9.2.11 Friday Night Cake Club

Decorating By leah_s Updated 3 Sep 2011 , 8:32am by kathie-d

leah_s Posted 3 Sep 2011 , 2:31am
post #1 of 34

is called to order.

Who's up?
Whatcha workin' on?

33 replies
carmijok Posted 3 Sep 2011 , 2:44am
post #2 of 34

Planning a cake for next week. Someone wants a cake like one I did for a baby shower and I'm working on how to make it a bit different yet still be the same. I hate repeating myself.

leah_s Posted 3 Sep 2011 , 2:45am
post #3 of 34

OK, you lurkers, stop lurking and talk to us.

I have 2, four tier wedding cakes for tomorrow, and 1, three tier for Sunday. Plus a groom's cake for tomorrow.

Groom's cake done, working on the deco for the peacock cake. Have the other cake base iced but haven't started the deco. But it's easy - branches and flowers.

Shermie1 Posted 3 Sep 2011 , 2:45am
post #4 of 34

OMG Leah I am sooo glad you are here. I am working on this cake tonight that I am having a panick attack with. It's a 3 tier 14", 10" & a 6" Bottom layer is italian cream with a cream cheese filling top two tiers are double chocolate with rasberry buttercream filling. All layers are covered in white chocolate ganache. Here's what is giving me a panick attack. This is the first cake I have ever covered in modeling chocolate. This cake is huge. I'm afraid I am over my head. Is there any tricks with working with modeling chocolate. I tried using my pasta rolloer with my kitchen aide and it worked for a few minutes then started to break up. Now I'm rolling it out with a rolling pin and dusting it with a little powdered sugar. It will be in individual strips all around the cake. Each strip will be 2 1/2 inches wide. I need some pointers if there are any. I know I can do this but right this minute I feel sick. The cakes are all stackied and iced and ready for the modeling chocolate but I am scared. Any advice?

jenng1482 Posted 3 Sep 2011 , 2:48am
post #5 of 34

Just finished setting up the country club for a 300 person wedding ( this is the BIGGEST function we have ever had here!) Now, headed home to do the 4 tier cake and kitchen cake to be back for the decorator at 8:30 AM.

leah_s Posted 3 Sep 2011 , 2:49am
post #6 of 34

Can you make the strips a bit narrower? They might be easier to handle. Other than that, just go slow.

And umm . . . why did you choosde modeling chocolate? Just askin'.

bostonterrierlady Posted 3 Sep 2011 , 2:50am
post #7 of 34

Leah,
What kind of buttercream do you use? And what kind of fondant do you use?

CrumblesConfections Posted 3 Sep 2011 , 2:51am
post #8 of 34

2 tier birthday cake that I haven't even finished baking the cakes yet!!! Due tomorrow evening!!! I wish I could quit my day job! I don't have the slightest idea how I want it to look. Last minute and my first legal cake order! Yay. I was given carte blanche to make it pink and girly. Pray for me! lol

dlyoung Posted 3 Sep 2011 , 2:54am
post #9 of 34

I just finished making some roses (love doing them) and working on my third peony. The first two didn't turn out. I'm doing something wrong when it comes to the last two layers that have wire in them. They seem to be wobbly and break away from the wire. Oh well! Have tried it again and maybe I'll let it dry for a couple of days rather than overnight and see if that was the problem. The rest of you are very energetic!

leah_s Posted 3 Sep 2011 , 2:55am
post #10 of 34

OK, you lurkers, stop lurking and talk to us.

I have 2, four tier wedding cakes for tomorrow, and 1, three tier for Sunday. Plus a groom's cake for tomorrow.

Groom's cake done, working on the deco for the peacock cake. Have the other cake base iced but haven't started the deco. But it's easy - branches and flowers.

Shermie1 Posted 3 Sep 2011 , 2:56am
post #11 of 34

Hi Leah... The couple that ask me to make the cake wanted it covered in chocolate. They were not wanting fondant so Modeling chocolate was the only other thing I could think of.

leah_s Posted 3 Sep 2011 , 2:56am
post #12 of 34

I use charlotte's Whipped Cream buttercream and Satin Ice.

Shermie1 Posted 3 Sep 2011 , 2:58am
post #13 of 34

Thanks Leah my computer is acting up. I'm going back to my chocolate !!! icon_smile.gif

cheatize Posted 3 Sep 2011 , 3:09am
post #14 of 34

I have a carved catfish cat due Sunday. All the elements are made so I just have to put it together tomorrow. At the moment, I'm considering options because it's going to be 95+ degrees tomorrow with some rain and I don't have central air. I've got the fondant/gumpaste pieces in a dehumidifier but I just know they will wilt the moment I take them out. Covering the cake in fondant tomorrow is going to be tricky, too.

singhscakes Posted 3 Sep 2011 , 3:10am
post #15 of 34

I'm thinking of making a stack of pancakes cake this weekend just for fun. I also started making some fondant figures for my baby's first birthday in a couple of weeks. Plan on making him noah's ark so I need a lot of animals.

leah_s Posted 3 Sep 2011 , 3:12am
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Geez, these peacocks have a MILLION feathers.

SISA Posted 3 Sep 2011 , 3:26am
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I just have a small 11X15 Minnie Mouse sheet cake and 12 Minnie Mouse cupcakes for a friends daughters Birthday tomorrow but, it is an unseasonal 90 plus degrees in the Detroit area today (and my air is out) so it has had its challenges.

pickles Posted 3 Sep 2011 , 3:29am
post #18 of 34

I made some pastries, cherry and almond filling. Not too good at figuring out how to fold in 2 corners on a square piece of dough so it looks nice. I hate making flops!
I also made a strawberry swirl cake though and it turned out just fine. Yaay!

evelyn/aka as cakegrandma

KodiSnip Posted 3 Sep 2011 , 3:32am
post #19 of 34

I baked a margarita cake yesterday and now I am going to bake banana cupcakes with chocolate ganache frosting. Does anyone have a scratch banana cake recipe they would care to share or even recommend?

cheatize Posted 3 Sep 2011 , 3:34am
post #20 of 34

The carrot or banana cake recipe on here is good. It's pretty soft and a little greasy but it tastes terrific!

kisamarie Posted 3 Sep 2011 , 3:36am
post #21 of 34

I just made the caramel banana cake from Iambaker and it was scratch and delish!!! Now I am planning a cake that I am donating to an auction in January, but have to have pictures of the cake I will be donating by October 5th. It will be a five tier monstrosity, very nervous, lol.

leah_s Posted 3 Sep 2011 , 3:50am
post #22 of 34

Margarita cake? Is that recipe on here?

catlharper Posted 3 Sep 2011 , 3:50am
post #23 of 34

Hi there everyone!

I have just one cake this week...a Fabulous at 40 cake...hex 8 x 4. Not hard but seriously detail oriented and I got called in to cover for my day job today and didn't get started on the cake till 3. Then we took a break at 5 so we could go watch our 10 yr old get his Gold Belt in Karate and then after dinner I was back at the cake again finally finishing about a half hour ago. I'll take photos tomorrow and get it up online to share. Very unusual cake for me but I was matching a decorating theme without much to go on so I had to go a bit out of my comfort zone! The rest of the weekend is free except for making tarts for a family thing tomorrow night.

Next week I have another set of "dinner party" cupcakes for a lady turning 65. She was at the last party where I had made the cupcakes for one of her friends and decided she wanted the same thing...well, she wanted cupcakes but she wants them to look totally different!LOL! Cracks me up when someone says that..."I want it to be exactly the same thing...only chocolate, not vanilla, and gold decorations, not brown and...." LOL!

Hope you guys have a great holiday weekend! Sunday I'll be selling popcorn with CubScouts...pray for a cooler day for us!

Cat

KodiSnip Posted 3 Sep 2011 , 3:54am
post #24 of 34

I have a whole bunch of ripe bananas and I am going to experiment with the suggested recipes...They sound fabulous! Thanks so much icon_biggrin.gif

KodiSnip Posted 3 Sep 2011 , 3:54am
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double post icon_redface.gif

cheatize Posted 3 Sep 2011 , 3:55am
post #26 of 34

Margarita cake is in the gourmet flavors thread. It's a lemon-lime flavored cake and it very good.

CrazyCatLady Posted 3 Sep 2011 , 4:17am
post #27 of 34

I use the Banana Cake recipe from the Wilton Tiered Cakes book. It's perfect:

2 1/4 cup cake flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened (1 1/2 sticks)
1 1/2 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 cup ripe bananas, mashed (2-3 bananas)
3/4 cup sour cream

Preheat oven to 350 F and prepare pans. In medium bowl, combine flour, baking soda, baking powder, salt; set aside. In large bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla and banana; mix well. And flour mixture alternately with sour cream; blend thoroughly but do not over-mix. Pour into prepared pans.
Makes 5 1/2 cups batter.

cakeandpartygirl Posted 3 Sep 2011 , 4:20am
post #28 of 34

I actually have something to work on. I am in the middle of making a tree to go on top of a 3 tier cake for a family reunion on Sunday. I have to drive 5 hrs with it. My rkt's are giving me a hard time. I made 2 batches but its not enough, but I don't feel like going to Walmart to get more supplies so I will fill it in with fondant and hope it holds up. I used 14gauge wire so will see.

leah_s Posted 3 Sep 2011 , 4:20am
post #29 of 34

Oh cheatize, that thread is about a million pages long.

CrazyCatLady Posted 3 Sep 2011 , 4:27am
post #30 of 34
Quote:
Originally Posted by leah_s

Oh cheatize, that thread is about a million pages long.





It looks like MacsMom posted one on page 35... if that's the one to which they are referring.

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