hey great bakers!
I am new to this forum and also new to the baking world and i have a tiny winy problem. I want to make a daffodil cake for my best friend but i cannot seem to find any tutorial online. LIke i have seen how they make the flowers and everything but I want to see how the cake is made and how the entire decoration is made using fondant and marsepein
Can anyone help me??
This is the cake i want to make
oh i love daffodils, this cake is so cute, i can't wait to find out how to make them.
anyoneeeeeeeeeeeeeeeee???? Isnt there anyone who can help us out here???
Its amazing that this forum consists of thousand of professional bakers but yet not one is willing to share a tutorial on a daffodil cake
Can someone please help me??
A couple of things to remember is that, the professional bakers you are talking about are probably in the middle of working on their wedding cakes and other cakes for the weekend.
Plus not everyone has time to make a cake, take pictures and type up a tortorial just to show something it done. I will occasionally take pictures of something in the step by step process, but I don't take a cake I see online and redo it just to give someone else a tutorial.
Do you know who actually made that cake? If you found it on a website you can always email them to see if they are willing to help answer specific questions about the design.
You said you have seen how to make the flowers, so use that to make the flowers. As far as how to do the cake, my guess is that it is round cakes on the bottom, and a half ball or even the wonder mold pan used for the top.
For the stems you can use a clay extruder to make them out of fondant or just roll out logs/ropes of green fondant. Cut them to the lenght you need to be then attach them to an iced cake. For the flowers, if you do use a rounded cake on top, then I would just ice it and attached the flowers to it.
TexasSugar's post about this is completely right. she has helped you in a great way.
It looks pretty simple, if you already know how to do the daffodils, a good tutorial on that is www.make-fabulous-cakes.com/gum-paste-daffodil.html
The rest of the cake just looks like ropes of fondant for the stems, and I would use some kind of half circle dome for the top, like styrofoam, rice krispy treats covered in green fondant, and just attach the daffodils to that.
Perhaps you are rite and perhaps you are wrong Becuz scrolling through the forum, i can see that there are great helpers out there who are willing to help beginners out!
The one who has made this cake is awsus and she is a member of this forum. I have pmed her but I havent got any answers so I am waiting.
It might be easy for you to say just do this and this and this but you have to take in consideration that this is my first cake and therefore I need extra help
Thanks for the comments
Nori, yes there is alot of help out there. I thought I gave you some good information. I'm at work right now, so no I can't pull out cake and fondant and take pitures of the exact in process steps for making this cake, nor would I even if I was at home.
Of course there are alot of how to's out there as well, but I'm willing to bet that 9 times out of 10 those people didn't just say, you know what I've never done this cake before and I am going to write a How to on it as I do it.
I can understand that you may need help, but I can't read your mind on exactly what it is you need extra help with? Is there a specific question you have?
Cute cake! If I were attempting this cake, I would approach it just as TexasSugar posted. The stacked rounds with half a ball pan on top, iced with flours attached and use the extruder for the stems.
Seems kind of the like the barrel cakes with candy on top.
Noorya - I think people didn't answer at first because you were asking for a tutorial. "but I want to see how the cake is made and how the entire decoration is made using fondant and marsepein" There may just not be one made for this type of cake.
I can only imagine how time consuming it is to make a tutorial and, being a visual learner, I greatly appreciate the makers of the ones I do come across. The rest of the things I just make by trial and error, attempting what I *think* may have been done to create that outcome. Sometimes it works, sometimes it doesn't, but I chalk it up to a learning experience!
Good luck with your cake! I bet your friend will love it!!
Hi Niri. You're very brave, because this is a pretty ambitious cake for a first timer, but I'm sure your friend will be pleased.
There are a lot of things the members here probably take for granted that you know. The people who have posted so far have given you very good advice. If you're brand new, you may not know that you first need to frost the cake with a buttercream icing. That will give you something to stick your fondant stems to. If your cake is over four inches high, you'll need to support the top layer with dowels or straws. Another way to do the top without making a dome shaped cake is to make a dome out of fondant. That way you can just lift the entire top off, flowers and all, before you cut the cake. Also, you must be sure to make the flowers way ahead of time. It will take many hours to make that many daffodils out of gumpaste. When I made mine, I made the flowers over the two weekends before the cake was due. HTH. Good luck!
All I wanted to say to the OP that if you thought TexasSugar is not willing to help the begginers, you are so wrong, she was probably just being practical. I am a newbie too and pretty new in CC but I know how she goes out of her way to help everyone out. There is a reason she is a forum superstar!
The stems are fondant ropes.
If you want the easiest way, I'd make 3 6 inch cakes with a 1/2 sports ball pan on top; just ice the cakes in green and set the stems first, then the flower heads.
thanks so much kathycakes for finding the tutorial
TexasSugar, has always helped me. Go to her profile and look at all of her post and you can read the info she has given to others, that will give you a load of other tips that you might also like.
Texas Sugar is right...I JUST caught this post because I was working on an Oscar Cake for Sunday. Sometimes when you post it will take a day or two for people to catch the post, worse on weekends when everyones working to get cakes out the door for weekend events.
Having said that...yes, it looks like a standard barrel cake configuration...stacked layers to the height you want (remember to add dowels and cake boards if you want to go higher than 4 inches) surrounded by different shades of green fondant ropes instead of the cookies/candy that are normally used in barrel cakes. Domed top to give height to the flowers and then daffodils (either you make or buy them already made) arranged on top. I would use a green icing under the daffodils to give them back ground.
It's kinda labor intensive if you make all the ropes and flowers but not too hard to construct. Personally, the cake store I go to has wonderful daffodils so I'd probably purchase those and make the ropes myself...split the work. You've got me thinking that this would be the perfect Mother's Day cake!
thanks for the answers. I appreciate it
Ok my specific question is : What inch cake forms should I use? and when the cakes are done and filled with the fillings should i then cover the entire cake with white fondant?
Which filling is best for such a cake?
How do I make the stems (Which is the easiest way?) If i just ice the cake and then attach the stems, wont it look messy (like the icing and the stems = a mess???)
what should be used on the top (Some of you are suggesting I should use fondant and others a half ball cake, which is the best??)
Hopefully you guys can answer these questions Sorry for the questions
1) the size of cake forms you would use mainly depends on how much cake you want to serve. The picture itself looks to me to be 6" rounds judging from the plate underneath it and the general look of the cake. For the base of the cake. The domed part looks a lot like the Wilton wondermold pan (for doll cakes) judging by the almost conical shape as opposed to a half circle look that a half ball pan. You could also use a stainless steel bowl to bake a dome shape for the top . You would either need a bowl that matched the size of the bottom cakes or carve it to fit.
2) Generally for something like this you are safest to stick with a sturdy filling like buttercream.
3) The easiest way to make the stems would be with an extruder. You would press the fondant through the extruder and then attach strips to the cake. I have purchased a play doh machine for cake decorating (kids don't get to touch this one.) to do the extruding I need. You can attach them directly to buttercream or onto a fondant covered cake. It will not look messy if you do not press them too deep into the buttercream. Instead of pressing them into the icing you could lightly brush the side of the strip that will be touching the cake with clear vanilla or piping gel or corn syrup and attach to the cake. Piping gel is stronger than clear vanilla.
4) as for the top. As mentioned above you could bake cake in a bowl or you could mold rice crispy treats into a bowl shape and use that for the top. I wouldn't choose a solid ball of fondant because that will be very heavy for the size of the dome. Rice crispy treats would be the lightest in weight and cake would be in between. Both cake and rice crispys can be covered in icing to match the cake. I think it is designers choice there.
Hope this helps.
I'm with Cake_Angel, I'd say it looks like atleast two 6in layers of cake with either the wonder mold or the sports ball pan on top, but it is all going to depend on the amount of servings you need or want to make.
I'd personally do the cake on top for the rounded shape myself.
I'd pick a filling that can be left out because I don't like putting gumpaste decorations in the fridge. There are many posts about what cake flavors to put together and what fillings are save to leave out.
I would ice the cake in buttercream first, then attach the fondant stems to that. As long as you put the stems right next to each other you won't see the buttercream under it. My family doesn't like the chewiness of fondant so I'd want buttercream under there for them to eat when they pick the fondant off. You could also pipe the stems in buttercream. It won't have the same look as the cake you posted, but it would be simalar.
I'd either get the extruder mentioned above or just roll out logs of fondant. There was a post with in the last month or so about how to roll them out evenly.
This cake was made by awsus and she has kindly pm-ed the instructions to me. I'm sure if you ask, she will sent you the instructions also. She used 6" cakes and had to make around 40 daffodils. I'm going to attempt this cake for my 80 yr. old grandmother for Easter, with awsus' permission.
I'm completely new to cake doings so I definitely cannot give any advice or instructions...but it sort of seems to me that if you are asking for instructions about the basics of cake decorating, then taking a cake of this scope is surely beyond your current skill level.
Of course I'm still trying to pipe basic swirls on cupcakes
I think that there is a proper way to use this forum and asking for tutorials with pictures is not it. Specific techniques are one thing, but the origins from how to bake a cake, level and torte it, frost it, etc., are another. I've learned a lot from two forums-this one being one of them. What you need to do is read cake decorating books and research how to decorate cakes. Go through the forum from page 1 on, taking notes as you go and then take a cake deco class. That's what I did, and that's how I learned. I don't think that anyone is unwilling to help, but you have to have realistic expectations for the forum. Please don't take this as a personal indictment against you-it isn't, but I think that if your expectations are unrealistic, you'll be frustrated and think that we're an unhelpful lot-which we aren't. Good luck to you, and I hope that someday you'll be on this forum answering up a storm of questions!
AI attempted a daffodil cake like this one. It's in my photos. Have a look, and pm me if you want advice on how I did mine.
P.s I am just learning!
I found this...
Maybe there's some help for you in this thread
Some of you people need to seriously chill out!!! It's no wonder some folks are afraid to ask a question!!! If you don't have an answer, or cannot point them to the proper information then DON'T COMMENT!!! SIMPLE!!!
This thread is 3 years old, I'm going to bet she's made the cake already :)
Everyone you are lecturing is gone. But it is still unappreciated.
Ducky I know this is an old thread and the people are gone but I wouldn't have answered because I thought she was rude after no one commented. It's not a god given right, just because there are a lot of bakers here, to get an answer.
Original message sent by cazza1
It's not a god given right, just because there are a lot of bakers here, to get an answer.
Most i the people here are genuine in the desire to share and help. I see people really drop what they are doing to help someone. It's a whole other ball Of gumpaste when someone wants the whole cake. "I've never made a cake before in my life, please tell me how to recreate every aspect of this cake and so it right now. I need it tomorrow." I pass right over those threads.
I'm all for educating new bakers. Ill send links of how to torte & fill. Ill send links to charts & demos, etc. but one of these falls in the category of a client who can't afford my cake and wants me to tell them how to do it. They aren't interested in the art. They just want to save money. I don't mean this specific poster but some other recent ones. I want to scream "hire a pro!" They don't realize how expensive it's really going to be &/or how much skill it really takes.
There is something to be said for doing some if your own homework. Google the Wilton chart. Have a good idea of the basics.
**Edited to remove my admonishing comments**