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Peer Review Cake Club! - Page 43

post #631 of 762
I've made at least a dozen cakes, none of them this ambitious, nor this successful.

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 #632 of 762

I love the bright, springy colors!

 

The vertical stripes are a pretty even thickness and nicely spaced out.  The bottom borders look very thin...they should be the same thickness as the vertical stripes.

 

Are your flowers fondant?  They look very thick and a bit raggedy on the edges.

 

Personally I would not have mixed the fondant to make the borders and some of the hearts, kind of muddies it up a bit.

 

I also would have cut out the hearts and allowed them to dry so that they didn't take on the shape of what was going on underneath them.

 

Yes, the board....

 

And the hearts on top look disheveled...try leaving out the center heart.  Put all the pointy bottoms of the hearts at the center of the cake with the humps toward the outside edge of the cake....so it looks almost like a flower.  Does that make sense?

 

Are you refrigerating your cakes after you frost them, prior to putting on your buttercream?  Are you leveling your cakes?  I feel like if I cut into that cake that buttercream would just explode out of it since the top is so rounded and it looks so "soft" and pillowy.   And how thick is your fondant that is covering the cake?  Should be 1/8" or so.

 

Aim for 4-5" (or more) tall tiers...level each cake before assembly, fill, crumb coat, refrigerate, ice level and smooth, refrigerate, take out of fridge and let sit for 5 min or so (you want a little condensation to be on the surface of the cake to help the fondant stick), apply fondant.

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #633 of 762
Thanks for the help! Actually, I had chocolate frosting under the fondant and it was thick. That's what my niece wanted. And I think my fondant was too thick. It was homemade, and was tearing when thin. And my flowers were modeling chocolate. It's my first time working with it, and my first attempt at flowers. I know. They are terrible. More practice needed.

I appreciate you taking the time to help me. It's,the only way I will learn.

Nancy
post #634 of 762
I'll be brave. This is my first celebration cake, it was for my daughters birthday. It's sugarpaste, also the first time I have ever made anything out of Mexican paste let alone ballet slippers, they were a challenge.400

This is my second cake, for my other daughter, I saw the design in the tutorials on here.400
post #635 of 762
I love the ballet shoes! There's a few little bumps but I find the first time I try anything new like that, the second is so much easier and I think you'd be amazed by the difference if you tried them again icon_smile.gif the ombré ruffle is really really pretty! I've yet to try it, it looks so intimidating and hard. Same thing for the petal affect in the second cake. I think you've done a wonderful job of both! icon_smile.gif I'm by no means a professional and you may get better more helpful review from others, but I do think they're lovely!!
post #636 of 762
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I haven't been doing cakes too long, only seriously for about a year and a half. I'm only 19 and hoping to gain enough experience to do this professionally when I finish my degree (in 4 years). I'd love any feedback on these two.
post #637 of 762

They look great, however you need to be careful with the Disney stuff.  They hammer people all the time for violating copyright.  Any licensed characters are protected under copyright and you have to get permission to recreate them in sugar (which almost never happens).  If you do a search on CC you can find a lot of threads about copyright.

 

Is that marshmallow fondant?

post #638 of 762
Quote:
Originally Posted by BeesKnees578 View Post

I used it tonight!  It does work like a dream, but I need a little more practice...just a teensy bit of overcutting, but looks better than it ever has!
Yesssssssss! Isn't that like, such an aha moment?! icon_biggrin.gif
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #639 of 762
It's homemade but not marshmallow! I've tried a couple times with marshmallow but it's always a crumpling mess. I'm sure I'm doing something wrong lol.


Yeah I've only learnt about the Disney stuff recently. Had no idea, none of the businesses here seem to go by that. It's definitely something I've got to take into consideration now, though many people seem to want this cake since I've posted it now. icon_sad.gif
post #640 of 762

Yes, it is! 

 

You know, I have been doing cakes for 11 years.  There were a few things that I have always hated doing...icing cakes was one of them because I always made such a mess and it took forever and I STILL didn't like the looks of it.  Not horrible, just could use improvement.

 

Over the last few weeks, I have made discoveries from getting the classes on Craftsy and just hearing what people have to say on here that have taken SOOOOO much stress out of my decorating.  I have actually started falling back in love with decorating.  

 

I have discovered modeling chocolate....epic life-changer and I am just starting to work with it!

The upside down method...I don't turn it upside down and I use buttercream, but I LOOOVVVVEEE it!  My buttercream and fondant have never looked better.

Your little trick!  THANK YOU!

 

My tip:  When you think you know everything, take a class.  Even if you really only learn ONE thing, it could be a life-changing, attitude adjusting thing.

 

I may have a cake cancellation for my Sunday cake, and if that's the cake, I will be watching my Jessica Harris classes!

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #641 of 762

http://cakecentral.com/g/i/3190832/a/3339988/

 

Here's my cake I made for my little Ben.  Some feedback would be great!!  TIA

post #642 of 762
Very impressive. Here's looking at you. Kind of hard to see eyes-to-eye with Mike, though.

I noticed the references to wire in the arm armatures: just remember: unless it's food-safe wire (e.g., metal skewers, such as the ones in a turkey lacing kit, or surgical- or dental-grade wire), you want to keep it out of direct contact with food.

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
post #643 of 762
Thread Starter 

Oh HI!  I've been away for a while, sorry about that, life in the way and all that.  Just a reminder, upload your photos to the galleries then hyperlink it here, and make sure your comments are on the photo, not here!  Also, start your comments identifying yourself as a member of the cake club.  PRCC or something like that.

post #644 of 762
Looking for a some feed back on these 2 cakes I made.
I am kinda doubting my ability to bake and sell cakes. These 2 customers were happy but I want to start making money from this.
to I have the skill? I know there's always room for improvement. I just wanted to see what some of the experienced bakers had to say.
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post #645 of 762

No doubt in my mind.  You definitely have the gift, rest assured.  You should have seen my first cake.  Ewwwwwwwwwwww!!!!!!!!!   I know you want opinions so here goes.....you're twisting our arms..  I can't find one single thing wrong with the Army cake.  Nothing, nada, nope.  It's perfect.  And so isn't the mickey cake.  The next time you do it you might want to make the ears larger and hike the bow loops up so that when you place them on the cake they'll sit perfectly flat - what nags at me is that you can see the toothpick - with a flat bottomed bow the toothpick won't be seen.  The top tier has a bulge that looks like you may have added a little too much filling and did you use a fondant smoother on the surface of the bottom tier.  This would smooth it out to porcelain perfection.  These small fixes are meant to help, not discourage.  Oh and a white backdrop would make the black ears show up better in the photo.  Ok, I'm done.  Tiny tweaks ..................to perfection.  :-)

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