A Little Critique And Instruction Please??!

Decorating By RedVelvetAntoinette Updated 25 Oct 2011 , 8:01am by RedVelvetAntoinette

RedVelvetAntoinette Posted 23 Oct 2011 , 6:40pm
post #1 of 7

Hey all in Cake Decorating Land,
I am a novice decorator, I bake for family and friends and for the sheer love of it, but I still would like my cakes to have that professional look. but they really dont. I know that I am my own worst critic, but I always end up asking hubby for his opinion, and considering that he has no clue about cake decorating, it doesnt help.

I would like anyone out there who knows their stuff to take a look and give me some pointers, or tips, or tell me where Im going wrong. Any help would be greatly appreciated.

Thanks in advance!!!!

6 replies
me_me1 Posted 23 Oct 2011 , 6:58pm
post #2 of 7

Howdy - don't be too hard on yourself, I think you're doing really well. I am a complete novice too so won't presume to give any instruction but all I do is keep practising and things just start getting better as you become more familiar with the materials you work with and the designs you challenge yourself with. icon_smile.gif

RedVelvetAntoinette Posted 23 Oct 2011 , 8:18pm
post #3 of 7

Thanks, I would love for once to finisih a cake and think that I had done a good job and couldnt have done any aspect of, it a bit better. But usually it isint very level, the edges arent very well defined, the fondant tears or there is always a flap of fondant at the base that doesnt tuck in or lie flat. AAAAAARRRGH!!!!!!! Im hoping that practice makes perfect but I seem to be making the same mistakes over and over. Methinks I need some wine!!!!!!!

NerdyGirl Posted 23 Oct 2011 , 8:36pm
post #4 of 7

If you can take classes, take classes. They will help you in so many ways.

Read books, watch videos. Practice, practice, PRACTICE!

JennTheCakeLadie Posted 23 Oct 2011 , 8:37pm
post #5 of 7

For a beginner, I think you are doing awesome. No one's first fondant cakes are going to be perfect. I especially like your topsy turvy cake. As for practicing, something my mentor made me do was to get a 6" foam dummy, and just practice putting the fondant on over and over. As soon as you have it on and pretty, you can take it back off and use it again, (that way you don't have to spend so much on fondant). It gives you the opportunity to practice with the fondant, without worrying about the stability of your cake. Once you have that down, make sure that the cake cake you are trying to fondant starts out smooth, with nice edges. If the cake is crooked or lumpy, the fondant will be too. Finally, try putting your frosted cake in the freezer for just a few minutes before you roll the fondant on. It will make sure your cake holds its shape while you mess with the fondant. Hope this helps! icon_smile.gif

Vista Posted 23 Oct 2011 , 8:56pm
post #6 of 7

Your cakes look great. Some suggestions that I have for working with fondant...

Do not roll too thin, as you get better you can make it thinner.

Make sure that you roll it out bigger than you need. I get more tears and wrinkles when I roll it "just the right size".

Invest in some fondant smoothers. Your hands can only smooth so much. I smooth first with my hands, then finish with the smoothers.

I like to dirty ice, then chill before I apply fondant. Make sure that you get your BC very VERY smooth. Any flaw will show through on your fondant. I personally prefer to NOT use BC under fondant, I LOVE ganache sooo much better.

Don't rush yourself!! Take your time and enjoy it. Remember that the medium you are working with will not allow perfection, and it is okay because it is going to be eaten anyway!! I am always amazed at how many flaws I see on the cake shows. There is NO SUCH THING AS PERFECTION!! And guess what, the evidence is just going to be eaten anyway!!

Good luck, I hope this helps.

RedVelvetAntoinette Posted 25 Oct 2011 , 8:01am
post #7 of 7

Thanks so much for all the hints and tips, Im going to give them a try!!

Quote by @%username% on %date%