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3/6/13 at 1:06pm
The royal Icing pieces are very nice! I have never had luck or patience to do this many. Your piping is very nice as well, I do like to see a "tighter" more "wiggly looking" cornelli lace. If you hold your tip just about a millimeter from the surface, you can get a more rounded, wigglier look ;-) A bit more pressure will help with breakage. All in all, I would be very pleased to receive this cake!
3/6/13 at 1:16pm
Good work on the RI pieces. I'm with Anna on tightening up your cornelli lace. (Thank you Anna for the hints). I also quite like your choice of plate, the scallops do well in picking up the wave of your cornelli.
3/6/13 at 1:25pm
Thank you. I agree about the cornelli. My hand was so stinkin' tired after doing all those other lace pieces, and I think my RI was a bit too stiff anyway. I'll keep working on it. Thanks for the tip Anna!
3/6/13 at 1:26pm
That cake is really quite flawless. The only criticism I have is that I would like the cake & border to be on the stand. I can see the board. I'm guessing the stand was for the photo so that's not really helpful. Really excellent piping skills.
I'd also love to see the top.
3/6/13 at 1:27pm
From the Cake Club! Fondant work is decent, maybe work on getting your sides a little straighter (up and down), I see a slight taper at the sides making the cake look slightly uneven. Piping is 7 out of 10, your royal looks slightly off consistency. I can't tell if it's too thick or thin. But you are well spaced and have a very good pattern. Your lace points are spot on! I prefer to see cakes on finished cake boards, so it would take your overall look up a notch if you had this on a cake drum trimmed in ribbon. Great job!
3/6/13 at 1:28pm
Yeah, it was a gift anniversary cake to be delivered to my boyfriend's parents. I never leave a stand with them or I'll never see it again. They get cake delivered on a board! :)
3/6/13 at 1:28pm
PS thanks for being the 1st to volunteer your cake for critique!
3/6/13 at 1:37pm
The lace points are very pretty. I agree with Anna about tightening up the lace work. The sides of the cake and top edge could be sharper (unless you were going for a more rounded look). Using two smoothers will help straighten the sides. Have you ever tried turning the cake upside down to sharpen the top edge? Good job!
3/6/13 at 3:23pm
I have to agree w/the others - tighten up the cornelli (probably need a better icing consistency) and straighten the sides.
Overall it's nicely done.
3/6/13 at 4:47pm
The blue color is very nice and it's even calming.
3/6/13 at 5:15pm
When I'm doing cornelli lace (and it's been a while!), I think of puzzle pieces- it seems to help make it tighter. Also, if you want, you can put your royal through a (NEW) pantyhose anklet to strain it.
I think your fondant work is very nice and the lace pieces are pretty- I don't have that patience either!!
3/6/13 at 5:23pm
When you get a break in your royal icing if you use a fine, wet paintbrush you may be able to smooth the joins over so they are not quite so noticable. Love the lace.
3/6/13 at 5:53pm
I did exactly what I shouldn't have done, and that was rush myself. My icing hadn't had time to set well before I put the fondant on, so I had issues with squishing and stuff. That accounts for the sloped sides. I wanted a more round edge because of the design. I had never done this much cornelli before, and should have thinned the RI more.
I appreciate your tips, everyone. I'll have to remember the paintbrush tip from you, cazza1. I don't have a super steady hand, and was always breaking my line! Grrr!
3/6/13 at 6:05pm
Freezing your cake for a bit before applying the fondant is the only way I know of to get nice straight sides, and no bulges.
3/6/13 at 11:27pm
I really liked the sloping sides instead of crisp straight sides; it goes well with the rounded petal shaped center design and the rounded cornelli lace. All that lovely work, though, and you can see the cardboard's center corrugations. A little bit of extra expense and time for a finished cake board would have been well worth the investment.
3/7/13 at 8:39am
I'm going to go against the flow a bit here and say that I LIKE the loose, open cornelli; it's both different and attractive in design. It's too bad that you had icing issues that flawed the actual piping, but you already know that. The fondant color is beautiful, border seems to be neat and uniform, and the lace points are wonderful (I hope they're coming back!)
3/10/13 at 6:52am
cake club - I really like the blue! the only thing I would like to see different would be the cake on a finished cake board
3/25/13 at 9:20am
I have to agree with handymama, I love the cake. Overall design is gorgeous. I gave up on Cornelli lace, I could not get it right. I generally wrap my cake boards with aluminum foil. (the decorating kind, food safe one) when I can't send a nice cake base. Not all that expensive and doesn't take from the look of the cake. Congratulations!
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