Peer Review Cake Club!

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

-K8memphis Posted 10 Mar 2013 , 7:11pm
post #91 of 768
Quote:
Originally Posted by DeliciousDesserts 

I'm such a wimp.  I critique all my cakes so awfully that I know at least 20 things to do different next time.  Hearing my peers saying them to me is just too much to bare!

 

 

for real

 

i bake/create to ring the client's bell -- in a good way ring their bell

 

but if you want to feel comforted in your human-ness...pickup almost any published cake book and start ticking off the booboos

 

and besides there are definitely degrees between:

 

  1. homely as sin but 'a' for effort
  2. loving hands at home
  3. hand crafted and perfect are both a 3 imo
  4. take your breath away omg dingding ding ding ding we have a winner!

 

i like to hit about a 3.5 on a sunny day with a tailwind--

 

i'm usually in the 2.9 to 3.1 range give or take i think --

 

i'm comfortable with where i am in this regard--i hit the heights sometimes

 

but check out the books to find cakes/cakers who are far from perfect decor wise but are 4+ all the way ;)

Elcee Posted 10 Mar 2013 , 7:20pm
post #92 of 768

I'm loving this! I was getting bored with CC and this has made it fun again. I do have a suggestion, though...

 

Could we all be sure to preface our comments with something that indicates it's from the cake club ? I'd hate to see a misinterpretation and have people start offering all kinds of unsolicited critiques icon_cry.gif.

 

Thanks! icon_smile.gif

Linda

Elcee Posted 10 Mar 2013 , 7:24pm
post #93 of 768
Quote:
Originally Posted by DeliciousDesserts 

I'm such a wimp.  I critique all my cakes so awfully that I know at least 20 things to do different next time.  Hearing my peers saying them to me is just too much to bare!

You know what's funny? I've entered several cake competitions and it seems like the judges NEVER comment on what I think is the cake's weak points but find their own things to critique.

cakeyouverymuch Posted 10 Mar 2013 , 7:31pm
post #94 of 768
Quote:
Originally Posted by Elcee 

I'm loving this! I was getting bored with CC and this has made it fun again. I do have a suggestion, though...

 

Could we all be sure to preface our comments with something that indicates it's from the cake club ? I'd hate to see a misinterpretation and have people start offering all kinds of unsolicited critiques icon_cry.gif.

 

Thanks! icon_smile.gif

Linda

 

I've been prefacing my critique comments with PRCC.

DeliciousDesserts Posted 10 Mar 2013 , 8:16pm
post #95 of 768

A

Original message sent by Elcee

You know what's funny? I've entered several cake competitions and it seems like the judges NEVER comment on what I think is the cake's weak points but find their own things to critique.

Omg! That would be even worse!!!

AZCouture Posted 10 Mar 2013 , 8:29pm
post #96 of 768

I've definitely been putting "Cake Club-" in front of mine.

 

So a competition that I entered way back when I was quite green, I probably lost first place to because of the way my cake was presented, not the cake itself. The table needed to be pretty too! I did take some satin fabric with me, but I just didn't have the eye for it, nor the skills to fancy up the table.

 

So ever since then, I am so critical of cake boards and whatever immediately surrounds the cake. Sometimes it's as simple as just a fondant covering and a piece of ribbon, but it really really finishes the presentation, no matter how simple the cake may be. I think of it like an arrangement of flowers in a clear vase. If the blooms on top are gorgeous are pretty, then take the time to trim the stems and dump out the dirty water before you call it done.

 

I truly believe cakes finished all the way like that warrant an extra bump in what a person charges. Uniformity when it's called for, and an all around polished look is what counts in my book-decorations rate second.

 

So get ready to hear it repeated: no aluminum foil! Cover those boards! Wrap that edge with ribbon! icon_redface.gifjudge.gif

BeesKnees578 Posted 10 Mar 2013 , 8:49pm
post #97 of 768


 

BeesKnees578 Posted 10 Mar 2013 , 8:50pm
post #98 of 768

I LOVE YOUR GRADING SCALE, K8Memphis!!
 

-K8memphis Posted 10 Mar 2013 , 9:14pm
post #99 of 768
Quote:
Originally Posted by BeesKnees578 

I LOVE YOUR GRADING SCALE, K8Memphis!!
 

 

thank you so much, beeskneeskins.

 

i think perfect is srsly over-rated in and of itself--perfect is not art of course--it does have it's place but it's not essential in a 4

 

to me a cake's gotta have that elusive ethereal breath of life to be a 4

 

must create an awe-inspiring jaw dropping wonder in the viewer

 

can't take eyes away wonder

viannescakes Posted 10 Mar 2013 , 11:13pm
post #100 of 768
Quote:
Originally Posted by AZCouture 

That's the whole point! Get feedback on what to do next time or what to try a different way to push your work to a higher level! Like if everyone would stop using aluminum foil to cover their presentation board with, BAM! There's an easy improvement right there. Little things like that.


Yes you are so right!

 

Here is one of mine:

http://cakecentral.com/g/i/2884694/a/3281564/lemon-cake-with-smbc-filling-and-frosting-gum-paste-penguines-fondant-igloo-got-the-idea-from-this-site-thanks/

 

Constructive feedbacks are welcome!!

shebaben Posted 11 Mar 2013 , 2:14am
post #101 of 768

I remember this group, too, from years ago.  I love that y'all have started it up again, and I'm eager to get help with my cakes!

shebaben Posted 11 Mar 2013 , 2:35am
post #102 of 768

OK, I'm being brave enough to post a recent cake; I need all the critiques I can get! The worst part is the dice; they're lumpy and are sloppily stuck on the cake. I should have done the details on the poker chips with fondant, but they were small and I was running out of time! The brown part of the table was done with 6 separate pieces of MMF, but I think it would have been better/neater/smoother with only 1 long piece,  but I've had long pieces go saggy and wonky on me. Not sure the face down card looks very realistic. Thanks for all your help!

FromScratchSF Posted 11 Mar 2013 , 2:39am
post #103 of 768
Quote:
Originally Posted by shebaben 

OK, I'm being brave enough to post a recent cake; I need all the critiques I can get! The worst part is the dice; they're lumpy and are sloppily stuck on the cake. I should have done the details on the poker chips with fondant, but they were small and I was running out of time! The brown part of the table was done with 6 separate pieces of MMF, but I think it would have been better/neater/smoother with only 1 long piece,  but I've had long pieces go saggy and wonky on me. Not sure the face down card looks very realistic. Thanks for all your help!

 

 

Post you link!  We won't bite, I promise :D

kikiandkyle Posted 11 Mar 2013 , 2:42am
post #104 of 768

I'll post one of mine, there's a clearer photo of it before set up in my gallery too. Also the board was covered in red fondant, and finished with a red ribbon but you can't see it in the photo!

 

It was my first 'big' cake, it's a 8-10-12 in MMF. The only request was an UNO theme, it was a gift for a friend and I spent about $45 on ingredients and supplies. 

 

http://cakecentral.com/g/i/2936716/the-finished-uno-cake/u/898072/flat/1/

shebaben Posted 11 Mar 2013 , 2:42am
post #105 of 768

OOPS - don'tknow how to post a link.....Help???

shebaben Posted 11 Mar 2013 , 2:48am
post #106 of 768

Is this the correct way to post a link...go to the gallery pic and copy the first stringon the panel called "embed"?  Here's a try:

http://cakecentral.com/g/i/2946946/a/3316803/the-cake-is-amaretto-with-amaretto-bc-covered-in-mmf-cards-and-chips-are-mmf-with-chocolate-pips-dice-are-cake-balls-gems-are-isomalt-most-of-the-inspiration-came-from-here-at-cc-thanks-everyone/
 

cazza1 Posted 11 Mar 2013 , 3:22am
post #107 of 768

I am learning so much from this and I haven't even posted a cake yet.

FromScratchSF Posted 11 Mar 2013 , 3:35am
post #108 of 768

I'm so glad!!!  

shebaben Posted 11 Mar 2013 , 8:13am
post #109 of 768

Here are the satellite cakes that accompaniedthe groom's cake to make enough servings. The poker chip is an extra amaretto layer I hadn't used, decorated with buttercream and fondant to match the brides colors. The dice are "cookie pop" amaretto dough with BC and molded chocolate suits for the pips. Really wanted to do more chips with their monogram in the centers, but it didn't get done. This should be the link, and thanks in advance for your help.

 

http://cakecentral.com/g/i/2947150/grooms-cakes/album/10/flat/1
 

kittyuk104 Posted 11 Mar 2013 , 9:45am
post #110 of 768

ANew to the site and still figuring out how it works but love this post! Learning lots not brave enough to put any of my cakes up. Scary to compare then to all the ones ive seen on here!

keepingitreal21 Posted 11 Mar 2013 , 11:26am
post #111 of 768

Okay, here goes nothing. I'm not new to baking, however, I'm new to posting on CC, but have used it for some time to gather advice by reading the forums. I'm still trying to figure out everything while waiting on my new little one to arrive (currently 37 weeks pregnant). I would love to participate in this post by giving you all access to my last two cakes. One is only my second wedding cake and the other is my first groom's cake.  I hope I post these right, if not, please let me know what I did wrong. Thanks so much, I know I still have tons of things to learn. Can't wait to see what I can learn from you all.

 

http://cakecentral.com/g/a/3316993/tiered-flower-cascade

 and

http://cakecentral.com/g/a/3316989/falcons/

viannescakes Posted 11 Mar 2013 , 1:36pm
post #112 of 768

Just want to say I love this idea! Thank you FromScratch for starting this!

 

I've learned so much from the critique I received for my own cake. And reading the critique for other cakes are also good lesson for me! These advice are so valuable. They are honest, sincere, and really constructive.

 

A good lesson I learned is - details, details, details. Pay much attention to every detail. Make sure everything is sharp, clean, and neat. That's one of the important factors that differentiates a pro from a novice.

 

Again thank you to FromScratch!  By the way, I love your blog and your post on SMBC is my go-to page for buttercream. 

BeesKnees578 Posted 11 Mar 2013 , 3:31pm
post #113 of 768

I think they are both quite lovely! Very dark rich colors.  Edges look good!

 

And congratulations on the new baby!
 

ledfordchas Posted 11 Mar 2013 , 5:10pm
post #114 of 768

If someone would critique my profile picture that would be great. I have been on this site for about three months but just looking. This cake was done as a last minute order so please be kind but also honest. Thanks

kikiandkyle Posted 11 Mar 2013 , 5:54pm
post #115 of 768

I have to agree, this has been a really useful thread for me, as a newbie. I try not to copy other designs, but that means I have to come up with all the details myself and I don't have the experience to know how far to go with some things. So thank you to everyone who has been participating and long may it continue!

Blueridgebuttercream Posted 11 Mar 2013 , 7:34pm
post #116 of 768

What a helpful idea!  I've been cake decorating for about two years now, but I'm afraid I'm still more of a baker than a decorator.  Trying to improve and learn a little more with every cake, so any tips on execution and design are much appreciated. 

I'd appreciate a review of this cake, my 3rd wedding cake: http://cakecentral.com/g/i/2947683/a/3317224/white-butter-cakes-5-7-9-with-vanilla-american-buttercream-and-raspberry-filling-decorated-with-fondant-ribbons-white-gumpaste-roses-and-purple-cascading-blossoms-that-were-supposed-to-give-the-impression-of-wisteria/  The fondant ribbons are painted with petal dust/vodka to try to match the ribbon swatch the bride gave me, but I was unhappy with the streaky look of the color.

Also, could you give a critique of this one, my second wedding cake: http://cakecentral.com/g/i/2947772/a/3317266/my-second-real-wedding-cake-all-tiers-have-rlbs-silk-meringue-buttercream-under-mmf-6-top-tier-was-lemon-ginger-cake-with-lemon-smbc-filling-9-second-tier-was-pumpkin-spice-cake-with-maple-smbc-filling-12-base-tier-was-chocolate-cake-with/  

This second one was a real challenge (and by "challenge" I mean "nightmare") for this all-butter-all-the-time scratch baker because the bride discovered that she was lactose intolerant about 2 months before the wedding, so I had to scrap all my recipes and find new ones.  (Actually, the pumpkin spice cake I ended up using is FromScratchSf's - it's one of her fantastic variations on her basic white cake.)  I didn't want to just give her criscocream, so I made silk meringue bc and SMBC and subbed shortening for all the butter - which was a terrible idea, because it stayed extremely soft, making putting the fondant on a real pain.  Also, I could have sworn it didn't look that crooked in real life; I used SPS to stack, so I'm not sure how I managed that so badly! 

milkmaid42 Posted 11 Mar 2013 , 8:03pm
post #117 of 768

I am glad to see this thread renewed. I never had the courage to submit my cakes before, but after some elapsed time I'm eager to try. I appreciate whatever feedback I can get. (My family's comments are never impartial.) Thanks.

 

<a href="http://cakecentral.com/g/i/1872830/ordered-by-a-daughter-for-her-mothers-75th-birthday-her-request-was-that-it-include-orchids-and-the-lilies-as-those-were-in-her-moms-wedding-bouquet-oh-and-purple-is-her-favorite-color-the-cake-is-cakepros-thanks-cakepro-lemon-cake-recipe/u/700117/flat/1/"><img src="http://cakecentral.com/image/id/504968/width/400/flags/LL"></a>

 

Thanks,

Jan

kittyuk104 Posted 11 Mar 2013 , 9:05pm
post #118 of 768

ok, I have lots of cakes that i know are bad so I'm posting the best one I think I have. :-S

one of my main problems is smooth sides, they are always bumpy. help?

 

 

http://cakecentral.com/g/i/2947949/-/sort/display_order/

kikiandkyle Posted 12 Mar 2013 , 2:57am
post #119 of 768

Jan your flower work is amazing. 

cazza1 Posted 12 Mar 2013 , 3:47am
post #120 of 768

Ledfordchas, this thread is about honestly critiquing cakes to help people improve.  No-one is going to be deliberately nasty on it.  By saying "be kind", it implies that we are not to say anything that might hurt your feelings (and not knowing you we do not know how sensitive you might be), which may make it very hard to give you helpful advise if there are problems with your cake.  If people only tell you what is good about the cake, so as to "Be Kind", it defeats the purpose of the thread.  Having said that if you want others to critique it you will need to post a link to it.

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