Friday Night Cake Club For 4/15/16
Decorating By catlharper Updated 19 Apr 2016 , 3:37am by Creativeconfectioner
Opening up another session of the FNCC! ALL levels of cakers are welcome to share their weeks, photos of their work, ask for help or provide help if they can!
Cat
Hi everyone! So this is what I worked on all week this week. Everything except the car and candles is edible. Strawberry cake on the top, lemon cake on the bottom. The red and black are fondarific and the rest is all MMF.
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Your cake looks great Cat!
Almost 2am here & I am putting the finishing touches on my second cake this week. This one is a birthday cake to be delivered in the afternoon after my pottery class. It is out of my comfort zone as it's a rustic buttercream finish with gumpaste flowers. I much prefer fondant & find getting "messy" buttercream to look nice is quite a challenge. I made a peony & ranunculus for the first time & am happy with them. I rather like doing the flowers.... Will post pictures at the end of the day after the cake is delivered.
Looking forward to seeing what everyone else has been up to!
Hey everyone!
Cat you're cake is amazing. Great job!
I have not done many cakes as it's easter holiday and I normally just chill at home with the kids then.
But thought I post these cupcakes as I made them in a last minute panic when I had a friend come over on short notice and I forgot she's gluten intolerant. We can't get many gluten free products (like flour) here so it's always a challenge. But I try to surprise her whenever she comes round. Made brandy snaps the other day, they turned out great, bit this time I didn't even have time to go shopping for anything. So I decided to make an experiment: flourless coconut cupcakes with strawberry smbc (which I had in the freezer thanks goodness). And they turned out better then I thought! They almost tasted like bounty bar and weren't as dense as I thought they would be. Even the kids enjoyed them!!!
Julia, do you mean wheat free when you say flourless? did you use coconut flour -- that's what it's called here anyway --to make these ? or what do you mean by flourless -- they look tasty
Hey everyone!
It's been a hectic few weeks for me but I'm glad to be back after a slow weekend with cakes! I've entered a cake contest and I was wondering if any of you wouldn't mind voting for my cake? 
Here is the link and below is my cake: action.bornthisway.foundation/page/content/kindness-cake-designs/?source=BKG_BeKindBakeOn_03282016&subsource=BKG_Share_Facebook#modal17
Other than that, the only cake I've made this week is the Hollywood themed birthday cake with lights!
@catlharper Love the cars cake!!! You did a really good job on the logo!
@julia1812 Those cupcakes look delicious!
1st Hybrid Tea Rose with sugarpaste. This is from Nicholas Lodges Garden Rose class on Craftsy. Hot pink Americolor gel. Lots to improve on, lots more to learn with practice, and many more flowers to try. Cake will follow the rose
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@K8memphis No I mean wheat free as in no flour whatsoever. There is one shop here that sometimes has almond or potato flour for an arm and a leg but since nobody in my family is gluten intolerant I never bought it anyway.
I mean I know the cupcakes are technically not glue free since my kitchen isn't but my friend knows and can tolerate traces of gluten.
julia, if you wanted to share your recipe, i'm very curious -- and you could pm it if you want but i have been experimenting with wheatless/flourless things and i would love to try yours...pretty please
No cakes this week still plugging away at the wedding cake I have upcoming......I finally worked out Alan Dunn's method for making dendrobiums which in my humble esteem are the most beautiful representation of that flower so here they are :)
Cat I love the cake
Julia1812 those cupcakes look so delicious :)
Sweetshop5 I voted for your lovely cake ...very graphic :)
MBAlaska....that rose is beautiful....I know it is not the easiest flower to perfect unless you are willing to practice...practice...practice and then it will become a flower you can do wonderfully in your sleep :) ...I know the cake wll be enhanced by its use :)
@K8memphis Sure, happy to share! But please play around with it and adjust it if needed because it's not a "recipe" as such yet...
I mixed 75g of sugar and 50g of butter until pale and fluffy, then added 2 eggs and a dash of vanilla and mixed again for quite a while. Then I used a spacula to fold it the dry ingredients: 75g dessicated coconut, 25g cornstarch and a pinch of salt and then - hoping it would do something - a tsp of baking powder. The mixture looked quite odd and sort of dry, definitely not like batter that's why I squashed a bit to get it into the cupcakes cases. I was worried they might fall apart after baking otherwise. But that's one thing I would do differently next time.
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Hey guys fairly new to the community.
My first attempt using the lambeth method. I'm really happy with the results.
I love seeing all your work over the wekk. Keep it up!
thank you, julia, very much
nice work everyone
winter delights, i just love your cake -- strikingly beautiful and refreshing
WOW! Everyone is blowing me away today! Gorgeous cakes and flowers. I'm just quickly stopping in before our event today to see what is going on!!
@MBalaska I really thought that rose was real...oh my goodness! Amazing work! @Creativeconfectioner I can NOT wait to see this cake!
I'll be in later this afternoon again! I'll take more time with comments then!
Cat
@julia1812 @Creativeconfectioner Thank you both so much, means a lot!
The gallery is flooded with cakes from businesses that are unfamiliar. This thread is enjoyable as the people who are chatting on the forum are posting their cool creations here.
@catlharper you make the sweetest cakes, Parker is going to have fun with that cake.
@julia1812 your icing look delicious, you just want to dig into those cuppies.
@SweetShop5 your cakes are both very professional, you must have a booming business with such decorated cakes.
@Creativeconfectioner your flower is pretty amazing, if that's for your wedding cake you have one lucky bride.
@WinterDelights we don't see Lambeth often, it's a piping skill that is so specialized. You did a beautiful job,
@julia1812 your cupcakes look yummy!
@SweetShop5 your cakes look great! Love the lights on the Hollywood one.
@MBalaska that rose is perfection! Looking forward to seeing the cake.
@creativeconfections Wow! Thats all I have to say about those flowers.
@WinterDelights what patience you must have. It looks great!
I had two cakes plus 2 dozen cupcakes this week. The first cake was a simple slab cake for a local swim club taking part in a swim-a-thon. To accompany the cake I did 2 dozen cupcakes & decided to to a blue/white swirl to resemble rippling water. I'm told the event was a success & that some of the kids swam 5km in 2 hours!
My second cake was for a 19th birthday. The birthday girl sent me photos of cakes she liked with the general themes being rustic buttercream, ombre and not too busy. A few firsts for me on this one as I'd never done ombre buttercream before and this was my first time making both peonies and ranunculus. I haven't made many floral cakes and while it's far from perfect, I am happy with how it turned out. I kept looking at it impressed that I had done it. Lol.
Pics to follow as I never have luck posting text plus images & this is too much typing to lose!
Part of this weekend's baking was a Birthday Cake that I used the uncooked SMBC and those fun Russia tips. This was a birthday cake for my niece, who requested pink & purple flowers, and butterflies. Fun fact, this SMBC is egg free made instead with Aquafaba! This is a preservative and artificial free cake, where even the colors are all natural colors and shine from TruColor. As with each cake, lessons learned (such as chill each step to keep down the messing up of decorations as you go!) The cake is a scratch sour cream chocolate cake and it is filled with SMBC mixed with Guittard couverture milk chocolate. The same buttercream created the basket weaving. The flowers/leaves are made with Vanilla SMBC. Those Russian tips are fun!
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Hello everyone!
All your cakes, cupcakes and flower look amazing! I wish I have your talent...
Here is my cake. 2 tiers polka dots for my God daughter first birthday. My fondant and bow are terrible, but as usual, nobody care about it but me...[postimage id="3596" thumb="900"]
(I posted this on last week's thread as this one wasn't up, but everyone seems to have moved on. Hence the repost here)
Hi, I'm in need of some advice for a wedding cake I'm doing for a friend. I'll try to attach the photo of the cake she's asked for.
I'm ok with it all, except how to do the ribbons that go down the sides - they seem to overlap the tiers, which would mean that I should attach them after the cake is stacked. But she is wanting a four tier cake and it would be way too heavy for me to carry completed, plus I know the car park of the venue is full of pot holes that would put me in fear of the safety of the structure.
I could stack and then decorate, but I've done another cake at the venue and it's not the best place for doing that kind of thing at all. Any suggestions? Thanks!
https://uk.pinterest.com/pin/55450639134931988/
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@if LizzieAylette In my humble esteem.......you cannot carry the cake completed then you may have to choose between 1 of 2 options.......
1....... attach the ribbons at the venue wet.........(not dry) and hope (I personally would feel uneasy about that)
2......use your cake tins as mock up cakes and the ribbons for each tier on them...that way they can be installed with life ans shape and you can do extras if you wish in case of breakage.......I would do each tier separately as they are built one on top the other
A beautiful cake...good luck :)
that should be "dry the ribbons....sorry :)
Hi everyone! As always, it's so much fun to come back in here and see what you all have created! Here is a shot of the CARS cake on the cake table so you can all see what the decore was like! [postimage id="3600" thumb="900"]
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