No it is not bad, but it does surprise me that some Wilton graphic artist didn't touch up the photo like magazines "fix" photos of super models & famous actors.
That is just what i thought! But for those of you who have it Wilton Yearbook 2005 on page 18 the "Kicking up their heels" cake on the bottom boarder one of the green stars is cracked and a bit smushed. Haha.
i must confess it makes me feel better about my stuff when i see the cakes duff (ace of cakes) makes aren't perfect either.
Oh, now I HAVE to pull out my old Wilton books... 
I honestly have to say I'm not a fan of the absolutely FLAWLESS cakes being shown in magazines and even Wilton's site because it gives brides and some customers an unrealistic expectation of what their real cake is going to look like. Of course, we all here 
decorate cakes like the Gods and Godesses we are 
, but for the 
average bakery cake that is delivered, I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.. Or the frosting simply smoothly iced.. Or a cupcake with smooth, consistent frosting... Yada yada... It's like "Yea, I can make that PERFECT looking cake on your Old Milwaukee budget... as long as you let me use my sander and spackle, and I get the rental cake dummy back --- OH..you wanted to EAT the cake for your cheap beer budget, in that case, impossible to do THAT cake from the OSSAS show"
: I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.."
You are my hero. I have spend countless hours and lost sleep over why my dang dots have a dang tip on them...grrrrrrrrrrrrrr.
Oh, Aliwis000 you and I are birds of a feather, because I think the same thing! I would think they would touch up the photos, it is suprising to me when they don't. Other magazines and books have flaws in them too - glad to know I'm not the only one!
Oh, now I HAVE to pull out my old Wilton books... I honestly have to say I'm not a fan of the absolutely FLAWLESS cakes being shown in magazines and even Wilton's site because it gives brides and some customers an unrealistic expectation of what their real cake is going to look like. Of course, we all here
decorate cakes like the Gods and Godesses we are , but for the average bakery cake that is delivered, I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.. Or the frosting simply smoothly iced.. Or a cupcake with smooth, consistent frosting... Yada yada... It's like "Yea, I can make that PERFECT looking cake on your Old Milwaukee budget... as long as you let me use my sander and spackle, and I get the rental cake dummy back --- OH..you wanted to EAT the cake for your cheap beer budget, in that case, impossible to do THAT cake from the OSSAS show"
Oh this is way too funny!!!
I think that we look harder at a cake than a "non decorator" would and we see the flaws that others don't. I too am surprised that Wilton missed that in brushing up their photos, but could it be their way of letting us know that it is ok that cakes aren't perfect?
: I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.."
You are my hero. I have spend countless hours and lost sleep over why my dang dots have a dang tip on them...grrrrrrrrrrrrrr.
A hint: pipe the dot, release pressure (not pulling away yet) and do a quick C motion really fast. This knocks the tips off the beads and you'll never have that Hershey's kiss look again!
I would much rather see a cake that looks like it really has been made, rather than some fake, spackled, sanded or photoshop version!
In one of her books, Dede Wilson makes the comment that she hoped nobody would ever look at one of her cakes and say "that's too perfect to eat." I agree!!
What we do is like an artform and art is only perfect to those who create that particular work and those who like and understand that type of art. I love what we do because in a matter of seconds, someone can put you down and another person can come out of nowhere and lift ya right back up! It's never happened to me personally, but we all know that anything is possible and nobody's perfect. I thought that I was the only one looking for those flaws anyway!!
BTW bobwonderbuns, I love your location!!!
: I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.."
You are my hero. I have spend countless hours and lost sleep over why my dang dots have a dang tip on them...grrrrrrrrrrrrrr.
A hint: pipe the dot, release pressure (not pulling away yet) and do a quick C motion really fast. This knocks the tips off the beads and you'll never have that Hershey's kiss look again!
I will surely try this trick! Thank you so much!
Another thing I learned at a bakery for "tips" on dots is to wet your finger and just lightly tap it. Just remember to use water for buttercream and cornstarch for royal to do the fixing.
my husband thought i was crazy the other day when i pulled out one of my cake books, and pointed out to him the things that were off...and i'm not talking a little bit here...for example, ON THE FRONT COVER, for gods sake, is a cake with the sides done in basket weave. there's several "strips" that she didn't go under, but just kind of flipped outwards, so it ruins the illusion... she also has an elephant on top of one cake, made out of fondant i think, and she didn't paint around the base of one of it's ears. there are cracks in her little fondant bows too.
i'm anal about decorations and feel like each cake i make is getting better, so when i see something like that, it disturbs me, cause i'm thinking "this lady is a published author", and i'm supposed to be looking to her for advice and tips.
my husband didn't get it, so maybe i'm a little insane here.
When I started out here on CC a few months ago there was a huge discussion on some woman who competed on the Food Network. Appearantly her cakes were so flawed that it was really weird she was so famous. I looked at all her cakes and couldn't really see anything.
Then a few days ago I went back to her website and was terrified I take it as a sign that I am getting better.
So now I know why she is famous 
no it's not bad, I just figure they are pro's they should do better. Good Gravy they have plenty of time for do overs, it's a book not live!! It gave me great pleasure to see Toba Garrett and Emril the other day decorating cakes top to bottom.
Thier cakes were not perfect by any means and they get paid big bucks!!! Emril torted a cake that had what looked like tunnels running thru it and the cake didn't even rise all the way up the pan it was baked in. Any way made me feel better. Toba frosted a cake and you could still see the cake in spots thru the icing.
no it's not bad, I just figure they are pro's they should do better. Good Gravy they have plenty of time for do overs, it's a book not live!! It gave me great pleasure to see and Emril the other day decorating cakes top to bottom.
Thier cakes were not perfect by any means and they get paid big bucks!!! Emril torted a cake that had what looked like tunnels running thru it and the cake didn't even rise all the way up the pan it was baked in. Any way made me feel better. Toba frosted a cake and you could still see the cake in spots thru the icing.
ISAW THAT EPISODE TOO!
i thought.....man!....i can ice a cake better than TOBA GARRETT????!!!!.where's my big bucks???
did ya'll see that food network challenge where that woman put the soccor players head on backwards?
i felt sorry for her, that thing would have still looked bad even if it was on right.....she was clearly out of her leauge.
My Wilton instructor told us when a fellow student asked about the 'perfect cakes' in the books that they were all cake dummies and were sanded down and spackled with royal icing.
Don't get me wrong...I'm definately NOT an expert (still a newbie) at cake decorating, but I LOVE watching the Food Chanllenges and seeing people mess up or looking at magazines and seeing air bubble holes in the icing.
: I RARELY see something that the swiss dots or even dot border don't look like individual chocolate chips.."
You are my hero. I have spend countless hours and lost sleep over why my dang dots have a dang tip on them...grrrrrrrrrrrrrr.
A hint: pipe the dot, release pressure (not pulling away yet) and do a quick C motion really fast. This knocks the tips off the beads and you'll never have that Hershey's kiss look again!
I learned this in class also a spongue used only for cakes with corn starch and just lightly tapping the tips.
I love Duff at the Challenges I have seen him dropped two cakes! I love how human he can be.
did ya'll see that food network challenge where that woman put the soccor players head on backwards?
i felt sorry for her, that thing would have still looked bad even if it was on right.....she was clearly out of her leauge.
I SAW THAT! I hardly ever watch tv, so for me to see something that someone references is rare. Mind you, I'm sure that woman is far better than I am at decorating, but man, that backward soccer dude was not her finest moment. I'm not much one for eating people and parts though, anyway.
Quote by @%username% on %date%
%body%