Friday Night Cake Club For 9/12/14
Decorating By catlharper Updated 17 Sep 2014 , 3:42am by hbquikcomjamesl
Great to see everyone and their cakes. Welcome to all the new guys that I haven't seen before. I don't have a cake as I have just got back from holidays. Unlike you poor yanks we get 4 weeks off a year so hubby and I have been sitting out the bush doing nothing much except for bushwalking and eating and reading. The wildflowers were out and looked spectacular. The variety and extent of the West Australian flowers have to be seen to be believed. Took photos, thinking of cakes, knowing full well that they will never eventuate. So many of the flowers are smaller than a pin head so would have to use a lot of artistic license. Also managed to catch up with most of my craftsy videos that I had purchased.
Probably not too many cakes for me in the next couple of months as I put on 5kg and so now have the joy of losing it and that means NO eating cake.
Sorry to hear about your hand Cat but life has a way of finding new adventures. I do understand the bit about a real job. I thought I was retired a couple of years ago and have ended back at work 2 days a week because there is no-one else in town that can do my job. Trained a girl but she left just as I went on holidays so looks like I will be training staff again.
Look forward to seeing more cakes next week.
@SweetShop5 you're multi-talented! what a spread you made for that party. the cake is so very smooth and neat as well as pretty. What's on top?
Thank you so much! On top we have a cross!
RugbyChick..Wow! by hand! That's amazing...it's just perfection!
Sweet: That is one great dessert table! Everything is simply wonderful! But your Eiffel Tower cake is the Cake of the Week!! AMAZING work! Did you pipe out the royal and then puzzle piece it together? I'm doing a Paris themed cake later this year (my last of the year in fact) and I truly don't have the guts to do that topper! LOL! That's just a show stopper!
OT! LOVE it! What a bright cheery cake!
Morgan: Sounds like a very rough week! I understand all about saying yes when you should say no. That is where I am now and why I'm going back to being an amateur soon! BUT...The sunflower cake turned out just lovely! Kara did a lovely job with the flowers but your cake is just gorgeous!
Naivohw: Your cake is amazing! I love each tier! It certainly deserved that blue ribbon!
Autumnwind: Your waves steal the show for me! Is that a mold? I adore your cute little whale too! Adorable!
Marian: Sounds like it was a rough week caking for you too! Hope she loved the cake!
Reen: As always, love your cakes but your CARS cupcakes are my favorite!! SO cute! (especially Mater!)
Sara: Glad you shared your "girly" cake! You made "busy" look beautiful! Clients like that can drive you nuts!
Cazza: I know you always enjoy your bush holidays...glad to hear you were able to get some rest!! And we are all working on the weight thing here too. I don't each much cake but during my busy months we do tend to eat out a lot more because I'm so tired after caking so the weight does, indeed, come on during those months. Time to work on losing it before the Christmas holidays hit here!
Hope everyone has a wonderful week!!
Cat
A[IMG]http://www.cakecentral.com/content/type/61/id/3285361/width/200/height/400[/IMG] [IMG]http://www.cakecentral.com/content/type/61/id/3285362/width/200/height/400[/IMG] A birthday cake for my boyfriends niece. I couldn't decide on vanilla or chocolate so did both!
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Sweet: That is one great dessert table! Everything is simply wonderful! But your Eiffel Tower cake is the Cake of the Week!! AMAZING work! Did you pipe out the royal and then puzzle piece it together? I'm doing a Paris themed cake later this year (my last of the year in fact) and I truly don't have the guts to do that topper! LOL! That's just a show stopper!
Cat
Thank you guys very much! Cat your brownie buttercream filling sounds delicious. I'm very tempted to make some now.
For the eiffel tower we did pipe everything separately and then stuck it piece by piece with royal icing. Make sure to do yours in advance, it can be a pain lol
ASaturday, as an experiment to determine whether it would be feasible to make gingerbread (in addition to 2 double batches of shortbreads) for my mother's memorial service next month, I baked a batch of it (1969 Betty Crocker Cookbook, page 180), using a 9x13 pan instead of the 9x9 pan specified, to see what would happen.
1. The cooking time was 10 minutes shorter: the toothpick came out clean at 40 minutes instead of 50+; I pulled it at 42 minutes. 2. The top crust seemed just a little bit softer, stickier, and more hygroscopic, but that could be my imagination. 3. The crumb seemed a bit fluffier, but that could be my imagination, too. 4. I honestly cannot understand how they came up with 9 servings from a 9x9 pan. That works out to 18 cubic inches per serving! From the 9x13, I cut it into 27 pieces, and they were plenty big enough. 5. Everybody liked it (definitely NOT my imagination).
BTW: Does anybody here know of a good way to package up about a hundred 1 1/3 x 2 2/3 inch pieces of precut, de-panned, gingerbread, without that sticky top-crust sticking to anything? Maybe a big disposable foil pan with a domed lid
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BTW: Does anybody here know of a good way to package up about a hundred 1 1/3 x 2 2/3 inch pieces of precut, de-panned, gingerbread, without that sticky top-crust sticking to anything? Maybe a big disposable foil pan with a domed lid
I use my clear caramel wrappers to lay between cookies sometimes. Nothing sticks to them, they are clear therefore not visibly annoying, and I already have them by the hundreds.
A[@]SweetShop5[/@] amazing job on the Eiffel tower cake! My niece is turning 13 this month and she wants a big cake for her major milestone. She showed me a photo similar to that cake, and I think my reaction was somewhere along the lines of, "Are you crazy!?" Haha! That Eiffel tower was a little intimidating to say the least, but you made it look effortless! Fantastic cake! I love it!
[@]cara1982[/@] your present cake so square, and beautiful, and sooo square! Haha! How did you get the cake so smooth and shaped so nicely?!
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I use my clear caramel wrappers to lay between cookies sometimes. Nothing sticks to them, they are clear therefore not visibly annoying, and I already have them by the hundreds.
Hmm. I tried parchment paper for separators on the test batch, and it stuck to that.
http://www.amazon.com/dp/B003GL5Y6A/?tag=cakecentral-20
then you have some sticky cookies, as caramel wrappers don't stick to my homemade caramel or salt water taffy. Perhaps someone else will have a better idea. like putting some royal icing on top.
AThat's just it: it's not cookies; it's gingerbread. As in baked in a cake pan, with a cake-like texture. And the natural top crust (and I use the term "crust" loosely) is as soft and sticky as the softest, stickiest of frostings.
I guess I just focused on the shortbreads and thought you were making ginger bread cookies...........as Emily Litella would say "Oh. That's very different. Nevermind."
AIt may be a little pricy but what about little single serving boxes. I googled and these look like they would work. . [URL]http://www.creativegiftpackaging.com/mobile/Product.aspx?id=2099[/URL]
Good luck.
ASo if you were transporting around a hundred pre-cut pieces of cake with an extremely sticky frosting (since these pieces of gingerbread have more-or-less the same physical properties), what would you use?
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