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Peer Review Cake Club! - Page 41

post #601 of 762
Hey guys,

I would love feedback on my icing. I know I need some improvement in smoothing but I'm trying to start decorating and selling on the side and would like to have confidence that it's not horrible. image.jpg 383k .jpg file
post #602 of 762

Here's a little cake I did yesterday as a thank you to someone who did me a big favor. I was really rushed so I see many flaws, among them the lousy job on the ruffle, roses that are "tubular" shaped :P, and quilting that should have extended to the base. At first I liked the board's ribbon, but in hindsight, it should have been a solid color. Let me have it, as it is a lesson not to rush.

 

  Will someone please help me here? I had trouble with my last picture in this thread trying to use the URL to direct to my photo. I  clicked on the embed then copied the HTML to embed in the web site and it doesn't allow me to do it. In the past I've had no difficulty so don't know what I'm doing wrong. I know we don't want the actual pictures posted here but I am at a loss. So here it is:This was a heartfelt thank-you to someone who did me a huge favor. (Hence the heart shape.) Sometimes words are not enough. This is just one of the reasons I love caking. It's a strawberry cake, filled with white chocolate mousse and sliced fresh strawberries. Covered with white chocolate ganache and white chocolate cheesecake MFF. I dusted it with silver pearl. The roses are fondant, as is the ruffle.

 

Thanks, 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 #603 of 762

Jan,  I'm not going to be much help here but did you try copy/paste of Link to Email or IM?  That's what I use.  It's the direct address to your cake on CC.  It may not be right but it works :)  Maybe someone that is more tech savy will pop in.

 

Anyway,  Your cake look nice and high.  I know you pointed out things you saw but I think if you just used a little dark red petal dust to highlight the roses and ruffles they would take on a new look.  The leaves are perfect.  What a wonderful thank you "note".

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #604 of 762

Hey, you answered my question. I used copy/paste to the web site, not e-mail. It was a simple little mistake I kept repeating. No wonder I once could do it and couldn't remember why. Aye, age has it's disadvantages.

 

As to the roses, I used left over fondant that was already red. When doing flowers, I prefer to use a lighter base color so I can shade and highlight. But I was in a big hurry and used what I already had on hand. I tried all the dark reds I had and nothing even showed up. I even tried to over dust one with brown and purple to try to give it a little dimension and when that didn't work I started over dusting with what ever I could find in my palette. As to highlighting, pfttt! Needless to say, that experiment went directly into the trash.

 

I had previously-made leaves in my stock. Those were made when I had time to make extra. Now I have to restock, a pleasant pastime for today's bitter cold weather.

 

The roses served their purpose, though, and the recipient was delighted. I doubt she even cared, which is usually the case. I am just very particular about my flowers, as I already know you are. :)

 

Thanks...

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
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 #605 of 762
newcakebaker: Your cake is nice overall. It looks like it is b'cream. You need to work on getting your icing smoother. Just a guess, but I think your b'cream is a bit dry. Try adding up to 1/4 cup more fat (be it butter or shortening) - *not* liquid. The writing and decorations are nicely done and placed, but birthday could maybe have been 'squashed' together just a bit so it didn't overlap the border. Did you use different shades of blue for the border or did the color change from the heat of your hand on the bag while piping? That's a problem for many of us. If that is what happened, Try using less icing in your bag -refilling as you need OR keep a 2nd bag in the fzr while using one, switching about 1/4 of the way around the cake. Other people find keeping a cloth on top of a bowl of ice and wiping their hand often also helps.
post #606 of 762
Thank you so much for you response!

That's been my biggest challenge is getting the buttercream icing smooth. I never thought that the icing could be dry. It makes sense though because as I'm icing it's like it get streaks and air pockets. Def going to try to add more fat to the icing. I have a cake to work on later this week so I'll try it then. How can I tell when it isn't dry? I've been using the Wilton buttercream recipe...half butter half shortening.

The icing would have been warm. When I start icing the cake I work out of the bowl for the majority of the time the bowl is uncovered. When I place the cake in the fridge to let the icing crust should I also place the bowl in the fridge?
post #607 of 762
post #608 of 762

Hi, I have only been making cakes for a few months, this was my very first cake, I know he is a bit fat on the bottom and the rose is rubbish but would really like some other feedback thanks.

 

http://cakecentral.com/g/i/3177615/a/3447476/my-first-ever-cake-cake-number-1/sort/display_order/

 

Also on this one please, this was my 5th cake and first handbag cake, I hate the handles, couldn't get them to go how I wanted them, I would like to know how I could do it better next time please.

 

http://cakecentral.com/g/i/3177635/a/3447476/handbag-cake-with-edible-flower/sort/display_order/

 

Thank you

post #609 of 762

THAT is your FIRST cake? As in you'd never baked a simple round layer cake? A simple single-layer sheet cake, served family-style, in-pan? A simple Bundt pound cake?

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #610 of 762
Quote:
Originally Posted by hbquikcomjamesl View Post
 

THAT is your FIRST cake? As in you'd never baked a simple round layer cake? A simple single-layer sheet cake, served family-style, in-pan? A simple Bundt pound cake?

Yes my very first cake ever! Not even a chocolate cake or victoria sponge before this 

post #611 of 762
Ria123,

I'm afraid I am not seasoned enough to offer you technical advice, but I though they came out really well!

The only things I would do differently for the bear would be to make the rose slightly larger to compliment the stem, and change the nose colour to compliment the 'fur' more. Colors are so hard to get just right!

Great job on the cake board!! The handles, yeah, but hopefully someone can give you some tips icon_smile.gif
post #612 of 762
Quote:
Originally Posted by howboutbake View Post

Ria123,

I'm afraid I am not seasoned enough to offer you technical advice, but I though they came out really well!

The only things I would do differently for the bear would be to make the rose slightly larger to compliment the stem, and change the nose colour to compliment the 'fur' more. Colors are so hard to get just right!

Great job on the cake board!! The handles, yeah, but hopefully someone can give you some tips icon_smile.gif

 

Thank you. 

The rose was a rushed last minute idea because his hands looked empty, I definitely need to sit down with a tutorial and practice making flowers.

The nose caused me problems from the start, I couldn't get the shape or the colour I wanted. Why is it, the things that look the easiest usually turn out to be the hardest?

Those handles nearly caused me to throw the whole cake out the window! Again, something that looked easy to do and wasn't!

Thank you for your advice.

:)

post #613 of 762
Quote:
Originally Posted by ria123 View Post

Thank you. 
The rose was a rushed last minute idea because his hands looked empty, I definitely need to sit down with a tutorial and practice making flowers.
The nose caused me problems from the start, I couldn't get the shape or the colour I wanted. Why is it, the things that look the easiest usually turn out to be the hardest?
Those handles nearly caused me to throw the whole cake out the window! Again, something that looked easy to do and wasn't!
Thank you for your advice.
icon_smile.gif

If these are your first cakes, I think you have found a calling my dear! I have spent the last five minutes staring at teddy. He is just sooo cute!

I'm new too and I totally share your frustrations. I pick out a cake that looks sooo simple and there's always something about it that will set me foolish icon_biggrin.gif
post #614 of 762
Thank you so much.
Ted was about 5-6 months ago and I have done about 6 big cakes in total and some star wars cupcakes. The bag was cake number 5. So still very new. I'm just going to make cakes for every single family birthday until I get it right.
Thank you for the lovely comments and feedback icon_smile.gif
post #615 of 762
"Until you get it right?" I'm probably not completely alone here in saying that you're already making cakes way above my pay grade!

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
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