I have the cakes baked for my nephews coiled snake cake he wants. Anybody have any ideas on how to carve it to make it look realistic. I have 2-6 in 2-9 in and 2-8 in cakes(in the oven baking) and I have to do a carved tree stump too. Any help is GREATLY appreciated!!!
I just finished a Harry Potter birthday cake for a 21 yr. old girl. LOL love it! I'm pretty excited for her mom to see it because I was able to make Harry Potter fly! He's suspended in mid air on his broomstick! I just love it when you have an idea and it actually works...lol!
I finished two cheesecakes for a rehearsal dinner this evening. What a relief to make just a normal dessert rather than some car, truck, football, fish, etc. novelty cake. I did decorate the cheese cakes with a poured chocolate ganache topping and fresh raspberries so they did look festive.
The three tiered wedding cake and separate sheet cake for tomorrow's wedding are all torted, filled with strawberry, lemon and mango mousseline and frosted with BC. I'll stack at the venue and put on the umpteen hundred gumpaste flowers. And then I swear I'll never make a square cakes again.
I don't know why these were so difficult for me. The cake corners are weak, Torting and restacking was a nightmare. luckily, the crusting buttercream covers a multitude of sins so I think the whole thing will be fine tomorrow.
Also in my favour is the fact that the reception will feature a full open bar and I get the distinct impression that the wedding party and the guests will be making full and early use of it. And...this may be the closest thing I'll get to a big fat gypsy wedding! (no offence intended to travelers out there)
Cakes are torted, filled & settling (OH...how I love my Agbay!)
I think I have created a controlled substance. The 2-tier cake is "tuxedo" with alternating layers of vanilla & chocolate cake. The plan was for a simple whipped ganache filling. I made a batch w/Belgian dark choc that I had on hand but kept the ratios loose so I could whip it--it seemed way to soft so I chilled it a little and then added a can of Dulce de Leche caramel. OMG--It whipped up so fluffy and yummy. The caramel didn't completely melt into the ganache so every now & then you get a strong caramel taste with the dark chocolate.
Kristy
I made a batch w/Belgian dark choc that I had on hand but kept the ratios loose so I could whip it--it seemed way to soft so I chilled it a little and then added a can of Dulce de Leche caramel. OMG--It whipped up so fluffy and yummy. The caramel didn't completely melt into the ganache so every now & then you get a strong caramel taste with the dark chocolate.
Kristy
Kristy, this sounds wonderful! 
Just finished one 3 Tier baby shower cake and have to crumb coat a 6" and cover 5 4" squares for another shower. I'd do it in the morning (wait...it is morning...LOL 
) but I have to wait for my mother who has to wait for the landscaper to come...well...at least I can sleep in a little bit. Back to fondanting...as soon as I can talk my body into getting out of this comfy chair
I german chocolate cupcakes for my dad. They were gooey, and ugly, and delicious.
Nitey-Nite Ladies,
Hubby decided he would rather play Mario Kart with the kiddos than work on his project. I was able to crumb coat all my tiers and finish the flowers for the 2-tier cake.
FYI: The Filling
16oz dark chocolate
about 10oz heavy cream w/vanilla extract & some coffee for a total of 12oz
Chopped chocolate, melted it in the hot heavy cream, wisked until smooth. Let it stand all day.
Chilled slightly, whipped it.
Added 1 can of Nestle Dulce de Leche (I find it in the Hispanic food section of Walmart). Whip it good 
Die in Choco-Caramel Heaven.
Time to put my feet up & download something new to the Nook. (and try to stay out of the leftover ganache in the fridge)
Kristy
No cakes for me tonight. I am officially on vacation until August 14th on the cake side of things how ever my other job that makes me the pay check I don't leave it until the 27th. 
Good morning Friday night cakers,
I'm kinda in a buttercream HELL right now, I have a two tier birthday cake for my neice and nephew for tomorrow, and I cannot get my buttercream to crust enough to smooth it out, its driving me crazy, I used a different brand of butter than I normally do, I'm thinking that is the problem, my icing tastes great but it's not drying...ugh!!! I still have to make popcorn cupcakes for the party too, luckily I have everything a go, for them, I just need to bake the cupcakes..snipped the marshmallows while I was at work today, made the wrappers and icing already... Any suggestions on how to get my buttercream to dry enough to smooth, I usually use viva with a fondant smoother..
klangl, don't know if you're still working on this, but I had similar trouble last weekend because of the horrible humidity here. I turned my AC thermostat down a couple of degrees and sat a fan in front of my cakes. It helped a lot. Good luck!!
Thanks, for the info, I finally got the cakes to crust enough to smooth some, not exactly how I would have wanted them, but since they are for kids they won't care.. I am still up working on the cupcakes now. The Party is @ 11:00, so just enough time to finish up and shower and get to the venue.. Sleep will have to wait until later...
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