7.15.11 Friday Night Cake Club

Decorating By leah_s Updated 16 Jul 2011 , 2:04pm by GarciaGM

leah_s Posted 16 Jul 2011 , 2:33am
post #1 of 49

is called to order.

Who's up?

Whatcha workin' on?

48 replies
leah_s Posted 16 Jul 2011 , 2:34am
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Geez, I only had a three tier wedding cake, a 1 tier drum cake and an anniversary tier today. And I'm still not quite done. Almost but not quite.

Then I need to pre-set a candy buffet.

suzylynn58 Posted 16 Jul 2011 , 2:41am
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Everyone must be busy tonight! I had 2 sheet cake for tomorrow that are all done. Kind of unusual, rarely get a sheet cake order. Tomorrow I am doing Chocolate Bread Pudding and Fruit Salad for 175 people.

leah_s Posted 16 Jul 2011 , 2:41am
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I see you lurkers. If you're going to open the thread, say something!

jlynnw Posted 16 Jul 2011 , 2:46am
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I have a 3 tier to do. Just got off from the "real" job to finish this one. It is for family so...I guess sleep is an option.

Leah - how do you see lurkers?

BurnsyJ Posted 16 Jul 2011 , 2:46am
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I made 50 cupcakes for a baby shower tomorrow. They are decorated like farm animals (in my pics). I'm really pleased with how they turned out.

Now I'm working on a cake for my boys. I had enough left over from the cupcakes to make a little 6 in cake. I'm making the Deathly Hallows symbol on top since we went to the Harry Potter movie today. That little symbol just required a lot of math. It's a good thing I have a degree in mathematics. icon_smile.gif

sweettoothmom1 Posted 16 Jul 2011 , 2:47am
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only 1 anniversary cake tonite. hate when they leave design up to me. never sure what to make

leah_s Posted 16 Jul 2011 , 2:51am
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jlynnw - oh I have ways

I almost forgot - I need to make 2 doz cupcakes!

cake_architect Posted 16 Jul 2011 , 2:53am
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no cakes here, I am helping out one of my wilton students by making a gumpaste mermaid for the top of her daughters 1st birthday cake though! she was so nervous about making it even though i took her step by step through it after class lol. i finally told her that if she makes one and brings it to the next class, i'll make one and bring it as well that way she'll have a back-up. its really pretty simple, i hope hers comes out well though!

JessiesCreations Posted 16 Jul 2011 , 2:59am
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Working on 2 dozen cupcakes tomorrow morning but worked on my buttercreme tonight..trying to figure out why it has a funny after-taste. Hoping that it settles overnight and loses the after taste if not, round 2 will begin early tomorrow morning.

GarciaGM Posted 16 Jul 2011 , 3:05am
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I delivered a simple chocolate birthday cake today. Tonight I'm working on my niece's birthday cake for tomorrow.

Last week, as part of my quest for a GREAT white cake, I tried this recipe: http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/ I was really pleased with the results, but it was a little too crumbly for stacked cakes, so I'm using tonight as an opportunity to tweak it. I'll be sure to report the results!!

I posted on another thread, but I may as well bring this up here...can anyone give me a rule of thumb on using real calla lilies on a wedding cake? As in, how many flower spikes can you realistically expect to put into a single tier before it starts falling apart? I only need the flowers to cascade down, but I want to be sure I don't overdo it. TIA!!

leah_s Posted 16 Jul 2011 , 3:08am
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Callas are tough to use for two reasons. 1) they have huge stems and 2) all parts are toxic. When I need to use them, my florist cuts off the stem and inserts a wire, then wraps the wire in floral tape.

I realize that really didn't answer your question.

KalisCakes Posted 16 Jul 2011 , 3:09am
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ahhhhhhh..... so most everything is completed for all of tomorrows orders.... four wedding cakes finished and ready to be delivered, 2 baby shower cakes, 3 birthday cakes... but this 5th wedding cake.... *sigh*.... I'm fighting with myself over it. It's a really cool design, all the way up to the point where the groom called me up yesterday to say they now want to add a traditional bride and groom topper to the cake (that has red sugar callas cascading all the way down it in an S pattern....) >:/

GarciaGM Posted 16 Jul 2011 , 3:11am
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Oh...wow...umm...I had no idea!! So I guess that means I don't want any chance that the petals could even touch the cake at all, right? For some reason that had never occurred to me. I mean, I had always planned to use spikes to keep the stems from touching the inside of the cake, but I hadn't thought about the petals.

So when you guys use real flowers on cakes, do you put something under the flowers to be sure the petals don't touch the cakes either?

leah_s Posted 16 Jul 2011 , 3:13am
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I just try to position the flowers so they don't touch the cake.

KalisCakes Posted 16 Jul 2011 , 3:14am
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hmmm.... what about making the real callas into a spray that can be placed on the top/side of the cake? I hate having to stick a bunch of holes into a cake I worked hard on to make smooth and pretty

KJ62798 Posted 16 Jul 2011 , 3:17am
post #17 of 49

Hi everyone!

Popping in while I attempt to eat some dinner.

I have 2 cakes in the works for Sunday. A 6in with tie-dye style fondant (+ cupcakes) for a friend's stepdaughter's birthday and a 2-tier 6in & 8in for a gathering of my former teaching colleagues.

Everything is baked & cooling. I have the ganache made for the filling on the 2-tier and I've started on the fantasy flowers for that one. I made a fabric-covered cake drum and I'm echoing the floral pattern of the fabric on the top tier of the cake.

I would prefer to be further along than this since the DH has a side-biz project that I will have to help him with. Hard to say "no" when his project = $$$ and mine is "hobby". It will either be a really late night or I will wrap the cakes to fill & crumb in the AM.


GarciaGM Posted 16 Jul 2011 , 3:22am
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Wow, thanks for pointing that out Leah_S - I would have never known!! Guess I'll have to do a bit more research on using real callas on cakes. I agree KalisCakes, I don't want to mess the cake up for sure.

Thing is, when I agreed to do the cake back in March, I thought, "Eh, I can learn to make gumpaste callas in time for this wedding." Then when she offered to provide real callas for me to use, I said, "Sure!" Starting to rethink that decision now...

KalisCakes Posted 16 Jul 2011 , 3:26am
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Gumpaste callas are actually one of the EASIEST ones to make IMO... icon_smile.gif
For real flowers, if there is no other way for me to get around them touching the cake, I use wax paper in between

leah_s Posted 16 Jul 2011 , 3:27am
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I used Fondex for the first time tonight. Not sure I like it. It's definitely soft and tastes OK, but smells oddly floral. I also used Ice N Easy on a different cake. Easy to work, but doesn't taste as good. I guess I just need to stick to PettinIce and SatinIce, my two favs.

ConfectionsCC Posted 16 Jul 2011 , 3:38am
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Good evening everyone!! Tonight I finished a 2 tier surprise baby shower cake to match the mother to be's bedding (had to do some FB stalking to get the inspiration for this one!) and an extremely adorable turkey cake!! He won't actually be finished and photographed till morning..those darn tail feathers won't dry fast enough!! icon_mad.gif About to post the baby shower cake pics in just a second, its one of my favorites so far that I have done!! Ya'll check it out if you get time PUUULLLEAAASSEEE icon_lol.gif

KalisCakes Posted 16 Jul 2011 , 3:55am
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well, I'm still pouting over having to use the topper, and I'm just drawing a blank on how to make it all work.... It's a 4 tier cake, with gold ribbon separators on each tier... covered in off white fondant, tiers 1 and 3 have vine & leaf piping detail brushed with gold, tiers 2 and 4 are quilted.... each tier with a gold ribbon at base. Red callas starting at the top then cascading down in an "s" pattern.... but now I need to incorporate the Wilton dancing couple topper.... I haven't placed the flowers yet... any thoughts/ideas/pics/examples?

GarciaGM Posted 16 Jul 2011 , 3:57am
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KalisCakes, can you post a pic of what you've got so far? Or maybe of the topper?

leah_s Posted 16 Jul 2011 , 3:57am
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Hmm . . . well it looks fine in my head. lol. Just start the flowers at the base of the couple and cascade.

pieceacake830 Posted 16 Jul 2011 , 4:01am
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Individual strawberry shortcakes for 120. ugh.

cheriej Posted 16 Jul 2011 , 4:03am
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Hi everyone. I finished making two cakes for family. One a standard Hershey especially dark cake for my sister's birthday party tomorrow. Will frost and decorate tomorrow and fill with an oreo cookie and cream filling. My dad's birthday cake I experimented with a carrot cake doctored mix. I didn't have time to try a new scratch recipe. I used DH mix, threw out the package of dried carrots and raisins (i just could not use them - the carrots looked like a Lipton soup mix). Then I made it like a WASC but added two more eggs, 4 c. lightly grated carrots, 1 1/2 c raisins soaked in the water per the box, 1 1/2 c coconut, 2 c toasted pecans, 16 oz crushed pineapple in its own juice. The batter tasted pretty good and the cake came out perfect. I'll see how people at the party like it and if it's good I'll post the whole recipe.

here's a question: When you bake a 10" round with 3" high sides, do you bake it at 325 or 350? I have noticed that when I bake slower at 325 it comes out better and never has any doming or sinking problems. Just wondered what others do.

KalisCakes Posted 16 Jul 2011 , 4:06am
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@Garcia... it's just a standard Wilton topper. Bride and groom dancing.
@Leah... lol, I'm seeing the same thing you're seeing. I think it's just been so long since I've used a traditional topper on a cake that it's just throwing me off. That and the groom said something along the line of "make it like the couple is blooming out of the flowers"... so I've got a mentalimage of Anne Geddes stuck in my head.

GarciaGM Posted 16 Jul 2011 , 4:08am
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I think Leah_S is right KalisCakes...it sounds like an awful lot going on with that cake design, so you may not have much room to work with.

CherieJ, when I make carrot cake, I soak my raisins in rum instead of water (and spiced rum if I have it). Just gives them a little something extra. I also use golden raisins instead of regular raisins. Just some ideas, in case you'd like to try them.

divadidelights Posted 16 Jul 2011 , 4:11am
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working on a 2 tier slightly topsy turvy Las Vegas themed wedding cake..assembly tomorrow. Its been fun to make so far....

Elcee Posted 16 Jul 2011 , 4:11am
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SIGH...I goofed big time. I made 7 petals for a trial lisianthus, along with pistils and stamens. then I tried to put the flower together too soon and most of the petals broke off at the wire. That's what I get for being impatient! Luckily I still have plenty of the same shade of gumpaste and the petal dusts I mixed so I can stll use the few unbroken petals I have.

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