posted a few pics yesterday looking for some feedback as im fairly new to making cakes etc,had 40 views but didnt get a single reply from the "worlds largest online cake decorating community"
i didnt see a forum for begginers so i posted in "cake decorating" forum..
Did you look at your post after it posted? There were like a million pictures of one cake, then a million of another etc... It was quite annoying after scrolling through all that lot. Could you post the pictures to your gallery as that would make it easier to view?
Car cake: The picture is quite blurry and close up so it is difficult to see all the details. The board looks messy as far as I can see, as if you made the cake on the board but didn't clean up afterwards. But that just could be from the picture quality. I usually make my cakes on their own board and the transfer it onto a fondant covered display board, it keeps it cleaner and more professional looking that way. You can decorate straight onto the board but you have to make sure to wipe away any crumbs or buttercream away. The overall shape is good and the coverage which fondant looks smooth.
Pink Cake: Cute design. With the bottom tier you can see ridges in the fondant, this is called bugling. Your cake has settled and caused the filling to come out of your cake. You can stop this from happening by letting your cake settle before covering with fondant. Just stack it and put some clingfilm on top and around it (loosely) then put a book or a tile on top to add a bit of weight. The letters which you have cut out free hand look a little messy as they have jagged edges and are different sizes, you can buy cutters or you can make a template which will ensure they're all the same size.
Last cake: You have the bulging issue again, but other than that the cake is very good. Great piping and roses. I would have put it on a different board, IMO the green doesn't compliment the cake.
Overall you just need to practise more, research by reading this site about covering cakes so you don't have bulges. I use ganache under fondant, it makes it so much easier to cover cakes in fondant. I could never work with buttercream, maybe you could look into that?
Hope this has helped.
thanks for the reply,yes i looked at the post after i posted it and i dont have a clue why there are so many pics on the as i only added the 3,every time i tried to remove them m page crashed?
thanks for the feedback you gave me for the cakes,again with the uploads i had to crop all the pics so the sizes of the cakes dont look right now,ive uploaded them to my gallery as you suggested.
i know this will may sound stupid but is there a wrong and a right way to wrap a cake to let it settle as you mentioned to stop the bulging.
Have a read of this. There's no wrong way to wrap it. All you are doing is making sure nothing gets on the cake and it's not left in the air to dry out. You can also use an icing dam which is make your normal buttercream then add extra icing sugar to make it thicker and pipe this on the edge of the cake before you put your filling in.
Cant offer any advise as i pretty much learn as i go and get a LOT of advise from here.
With Photo comments sometimes you get them sometimes you dont, I have uplaoded quite a few photos (some good some not so good hehe) and rarely get comments for example a week or so ago i uploaded a M&M's cake it had 112 views and was added to 8 favourites but 0 comments.
So dont take it personally when you dont get comments.
Good luck with your cakes in the future.