caketotally Posted 24 Jun 2012 , 6:36pm
post #1 of

Hi!

My friend did this cake for a recent wedding of a common friend. She was wondering where she could get honest feedback, and I knew about Cake Central. She's not on CC but asked if I could get feedback from the caking community! icon_smile.gif

This is her first ever fondant covered 3 tier cake.

Appreciate your input!!
LL

22 replies
Caths_Cakes Posted 24 Jun 2012 , 7:03pm
post #2 of

Over all its really not a bad job, my only advice would be to work on getting her tiers more level before covering and stacking, that way it will help to get a more smooth looking cake, and to keep practising icon_smile.gif

littlestruedel Posted 24 Jun 2012 , 7:05pm
post #3 of

I think she did a really great job, especially for her first time! A couple of things stuck out to me that she could work on for future cakes
- Make sure the cakes are level on top
- Work on making sure the sides are straight
My guess is that the buttercream wasn't perfectly smooth before the fondant was applied, which really, really helps get a nice smooth finished cake. I would recommend she looks for a tutorial on the upside down icing method, it has drastically improved my ability to get sharp edges and straight sides.
Good job to her though!

DeniseNH Posted 24 Jun 2012 , 8:04pm
post #4 of

I agree, she did a banner job. Three things that stood out once again would be to make sure both the tops and sides of your cakes are straight. The pans she's using might have flared sides and simply getting better pans would fix that. Also there needs to be more distance between her bottom cake and the middle one. See the distance between the middle and top tier - that's perfect. Her flowers and vines are all perfect. What I would do is to display them in an odd/even pattern. In other words look at the bottom design then the one on the middle cake. it's only slightly off to the right - I would have moved it way over to the right to create some blank space between the two. With the design as it is your eyes rush to take it all in - don't get me wrong it's all absolutely beautiful - just need to space it out a little in an odd/even way up the front of the cake. Also, I would have covered the side of the silver plate in off white ribbon. Ok, just one more thing. The top and middle layers are rimmed with fondant balls but the bottom tier has very small piped pearls. If anything the larger pearls should be at the base, medium in the center and smaller at the top. Ok, I'm done. Are those fairy wings on the bottom tier. Very cool. Thanks for letting us critique your first project. Don't dare show you my first. icon_smile.gif

kakeladi Posted 24 Jun 2012 , 8:33pm
post #5 of

I definately agree w/all that's already been said - over all, especially for a 1st, cake, it's really nice.
Have her work on getting the cakes level and sides straight. That alone would make a great improvement icon_smile.gif

hbquikcomjamesl Posted 25 Jun 2012 , 5:42am
post #6 of

Looks fine to me. A professional baker (which I'm assuming your friend isn't) might have produced something more perfect (or not), but quite frankly, I'd rather have a homemade cake than a bakery cake any day. Not the least because I like the taste of plain old cold-process all-butter buttercream better than I like the taste of any frosting I've tasted on a bakery cake. (And most bakery cakes I've eaten are, at least compared to the homemade cakes I grew up with, grossly over-frosted.)

Regarding the pans and "flared sides" (an untrimmed bottom-to-bottom 2-layer cake would have "hourglass sides"): The technical term is draft angle, and any cake pan is going to have it, to some degree, unless the pan is designed to be disassembled around the cake.

(There's a wedding scene in a novel I've been writing, off and on, for many years now, and the cake was baked and decorated by friends and relatives of the couple, in the church kitchen. It's the same novel in which a "throwaway" line led me to develop my strawberry marble cake recipe. Since the novel is about the adventures of a child-prodigy organist, and she marries a trumpeter, the central motif of the cake's decorations is trumpets and organ pipes. The bride and groom figures are a custom job: she's seated at an organ, and he's holding a trumpet.)

caketotally Posted 25 Jun 2012 , 12:16pm
post #7 of

Thank you so much for the feedback! I'll pass it along to her.

DeniseNH... I didn't quite get what you meant by banner job icon_biggrin.gif

ibeeflower Posted 25 Jun 2012 , 9:59pm
post #8 of

I really like the decorations, they are very pretty. I agree about making sure that the cakes don't flare out. When I started baking, I thought Wilton pans were the bees knees. But with experience I have switched over to Magic Line pans. There are other pans out there that don't have that flare.

It looks like a yummy cake and she did well for a first cake.

KLCCrafts Posted 25 Jun 2012 , 11:31pm
post #9 of

I'm new to fondant covered cakes too. On my first cake, it looked wider at the bottom like this one does because my BC was too soft and a lot of it slid down the sides to the bottom under the fondant. That may or may not be what happened to her, but something I learned to look out for. HTH. Tell her to keep on cakin'! She's got a great start!

kalykreations Posted 26 Jun 2012 , 9:18am

Lovely cake for a first-time decorator. Smaller and neater beads and well-levelled cakes would have been better

caketotally Posted 26 Jun 2012 , 1:44pm

Thank you!! Great feedback! So better pans would make
a difference and of course the leveling... I'll surely tell her that!

Wildgirl Posted 26 Jun 2012 , 5:12pm

I agree with the straightening - pans do help a lot - along with youtube or Sharon Z's instructions! The piping looks great though! Practice will make a huge difference too!

kelleym Posted 26 Jun 2012 , 5:44pm

Overall, the actual decor is very nice and shows real promise.

As everyone else said, the cakes have issues. Here is the link to Sharon Z's site. http://www.sugaredproductions.com/categories/Instructional-DVDs/
I recommend:
- Perfecting the Art of Buttercream (lots of good basics)
- Flawless Fondant
- Successful Stacking

It is always tempting to want to skip ahead to the fun "decorating" part of cake decorating, but a cleanly executed foundation is, in my opinion, essential. Great job for a beginner, keep practicing! thumbs_up.gif

kalykreations Posted 26 Jun 2012 , 6:03pm

Hi there

I was told by my instructor (NZ born) how to level a cake before icing:
1. Keep the cake to cool on a wire rack
2. level the top of the cake as much as possible with a serrated knife
3. Turn the cake up side down on to the cake board which you intend to keep and decorate
4. Use a level (you can get small one from a building maretial shop: I called this is called masonry level) to see if the cake is levelled

CHEERS

ReneeFLL Posted 26 Jun 2012 , 6:22pm

Not sure if you did these things, but they will help with the bulging of the cake sides.

1. Let the cake settle, preferably overnight. I do this after torting and leveling. I wrap the cake in saran to prevent the cake from drying out. I then put the same size or one size larger cake pan right side up on top of the cake. Inside the pan I then add something with a little bit of weight to it. I let it sit overnight or at least 4-6 hours if I am short on time. This will make the cake settle. Some people use a large tile to help the cake settle.

2. I then add a dam make out of really thick BC. Then put the filling or BC inside of the dam. The weight of the top layers and fondant should not cause any bulging if done correctly.
HTH

Rusti Posted 26 Jun 2012 , 8:12pm

I think it's a great job overall. If I'm not mistaken it's sort of a smaller take on the Royal Wedding cake for Cate and William? What everyone else is saying I concur with. Great pans make a big difference.

DeniseNH Posted 26 Jun 2012 , 8:31pm

Maybe that's a New England term but when you do a banner job it means that you're so proud of it you want to put a banner in front of it to tell everyone who did it - in other words she has bragging rights, great job.

caketotally Posted 26 Jun 2012 , 11:12pm

Thanks!! I'll tell her about those DVDs... I think the cake was left to settle... but all great feedback!

Not sure if it was a take on the royal wedding cake icon_smile.gif

And Denise, got it now! icon_biggrin.gif

kalykreations Posted 27 Jun 2012 , 3:25am

What is saran wrap; may I ask - please

hbquikcomjamesl Posted 27 Jun 2012 , 3:32am

It is a clingy blown plastic film, originally made of polyvinylidene chloride, and commonly used as a food wrap.

kalykreations Posted 27 Jun 2012 , 3:35am

Oh..Hi
Thank you for your speedy reply: is it kind of cling-film?
How are you? Having a good day? It is still 7:30am here in Abu Dhabi.

Cheers

hbquikcomjamesl Posted 27 Jun 2012 , 3:47am

I believe I said so. With all the gory details. According to Wikipedia, the original PVDC was changed to polyethylene (which seems rather odd, since the last roll of it I saw certainly didn't feel like polyethylene), because of health and/or environmental concerns.

Around here, we used to use Reynold's plastic wrap, until they stopped making it in retail sizes, and now we use Glad cling-wrap.

kalykreations Posted 27 Jun 2012 , 3:59am

Many thanks for your help: yes, here in this part of the world; I can get Glad Wraps easily.
May God bless you
Thanks a million for replying me
Sincerely
Kaly icon_smile.gif

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