Jeweled Wedding Cake

Decorating By szakacs Updated 29 Jul 2014 , 3:23pm by Rfisher

szakacs Posted 17 Jul 2014 , 2:08pm
post #1 of 14

Does anyone think it is worth it to get this class, for tips and pointers being fairly new to cake decorating? 

 

If anyone has taken it, what are your thoughts please. 

thank you

http://www.craftsy.com/class/jeweled-wedding-cakes/141

13 replies
-K8memphis Posted 17 Jul 2014 , 2:43pm
post #2 of 14

i haven't taken it but with you 'being fairly new' i'm sure you would love this class-- $25 for almost 4 hours with m. sousa -- she's amazing -- has won cake challenges on food network -- oh hell yes

 

some cake deco videos literally put me to sleep so i'm vouching for this amazing decorator's credentials not her classroom abilities -- i mean $6 an hour for instruction from one of the best -- i would not hesitate if your goal is to learn

costumeczar Posted 18 Jul 2014 , 12:24am
post #3 of 14

I do reviews of Craftsy clases on my blog and I think that this one was okay for beginners, epsecially if you're not afraid to push yourself a little.

judylp Posted 18 Jul 2014 , 4:43am
post #4 of 14

AI took it and I LOVED it! She is a great teacher and she gives you a ton of tiny adaptations and tricks you can apply to your cake projects.

Smckinney07 Posted 18 Jul 2014 , 6:52am
post #5 of 14

AI'm not sure of your skill level but I thought it was a good class, especially if you want to work on wedding cakes. She has a lot of advice about glitzing (is that a word) up your designs.

This is the only class I've taken besides the free ones but I do think Craftsy is a great learning platform. I really want to take Rachel's class (from Intricate Icing) I'm not sure what its called and anything by Mike M but those are a bit more advanced as well.

Obviously, it doesn't compare to a live class but it's a great way to learn from people you admire when schedules and finances are issues. I think any continuing education & of course practice can only help, especially with all the different techniques in this industry.

If you're still learning the basics there are other online 'schools' you can learn from.

szakacs Posted 18 Jul 2014 , 11:50pm
post #6 of 14

*

 

Here are a few of my cakes...the M.H cakes were just done in April for my daughters birthdays, simple, but I did do the figures on top out of fondant.  The farm cake was done 2 years ago, first stacked cake, 2nd fondant covered.  everything on cake was made by me out of fondant, barn was RKT covered in fondant.

 

So I do consider myself to be "new" to the cake thing since I've only done about a dozen cakes thus far.  Most of my cakes are buttercream iced with fondant figures on them.

 

I do think I will get the class because I am doing my first wedding cake in a few months and I like the look of this one!  

Thanks for all the feedback!!!!!

szakacs Posted 19 Jul 2014 , 3:30am
post #7 of 14

Quote:

Originally Posted by judylp 

I took it and I LOVED it! She is a great teacher and she gives you a ton of tiny adaptations and tricks you can apply to your cake projects.

Do you mind sharing what the tier sizes are that she used?  I'm going to go and buy pans this weekend,and they don't share that in the supplies list.  Also, is the middle tier a double one?  It looks big,and I'm a little nervous about that one....

 

Can't wait to watch it...I really think I want to do this cake for the wedding I have coming up!  I keep looking at different designs,but always seem to come back to this one!

judylp Posted 19 Jul 2014 , 7:25am
post #8 of 14

AThe cake tiers are 5,7,10 and all of the tiers are 5" tall.

szakacs Posted 19 Jul 2014 , 12:23pm
post #9 of 14

Quote:

Originally Posted by judylp 

The cake tiers are 5,7,10 and all of the tiers are 5" tall.

Thanks :)

I guess I will have to use bigger sizes as I have to feed 90 people. (I didn't even know they made 5 and 7" pans!)

I already have 4,6 8 and 10.  Off to Michael's I go, with my 40% coupon!

costumeczar Posted 19 Jul 2014 , 1:17pm
post #10 of 14

A

Original message sent by szakacs

Thanks :) I guess I will have to use bigger sizes as I have to feed 90 people. (I didn't even know they made 5 and 7" pans!) I already have 4,6 8 and 10.  Off to Michael's I go, with my 40% coupon!

They make pans from 2" all the way up, but you might not be able to find them at craft stores. I ordered all of my odd-size pans online.

-K8memphis Posted 19 Jul 2014 , 4:41pm
post #11 of 14

i like these guys

 

http://cooksdream.com/store/product/a/fdprds57911132.html

 

you could always trim your cakes a half inch around and you'd have the odd size cake too

-K8memphis Posted 19 Jul 2014 , 4:52pm
post #12 of 14

oh but i did not realize those were fat daddios pans-- i don't see that they have their own non labeled pans in the odd sizes anymore -- oh well i still really like ultimate baker/cooks dream

 

here's magic line odd sized round

 

http://cooksdream.com/store/product/ba1/mlprd791113152.html

szakacs Posted 29 Jul 2014 , 12:04pm
post #13 of 14

Quote:

Originally Posted by -K8memphis 
 

oh but i did not realize those were fat daddios pans-- i don't see that they have their own non labeled pans in the odd sizes anymore -- oh well i still really like ultimate baker/cooks dream

 

here's magic line odd sized round

 

http://cooksdream.com/store/product/ba1/mlprd791113152.html

Thanks, for the link...are fat daddio's pans not good to use?  I was thinking of ordering from a place nearby and the have fat daddio's pans

Rfisher Posted 29 Jul 2014 , 3:23pm
post #14 of 14

A

Original message sent by szakacs

Thanks, for the link...are fat daddio's pans not good to use?  I was thinking of ordering from a place nearby and the have fat daddio's pans

They are fine. Fat Daddios's have a unique finish, you might want to be aware of it before you buy/use them. Some people have issues with it, some don't. Just the same as every oven is different. If you spend a bit more for thicker gauge pans, they will last longer than the thinner ones that lose their shape. But then, some people don't care if the bottom of their pans go convex........and rounds become rovals....

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