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Peer Review Cake Club! - Page 38

post #556 of 762

Hi, please could you critique my latest offering?  I'm still working on getting a good bottom edge...  Thanks so much!

 

http://cakecentral.com/g/i/3154251/a/3433796/a-gluten-free-chocolate-cake-with-a-sugarpaste-unicorn-on-top-and-hand-painted-bunting/sort/display_order/

post #557 of 762

Hi Everyone!

 

Let me start off by saying, I am NOT a professional baker. I primarily bake for my family and love giving myself a challenge with my kids' birthday cakes. I am in awe of the cakes I see here (this site is my addiction) and would love to get better. That being said, I would be grateful for some feedback on my daughters 4th birthday cake. It was Lalaloopsy themed, 4 tiered and covered in buttercream. All figures were fondant and gumpaste. I loved the way my figurines came out but the construction of the hot air balloon nearly killed me! The green whatever-you-want-to-call-thems around the bottom of the balloon basket are there to cover up the fact that my balloon was sinking into the cake. I'm actually lucky it stood throughout the whole party! The basket is sitting on a cake board, which is supported by dowels inserted in the second tier. The balloon portion is also sitting on a cake board and the ropes are 4 dowels that I glued to said cake board. And that was it. Not sturdy- at all!!! Ok- would love to hear your thoughts :)

 

http://cakecentral.com/g/i/3063601/i-made-this-lalaloopsy-cake-for-my-daughters-4th-birthday-party-it-is-4-tiers-of-cake-and-covered-in-american-buttercream-the-hot-air-balloon-is-covered-in-fondant-all-figurines-were-made-with-gumpaste-i-was-so-inspired-by-two-cakes-posted-on-this/u/845661/flat/1/

post #558 of 762
Quote:
Originally Posted by musicmommy1 View Post
 

Hi Everyone!

 

Let me start off by saying, I am NOT a professional baker. I primarily bake for my family and love giving myself a challenge with my kids' birthday cakes. I am in awe of the cakes I see here (this site is my addiction) and would love to get better. That being said, I would be grateful for some feedback on my daughters 4th birthday cake. It was Lalaloopsy themed, 4 tiered and covered in buttercream. All figures were fondant and gumpaste. I loved the way my figurines came out but the construction of the hot air balloon nearly killed me! The green whatever-you-want-to-call-thems around the bottom of the balloon basket are there to cover up the fact that my balloon was sinking into the cake. I'm actually lucky it stood throughout the whole party! The basket is sitting on a cake board, which is supported by dowels inserted in the second tier. The balloon portion is also sitting on a cake board and the ropes are 4 dowels that I glued to said cake board. And that was it. Not sturdy- at all!!! Ok- would love to hear your thoughts :)

 

http://cakecentral.com/g/i/3063601/i-made-this-lalaloopsy-cake-for-my-daughters-4th-birthday-party-it-is-4-tiers-of-cake-and-covered-in-american-buttercream-the-hot-air-balloon-is-covered-in-fondant-all-figurines-were-made-with-gumpaste-i-was-so-inspired-by-two-cakes-posted-on-this/u/845661/flat/1/


You are aware that your construction needs work so I won't say anything about that, but your figures are great, really well done.  Can I suggest a couple of other simple things that will help with your overall presentation.  A proper board always gives a finished look.  Making the sides of your cake straight is also something I would work on.  There are a number of different tutorials out there that show you what to do, straight sides and top will give your cakes a much more professional look. Your design is very cute, I'm sure your daughter must have loved it.

post #559 of 762
Musicmommy I noticed you said your balloon was on a board and your cake was dowled but the ballon was sinking. Did your dowles run the entire length of the cake? If your dowles were inserted in the top running all the way to the bottom of the bottom teir I can not understand why it would have sank. Was the top of the balloon cake as well? Your figures are very cute. I like the little stitching details.
post #560 of 762

Thank you for your feedback!! 810whitechoc- My daughter flipped when she saw it! And I definitely agree. A covered cake board would really help. I've always had a fear of covering anything in fondant, even cake. But I try to do something new with every cake I make so I think next time it will be a covered board. And yes, I need to work on getting my cakes straight. It's a point of frustration for me bcs my results vary from cake to cake. But I will keep at it. 

 

Quote:
Did your dowles run the entire length of the cake? If your dowles were inserted in the top running all the way to the bottom of the bottom teir I can not understand why it would have sank. 

 

Cgoch. The actual "balloon" was also made of cake- it was quite heavy and about 8 inches tall. It rested precariously on a cake board, which I cut and doubled up. I then glued 4 dowels (and just the basic craft store cake dowels) to the bottom of the board and those dowels were covered in white and red fondant (to create the "ropes") and then inserted into the third tier only, and reached down to its supporting cake board. So basically, that top balloon was balancing on 4 pegs and a piece of cardboard. LOL Just curious, how would you have done it? I know there was a much better way :)

post #561 of 762

Hi,  My practicing continues.   My niece who played the part of the Snow Queen in the Nutcracker, which her dance company performs every year for a Christmas performance, plus being her birthday, our family has an after party for her.  So I made the cake to celebrate her being Snow Queen in the performance of the Nutcracker and birthday celebration.  I made a spice cake with BC.  The trees & presents were out of white chocolate.  I covered the trees with pearl dust and then a silver sugar flakes although the picture does not do it justice.  The ballerina was MMF, but in order for me to have it stand up I did a white chocolate back.   I did the snowflakes also out of white chocolate, but I should have used a round tip maybe a # 2 or #3 and not the #4 that I used -a little too thick.

 

                              http://cakecentral.com/g/a/3434010/birthday-holiday-celebration/

 

 

Merry Christmas, Happy Holidays and a prosperous New Year everyone.

post #562 of 762
Ok I know you're suppose to post a picture. My dilemma is writing text out on cakes. I have a beautiful handwriting on paper but it comes out horrible on cakes. I do have a pic of this problem attached. My question is how does everyone else write so neat? 400
post #563 of 762
Ebonyandivorie I am not a neat writer on or off paper, I slant horribly, but I find if I'm using crusting bc or fondant I can lay a paper with my writing on it over my cake and trace it on. If I can't use paper and it's bc sometimes I'll use a tooth pick
post #564 of 762

Practice, practice, practice.  I also kept at it until I found a "font" that worked for me - I can print with icing very neatly, but can't write cursive for anything.

post #565 of 762
Quote:
Originally Posted by ebonyandivorie View Post

My question is how does everyone else write so neat? 

I'd suggest using soupy thin icing, practice, and watching others write (it certainly helped me).  I'm not very articulate at describing how to do it, but here's how I do it (click on the link below to view my video).

HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #566 of 762
Thank you everyone for the advice! I needed to know the consistency of the icing as well as practice methods. Y'all have answered all my concerns.
post #567 of 762

ebonyandivorie we teach our apprentices how to write using a template similar to when you are learning how to write as a small child.  We just print one off the internet, tape it to something flat (we use a stainless steel cookie tray turned over, and use the bottom) and then cover it with plastic wrap pulled taut.  Writing is just a series of straight and curved lines, we start them writing small straight lines over and over until they fill the cookie sheet, then pull the plastic wrap off, put a fresh piece of plastic wrap on and do it all over again.  We then move onto curved lines and do it again and again. You then move on to joining the straight and curved lines to make letters, we start them writing Happy Birthday and their name.  I should tell you this takes quite a few weeks of regular practice.

 

The way you write with either RI or chocolate involves a different technique to writing with a pen on paper. You start at the top of the straight line by attaching the point of your piping bag to the top of the line. You then lift your piping bag while gently squeezing and move it down to the bottom of the line, keeping the tip of the bag several millimetres above the surface of your line, and "drop" your RI or chocolate onto the line.  You then attach the tip of the piping bag to the bottom of the the line which secures it there. 

 

Once you can confidently and consistently write you can then start playing around with different fonts and curly bits. Regular constant practice, paying attention to your technique is the key.  I have a young male apprentice whose writing on paper looks like chickens scattering all over the page, but his writing on cakes is perfect because I taught him using the above technique.

post #568 of 762

I spent two years of my teen life decorating thousands of cookie cakes at The Original Cookie Co.  Not a great experience, but it certainly taught me how to write well with an icing bag.  So, I guess the lesson is--practice, practice, practice! 810whitechoc's regime sounds great, to me.

post #569 of 762
I can't thank y'all enough! ! I will definitely try the many tips and tricks you all have shared..This site is one awesome sharing machine! ! Lol Sweet hugs from Ebony and Ivories Creations! !
post #570 of 762
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Hello, my name is Amy and I am 14 years old. I just wanted to share with you a few of the cakes I have made and decorated over the past year or so. It would be great if anyone could give me some feedback on these cakes! Thanks a lot!
Amy
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