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Peer Review Cake Club! - Page 13

post #181 of 762
K8 thank you but im using my mobile only and it doesnt give me any options on dedktop or mobile site grrrrr id really value all of ur opinions though as you all have off the scale cakes. Since joining cc I feel like ive stepoed up a gear lustening to you lot and want to get better. I know its a pain in the bum but could u look at my ibory and bkack rose cake in my gallery and give me honest feedback on how I can improve my flowers. The black roses stayed soft and broke but the cream ones dried like china why is that?. Thank uouxx
post #182 of 762
Ok here's my cake. I did it for a friend for her birthday. Wish my edges were a bit crisper but over all i think it was ok. This is just a hobby now, maybe one day I'll get brave.

http://cakecentral.com/g/i/2938784/hand-painted-1-4-sheet-cake-all-items-are-edible-gumpaste-tulip-notebook-tassle-and-pencils/

Thanks for any suggestions
post #183 of 762
Quote:
Originally Posted by Embles View Post

K8 thank you but im using my mobile only and it doesnt give me any options on dedktop or mobile site grrrrr id really value all of ur opinions though as you all have off the scale cakes. Since joining cc I feel like ive stepoed up a gear lustening to you lot and want to get better. I know its a pain in the bum but could u look at my ibory and bkack rose cake in my gallery and give me honest feedback on how I can improve my flowers. The black roses stayed soft and broke but the cream ones dried like china why is that?. Thank uouxx

 

 sorry--embles, buddy--the only thing i think you can improve is your photography!!!

 

your roses are very well done--the cake is decorated beautifully

 

the black versus the white is due to the food coloring--glycerine in the food color--didja use gel?

 

hey--i thought of something -- you could've added some tendrils ;) ???

 

very very nice work--

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #184 of 762
Thank you so much, the bride asked me to add a fluffy feather topper, painful and a teddy bear bride and groom, what the brude wants and all that ha yep ur right tendrils would have been cool to connect the gaps, photography is poo as I was v excited ( and due at my bread and butter job 20 miles away in 10 mins lol) I used regal ice with tylo but it never got truly hard?? Love ur car cake by the way nakes me think of transformers. Such clean lines
post #185 of 762
Thread Starter 

Just a reminder, please leave your comments/critiques on the photos, not here!  And please make sure you upload a photo to a photo album, not directly on this thread.  Thanks!

 

Great work, all!  I've been super busy so I haven't been able to keep up with everyone but I'm so glad this is still going!

post #186 of 762

Oops, Embles I commented on the wrong cake.  Let me look again.  I'm not sure which cake you wanted help with.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #187 of 762
post #188 of 762
I would love it if anyone would like to give feedback on this one for me. I would be really interested to see if the things I think need improvement are the same things others pick icon_smile.gif

http://cakecentral.com/g/a/3327366/casino-cake#
post #189 of 762
Quote:
Originally Posted by FromScratchSF View Post

Just a reminder, please leave your comments/critiques on the photos, not here!  And please make sure you upload a photo to a photo album, not directly on this thread.  Thanks!

 

Great work, all!  I've been super busy so I haven't been able to keep up with everyone but I'm so glad this is still going!

 

sorry-- i'm not an official critique-er--i'm a cheer leader--she asked me directly due to me trying to help her hyper link something

 

embles-- i only mentioned the photography because there was nothing else to critique--thank you about noticing my little car cake

 

and very good call on 86-ing the feathers!!! just say no ;) a teddi bear on that cake? yikes tendrils maybe-- teddi bear? uh ugh--far too sophisticated for a teddi bear

 

panda bear??? naw!!! icon_lol.gif

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #190 of 762
Thanks guys comments are really helpful, so frustrating with the black roses I was putting more and more tylo in and just wasnt getting anywhere! Glad it was the food colourings faultx thank you so much
post #191 of 762

tylose is the best i think for keeping the ruffling quality like for petals and for the crispier drying overall so is essential in rose making

 

but for drying out like you wanted/needed here--maybe think of adding a nice chunk of cornstarch to help bulk it up a bit for you--where you wanted to add body as well as retain the ruffling quality tylose provides in super thin petals

 

just a thought

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #192 of 762
Would like to join the peer review team. Not ready to put a cake up yet, too many things to work on still. I'm going on my 5th month of decorating cakes but I love this opportunity to learn from everyone.
post #193 of 762

http://cakecentral.com/g/i/2971408/birthday-cake-photos/u/909183/flat/1/

 

My latest project for my nephew. Could have done a cleaner job on the sides, but decorating with a rwo month old crying was not easy!! Overall I'm very happy, this is so far the only cake that looks more like I pictured it. Please give me your opinion and advice on what I could have donde better. Thanks in advance!

post #194 of 762

I just now finished a cake that looked a lot better in my mind. It is my first "exploded fondant" cake and this experience has taught me a lot. I thought I should roll the fondant thicker so the points would hold up better, but find that it was just the opposite. They were too heavy, even when supported while drying. Plus the thick fondant looks crummy. I really should have measured the shark's diameter to make the hole smaller, and centered the hole better. The effect of the shark exploding from the water is lost is lost with that error.

If any of you can think of what I should keep in mind for the next one, I'd sure appreciate it. I wish I had thought to ask before starting out here. Thanks for any comments.

 

<a href="http://cakecentral.com/g/i/2976525/a/3333317/the-birthday-boy-is-really-into-sharks-his-grandma-says-he-likes-to-grab-people-on-the-arm-pretending-to-be-a-shark-i-wanted-to-make-an-arm-and-hand-protruding-from-the-mouth-but-wiser-heads-prevailed-shark-is-rkt-and-fondant-while-the-teeth/"><img src="http://cakecentral.com/image/id/8136729/width/400/flags/LL"></a>

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #195 of 762

It's been ages since I've posted but I remember the old group who used to do this. Like so many others, I am only able to do cakes once in a while so my skills often get rusty. It's good to hear construction criticism from those who know cake (rather than the blanket praise I get from well meaning and loving friends/family on facebook). 

 

Here's my most recent cake which I made for my daughter's First Communion: http://cakecentral.com/g/i/2974826/a/3332432/first-communion/

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