Friday Night Cake Club For 9/12/14

Decorating By catlharper Updated 17 Sep 2014 , 3:42am by hbquikcomjamesl

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cazza1 Posted 14 Sep 2014 , 7:59am
post #31 of 47

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.

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SweetShop5 Posted 14 Sep 2014 , 11:37am
post #32 of 47
Quote:

Originally Posted by MBalaska 

 

@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! 

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SweetShop5 Posted 14 Sep 2014 , 11:38am
post #33 of 47

Also my final cake for this weekend, a paris themed birthday cake:

 

 

The 3D eiffel tower was made out of royal icing.

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FlRugbyChick Posted 14 Sep 2014 , 2:29pm
post #34 of 47

AWow that Eiffel tower is awesome!

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catlharper Posted 14 Sep 2014 , 3:49pm
post #35 of 47

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

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cara1982 Posted 14 Sep 2014 , 8:17pm
post #36 of 47

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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SweetShop5 Posted 15 Sep 2014 , 11:39am
post #37 of 47

Quote:

Originally Posted by FlRugbyChick 

Wow that Eiffel tower is awesome!

 

Quote:

Originally Posted by catlharper 
 

 

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

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MBalaska Posted 15 Sep 2014 , 5:51pm
post #38 of 47

Quote:

Originally Posted by cara1982 

A birthday cake for my boyfriends niece.
I couldn't decide on vanilla or chocolate so did both!
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hbquikcomjamesl Posted 16 Sep 2014 , 4:43am
post #39 of 47

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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MBalaska Posted 16 Sep 2014 , 6:41am
post #40 of 47

Quote:

Originally Posted by hbquikcomjamesl 

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.

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triSARAtops Posted 16 Sep 2014 , 10:09pm
post #41 of 47

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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hbquikcomjamesl Posted 17 Sep 2014 , 12:04am
post #42 of 47

Quote:

Originally Posted by MBalaska 
 
Quote:
Originally Posted by hbquikcomjamesl 

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.

Hmm. I tried parchment paper for separators on the test batch, and it stuck to that.

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MBalaska Posted 17 Sep 2014 , 12:10am
post #43 of 47

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.

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hbquikcomjamesl Posted 17 Sep 2014 , 1:53am
post #44 of 47

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.

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MBalaska Posted 17 Sep 2014 , 2:13am
post #45 of 47

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."  :) 

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Marian64 Posted 17 Sep 2014 , 2:23am
post #46 of 47

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.

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hbquikcomjamesl Posted 17 Sep 2014 , 3:42am
post #47 of 47

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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