klamb17 Posted 17 Feb 2012 , 7:04pm
post #1 of

So...I decided to do my first tiered cake for my daughter's 18th birthday, please tell me what you think. It's jeans, and she loves notes and stuff so I stuck those on there. The only thing I am NOT happy with is the third layer MMF is very dry! icon_sad.gif and you can see holes and cracks in it, oh well goes with the warped jeans I guess..lol. I have support BUT the stacked layers are not held in place with anything, just sitting on top of one another. Am I supposed to put a support down the whole middle, I thought about this, but each tier is sitting on a round piece of cardboard.
LL

29 replies
AnnieCahill Posted 17 Feb 2012 , 7:11pm
post #2 of

I don't know what you're talking about-it looks great to me!

cupcake_cutie Posted 17 Feb 2012 , 7:24pm
post #3 of

It's very nice! How did you do the denim look? I don't see any problems. You did a great job! icon_smile.gif

klamb17 Posted 17 Feb 2012 , 7:34pm
post #4 of

Thanks! If you look really close at the bottom tier it's cracked and has small holes. It looks pretty yucky in person. I took an old pair of "clean" lol jeans and pressed them into the fondant. After I put the fondant on the cake I took a paint brush and dry brushed white coloring, (powder form) to make some places look lighter than others. I wish I had a airbrush.

AZCouture Posted 17 Feb 2012 , 7:48pm
post #5 of

Great job!! The shading is a great touch, it really helps the overal effect! I despise central doweling, but that's just me. I don't want people to have to pull things out and deconstruct their cake. I don't use them ever unless I am unsure of the road I'll be travelling, or the design really warrants it.

carmijok Posted 17 Feb 2012 , 7:59pm
post #6 of

You're lucky the cake layers haven't collapsed the cake. I would NEVER stack a cake without dowels or some support under each tier. Having a board is great and helps distribute the weight of it more evenly, but what's to stop it from caving? Especially if you have any weak spots in your cake at all. Or if the room is too warm. As far as a center dowel, I think the best time for those is if you are traveling. Make sure your cake is cold too. It's denser and less likely to slide--especially if you have softer fillings.

I think your cake looks great! The only fault I see is that you misspelled 'your'...it should be you're.

klamb17 Posted 17 Feb 2012 , 8:04pm
post #7 of

Carmijok, I think you may have misunderstood my post, I do have support under each tier, just not a big dowel through the whole 3 layers. I would never stack a cake without support! lol. Thanks for the "your" I totally didn't pay attention, my sister corrected me too, I fixed it! icon_smile.gif

CWR41 Posted 17 Feb 2012 , 8:14pm
post #8 of
Quote:
Originally Posted by klamb17

I have support BUT the stacked layers are not held in place with anything, just sitting on top of one another.




What does this mean? What support do you have and where? If you used a support system, is this just another way to say what you mentioned below about not using a center dowel?

Quote:
Originally Posted by klamb17

Am I supposed to put a support down the whole middle, I thought about this, but each tier is sitting on a round piece of cardboard.




A center dowel doesn't support anything, it only helps to prevent the cakes from sliding apart from one another if transporting assembled. Each tier should be on its own corrugated cardboard, like you did. No need to worry about the cardboards preventing a center dowel from going through... just sharpen the end of the center dowel and hammer it through.

I would have written "You're 18" or "Your 18th Birthday" because it's misspelled as is or incomplete without adding "Birthday".

Edited to add: I see you already clarified while I was typing!

carmijok Posted 17 Feb 2012 , 8:14pm
post #9 of
Quote:
Originally Posted by klamb17

Carmijok, I think you may have misunderstood my post, I do have support under each tier, just not a big dowel through the whole 3 layers. I would never stack a cake without support! lol. Thanks for the "your" I totally didn't pay attention, my sister corrected me too, I fixed it! icon_smile.gif




Whew! Had me worried! I could just see that pretty cake collapsing and it scared me! You did a great job on it! That denim looks awesome.

jgifford Posted 17 Feb 2012 , 8:17pm

I've never used a center support, but then I haven't traveled very far with my cakes. I'm afraid I'd probably smash the whole thing trying to put one in.

I love your cake - you did a wonderful job. And if there are any small cracks and holes, you could just chalk that up to the "age" of the "jeans". icon_wink.gif

klamb17 Posted 17 Feb 2012 , 8:29pm

cwr41,
wow, I thought all people supported each tier of their cake with wooden dowels, maybe I took that for granted. Yes, the top and second tier is on cakeboard, I have at least 5 dowel rods in the bottom tier holding the second one, and in the second tier I have another 5 holding the top tier. Sorry didn't know I had to be so specific...I just thought this was the way it was done. I was wondering about the big dowel going through the middle of the whole cake, I don't want them to slide, but we don't have far to travel with this cake, maybe 4 miles. Yeah the "your" totally slipped my mind, after 12+ hours of making this cake the last thing on my mind was grammer..lol thanks

klamb17 Posted 17 Feb 2012 , 8:32pm

jgifford,
yeah I agree "the worn out jean look" lol for the dry fondant.

d58daniels Posted 17 Feb 2012 , 8:33pm

I think you did a fabulous job. Love it!

kimmisue2009 Posted 17 Feb 2012 , 8:41pm

Critique you? I'd like to doe-pop you - but in a loving, suppportive, completely positive, though majorly jealous way. First tiered or fiftieth - that is a really fantastic cake. The whole thing - design, execution, color scheme - the whole nine yards. Kudos.

Goreti Posted 17 Feb 2012 , 8:45pm

Love the cake. You did a wonderful job.Your daughter must have been thrilled.

klamb17 Posted 17 Feb 2012 , 9:39pm

Yes she loves it! She doesn't want to cut it! LOL

travmand Posted 18 Feb 2012 , 3:47pm
Quote:
Originally Posted by klamb17

cwr41,
Yeah the "your" totally slipped my mind, after 12+ hours of making this cake the last thing on my mind was grammer..lol thanks




I hate it when that happens. I spelled my grandson's name wrong on his birthday.... icon_redface.gif Ali...Ale` ... they're both the same, right? icon_redface.gif

ajwonka Posted 18 Feb 2012 , 6:34pm

It looks incredible & your idea to use the impression of actual denim if brilliant!

SnLSweetEscapes Posted 18 Feb 2012 , 6:53pm

Love this cake!!! You did a great job, love all the features to it!

Nancy_TX Posted 18 Feb 2012 , 11:37pm

The cake is fantastic - love the design!

If you're truly looking for a critique, the biggest comment I would say has nothing to do with the actual cake - it's your photo. Take a look at some of your favorite sites. Or go through and look at the most saved or most viewed photos on this site. Notice anything in common? Most of them have a solid background. Just using your kitchen detracts from the cake. Buy a couple yards of fabric, one light, one dark, and drape it over a box and onto the table and then set the cake on that for pictures. I never used to worry about that because I only do this as a hobby but when I got a website I was so sorry I hadn't!

DeniseNH Posted 18 Feb 2012 , 11:46pm

I have such a critical eye and can't find anything wrong with your cake, it's simply FABULOUS. She must have been thrilled.

superstar Posted 19 Feb 2012 , 12:35am

I love the SPS system for stacking cakes. I just commented on your cake in the gallery. I think you did a great job on the cake, just try & get a clean background next time you take a picture of such a lovely cake.

bernerluv Posted 19 Feb 2012 , 12:47am

Awesome looking cake!! Love the denim!

QTCakes1 Posted 19 Feb 2012 , 4:43am

I think that is the cutest, fricken cake and I have no critiques. As far as spelling goes or grammer, as long as you don't do it on a paid order, who cares. I am sure you will that catch that on your own. LOVE IT!

sing Posted 19 Feb 2012 , 6:34am

You did an excellent job on the cake, it really looks like a pair of old jeans!

klamb17 Posted 19 Feb 2012 , 3:43pm

Thanks everyone! Yeah I should know better about taking pictures without a prop because I used to make alot of crafts and sell online..lol! Next time I will make sure I use something behind the cake. We did eat the bottom piece, it was pretty good but I don't think I put enough BC icing because the middle layer was thin and it looked a little melted or softened, and the cake kinda soaked in a little.(and yes the cakes were completely cooled in my fridge) ..if that makes sense. It was sweet though!! lol.

MaurorLess67 Posted 19 Feb 2012 , 10:53pm

Wow- this is a great cake!! Good for you! You are very talented. I agree you should showcase your cakes with a great photo - you both deserve it. Please, I don't even own a camera and my "cellasourus" phone isn't cutting it!

I have been using SPS for every tiered cake- there is a sticky with all info about it posted by Leah. I really takes so much of the worry out of the equation, they are not expensive- I get mine from Oasis and buy a rework every size so I don't run out.

Really- you did a great job on this cake!!!

cai0311 Posted 20 Feb 2012 , 1:54am

If you put a dowel down the center of the cake the tiers can "spin". I put 2 dowels offset all the way thru the cake. I have delivered a 3 tier cake 7 hours away with no problem.

Pearl645 Posted 20 Feb 2012 , 3:44am

How did u make the 18 figures on top?

klamb17 Posted 27 Feb 2012 , 10:36pm

Pearl645,

Sorry just saw your message. I colored some gumpaste and made the 8 into a S shape and connected it with a piece of toothpick and tylose glue to make it look like a 8. They don't take long to dry! The 1 had a toothpick in the bottom of it so I stuck it in the cake and with my tylose glue attached the 8 to it.


Klamb

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