I'm here but not baking tonight either. I got staples in my leg today and I haven't figured out how to sleep without laying on them so I'm just sitting in my desk chair.
I was supposed to make my birthday cake tonight but I don't feel like it.
I'm here taking time out from designing. Cant seem to figure out something to use to form half inch Hibiscus Flowers in. So instead I was checking out the Cake news.
I made salmon pinwheels (stuffed with crab) earlier now I am learning a new fondant smocking technique tonight from my new book (published 2001) by cake decorators Kerrie Walsh and Kathy Knudsen called, "The Essential Cake Decorating Guide" page 59. Very Neat!
Still waiting for my new CIA book in the mail (came out on 9/1).
I always make my own birthday cake 
This one is supposed to be a bourbon pecan cake shaped like a can can dancer...I have an itty bitty bottle of Maker's Mark that was going into it, but I'm thinking I may be forced to put that bourbon to better use.
Mostly I am kicking myself for actually going and getting the staples, I think they hurt worse than the original cut and it would have stopped bleeding sometime I'm sure.
Speaking of quilts, have any of you ever seen a tumbling blocks pattern on a cake? I've been thinking about that for a while now and wondering how it would look.
Leahs I thought about them and even tried the smallest and next size up but one was to small the other just a little to big.
wrightway777 I have that book also, been wanting to try that smocking technique, so how is it going ? is it as hard as it looks?
I'm here taking time out from designing. Cant seem to figure out something to use to form half inch Hibiscus Flowers in. So instead I was checking out the Cake news.
How about an egg carton lined with foil?
No baking here in NY...well, until tomorrow!! I will be doing my first orange creamsicle cupcakes..I hope they come out well...I was trying to think of something the guests haven't had before...we'll see how they turn out.
Flowers and little teapots are done for the tops of the cupcakes though...now to figure out how to make my little gumball machine for my neice who is visiting from out of town...
I should head to bed before my brain is over stimulated by this screen.....
Goodnight ladies!!
Texas_rose I have seen it on a cake and it looked pretty cool. The person that did it had made some blocks stacked 3D and then laid out some squares flat on the cake. It was done for a baby shower cake. HTH
I have a mini cake order due tomorrow and everything is going wrong. It is so hot in my house that the buttercream is melting and making the cake slide. The mini boxes I measured in the store were 4x4. My cakes are 3x3 but they dont fit so I had to make smaller. She said she waned fall colors but now I wish I would of made her be specific because she is a picky client so I dont want her to be disappointed. To add to everything, she called me last nite and said she wants them tto be really nice because her guests are really boogie, whatever tha means. I assumed they were picky as well.
Im crying my eyes out because I feel overwelmed. I made some cake balls not coated yet with the lefovers. Im tempd to coat and wrap those and give them to hr for free or just a small amount. I charged her $3.50 per mini fondant box cake and I feel like its sooooo much work, not even worth it. I only have 25 and Im going insane. My 3 girls are starving for atttention and its taking me hours just to put fondant on these cakes. Oh, by the way, did I tell you the cream cheese filling is melting as well and coming out the sides... Help me Jesus
OK, put the frosting on those little things, then pop them in the freezer. Leave about 10 minutes, pull one out and slap the fondant on it. (Have it pre rolled and ready.) Is there any place in your house that's cool? Even the basement?
And next time start at $10 each. 
I am making a small (but tall) Butter cake in 6" square pans for my daughter's 22nd birthday party on Sunday. I only have one pan, so it's taking me a while to bake. I slaved so much over the first square cake I made a couple of weeks ago that I thought I'd torture myself with another on a voluntary basis. A bit masochistic, I think.
I was so proud of making this cake from scratch until my husband pointed out that the recipe called for 4 sticks of butter and not the 2 I'd put in it (it said 2 cups and I read 2 sticks). Luckily, I was able to add the other two sticks before I started baking. Big DUH on my part. Good times!
Texas_Rose - dont worry (if you are) about the staples coming out when the time comes. I had them after my C-section and they were a cinch to take out when it was time. Hope you feel better soon!
Hi I dont know if this is a members only thing, but Hi!! 
I'm making some BC for my cake class.
lilahcakes - what kind of buttercream are you making and what kind of class are you taking?
I'm taking the Wilton 1 class, so im making just powderd sugar, water and cristo so it doent taste good Im not adding any flavor cause I'll eat it in class or before class and I can only do that so many times before I go into a sugar coma.
I just finished making a fishing theme groom's cake. One of those where the fish is bursting out of the top tier. My DH loves it so I know I did a good job............he's my toughest critic.......even more so than myself.
Creationscakery-----can you share your orange creamsicle cupcakes recipe??------sounds so yummy!
Texas_Rose - dont worry (if you are) about the staples coming out when the time comes. I had them after my C-section and they were a cinch to take out when it was time. Hope you feel better soon!
Yeah, I had them for c-sections too, twice. I didn't even feel them come out, that part of my belly's been numb since the first c-section.
Mostly what's bugging me about these is that in a week I'm going to have to pay $95 to have them taken out. And I'm just thinking of what I could spend that $95 on instead, and watching videos on youtube of how to take your own staples out....I already have wire cutters and tweezers...I need to quit thinking about it
All that happened to me was I dropped a bowl in the kitchen this morning, tried to catch it with my knee, the bowl broke against the cabinet instead and sliced my leg open. It's the little stuff that always gets me. This cut is only about an inch and a half long and there are 4 staples in it. I can tell from looking at it that it's going to heal ugly too.
OH MY GOSH !! i love orange creamsicles!! I would love to have that recipe too.
I'm taking the Wilton 1 class, so im making just powderd sugar, water and cristo so it doent taste good Im not adding any flavor cause I'll eat it in class or before class and I can only do that so many times before I go into a sugar coma.
I've added soap to my practice frosting before because I tend to eat my mistakes without thinking about it. Leaving the flavor out doesn't seem to stop me.
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