SOMEONE SAVE ME.......(Long story, I am stressing out!!!)
uuughh...
I need help!! I am taking Course 1 and lastnight decorated my first character cake(Strawberry Shortcake) at home by myself because the instructor was late and distracted the whole time. She showed us some piping and outlining that we practiced on the boards and that was it. She suggested we go home and just have fun with our cakes and take pictures for her to view. SOOOO..... I began. ANd I did not even know where to start. For the class we of course had to make BC in the three different consistencies, which she told me I did perfectly. But once I began to decorate the cake I didn't know what to do really. How is it that when the pan recipe tells you how much you need of one color, do you figure out what consistency each color should be? This took me an hour just to figure this out. Then... I began to decorate the outside layer with icing tip. But once I tried to use my angled spatula I could not level or smooth my cake to save my life. After attempting this for 15 min I just left it for what it was. So I dont know how to do this either. Once I got going and finished outlining everything I started piping the stars which I did seem to do very well (do need to work on them getting closer though). So somehow I finished my cake and it turned out very cute(Needs work but still okay!) After 3 hours to complete- I wrecked my kitchen, stained my body and clothes, used about every dish in my house, scrubbed the same tips over and over each time I had to change colors. But I finished!!! Is there any way of using a more organized system?? I know it comes with practice but it seemed like it took way to long do make the one cake. I baked it Wed night, froze it 24 hours thawed it about 4 hours made the icing , class, tinted icing for and hour and three hours to complete!!!! Any and all suggestions would be soooo GREAT!!!
I hate to say it, but it really is going to take a little time and organization on your part. I've only been doing it a year and a couple of months and I still swear you were describing me!! I still use up all my dishes and have a dishwasher out of order so that really messes up my timing!! I too wonder about how do other's set up there workstations (or kitchen countertops and tables) to get the most efficient decorating time. I think if I could just watch another homebaker work, I could get pointers from them and time-saving tips. Of course, there will be plenty of people here to give you those tips without having to stand over their shoulder...my problem is that I need visual guidance a lot of times and I just can't be asking folks I meet on the Internet if I can just come hang out with them!! They would think I'm creepy - matter of fact, KayDay from this site probably already thinks that!! Ha! Ha! Ha! Oh, and Squirrelly is too far away to go knocking on her door!
You'll get used to what consistency icing you need for your cakes. I usually stick with a medium to stiif consistency for everything, since, well, I'm just too lazy to make up a whole bunch of batches!!! As for the tips, it wouldn't hurt to invest in having extras. I do alot of outlines, so I probably have 4 or 5 #2's and I like the #18 for borders so I have 3 or 4 of that one and a couple of duplicates for my Petal and basketweave tips and so on....anyway, you'll eventually see what you use often and then you'll be able to get a couple of extra of those. I also have a set of tupperware that I use only for mixing my colors, that way I don't have to go digging for a bowl to mix something.
It all just takes a little practice. Once you get into the groove of things, it'll get easier - you'll be a pro in no time!!!!
Good for you for completing the cake (in spite of your teacher)! I find that I'm always slow when I tackle anything new. After time, you'll pick up a beat. I line up all my supplies before I begin working. I have 2-3 of the same tips that I use a lot so that I don't have to stop and wash. A messy kitichen is part of the game. I fill up my sink with hot soapy water and toss the items in along the way. I keep a separate wash bowl for my tips so that I don't lose them in the drain. Keep a trash can handy, too. I wear old clothes and/or an apron. I keep a wet, soapy towel draped over the sink to wipe my hands. Three hours for that cake for your first time is not unreasonable. After awhile, you won't be using all the dishes in the kitchen. Also, work in segments: bake one day, prepare the frosting another day, decorate the last day. When you start making royal icing flowers, you can make these up to 6 months in advance. Spread yourself out. I had the same thoughts you did in the beginning and wondered if it was worth it! I hung in there, and it IS worth it! I promise you, it will get better! As you say, it does take time/patience. Hang in there!
You just described about every member here in the beginning. I am sorry about the instructor, that seems to be a common theme. I have learned more here, than any book or person.
Definately buy multiple of the tips you use the most. I usually make my icing up 1-2 days ahead of time and tint it then. I bake, make accessories, tint and decorate all on separate days if I can help it. Usually to busy to get it done on 1 day and I really prefer to JUST decorate on the day its planned.
I use a dishwasher utensil holder (the 6 divider one) that I picked up at a garage sale with moist Paper towels in the bottom to drop my decorating bags into while decorating, keeps it cleaner and at my fingertips. I ALWAYS wear an apron, I have ruined so many clothing items with icing color. I Keep 2 decent sized bowels on the counter while im decorating. Trash goes in one (egg shells, used up parchment bags, etc) keeps you from continously running to trash can, and one to put dirty utensils in , that way when I am done I take the whole big bowl with all dirty stuff, put in sink to soak for awhile after I am done decorating so I can kick back.
I have the luxury of a cake decorating room in my basement that DH made for me that really helps, at the minimum I would keep a duplicate set of meausring utensils and cheapo bowels for mixing colors etc so you are not digging thru your kitchen ones and coming up short.
Rambling now. Good Luck, not better place than CC!!
SOMEONE SAVE ME.......(Long story, I am stressing out!!!)
uuughh...
I need help!! I am taking Course 1 and lastnight decorated my first character cake(Strawberry Shortcake) at home by myself because the instructor was late and distracted the whole time. She showed us some piping and outlining that we practiced on the boards and that was it. She suggested we go home and just have fun with our cakes and take pictures for her to view. SOOOO..... I began. ANd I did not even know where to start. For the class we of course had to make BC in the three different consistencies, which she told me I did perfectly. But once I began to decorate the cake I didn't know what to do really. How is it that when the pan recipe tells you how much you need of one color, do you figure out what consistency each color should be? This took me an hour just to figure this out. Then... I began to decorate the outside layer with icing tip. But once I tried to use my angled spatula I could not level or smooth my cake to save my life. After attempting this for 15 min I just left it for what it was. So I dont know how to do this either. Once I got going and finished outlining everything I started piping the stars which I did seem to do very well (do need to work on them getting closer though). So somehow I finished my cake and it turned out very cute(Needs work but still okay!) After 3 hours to complete- I wrecked my kitchen, stained my body and clothes, used about every dish in my house, scrubbed the same tips over and over each time I had to change colors. But I finished!!! Is there any way of using a more organized system?? I know it comes with practice but it seemed like it took way to long do make the one cake. I baked it Wed night, froze it 24 hours thawed it about 4 hours made the icing , class, tinted icing for and hour and three hours to complete!!!! Any and all suggestions would be soooo GREAT!!!
Well first of all since your instructor showed up late and was distracted. I would suggest you speak with her and let her know that you did not feel as if you got anything out of the class due to her being late and distracted. Find out if it would be possible for her to perhaps come in a bit earlier one night and go over some stuff with you. Remember you paid for her to be on time and prepared.
As for the pan remember that's just a guideline. It's not set in stone. Put down your crumb coat in the same colors As the stars you will be using this way if your stars are not as close as they should be it will not be as noticable. Yor do not need to have it perfecly smooth because yor will cover most of it with stars. Let the icing crust over then smooth it out using a piece of parchment.
Invest in some extra tips and couplers this way you do not have to wash them each time you need to change colors. For my most commonly used tips I have several of them
Also I would suggest taking amoment to figure out which colors you need and in wich consistancies you need them in. Lay all your containers out and that should help to keep you some what organized.
Also, why would you freeze a cake for 24 hours to have to thaw it for 4 hours?
fytar
That is hilarious, I thought while I was typing my post, some people would think I was just down right crazy! I told someone on the phone today that I was serioulsly going to call my sister in law's sister ( who does do cakes in a bakery) if I could watch her from beginning to end with her cake process. And no offense to anyone who freezes their cakes, it just did not work all that well for me. Some people think it is convient. I thought it was inconvient!!! ANd I am a stay at home mom and found it just required too much time. Next time I am going to try baking the late evening before. Cool overnight, and decorate the next morning. I literally spent way too much time on this cake. ANd it really stressed me out! Glad to know I am not the only one who feels unorganized. Hopefully we can both find a new system!!
Cake Princess-
You asked why I froze it 24 hrs and thawed it 4 hours. I just did not know what to do basically!! My instructor said to freeze it overnight. After that I did not know when to take it out so I took it out about 4 hours before my class. WHat are you suppose to do? THe dos and donts are way overwhelming!! Your ideas are awesome and everyone else who has already responded. CC is GREAT!!!!!l
Good for you for completing the cake (in spite of your teacher)! I find that I'm always slow when I tackle anything new. After time, you'll pick up a beat. I line up all my supplies before I begin working. I have 2-3 of the same tips that I use a lot so that I don't have to stop and wash. A messy kitichen is part of the game. I fill up my sink with hot soapy water and toss the items in along the way. I keep a separate wash bowl for my tips so that I don't lose them in the drain. Keep a trash can handy, too. I wear old clothes and/or an apron. I keep a wet, soapy towel draped over the sink to wipe my hands. Three hours for that cake for your first time is not unreasonable. After awhile, you won't be using all the dishes in the kitchen.
Also, work in segments: bake one day, prepare the frosting another day, decorate the last day.
When you start making royal icing flowers, you can make these up to 6 months in advance. Spread yourself out. I had the same thoughts you did in the beginning and wondered if it was worth it! I hung in there, and it IS worth it! I promise you, it will get better! As you say, it does take time/patience. Hang in there!
Once you make your buttercream in advance 1-2 days do you put them in air tight containers and place in fridge? Then you have to rewhip? And if you bake in advance do you freeze or cover on counter? These are basic tips that I dont know?
Don't give up! I went to a few beginning Wilton Classes and the instructor brought jewelry to sell. About the 3rd since none of the other students came she asked not to do that class. I am just slow at everything I do. It takes me longer anyway. Being organized is 1/2 the battle. I check the day before to make sure I have everything. I have a few KAs that just happened to come my way. But my DH bought me extra bowls and beaters and that works out well for me. I have an oversized kitchen but I clean as I go and try to work as close to the sink as I can get. I have a cart that I can work on and just roll it to the sink If I have to. I keep several things around the counter for trash. One of the best things I like are the microfiber cloths. I don't know if you have Trader Joe's but they have them and they are called chef's towels. Also, wear an apron with pockets. And I have a dry and damp towel wrapped around the apron string. Most of my decorating things, impression mats, fondant embossers are in clear shoe boxes and they are labeled. My ingrediants are all labeled in clear containers as well. I tape paper to my cupboard so that while I am working if I run out of something, it is written on there. I think it is hardest to put your heart and soul into something if you get exhausted. When that happens to me, if I am between stages, I stop for a while. This is all a learning curve. Looking at this site makes me realize how far I have to go. Yet it is very, very, satisfying.
The other thing I learned is if you don't buy the best equipment it just slows you down and that makes it all the more frustrating. For instance, buying Wilton pans instead of Magic Line or something comparable. So there you have it. It was a great question
Sounds like you did a great job at your first attempt !!!!
I have been doing character cakes for a while now, and what works best for my kitchen is to bake the cake the night before I need it (or two nights if during the week since I work full time); then I make up all my frosting the same day I decorate (so it's fresh and soft). Also, I also shoot for the medium to soft consistancy; this helps the decorating go a little faster (especially for larger areas). For these cakes, I have found that trying to flat frost the edges and sides never looks very "flat/smooth" so I usually use stars or dots on the whole cake. I have three sets of tupperware bowls -- 1/2 cup, 1 cup & 2 1/2 cups capacities -- this allows me to mix up all the colors I need at the same time; if I have any extra white leftover, I put it in one of the larger containers and use it for the next cake (which almost never happens 
).
Cake Princess is right --- the pan and pictures are just a guide of what everyone expects the cake to look like. If I am working on the cake by myself, then I usually follow the pictures as printed; but, if I have helpers (ie- part time children who love to help) then each attempt is different & has ideas on it that I would not have thought of (since I am not 5 yrs old).
And everyone that mentioned extra tips is good too ... but sometimes, it's just as easy (and sometimes sort of colorful and creative) to just use the tip without "cleaning" it ... Just switch the tip you need from, say a bag of blue frosting, to the next color, say a bag of yellow frosting; you can either squeeze out enough of the new color to "remove" the old color or just start decorating with both colors until it changes on it own to one.
So now I'm rambling on too; hope some of this helps 
Keep practicing -- that's what will help you find "the right" combination for you and your kitchen !!!
"Once you make your buttercream in advance 1-2 days do you put them in air tight containers and place in fridge? "
Yes--it will last 2 weeks (buttercream). I put saran wrap on top of the frosting, touching it, then a cover.
"Then you have to rewhip? "
Yes--do whip it again.
"And if you bake in advance do you freeze or cover on counter?"
You can freeze cakes up to six months. Double-wrap in saran wrap, then foil.
You can leave the cakes on the counter, after baking, 1-2 days, double-wrapped.
"These are basic tips that I dont know?"
These are a bit basic, but most of the info isn't given all in one night. It progresses throughtout the classes.
YES! I just stick my icing in the fridge until needed and then lightly rewhip, does not take much. Also, I keep leftover tinted BC and freeze it in plastic baggies with the air squished out, this has saved me so much time when only small amounts of a color are needed, Right now I have about 12 diff colors in my freezer, I only keep for 2-3 weeks in the freezer though, anything after that tastes funny.
I ALWAYS freeze. while the cake is still just a tad warm I wrap in saran wrap and then foil (pop in a lare ziploc if the cake is small enough) and freeze at a minimu of overnight. I find that when frozen just a fuzz warm the condensation "locks" in and my cakes are SOOOOO moist, the few times and I baked without freezing, my customers knew it.
Large cake orders or for weddings I freeze up to 2 weeks ahead of time. No more or again, you lose quality I think. I take them out, lightly undo the foil and saran wrap to vent the condensation as it thaws, I try to thaw for 3-4 hours also although I have done it in less but then you run the risk of your decorated cake sweating or becoming soggy as the condensation from the thawing eeks out.
The Viva Paper Towel method, you can't beat it for smoothing, again, my customers know my cakes so well that they can tell instantly if I change techniqes and they want theirs paper toweled!!
I am far from an authority but if you ever need anything or have questions feel free to PM anytime!!
Heather
One thing I've learned is "clean as you go", otherwise it'll look like a tornado hit your kitchen. Take the time to wash your pans and icing bowls as soon as you're finished using them. Wipe down your mixer and push it out of the way. I am constantly wiping the counter too I don't like working with frosting and cake crumbs everywhere.
I save the containers from my storebought frosting to use for my colors.
An extra fridge in the garage comes in real handy 
.
Buy extra of frequently used tips and lots of couplers too.
If you use parchment, like me, always have some made to save time.
I always make a list of colors I will be needing for my cakes.
Always, always, always use a coupler no matter what...there will always be a tiny detail needed on the cake in the color that you didn't use a coupler with 
I had an instructor that talked the whole time...egads...many times we didn't finish our projects because he was too busy gabbing.
I hope you have better luck and welcome to the wonderful world of cakes
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