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Ace of Cakes cake - Page 3

post #31 of 384
Well the MINIMUM Charm City Cakes order is $1000, so it cost at LEAST that (and that's their base price, so if it's sculpted or funky or really originally it probably cost a lot more). PLUS the price of the plane trip! I wish i had money like that! lol
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #32 of 384
I can't wait to see a picture and hear what you found out!
more cake pictures at www.tayloredcakes.shutterfly.com!
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more cake pictures at www.tayloredcakes.shutterfly.com!
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post #33 of 384
The Cake Girls are in Chicago. They do a lot of the Food Network Challenges (currently Mary is in the The Last Cake Standing Challenge). So I would think that is closer.
I think the reason they do a lot of the items as "non" cake pieces is because most of them are on display. Like the Flamingo's were part of the Zoo's charity event. So something like that has to be on display for quite a while. But with the amount of display's they do, they really should be more of backstage designer instead of a bakery!! But they are all so talented. Especially the girl that paints (cant remember her name). But she really should look into getting her art commisioned!
post #34 of 384
Standing by for the details!!

BTW--I agree with Jamie about the freezing part. I think they must have to keep everything very cold, maybe not frozen. I've had cakes in the fridge over night and were still very cold inside hours after being out of the fridge.
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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post #35 of 384
I can't wait to see pics and hear more this cake...I'm DYING to know how it tastes!!! It'd be so exciting if it did end up on TV!

Ariginal, I make my modelling chocolate all the time using Wilton chocolate discs. I find it easier to make than fondant and people tend to prefer it in taste (cover my cakes with it too). Often times it eliminates the need for coloring because the chocolate comes in so many colors. You'll find a recipe for it in the book "Cake Art" from the Culinary Institute of America. 3/4 cup of corn syrup to 16 oz of dark chocolate or 3/4 cups to 24 oz of white chocolate works out really well for me. There's probably even a recipe for it on CC. icon_smile.gif
post #36 of 384
No, no, no! You can't do this to me...you can't start a thread like this until you already ate the cake...then you can say, hey we got a CC cake blah blah blah.... you aren't supposed to make me wait for details when i know I won't get to check in all weekend. icon_smile.gif

I wonder how far in advance you have to order a cake from someone like that? I would love to get a unique cake like that for my parents 50th but I am in MI and I don't know of any place around here that makes fantastic cakes. I also don't see flying to pick up a cake. icon_smile.gif
post #37 of 384
OMG i'm waiting at the edge of my seat for a review.

Many of the girls (artist) that work with duff are past students to MICA (Maryland Institute College of Art) which my daughter currently attends. Whenever we go to Baltimore to visit her i'm always tempted to go check out Charm City Cakes....but never do. I swear its on my to do list!
post #38 of 384
well now i find myself holding my breathe...who cares what you look like to others...its about us and this family that counts!!! hahahahaha get in there girl....get all the questions answered for us!!!!! hahahahahahahaa good luck!!!
post #39 of 384
i know its a longshot but i would love to see a copy of or the details of their contact icon_surprised.gif
FOLLOW ME:@AvenueZDesserts
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NYC Cake Decorator Meetup: http://www.meetup.com/new-york-city-cake-decorators/
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FOLLOW ME:@AvenueZDesserts
LIKE ME: http://www.facebook.com/AvenueZDesserts
NYC Cake Decorator Meetup: http://www.meetup.com/new-york-city-cake-decorators/
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post #40 of 384
oh,oh, oh me too!! I wanna know how is tastes!!
post #41 of 384
I have had his cake too. I think at the same event djs328 had hers. Mine was definitely frozen also. I thought it was funny because he does always says that his cakes aren't frozen. Maybe the sheet cakes weren't his, although I really doubt it. He was there to cut and serve and I'm sure he wouldn't cut and serve someone else's cakes. So, I hate to say it, but he isn't totally honest when he says they're not frozen.
Mary Jo
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Mary Jo
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post #42 of 384
His cakes start at $1000? WOW! I would hope they aren't dry.
Can't wait to see a photo!
post #43 of 384
Thread Starter 
ZakIa6,

You can look on his website. His contract is on it and it is funny.

Lu
Don't tell your God how big your problems are--
Tell your problems how big your God is!!!
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Don't tell your God how big your problems are--
Tell your problems how big your God is!!!
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post #44 of 384
can't wait to hear about it! isn't michelle bommarito in michigan?
post #45 of 384
Quote:
Originally Posted by anasasi

I can't wait to see pics and hear more this cake...I'm DYING to know how it tastes!!! It'd be so exciting if it did end up on TV!

Ariginal, I make my modelling chocolate all the time using Wilton chocolate discs. I find it easier to make than fondant and people tend to prefer it in taste (cover my cakes with it too). Often times it eliminates the need for coloring because the chocolate comes in so many colors. You'll find a recipe for it in the book "Cake Art" from the Culinary Institute of America. 3/4 cup of corn syrup to 16 oz of dark chocolate or 3/4 cups to 24 oz of white chocolate works out really well for me. There's probably even a recipe for it on CC. icon_smile.gif



thanks for that... we dont have the wilton choc discs here yet that i know of... and as for the book cake art dont think we have that either hehe gee wish i had the funds to fly to america and do some cake shopping hehe maybe when i win the lottery then you will see me... i like the idea of buying it already made up so lazy of me i know hehe but hey if you can find easier ways stick with it, i say. thanks for the recipe though i will have to give it a go i think .
What goes around comes around
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What goes around comes around
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