I'm just kidding about the title.
As you all know, everytime I make cakes, I am always unsatisfied--well this time I am contented. It isn't perfect and I wished I could have changed a few things, yet I learned to be happy about it. I've encountered a few problems here and there but I managed to hide it.
Here is the cake: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1415661
It is the last cake in my photos in case the link doesn't work.
The tiers are actually the back of the cake, the front has better trees. I was rushing and didn't realize I got things backwards.
One problem I had are the air bubbles. Since I started using ganache, I keep getting TONs of air bubbles under my fondant. I'm talking about 10 or more. When I used to use buttercream under fondant, I barely get any bubbles. Do you have an idea why? Also, when I dillute black gel color, I get green instead of gray. Is there any way I can get gray?
What do you think about the cake?
Ohh...I love it! I'm glad you're happy with your creation this time!
When you're diluting the black color, are you using really cheap vodka? I've noticed when I do that, it splits into green and purple and the purple stays on the cup while the green goes on the fondant. My husband has a bottle of Absolut in the freezer and when I sneak a bit of that to dilute my black color, it makes gray.
Thanks Judi. I actually used Skyy Vodka since I ran out of Absolut. Do you think that could be the reason? I didn't see any separation of green and purple though. Do you think it is Americolor?
Very nice! I only use buttercream under my fondant so I don't know if it's a ganache issue but it sounds like it. I'm sure someone will come along with some great advice for you!
Oh, my black color is Wilton...I keep trying to use it up so I can buy some Americolor. The vodka that I usually use for painting is so cheap that my sister's college friends couldn't drink it...that's how I ended up with it. Skyy should be fine
Judy, maybe I should get the Wilton one for painting. Thanks for the advice.
Oh Rylan...... You crack me up.. Your cakes are gorgeous...
I don't have any advice for your problems but I am glad you are starting to see a more clear view of your work.. and starting to overcome you poor self cake image...ahhahhaa
I love your cakes and your chefs that are always in your background ...
Eating dirt in the forest.... hahah
OK when I saw this title my first thought is I'm catching the next flight to Vegas (with my bag of quarters) and I'm gonna wring RylanTy's neck!
Then I see you were just trying to lure us in, can I still come to Vegas?
LOVE your cake, the nest is awesome I want to eat it!
As always I just have to tell you that your cake is ABSOLUTELY BEAUTIFUL! I love the look, the idea of eating dirt, I LOVE IT ALL!!!
Another beautiful cake... I love the whole concept, it is so earthy and sounds delicious. I am so glad you are happy with this cake, as you should be with all your cakes, I haven't seen a one yet that isn't fantastic.
Are you chilling your ganache before covering with fondant? I find I do get air bubbles that way, try letting it come to room temp for a while before covering. Also are you brushing the fondant with syrup before applying fondant? I find this helps the fondant adhere to the ganache and cuts out bubbles too.
Lovely cake, by the way!
I was reading about color combinations and it said if you mix the two opposites on the color wheel it makes gray - but I haven't tried it yet!
A beautiful cake! I absolutely LOVE the design! It's so woodsy and natural! It doesn't look like any other cake I've seen and I love things that are different. I just altogether I love it!
Thanks everyone for the kind words.
Toptier, I did chill my cakes just like I always do (even buttercream under fondant). It seems like just a minute after I lay my fondant, I already get air bubbles. I do brush my cakes with syrup as well and still get the problem everytime. Any other reasons why it's always like that? Also, when you use ganache, I never get a smooth finish. The ganached cake itself is smooth and once I put the fondant on, it looks uneven.
Ranea, I thought mixing opposite colors makes brown? Is it different in gel colors?
Can anyone help me with my air bubble problems? Is it normal on ganache users?
Don't know about the air bubbles...I haven't used ganache under fondant yet...but have you seen this color chart? Gray is toward the bottom.
Thanks for the chart. That will definitely come in hand.
did you use a whisk to mix the ganache?...
I actually did. Why would that be a reason for airbubbles?
I think so. I accidentally whisked the heck out of some ganache I made once, at the point where you pour the hot cream over the chocolate...it never set. Was soupy and thin 3 days later. I waited.....poor little bowl of chocolate. I'll never do that again.
Did you whisk it after it set, to get creamy for icing the cake? That shouldn't matter much, but the less you whisk it, the denser and less air, I know that.
I just wisked it until incorporated. Actually, the ganache was completely smooth (looks almost like fondant) with no air bubbles. My only problem is the fondant having tons of air bubbles. I've only been having this problem when I started using ganache.