11.20.09 Friday Night Cake Club

Decorating By leah_s Updated 22 Nov 2009 , 5:35am by catlharper

leah_s Posted 21 Nov 2009 , 3:31am
post #1 of 39

is called to order.

Who's up?
Whatcha workin' on?

Don't be a lurker!

38 replies
leah_s Posted 21 Nov 2009 , 3:32am
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I have no cakes this weekend, but I do have a little wedding show tomorrow. I need to ice and cut up samples!

SweetPea0613 Posted 21 Nov 2009 , 3:42am
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I have a 5 tier wedding cake for tomorrow. Just gotta cover one more tier in fondant and make RI for my scrollwork....It's gonna be a long night...I'll be around

Normita Posted 21 Nov 2009 , 3:44am
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Hello icon_smile.gif This is my second time checking in with the Friday night cake club. Tonight I am working on some sugar cookies, and a cupcake tower. I want to do as much as I can, so I wont pull an all nighter LOL!!

chefjulie Posted 21 Nov 2009 , 3:45am
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Just a baby shower cake for me icon_smile.gif

TONS AND TONS of Christmas gift baskets to get started on though.

janelwaters Posted 21 Nov 2009 , 3:50am
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I'm here, but thankfully not working on anything tonight. I'm just too tired, oh, and don't actually have anything to work on. HA!

leah_s Posted 21 Nov 2009 , 3:54am
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I had my office painted and a wood floor put down. Which, of course, meant that everything (13 years of accumulated crap) had to be boxed and moved out. And now it gets culled, sorted and moved back. What a job! But my office is now "smokey grape" with a Hickory floor and white trim and furniture. Purdy.

icer101 Posted 21 Nov 2009 , 3:55am
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just finished making a checker board cake(i hope it will look like a checker board) for a 1 st wedding anniversary .. chocolate chestnut filling.. chocolate french buttercream icing.. looks like it will taste good. i hope so..

leah_s Posted 21 Nov 2009 , 4:06am
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mmmmmm, icer, that sounds yummy!

Texas_Rose Posted 21 Nov 2009 , 4:11am
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I'm not working on anything tonight, but I'm here icon_biggrin.gif

leah_s Posted 21 Nov 2009 , 4:15am
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seems like a quiet night . . .
have you got weddings next week?
I have two - one T-Day Friday and one Saturday.

tracycakes Posted 21 Nov 2009 , 4:24am
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I had 2 cakes for pickup today, decorated another one for a good friend's son 1st birthday and baked 3 more cakes for Sunday and Monday. My busiest weekend in a long, long time. On Monday, I had 2 cakes this week and ended up with 6. Home tonite for a little rest and decorate the rest tomorrow afternoon after the birthday party.

keflyn Posted 21 Nov 2009 , 4:26am
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I've never been in the friday night cake club before. I'm making my first big cake. 3 tiers for my grandparents' 50th anniversary. the 12 in. didn't cook all the way through, the toothpick came out clean but I couldn't get it all the way down and a popsicle stick came out wet....it's on the counter while the other 2 bake they aren't looking right i'm scared that they aren't going to rise.

Kerry_Kake Posted 21 Nov 2009 , 4:27am
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Well I think this is my first night joining into the Friday night cake club. I'm usually out in the kitchen at this time at night working on....gee can you guess? LOL! I think this is my first weekend with no cakes icon_biggrin.gif Ahhhh, you need a week sometimes with no cakes. Especially when this is supposed to be a hobby and with 2 young kids, not much time for the housework and usual baking.

leah_s Posted 21 Nov 2009 , 4:30am
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Kerry, I do everything possible to avoid housework!

keflyn, if your need answers, there's usually people here who can help.

keflyn Posted 21 Nov 2009 , 4:33am
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yeah, I know, but I just checked the oven (no i did not open it I turned on the light and looked in) and......THEY HAVE RISEN!!!!!! but I got a little carried away with the batter, the 2 rounds are a good inch at the minimum above the pans

SweetPea0613 Posted 21 Nov 2009 , 4:38am
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Ok so I just did a test stacking of my tiers. The top four are dummies and the bottom is real cake.

But the bottom one isn't as tall as the stupid dummies. My hubby said it didn't look bad but I'm scared they'll want their money back or something. icon_cry.gif

leah_s Posted 21 Nov 2009 , 4:42am
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Is it drastically shorter than 4"? That's the standard dummy height.

SweetPea0613 Posted 21 Nov 2009 , 4:44am
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It's almost and inch less. But I used a 2 inch pan and the cake rose to the top so I'm just confused. Plus the buttercream and the fondant over it it should have matched up right?

mandysue Posted 21 Nov 2009 , 4:45am
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Just finished a 3 tier 60th Anniversary cake. Turned out pretty good! But, now I'm off to bed. I'm EXHAUSTED and tomorrow we're refinishing our floors.

keflyn Posted 21 Nov 2009 , 4:50am
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hooray! for finising a 3 tier anniversary cake!!! I salute you and bid you good night....luxuries like sleep are not afforded to me though.

__Jamie__ Posted 21 Nov 2009 , 4:54am
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Dragging ass. Got back earlier from delivering probably the cutest dang cake I've ever done, to be greeted by a mediocre reaction. I think they were pissed they hadn't gotten their cocktails yet, I dunno, but it cheesed me! And a stupid maitre d' who asked 3 times why not to put it in the fridge. Go ahead jackass, put it in there. And when they complain to me tomorrow that their cake was a brick, I'm hunting you down. Ugh!

Going to bed and getting up at 4:00 to finish up another cake.

pieceacake830 Posted 21 Nov 2009 , 4:55am
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I have 6 cakes in the oven now, and when they come out I have another 4 to go in, then 50 cookies to go in, Its gonna be a long night! This is such a busy weekend, I have 3 cakes for tomorrow, and 2 for sunday, along with the cookies, PLUS I am throwing a baby shower for my niece. Why do I always get myself into a mess like this??? 3 of the 5 cakes are for baby showers, all for baby girls! I must have the word "sucker" on my forehead, 'cause I have a really hard time saying no.

Wiltonlady Posted 21 Nov 2009 , 4:56am
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Just checking in. Hope everyone is doing well. God bless.

keflyn Posted 21 Nov 2009 , 5:00am
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ARRRGH!!!!!! they are ugly risen things. they've been baking for over 50 minutes and they still aren't done! I will get no sleep tonight! I don't know how you all do this for a living.......
questions
can I bake the WASC at 350? and for how long? I have a 12",8",10" in the oven. right now....and I have to bake them all again (2nd layer).

keflyn Posted 21 Nov 2009 , 5:06am
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i can't get it out of the pan....I can't get it out of the pan. i greased it and no flouring. it won't come out what do I do? what do I do? it won't come out!

__Jamie__ Posted 21 Nov 2009 , 5:11am
post #27 of 39
Quote:
Originally Posted by SweetPea0613

Ok so I just did a test stacking of my tiers. The top four are dummies and the bottom is real cake.

But the bottom one isn't as tall as the stupid dummies. My hubby said it didn't look bad but I'm scared they'll want their money back or something. icon_cry.gif




That's where 1/2 inch foam core as your base can help. I do that when I want a super tall tier.

__Jamie__ Posted 21 Nov 2009 , 5:12am
post #28 of 39
Quote:
Originally Posted by keflyn

i can't get it out of the pan....I can't get it out of the pan. i greased it and no flouring. it won't come out what do I do? what do I do? it won't come out!




Turn that sucker upside down and whack it. Hard. And....did you do that "no flour just grease" thing? Sorry, I shouldn't have asked, I am out of here, seeing double. Good luck.

Texas_Rose Posted 21 Nov 2009 , 5:22am
post #29 of 39
Quote:
Originally Posted by keflyn

ARRRGH!!!!!! they are ugly risen things. they've been baking for over 50 minutes and they still aren't done! I will get no sleep tonight! I don't know how you all do this for a living.......
questions
can I bake the WASC at 350? and for how long? I have a 12",8",10" in the oven. right now....and I have to bake them all again (2nd layer).



I wouldn't bake the second set at a higher temp, you don't want them darker than the first bunch. Also, if they ended up cooking a tiny bit too long, they would shrink up compared to the first ones.

Normita Posted 21 Nov 2009 , 5:37am
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Hey guys I have a question...I posted this a little while ago, and have had only one answer to my question. I am making a cake with fresh rasberries and chocolate mousse....how do I let the cake settle?? I mean, I usually let my cakes settle overnight with regular filling on the counter, but I dont know what to do with this one since it has fresh fruit filling?? Pleas help icon_sad.gif

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