Well, no wonder you're happy with it...it's absolutely perfect and gorgeous!!!!
If you weren't happy with this one, I'd come over there and kick you in the butt 
I LOVE this cake you did Rylan! This is my favorite one from your collection....not to mention it was on my birthday video 
Rylan....your the sweetest!!! 
Dawg, you totally rock this one.
Check out my comment on your cake.
That's my Dawg, That's my Dawg.
Ditto, left my comment. Rylan - congrats!
Just happy? That's it, you should be thrilled, come on get with it...lol
It's a beautiful cake!
I added it to my favs, that's the kind of cake I wish I could make!
Thank you so much for the kind words--I wasn't expecting that. THANK YOU SO MUCH! I really appreciate all your kindness and encouragement.
For the topper, I didn't have styrofoam ball in hand so what I did is I made a ball of foil and then covered it in gumpaste. I then stuck the flowers.
Once again, thank you!
Your cake is absolutely gorgeous! I'm amazed at the stripes. I just had to do one with some horizontal stripes and I thought I was going to go crazy!
You should be so thrilled!
PS-I love the look of your website!
New member... and still having questions please. This little hobby I picked up to entertain myself is quickly becoming addicting!
Question... in viewing many of the pictures (such as the beautiful ones shown by Rylan and Jardot 22), the 3 tiers are of what size? (10, 8, 6 rounds)? Also, is each layer made of two cakes (2" on top of a 2"), or just a single layer torted? Thanks for the help. I'm ready to tackle a bigger project ~ as practice for now ~ in anticipation of the one I'd like to have done for Thanksgiving and trying to figure it out.
Oh... also..... 2 other questions (okay, in for a penny in for a pound)
1. can you frost with buttercream but use fondant decorations (like cirlces, stripes, etc)?
2. how far in advance can you bake, and freeze a cake and it still be good?
Thanks alot! Sheri
New member... and still having questions please. This little hobby I picked up to entertain myself is quickly becoming addicting!
Question... in viewing many of the pictures (such as the beautiful ones shown by Rylan and Jardot 22), the 3 tiers are of what size? (10, 8, 6 rounds)? Also, is each layer made of two cakes (2" on top of a 2"), or just a single layer torted? Thanks for the help. I'm ready to tackle a bigger project ~ as practice for now ~ in anticipation of the one I'd like to have done for Thanksgiving and trying to figure it out.
Oh... also..... 2 other questions (okay, in for a penny in for a pound)
1. can you frost with buttercream but use fondant decorations (like cirlces, stripes, etc)?
2. how far in advance can you bake, and freeze a cake and it still be good?
Thanks alot! Sheri
First of all Rylan, your cake is amazing!! I'd be thrilled with ANY of your cakes, but this one takes the cake.
Sheri - to answer some of your questions .... now, I'm just a hobby baker, so I can only go from what I do.
The two layer vs torting depends on how big you want the cake. I always do two layers for my cakes, but it's a personal preference - and I like cake. You can most definitely ice in buttercream and use fondant accents - that's what I do the majority of the time. The folks I bake for aren't super fond of the fondant, but like the look of the decorations if you will. As far as the baking and freezing - I've seen some conflicting information on how long you can let the cakes sit - a week to 3 months, it runs the whole gammot. I've baked and kept a cake in the freezer for a month and had it be fine. You just have to make sure there's no air getting in. For this particular cake I double wrapped in saran wrap and then put in a ziploc bag. For larger cakes (too big for ziploc bags), I bake a week ahead of time and double plastic wrap. I've never had a dry cake, and I find when you freeze them they are so much easier to work with.
Cake decorating is a very addictive hobby! I'm at a point now that I want to do cakes full time - of course my skills are SO not ready for that. Someday though!
Are you sure you're our Rylan, the one who, just a couple of weeks ago, claimed they were never happy with their cakes?
Are you ill? Were you abducted by aliens and probed overnight? Has someone hacked into Rylan's CC account?
Oh, Honey, welcome to the bright side!
The cake is lovely, as are all your cakes. And I'm so glad you finally found your cake happiness. See, it didn't take you that long to find it, after all.
Hugs!
Theresa
THANK YOU, THANK YOU, THANK YOU, THANK YOU and THANK YOU everyone.
Yes, I was the same Rylan who kept complaining, hehe.
Sheri, Keris got it all covered. For the sizes, on the last cake, I used 12, 9 and 6 inch rounds. I usually just do a 2 inch difference but since I wanted more space in between layers (originally I was going to put peonies in there), I made it bigger.
Hey, Rylan - cool website, now start filling it up! I wanna read more! 
Theresa
What a great cake RY! So did planning it out and allowing more time to figure aspects of it out help? Of coarse that is rhetorical because that cake is just stellar! I am jonesing for a cake to decorate right now it isn't even funny! My hands are almost shaking..LOL
Theresa, thanks and I will. I think going to focus on unusual ingredients.
Sadsmile, oh yes! thanks to you! I did a lot of planning but unfortunately a few things didn't make it to the cake because of failed attempts. The good thing is that I had some back up plan that I reserved.
Mike, thanks!
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