In my quest to improve my skills, I am trying to compile a list of things that make a cake look professional. I'm sure it's not just one thing, but a combination of several. So far I have come up with smooth icing with a crisp edge and great handwrighting.(Niether of these I can do very well) What else do you think qualifies a cake to have a "Professional" look.
great spelling (handwriting)
I think the colour scheme is important - a really professional cake looks great in terms of the colours used - nothing too garish.
I would also add to look at every cake picture you can! You will soon be able to sort out the 'homemade' from the professional looking ones. What is it that sets them apart?
I think a really level cake adds to the look, as do the smooth icing and crisp edges you mentioned.
the sad thing is, I called my self re-reading that to make sure it was spelled right! I must have missed out on the spelling "genes". Luckily my son got them!
I would say the construction, height, colors and the type of board used.
Top has to be leveled, sharp corners, smooth icing on all sides and
close to perfection overall.
I am no way a professional. And I fall short in spelling to, if that makes you feel better. But, I am opinionated...ha ha. It seems to me that professional cakes tend to be more simple. Let's see if I can explain it better than that. The cake never looks over done. There is no over load of flowers or design. It just seems like you can stand back and see the cake as a whole. Not just flowers, not just cake. I guess maybe it's just very well balanced. Or maybe I'm just an overly opinionated, bad spelling numbskull. lol.
every cake pro is different.. some are extremely elaborate, some are simple.. Colette Peters, Margaret Braun (Cake Walk) and Marina Sousa are all very professional cake makers, but their cakes are way beyond simple. It's a matter of style.
These are some of the things I notice:
even borders
level cake
coordinated colors
a good board or base, decorated
unwrinkled fondant
no visible crumbs
My newest project in an attempt to make my cakes look more professional and put together is the cake board. So far I've been lazy in this area and just slap some foil on the board and call it a day.
I've noticed, though, that in professionally done cakes the board seems more like an extension of the cake itself and the two pieces flow together really well.
Of course there's a lot more to it than that but it's a start!
I agree with JoAnn, even borders are very important in a professional cake. I think it's kind of a subconsious judgement that we make, if the border is uneven, you notice it. If it's even, it flows seamlessly with the rest of the cake and you don't seem to notice it. Maybe that's just something that happens when you look at hundreds of cake pictures every day....??
Diana
Very professional looking photos of your cake. No tools in the background Basically an uncluttered background, good lighting, right angle.
I find getting a good picture can be just as challenging as making a beautiful cake.
I was coming to post the same as above mentioning that when you take a photo of your cake, it does not look good at all if you can see clutter, baking supplies, junk on the table or counter top, etc in the background.
If you notice pictures from Boween ( which I'm sure we all have ) she does a very simple white background with lighting to highlight the cake. I think we all recognize her cakes before we even see her name and this may be one reason, not to mention unbelievable skills. Some people use tableclothes or drapes of some kind and I think that really makes a much better presentation for pictures.
I have to agree with the whole cake board/stand too. I tend to notice what the cakes are sitting on and when it's a really nicely done board or stand, it just stands out to me as more professional looking. That's something I need to work on a lot.
KimAZ
Smooth icing, flawless fondant, well thought out designs. There are some that can pull off the "busy" cakes, but you can immeditately tell who made them (IMO only a few can pull those off and have them look really nice) Colors are important too, the pro's all seem to "pull everything together".
(I am still far from one! ~ these are just things that I think are important)
i'm still pretty new to cake decorating so I can't make a pro looking cake, but I know what I like. nice borders, nice writing on the cake and smooth icing. (also a great tasting cake---that's the most important.)
Ok, so here is the start of a list that I can use as a "Study Guide" to get better. Is there anything else that should be added. Thanks to everyone for there ideas!
(No particular order) Although maybe we should rank them...
1. Smooth Icing
2. Crisp edges/corners
3. neat handwriting
4. level cake
5. Height
6. level top
7.Type of cakeboard / stand / display
8. balanced look
9. no crumbs!!!
10. no winkles in fondant
11. even boarders
12. professional type photos (No distractions in the background)
You've nailed it 4borders, that is my exact list and what I aspire to. Not there yet!
I have to agree that is it a lot about how the picture is taken. A lovely cake looks not as good with a coffee can and dirty utensils next to it! I dont have any professional photography stuff, but i try to make my pictures look as nice as possible.
Melxcloud & Marissa, what do you use for lighting? I get the whole backdrop idea, but I just can't seem to figure out a good way to light my cakes up. For example, white on white cakes. I've seen some pictures where the detail shows up, but in my pics it never does. I'm sure this is a lighing issue, I just can't figure it out.
never thought about taking the picture before...but since I am just doing this as a hobby for family and friends...I guess it doesnt matter much in my situation!
I agree with all the smooth/level/neat/photography stuff... I'm finding though that as I look at pictures, a good color scheme makes all the difference to me. I've only been doing cakes a short time - I have a LOT to learn yet in the technical department - but I've gotten remarkable feedback so far, that I attribute to my background in art, because I have a good sense of color and design. It's like what we were taught in school, anyone can learn how to pick up the appropriate tool, but you've got to have the "eye" too!
If you are using a digital camera try putting the cake near a window for natural lighting. Also use a light colored cloth to emphasize the color of your cake. I took a copy of one of your cakes and did a little doctor work and it really looks nice. You could invest in a inexpensive photo software that will help alot.
Melxcloud & Marissa, what do you use for lighting? I get the whole backdrop idea, but I just can't seem to figure out a good way to light my cakes up. For example, white on white cakes. I've seen some pictures where the detail shows up, but in my pics it never does. I'm sure this is a lighing issue, I just can't figure it out.
If you're using flash, this will be the problem. The flash will put too much light on your cake and the camera won't catch the detail of it, use natural light wherever possible.
And back to the original post, in my opinion you need to start with a good board, i always notice boards covered with kitchen foil, no matter how good the cake looks if the board is messy or wrinkled, it just kills the overall effect.
Nati
Thanks Nati! I will try that the next time I take some pics.
I thought of one more to add to the list. I avoid these at all costs because I'm terrible with them...ROSES!!! Done well, they are great. Let me make one, they look like cabbages!!!!
Here's one I think was already mentioned...but professional cake decorators know when to stop the madness...I have a bad case of it looks good...oh wait I can do just this one more thing!
Melxcloud & Marissa, what do you use for lighting? I get the whole backdrop idea, but I just can't seem to figure out a good way to light my cakes up. For example, white on white cakes. I've seen some pictures where the detail shows up, but in my pics it never does. I'm sure this is a lighing issue, I just can't figure it out.
I try to use natural light too. I have a room that gets a lot of light (I dont want the sun actually ON the cake though) then I dont use a flash, but I have to put the camera on a tripod to avoid the camera shake. The incandesent (is that what it is called-like from light bulbs) makes everything look yellowish. YOu can see in a few of my photos where that happened. Now I always use natural daylight and it is so much prettier.
I think taking photos is important if you own a business and posting it on your website, business card or portfolio, but for people like me who only do cakes as a hobby, I would say it boils down to design and style, not really much on taking the photo..
judicious use of photoshop! cuts any cake out from a not so wonderful background and can correct color casts!
I take pictures of mine, because I like to scrapbook. (If you ask my kids, they will tell you I take pictures of everything!) I also like to be able to look at some of my 1st cakes, to see where I have come from. I also use it to keep a record of what works and what doesn't. For some reason, I have more what doesn't work photots!
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