Peer Review Cake Club!

Decorating By FromScratchSF Updated 2 Aug 2014 , 3:14pm by gscout73

CONFECTIONERIE Posted 26 Feb 2014 , 5:56pm
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Quote:

Originally Posted by hbquikcomjamesl 

"CONFECTIONERIE": The lemons on top look so real. Are they real lemons, or are they Realemons?*

--
*Realemon was a brand of lemon juice that came in a yellow, lemon-shaped, squeeze-bottle.

 

 

Haha, they're real! 

SweetShop5 Posted 27 Feb 2014 , 11:07pm
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@rachelcak3s I love the design of the cake but the bulging on the middle tier is quite obvious, might want to watch out for that next time. I also really like the bows, very cute! And personally, I would have used smaller letters for the name. Your flowers are also really nice!

DeniseNH Posted 28 Feb 2014 , 12:07am
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At first look I automatically said WOW, because the colors and design is great.  But I do agree, the lettering needs to be half that size, looks like you put too much buttercream under your fondant.  It needs just a  little - as glue.   Bow and zebra stripes are perfect.  

BeesKnees578 Posted 28 Feb 2014 , 3:29am
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Hey, rachelcak3s!

 

Very cute design...I know you were having some trouble with bulging.  I am going to disagree with a previous comment, you should be icing your cakes with the regular amount of icing on them...not to thin or you will see lumps and bumps.  

 

You could try to cut down on the amount of filling to keep it from coming out or making sure your filling is pretty stiff, then adding a little liquid when you need to ice your cakes if you are using the same filling for the icing.

 

Also, once you fill your cakes, crumb coat and wrap in plastic.  Top with another cake round and put a dinner plate on it.  Allow that to sit at room temp for a long while..I do mine at night so they are ready for the morning.  Put in fridge in AM until your cake is firm.  Ice.  Refrigerate (or freeze for an hour or so) and put on your fondant.  You can experiment leaving cakes out of the cold to see if they are still slumping.  If not, you've solved your problem.

 

I like taller tiers, they look more "regal" and give you more room to put on pretty decorations!

 

I like the height of your letters.  If the tier was taller, I don't think they'd look too big then.  I might even have outlined them with a string of fondant (if you don't have a clay extruder (I love my green one from JoAnn's), they are amazing for thick or thin string borders, rope borders, etc.  They are fairly inexpensive (I think under $10-15 and you can always get a coupon), and the amount of time it saves you, it's well worth the money.

 

I would probably have made the letters ahead and allowed them to dry and attached with some melted candy melts.

 

I love your bows!  

 

And I mentioned before about the board. I would seriously worry that the thin board would collapse if you had to move it around, or at the very least, mess up your decorations/fondant.

 

Great cake...fun colors and print!

 

And sorry if I already mentioned some of these things...my memory STINKS!

rachelcak3s Posted 28 Feb 2014 , 8:47am
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AThankyou! It must be my 8in cake pans they never give me enough height im gonna look into the extruder and probably some new cake pans as well!

BeesKnees578 Posted 28 Feb 2014 , 2:27pm
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I prefer 3" pans, but you can just use parchment (cut in strips 3-4" high) and stick them to the inside of your can pan so you can put extra batter in there and it has something to climb, rather than just spill over!

nancylee61 Posted 4 Mar 2014 , 12:57pm
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I tried this on my own thread, and wondering how bad it must look, because it got lots of looks, but not one response!! :) 

 

Here goes:

 

Smooth bc attempt #212:

 

I made enough buttercream this time, tried the upside down method, but that didn't work. The cake wouldn't stay put on my turntable, so I cooled it, smoothed it, cooled it, hot knife method. It got streaky, as someone told me it would. It's not client ready as a smooth buttercream, but it's a 1000 times better than the last time!

http://cakecentral.com/g/i/3196089/a/3457794/first-time-cakes/

And would you check out my piping? I took thenWilton class and piped everything on this cake!

http://cakecentral.com/g/i/3196090/a/3457794/first-time-cakes/

http://cakecentral.com/g/i/3196092/a/3457794/first-time-cakes/
http://cakecentral.com/g/i/3196093/a/3457794/first-time-cakes/

Suggestions always appreciated!
Nancy

BeesKnees578 Posted 4 Mar 2014 , 2:12pm
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Quote:

Originally Posted by nancylee61 

 

Smooth bc attempt #212:

 

I made enough buttercream this time, tried the upside down method, but that didn't work. The cake wouldn't stay put on my turntable, so I cooled it, smoothed it, cooled it, hot knife method. It got streaky, as someone told me it would. It's not client ready as a smooth buttercream, but it's a 1000 times better than the last time!
 

You can cut a piece of non skid stuff and put it between your cake board and turntable.  Those smaller cakes often don't have enough weight to hold themselves in place.

 

I am not a great piper, so I can't comment with 100% certainty, but your drop strings look a little thick.  For a first time class, though, I am impressed.  I need to get a dummy and practice my piping, as well!

nancylee61 Posted 4 Mar 2014 , 10:22pm
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Thank you! I will try that, because when I did pick the cake up off the turntable, the top was nice and flat. And I can't blame the turntable - I have one of the heavy metal ones I got for pottery a few months ago, but haven't been doing much pottery, so I cleaned it and now use it for cakes.

cak3m0m Posted 5 Mar 2014 , 10:17pm
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Here is my latest cake. I thought it was adorable, but did have it's issues. Feedback would be appreciated. :)

 

http://cakecentral.com/g/i/3195892/a/3457702/pinkie-pie-purse/

rachelcak3s Posted 8 Mar 2014 , 7:07pm
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A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3200473/width/350/height/700[/IMG] Would love some feedback on my latest cake as well.. thanks!

janelacycakes Posted 8 Mar 2014 , 7:55pm
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AI would love to join in with this!

nancylee61 Posted 9 Mar 2014 , 1:21am
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ADid this at a class today - C&C appreciated [IMG ALT="Practice cake Fondant and buttercream piping"]http://cakecentral.com/content/type/61/id/3200687/width/350/height/700[/IMG]

nancylee61 Posted 9 Mar 2014 , 1:22am
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ARachel, That's lovely! Are they fondant, gumpaste, chocolate? They look wonderful! Nancy

nancylee61 Posted 9 Mar 2014 , 1:24am
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ACak3mom, I think that is fabulous! I'm not brave enough yet to try something so complicated! Good job! Nancy

rachelcak3s Posted 9 Mar 2014 , 1:24am
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AAll mf fondant, and thankyou!

LizzieAylett Posted 10 Mar 2014 , 5:26pm
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Hi, here's my latest cake:

 

cakecentral.com/g/i/3201262/a/3460294/garden-party-strawberry-cake-with-gumpaste-flowers-hand-painted-bunting-and-brush-embroidery-embellishments-on-a-cake-for-my-friends-daughters-dedication/

 

I am very pleased with how it turned out, except that I somehow managed to get slanty sides on the lower tier, even with using the upside down method and a cake board on the bottom to get it even.  Any ideas how that happened?

decypher Posted 11 Mar 2014 , 5:52am
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AMy second fondant cake. Chocolate with raspberry filling and a cherry flavoured rice Krispy dog house...I was quite happy with it, although I know that the cut edges of the grass are too jagged, had problems with getting nice curves cut in the grass fondant layer and in general it's not the most sophisticated modelling... I'm still new to this stuff!! Amazing forum btw.

[URL=http://cakecentral.com/g/i/3202335/a/3460796/chocolate-raspberry-cake-for-friends-who-have-a-westie-his-name-is-potter-my-second-fondant-cake/sort/display_order/]Potter Cake[/URL]

nancylee61 Posted 11 Mar 2014 , 11:47am
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ADecypher, I like that! It's adorable! Good job with the RKT. I tried them once, what a mess! Nancy

nancylee61 Posted 11 Mar 2014 , 11:51am
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AHi all, Would appreciate C&C on this.again, t took me hours to get the BC underneath smooth. I am just not good at it, even after taking a class. Groan.

Fondant over SMBC, scratch yellow cake inside.

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3202305/width/350/height/700[/IMG]

KARichards46 Posted 11 Mar 2014 , 7:45pm
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I'm up for it...

squirrel dingo Posted 16 Mar 2014 , 11:42pm
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AHello I'm new so I will be another watcher for now for its a good way too learn!it sounds interesting!

CMLayton Posted 18 Mar 2014 , 1:45am
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AI wouldn't mind some feedback on my first true two tiered cake. It is my avatar. Not sure how to link it here but I will try![ATTACHMENT=1563]IMG_20140317_212601.jpg (1,494k. jpg file)[/ATTACHMENT]

jasso83 Posted 18 Mar 2014 , 3:42am
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AI

FrostedMoon Posted 18 Mar 2014 , 4:43am
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Please check out my Darth Vader cake.  I did this for my son's birthday.  The black fondant started out as chocolate marshmallow fondant and gave me a really hard time.  I think I used too much cocoa powder and it dried it out too much.  Would also love feedback on how to stop the fondant from starting to sag after making impressions in it once on the cake.  All the fondant is home made MMF.

 

Thanks in advance!

 

http://cakecentral.com/g/i/3206273/a/3463104/three-tiered-darth-vader-cake-10-8-and-double-barrel-6-tiers-are-covered-in-marshmallow-fondant-the-head-is-sculpted-rice-krispy-treats-covered-in-fondant-i-iced-with-smoothed-buttercream-under-the-fondant-froze-for-20-minutes-then/

danbanbella Posted 18 Mar 2014 , 9:36am
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AHello. :) I like to do this too. This is a wonderful idea, that I would be criticized on my creation, good or bad. Thanks.

danbanbella Posted 18 Mar 2014 , 9:45am
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AHi, I just posted a cake yesterday. It's Disney Frozen, Princess Anna on a sleigh (which is the cake) and Olaf. Please let me know what you think.

latinalisa Posted 26 Mar 2014 , 4:07am
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AI would welcome the this.

squirrel dingo Posted 26 Mar 2014 , 8:39am
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AI love the parchment extension idea for I must make things in my tiny kitchen do double duty!thank you.for a $ saving &space saving idea!

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