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LOOK AT THIS AND TELL ME

post #1 of 72
Thread Starter 

how much icing you think they used between the layers?...I want to try to keep it uniform. You guys are so good and after trying to Google it, then looking at the topics to find it here [which I couldn't], I decided to ask the pros!

 

 

440749-cakes-awesome-rainbow-cake.jpg

post #2 of 72

idk--it looks like the icing on the slice was smoothed with a spatula--and it looks like the icing stripes in the big cake were piped on--

 

do you mean how thick? quarter inch or 5/8 maybe? depends on how big the cake is -- the plate in the foreground looks almost as big as the cake plate--photography makes it difficult to get the exact dimensions--you get a perspective from one to the other but you can't tell the original size exactly--

 

 a picture of a mini tier cake can look like a giant tier cake--

 

maybe an 8" cake on an 11" plate and the slice on a 6" plate give or take

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 #3 of 72

Maybe the real question is how much dye did they put in the batter (and what's going to come out the other end)?  :D:-o8O 

James H. H. Lampert
Professional Dilettante

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

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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

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post #4 of 72
Cool cake
post #5 of 72
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

idk--it looks like the icing on the slice was smoothed with a spatula--and it looks like the icing stripes in the big cake were piped on--

 

do you mean how thick? Yep quarter inch or 5/8 maybe? OK depends on how big the cake is -- the plate in the foreground looks almost as big as the cake plate--photography makes it difficult to get the exact dimensions--you get a perspective from one to the other but you can't tell the original size exactly--

 

 a picture of a mini tier cake can look like a giant tier cake--

 

maybe an 8" cake on an 11" plate and the slice on a 6" plate give or take

 

 

**thanks, I wanted to use the same amount between each layer so that they are even.

post #6 of 72

measure out two equal portions and apply that

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 #7 of 72
Thread Starter 
Quote:
Originally Posted by hbquikcomjamesl View Post
 

Maybe the real question is how much dye did they put in the batter (and what's going to come out the other end)?  :D:-o8O

 

 

 

lol:-D

post #8 of 72
Thread Starter 
Quote:
Originally Posted by Godot View Post

Cool cake

 

 

gonna be my grand-daughter's bday cake..

post #9 of 72
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

measure out two equal portions and apply that

 

 

like maybe 1 cup for an 8" and 1/2 cup for a 6"?

post #10 of 72
If keeping it uniform is what you want you might want to try using a scoop to measure the buttercream. (When I worked in a retail cake place years ago that was what we were supposed to do.) Depending on the size of the cake, 3 or 4 level scoops evenly smoothed between each layer.
That picture looks cool, but a little too perfect. I think some work was done there.
post #11 of 72
Quote:
Originally Posted by hbquikcomjamesl View Post

Maybe the real question is how much dye did they put in the batter (and what's going to come out the other end)?  icon_biggrin.gificon_surprised.gificon_eek.gif  
Lol!
post #12 of 72

so you're doing two tiers?

 

i am a grand master over thinker so it is with a lot of thought that i can tell you that you are over thinking this ;)

 

just slap it on there and spread it around--stick your finger in to see how thick it is and adjust--

 

or you could pipe it on and this will be very accurate--like use an open coupler--foolproof-

go round and round with the cake placed on your turntable--

 

best baking to you--

 

what a very special occassion! no wonder you want it just right

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 #13 of 72
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

so you're doing two tiers?  yes

 

i am a grand master over thinker so it is with a lot of thought that i can tell you that you are over thinking this ;)  you are soo right!!

 

just slap it on there and spread it around--stick your finger in to see how thick it is and adjust--  lol!!

 

or you could pipe it on and this will be very accurate--like use an open coupler--foolproof-   good idea

go round and round with the cake placed on your turntable--

 

best baking to you--  tks!

 

what a very special occassion! no wonder you want it just right  yep, yep!

post #14 of 72
Thread Starter 
Quote:
Originally Posted by as you wish View Post

If keeping it uniform is what you want you might want to try using a scoop to measure the buttercream. (When I worked in a retail cake place years ago that was what we were supposed to do.) Depending on the size of the cake, 3 or 4 level scoops evenly smoothed between each layer.
That picture looks cool, but a little too perfect. I think some work was done there.

 

 

tks!! will try that!

post #15 of 72
Quote:
Originally Posted by as you wish View Post

If keeping it uniform is what you want you might want to try using a scoop to measure the buttercream. (When I worked in a retail cake place years ago that was what we were supposed to do.) Depending on the size of the cake, 3 or 4 level scoops evenly smoothed between each layer.
That picture looks cool, but a little too perfect. I think some work was done there.

Yeah, like they used piping to even out the icing in the layers and under the fondant.  Somebody worked really had to make a perfectly even clean cake photo.  But the coloring sure looks nice.

 

ps: have you ever seen those behind-the-scene shows where they do food photography. Like using mashed potatoes for ice cream. very interesting.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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