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Friday Night Cake Club 7/26/13

post #1 of 30
Thread Starter 

Opening up another session of the FNCC! Who's up? What are you working on? This is for anyone who wants to share their week, share photos, ask questions or try to answer someones question here. Everyone is welcome!

 

Cat

post #2 of 30
Thread Starter 

Hi everyone!

 

I'm in San Jose again tonight. Had to drop off a wedding cake in Palo Alto. This means I don't have photos yet to put up here but I will have them ready tomorrow and then I'll put one up here. Long story that I'll post when I post the photo.

 

I have another wedding cake Wednesday so I'll share that next week. Hoping to see lots of photos tonight!

 

Cat

post #3 of 30

Good evening Cat!

 

We jut got back from our vacation to Minneapolis on Wednesday:) What a great family trip that was!

 

Slow weekend back, which is what I wanted. Figured I wouldn't have much energy, and boy was I right! I am working on a 3 tier sunset Luau cake, and a pirate treasure cake for tomorrow. I have an Escape from Planet Earth cake for Sunday... which I am still not 100% sure what I will be doing with that one. Oye and there are like NO cakes whatsoever on it to look at for inspiration, so just pulling this one out of my butt! Anyway, I just finished painting the Sunset tiers red graduating to yellow at the top, waiting for it to dry now and I will put the bamboo and hibiscus flowers on it. Should have that finished in the next couple of hours so I will post in a bit.

 

Can't wait to see the wedding cake! None for me this weekend, but back-at-er starting next weekend. Holiday=over for now:)

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #4 of 30
Thread Starter 

I loved the movie Escape from Planet Earth so your cake should be tons of fun! Think of how many people you can inspire with YOUR cake! And, of course, beach baby here, I love anything to do with the ocean, the beach, or Hawaii, so I'm looking forward to that cake too!

 

Cat

post #5 of 30

Hi Cat and Brettley, 

No decorated cakes for me this week , Our cake club branch is celebrating it's 30th Birthday so I have been cooking for the party we are having tomorrow. 

So far I have made three cheesecakes, lemon lime and ginger, strawberry and coconut cream. 

 

Four filled cob loaves, two seafood and two ham, cheese, herbs and onion. 

Fifty stuffed mushrooms, a sweet potato and feta salad, 

I still have the rice paper duck rolls , onion tarts, feta and tomato tarts, smoked salmon rolls, mini quiches and a tirimisu to go, 

 

Wish me luck . I look forward to seeing all the photos in here later. 

 

PS Brettley , your slow weeks even make me tired just reading about them. 

post #6 of 30

I won't have pictures of my cake until Sunday night. It's a really small (really) wedding cake...8" round. Actually, a couple who booked me for a wedding in December just found out they are expecting and are getting married this weekend. They'll still have the December wedding but want a little something for a family dinner after the quickie wedding on Sunday. I didn't think anyone still got married because they were pregnant icon_biggrin.gif.

 

I baked in my Wilton pans for the first time in a while and have decided that with every future cake order, I'll buy 1 or 2 Magic Lines until I get the Wilton all replaced!

 

I baked it tonight, my layers are in the freezer, and I made my BC (Deep Dark Chocolate Cake, Very Vanilla BC).

 

I went back to my day job this week after being off for 6 weeks and I'm exhausted. I just added a note on my calendar NOT to book any cakes next year for the weekend after I go back to work!

post #7 of 30

hobby baker chiming in.....just burned 48 red velvet cupcakes.  AAAAGH!  

 

I do not know why I messed up, just not paying close enough attention, apparently.   The 36 mini's came out just fine because I was watching them like a hawk by then! 

 

I don't even think I can save the tops of the burned batch or use the tops for cake balls because I'm concerned that the smell/taste may have infliltrated the whole cupcake. 

 

I bow deeply to all of you who do this for payment!   When I screw up, it's no biggie and everyone is still thrilled to get whatever I take as a gift.   Each of you give yourselves a HUGE pat on the back for being amazing.

post #8 of 30

Chelle: I was exhausted and drooling just reading your list of things done and to do, Wow! I find it is always nice to take a break from cakes and delve into another art form though. I am sure everything will turn out great!

 

Elcee: I didn't realize people still did that either! Congrats to the couple though, very exciting and busy year for them!

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

Reply

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #9 of 30

Apti: Follow your nose! When the smell of the cake fills the house, you know it is done or close to it! I do not time anything anymore, like ever. Once it start smelling it I will check, and it is either done or pretty darn close to it!

 

That really sucks though:)  I have been there too, and I am sure lots have felt your pain. Once, I accidentally turned the broil on instead of bake and had when I came up to check the top was nicely cooked but the bottom was still RAW! haha, oye! I always double check now to make sure it is actually on bake:)

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

Reply

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #10 of 30
Thread Starter 

Chelle...you have to tell me what a "cob loaf" is! Sounds intriguing...and everything else sounds like I should stop by for dinner! LOL!

 

Elcee...I hope you post whenever you do get done with the little wedding cake. I think a lot of us who do weddings get BIG cakes to do and rarely get just an 8 inch. And, yes, I have a wedding coming up where they will be getting married in February in a formal ceremony but want to do the family thing right now. I'd love some ideas since all I have been given are "blue and cream". LOL!

 

AWWWW Apti! I know the pain of that. I went through that recently when I was baking over at my daughters...I can NOT smell the cake in this house whereas I can easily tell when the cake is done in my own place. UGH. That is a hard way to end a night, that's for sure.

 

Cat

post #11 of 30
Thread Starter 

Oh, and Elcee...I switched from Wilton to Fat Daddio pans a long time ago...the difference is HUGE! However, believe it or not, I love the Pampered Chef stoneware muffin pans for cupcakes. They bake SO evenly!

 

Cat

post #12 of 30

Apti , like Brettley and Cat I too know a cake is done when it smells right. 

 

Elcee , it is nice that they want to get married before the baby , it saves a lot of paperwork later. I have replaced all my wilton tins with fat daddio ones . I made that decision a while a go . We have a store called spotlight here , I think it is like your Michael's or Hobby Lobby. They have a 40 percent discount day every couple of months so I spent up big then on tins. 

 

Cat , a cob loaf is a round loaf of bread , I hollow them out and fill them with a mixture of cream cheese and sour cream that I have mixed other ingredients into. I heat them in the oven and serve them with crusty bread . YUM. 

 

Well I have had my afternoon nap and now back to the grindstone , happy baking everyone. 

post #13 of 30
Thread Starter 

OMG...I need the recipe for Cob Loaf...seriously! LOL! Please PM it to me here?

post #14 of 30
I don't know how you all do it week after week! This week I made 4 dozen cupcakes and a small cake to take to work for our Welcome Royal Prince morning tea and a birthday cake for me...after working full time, 2 kids and the flu all I managed on my cake was a really "rustic" buttercream finish. I'd never let anyone other than DH and kids see it!! Still it was enough for some candles and a very off tune Happy birthday 😊
post #15 of 30

Cat you have mail. 

 

daryll, I don't have a 9-5 job other than taking care of my aging mother ( that is more like 24 hours) . I try not to take on more than I can cope with so all of my clients know to book early . 

 

I don't know how some of the other do it though. Brettley makes my head spin week after week. 

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