Opening up a new session for the FNCC.
Whatcha working on?
I'm working on a square 6-8-10-14 wedding cake for tomorrow. The bride wanted confetti cake, which really caused me a lot of problems as I was baking yesterday. I'll be trying for the first time the PVC method for stacking with this cake and I'm anxious to see how that works out. Ran out of buttercream so I'm making another double batch. Ugh...once I put the mixer away, I like to be done with it, and here I am pulling it out again!
Not baking tonight, but doing some fun planning. I'm going to be making a carnival-themed cupcakes on a really cool stand that I am designing, with a 6-inch carousel-shaped cake on top. This is for my daughter's best friend who is turning 5. I am so excited to start making it.
I'm working on an 8, 10, 12 square wedding cake. I just reviewed Zambito's corner method. I'm relying on her to get me through.
I'm putting a fondant ribbon on each tier. The tiers are 4 inches high. Should the ribbon be about an inch tall when it's on the cake?
Finishing up 7 graduation sheet cakes, 1 small wedding single tier (8"), 1 Dr. Seuss sheet cake 2nd birthday cake, 1 baby shower sheet cake and a 6", 8", 10" & 12" tier wedding cake with buttercream roses. Already finished and ready to go: 14 dozen cupcakes.
Oh how I wish I could go to bed. LOL! But alas, this is the business I have chosen, so I press on!
Baking 5 chocolate half sheet cakes to freeze for a grad party next week. Also testing different lemon frosting recipes. By far the best is RLB's silk meringue buttercream with lemon curd, but it is a little soft, and might not hold up, probably go with the SMBC with lemon curd. almost as good, and I think will hold up better and can stay at room temp longer. Anybody have any experience with either of these under fondant?
Wow! Sounds like a lot of you are going to be up for hours still! I only have one cake this week...a bon voyage cake that's not due till Sunday night so baking doesn't begin till the morning. Please do share photos of your cakes here when you are done! We LOVE seeing them here!
Wedding cake for a friend. 14", 10", 8" round wedding cake with 5 sheet cakes. Although it was a simple cake (just a band of ribbon around each tier), after 8 batches of frosting I'm glad for the break in cakes I have for the next few weeks!
Gonna say goodnight everyone! I'll check back in the morning. My day begins in 7 hours so I'm gonna run off to bed now! Safe deliveries and I hope to see photos here soon!
Finished a 10/8 round wedding cake. working on a onesie baby shower cake. *Yawn*
No cake for me this week , but I have been playing caker's assistant , for my friend she got a last minute topsy turvy . As another decorator backed out at the last minute .
When I left her she just had to add the stripes and dots as decoration .
I really don't know how someone could have just backed out and left someone high and dry. I have a list of people that I can get to finish or do a cake if something happens and I can't deliver.
All of you sound so busy,
Cat , I bake Tuesday or Wednesday for a Sunday cake, my cakes are better with a little time to mature.
Yortma , I would be interested in how the lemon buttercreams hold up. I am going to try a lemon mud cake in the next few weeks and that would solve my quandary of what to put under the fondant.
Garcia , what is a confetti cake ?
Can't wait to see what everyone has done this week .
Confetti cake is basically a white cake with sprinkles baked in it.
People who back out on people should be left alone and have to move a lot. lol
Have I mentioned I hate square cakes? Not one of the three is completely iced yet. I abandoned Zambito's method and went back to my own.
Cheatize , that three tier square I did last week , all I could say while I was doing it was . I hate Square cakes .lol
Rugby cake for my coworkers son
Cakecraving , I didn't think you played rugby in the U.S. I guess it would be a bit like Grid Iron here just the odd small club.
Thanks for explaining the confetti cake Cheatize, what does it taste like ? I am imagining a cake version of fairy bread.
I will be doing flowers and planning for a winter cake tasting affair taking place mid July (winter here btw). How to showcase gazilion skills in one show on a 1,5m oval table with one month to prepare, two major events in between whilst taking care of small orders? Sigh.