is always tomorrow icon_smile.gif

rharris524 Posted 20 Jun 2009 , 4:39am
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Hey everyone...

It looks like no sleep for me tonight, again icon_smile.gif I iced a partially frozen cake and now it won't crust b/c of the condensation but I can't leave it till morning b/c then it will be too crusty. It's my own darn fault, but still really frustrating! I have it under the fan with the AC blowing on it. Oh, and to add injury to the mix. I slammed the crud out of my finger trying to turn out a cheese cake...basically, I dropped the corner of the pan (holding 8+ pounds of cheese cake) right on my fingernail bed. It's already turning black and blue icon_sad.gif

Oh yeah, it is a 9x13 ocean themed cake for Sunday. I'll finish the decor tomorrow. I'm also working on a potted strawberry plant but that one is basically where I intended to leave off for tomorrow...I have a ton of leaves, strawberries, and flowers drying. I even attempted one of those lace butterflies I saw here somewhere and I'm quite impressed with the out come.

leah_s Posted 20 Jun 2009 , 4:51am
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Damn this is a lot of candy.

traci Posted 20 Jun 2009 , 4:52am
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I finished my first SPS cake...thanks Leahs.

I stacked the bottom 2 tiers and will stacked the top 2 when I get to the hall. All seems to be done correctly and I like the way the cake seems so much more even and sturdy.

Hope the rest will go well for tomorrow.

__Jamie__ Posted 20 Jun 2009 , 4:54am
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.....painfully remembering why I quit using shortening based icings. The crusting. The paper towels. The hot bench scraper. The mess. Why can't people have parties INDOORS when it is hot???

FromScratch Posted 20 Jun 2009 , 4:54am
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I'll join the club tonight... (last night too). I have 5 cakes this weekend... my fridge is chock-o-block with cake just waiting for me to finish making buttercream and fillings. I have 3 for tomorrow and one for Sunday (and one that was delivered tonight). I don't think I'm sleeping tonight. I went to sleep at 4am this morning (technically yesterday morning now) and only slept for 3 hours. I'll be hallucinating by Sunday... icon_lol.gif

rharris524 Posted 20 Jun 2009 , 4:55am
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Jaime...what type of icing do you use?

FromScratch Posted 20 Jun 2009 , 4:56am
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Quote:
Originally Posted by __Jamie__

.....painfully remembering why I quit using shortening based icings. The crusting. The paper towels. The hot bench scraper. The mess. Why can't people have parties INDOORS when it is hot???




This is when you say "No fondant... no cake!"

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FromScratch Posted 20 Jun 2009 , 4:58am
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I believe Jamie is a SMBC girl like me.

__Jamie__ Posted 20 Jun 2009 , 5:01am
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Yes ma'am! And your recipe as a matter of fact!! The BEST ever!

rharris524 Posted 20 Jun 2009 , 5:02am
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A lot of the 'latin' bakeries around here use a different type of icing that I've never had anywhere else. After reading about IMBC and SMBC, I'm wondering if one of them is it. I'm going to have to do some recipe trials I think. Basically, it is kind of foamy (not exactly the right word) like meringue that hasn't been baked and uber sweet.

leah_s Posted 20 Jun 2009 , 5:04am
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I've got a wedding in the middle of July when it's so hot and humid around here you might as well walk around with a wet wool blanket wrapped around you. Yep, they're having an outdoor wedding by the pool at the country club. Perfectly fine air conditioned club. I'll bet that all the guests migrate inside as soon as they eat. They want cake and a candy buffet. No chocolate thank goodness.

__Jamie__ Posted 20 Jun 2009 , 5:05am
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Actually, I find that SMBC is not as sweet as all the other stuff, which for me is a good thing! I like the mouth feel too, not greasy.

FromScratch Posted 20 Jun 2009 , 5:07am
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It might be a 7 minute icing... I'm not a huge fan of that unless you eat it right away.

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