leah_s Posted 2 Jul 2011 , 2:31am
post #1 of

is called to order.

who's up?
whatcha workin' on?

Lurkers, join in!

52 replies
leah_s Posted 2 Jul 2011 , 2:34am
post #2 of

Only 1 wedding cake for me this weekend, and it's Sunday. That means tonight is prep. So . . . easy night. And actually this is an easy cake. All white and covered with buttercream flowers. The base ice can be crap because it pretty much gets covered and the inside borders are done with a leaf tip. Lurve doing this one!

leah_s Posted 2 Jul 2011 , 2:41am
post #3 of

Annnd, watching My Big Fat Gypsy Wedding on TLC.

I thought I had a gypsy bride this week.

Maroon dress, pretty big and a fair amount of bling.
only invited 75 guests, but wanted a cake to serve 200-300. Said the cake should outshine her and that she'd gladly buy a freezer to store the leftover cake.

Also said she'd studied Romanian language in college and loved the culture.

Wanted heavy decoration on the cake, lots of piping and something "totally over the top."

Sent me pictures ( a lot of pictures) and some of those cakes were $1K cakes.

Sooo, she comes in for a consultation, and no gypsy. No budget. Ordered cake for 75, chose a Wilton design straight from the 80s.

I watch too much TV.

cheatize Posted 2 Jul 2011 , 2:41am
post #4 of

Inside borders? Watcha mean?

I made cake truffles and cheesecakes last night (not for sale) so tonight I'm finally getting around to updating my blog. It's been way too long and I'm sure people think I flaked out on it.

What's everyone else doing tonight? Are y'all done grocery shopping yet? I think I shopped with the whole state today.

Kitagrl Posted 2 Jul 2011 , 2:41am
post #5 of

Easy night for me....I delivered my two weddings to my venue earlier today so the rest of the weekend is fairly free. Worked on a gumpaste topper for a baby shower cake for next weekend, and put together a little tasting box for a consult I have tomorrow (however I was on autopilot....after the box was made up I realized I wasn't supposed to do a free tasting for this one...oh well...they lucked out this time!)

leah_s Posted 2 Jul 2011 , 2:43am
post #6 of

Inside border is where the bottom of the top tier meets the tier under it.

Outside border is the top edge of the cake.

mfoxx9 Posted 2 Jul 2011 , 2:44am
post #7 of

I just need to finish my fourth cake of the week, which for me is a lot. Everything else has already been picked up or delivered. It's an easy cake, but I'm exhausted from the long week and I can't seem to make myself get up off the recliner.

My father-in-law requested a cake for his 65th birthday, and he designed it himself. He wants the cake to look like his medicare card.

Okay, here I go. Have a good weekend, everyone!

leah_s Posted 2 Jul 2011 , 2:45am
post #8 of


Tonight's tip will be for cupcakes.

cheriej Posted 2 Jul 2011 , 2:52am
post #9 of

got up at 3am so I could finish a simple flag cake for my husband's pot luck at his work today. I really only wanted to try the orange creamsicle recipe and that was fine although I think i would go with a less sweet frosting next time. Anyway, he comes home and has one third of cake left out of half sheet icon_eek.gif Tells me that it wasn't a pot luck, just pizza and oh, a lot of people were on vacation!! Plus having been out all day at work and in his hot car on the way home...down the drain it went. icon_mad.gif he wondered if we could just keep it until Monday???? yeah, I guess if we all want food poisoning.

I am also watching that Gypsy Wedding show!!! You can't help but watch it! I love those castle cakes! And the dresses! This is much better than some of the cake shows!

cheatize Posted 2 Jul 2011 , 2:54am

I did not know that. I've always called them the top and bottom borders.

Question to ponder: what makes a cake separate between the tiers? I was at a wedding last weekend and half-way through the reception I could see them separating. This happened between the top and second tier and between the fourth and five (bottom) tier. The bottom tier was worse than the first.

Four cakes in one week would be nearly impossible for me. I'm still really slow and have to fix a lot of mistakes. Good for you! Have a break and then knock out that last one!

LKing12 Posted 2 Jul 2011 , 2:54am

I did my last "free cakes" last weekend. Our building passed the first water inspection on Wednesday and Thursday the floor was poured. We took the forms off tonight. Tomorrow we will start to put up the rest of the building's sides. I bought some sidewalk chalk and I am going to go out and mark off the bathroom, all my sinks, oven, stove and cooler and then figure out where I want the rest of my tables and storage. I am sooooo excited!

leah_s Posted 2 Jul 2011 , 2:55am

cheriej, your cake should still be edible on Monday. Cake will last at least 5 days.

BlueMoon73 Posted 2 Jul 2011 , 2:56am

I am going to make my first anemone flower tomorrow. I made my own gumpaste for the first time a few nights ago and it came out beige. Used the one with gum-tex and glucose cause I had it on hand, thing I will use Nicolas Lodge recipe next time, anyway my point is instead of a white flower I am making it red.

Everyone have a happy & safe 4th if your in the states!

southerncross Posted 2 Jul 2011 , 2:56am

Not much baking this weekend. I just finished the last of 110 assorted sugar paste flowers that will cascade down a cake due in mid July. That's a 6", 9", 12" french vanilla cake with BC and mousseline fillings of strawberry, lemon, and mango.

I've starting on the 60 red roses for a wedding later the end of the month. My fingers are stained red and I'm considering putting on blue nail polish for the 4th celebration in town.

I will be baking a small ( 8") cake for my civic club meeting for Tuesday and the best part is that it's baker's choice. Our town civic club meets for lunch once a month and I get to make desserts which gives me the chance to experiment with new flavors, decorations, etc. ...and not have to eat them all myself! I have a couple days to figure out something related to the 4th.

southerncross Posted 2 Jul 2011 , 2:56am


pastrygirls Posted 2 Jul 2011 , 2:56am

iced a cake upside down yesterday and discovered it's the best thing ever! also made my first batch of MMF. not bad, it's pretty cool stuff. (i work in a resort, so this was just some new stuff to try out).

Smokey5266 Posted 2 Jul 2011 , 2:59am

failing miserably at a purse cake! I hate fondant right now!

sparkle25 Posted 2 Jul 2011 , 3:05am
Originally Posted by BlueMoon73

I am going to make my first anemone flower tomorrow. I made my own gumpaste for the first time a few nights ago and it came out beige. Used the one with gum-tex and glucose cause I had it on hand, thing I will use Nicolas Lodge recipe next time, anyway my point is instead of a white flower I am making it red.

Everyone have a happy & safe 4th if your in the states!

The gum paste will turn white again, once you knead in the final cup of icing sugar.

LKing12 Posted 2 Jul 2011 , 3:06am

I've watched the icing upside down video. I am just wondering about very large cakes. Has anyone tried over 12" upside down. It is the flipping it back over that I fear.
Sorry, didn't mean to hijack the Friday Night discussion....

leah_s Posted 2 Jul 2011 , 3:06am

pastrygirls, I have tried that upside down technique several times over the years and just can not get it to work right. Glad to hear it works for you. I use a meringue based bc. Maybe that's my problem?

cheatize Posted 2 Jul 2011 , 3:09am

Smokey: what's up with the fondant? Tell us and we'll try to help.

pastrygirls Posted 2 Jul 2011 , 3:09am

i use italian buttercream. i use a 6" wide painters spatula for a straight edge. i thought it worked really well. it was only a 6" cake tho...not sure if i'm brave enough to try anything bigger than 12"

MaurorLess67 Posted 2 Jul 2011 , 3:14am

Getting ready to ganache a 2 tier square (ugh-- those corners get me everytime) to be ready for the fondant(black) tmrw morning- I also have to punch out about 400 white fondant dots- flowers are drying already-Its going to be a late night!

I also have to fill- and level a 10 inch 3 layer round - with a little 6 inch to go on top- 4th of July cake- the 6 inch is to help with the illusion of the fondant flag having motion- this is very big girl stuff for me- a faux 3d cake!! Looking at the clock- yeah I'll doing this one tmrw

Happy 4th- and it's my first time posting in Friday Night Club section-(little nervous about it) does this mean I'm a member now??? ha


cheriej Posted 2 Jul 2011 , 3:15am

I don't think you can keep a cake with cream cheese filling out until Monday. Plus I had a glaze on the cake underneath the buttercream. It's now over 80 degrees here. I'm doing the barbeque at my house so my fridge is full of other things. It was already warm when he came home with it and starting to melt. It did smell really good though with that fresh orange and zest.

theresaf Posted 2 Jul 2011 , 3:15am

Hi all! I am over-baking for a BBQ on Sunday. 50 people, as many cake balls that look a little more like cake boulders, sugar cookies iced like Martha stewart's magazine cover and that surprise inside flag cake that I have seen on CC. Looks like a simple round but when you cut the cake , each slice is a flag. Mine is seven layers red with white filling, the blue field has white chocolate chips in it to look like stars. Bake today assemble tomorrow. And a wine bottle cake for Monday for a friends birthday. For me this is a lot! The kind of cakes you all make are amazing! love reading about them.

leah_s Posted 2 Jul 2011 , 3:17am

Mo, Yes!

You may expect you membership packet sent soon. by carrier pigeon. LOL

EVERYone's a member of the FNCC. The only requirement is that you're up and on CC on Friday night.

cheatize Posted 2 Jul 2011 , 3:17am

Mo- the last time I ganached a cake I stuck it in the fridge for a few minutes to harden. I was able to use an exacto knife to get a perfect top edge because the ganache was really firm. You may want to try that for your corners if they decide to fight you tonight.

Welcome to FNCC!

MaurorLess67 Posted 2 Jul 2011 , 3:17am

shoot- just walked into the kitchen and saw the dozen cupcakes that go with the square cake- ugh!!!! I forgot about those!

ConfectionsCC Posted 2 Jul 2011 , 3:19am

Happy Friday Everyone!! Just finished cleaning up. I had a bridal consultation in my house today...Couldn't leave because my son just had a tonsillectomy Monday icon_sad.gif But, worked out great because the bride had her niece and my kids were able to keep her busy while we talked cake icon_smile.gif And, just finished a yummy looking banana split cake! photos uploading tonight! I do not typically do dessert style cake, but I couldn't pass this one up! Have fun caking ya'll~

Jennifer1970 Posted 2 Jul 2011 , 3:19am

I just finished a graduation cupcake tower for tomorrow. Made french vanilla cupcakes with vanilla buttercream; cherry chip cupcakes with black cherry buttercream; and triple chocolate cupcakes with peanut butter buttercream. First time making the cherry chip and black cherry frosting, so delicious!

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