@SweetShop5 You have done it again! The Shopkins creations are sheer perfection! Your work just blows me out of the water!
Happy 4th of July everyone!!! I'm actually caking today. Crumbcoated cake is sitting on my table now waiting for me to add the fondant decorations later today. I'll share the final creation later on!
Hi ya’ll. Just cut into my 4th of July cake. It didn’t come out a neat and clean as others I have seen, but I did some experimenting on it. I stacked, frosted, covered in fondant, and decorated the bottom tier… and then I froze the whole thing. I wanted to see how a completed tier would look after freezing and defrosting. Ehhh. I wasn’t too happy. Everything got kind of mushy and warped, and the fondant picked up impressions from the plastic wrap. Don’t think I’ll try that again.
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@moreCakePlz Why did you freeze the bottom tier? Just curious. I always freeze the unfilled, uncrumbcoated layers but don't even put it back into the fridge after decorating so I was just wondering why the experiment? Do you have something coming up that you are testing for? Your original cake was glorious!!! The inside is cool too...how did it taste? I did it once and the chemical dye taste just wasn't good...if yours tasted good then I'd love to know what dye you used? Beautiful work tho!
I do have a big cake for a friend’s bridal shower coming up and I was looking for ways to break up the work. I read somewhere that you could cover a cake in fondant, wrap it tightly in plastic wrap, and then freeze it. I wanted to see if this actually worked before I did it on a real cake, so I experimented with my 4th of July cake. And the experiment proved to me that I can’t freeze fondant. LOL. Live and learn. So next I’m going to try and freeze a filled and crumb coated tier, and then cover in fondant after it defrosts. Fingers crossed.
As for the flag cake, it was a hit with the family and it tasted great. The red and blue layers were a family favorite: Cake Man Raven’s Red Velvet Cake. I colored half the batter red and half blue. The red was Adam’s food coloring, and the blue was Wilton’s gel. The white layer is just a shortening based Wedding Cake recipe. I wanted the cake to be pure white and not ivory or yellowish so I stayed away from recipes with butter or egg yolks. I also put these cool little white snow flake sprinkles in the blue batter hoping it would look like stars, but even though they were feather light and dusted with flour – they sank to the bottom. Another lesson learned.
@moreCakePlz I figured there had to be a reason. I would think that the frozen BC would be ok so that maybe adding another coating and then fondant would be your ticket. There is always the hold up of letting the cake thaw and settle tho. What I do is bake two days before, freeze, then the next day fill/crumbcoat before bed so it has all night to thaw/settle, then the next day decorate. So, for wedding cakes I bake one tier on Monday, freeze it. Bake the second tier on Tuesday and fill/crumbcoat the first tier. Bake the 3rd tier on Wednesday and fill/crumbcoat 2nd tier, start decoration on 1st tier. Thursday I fill/crumbcoat 3rd tier and start decorating the 2nd tier. Friday I just decorate 3rd tier and then stack. I have a cake safe so I transport already stacked. Anyways, that's how I do it. It's a full week of work but seems to work well for me. Let me know if the filled/crumbcoated then freezing thing works!!!
Well what can I say that has not already been said, you guys are awesome cakers. Every cake, every cookie...........applause........
Sorry too tired today the grand kids and the heat have me beat, but I must get my cake fix........thank you!!
@moreCakePlz the cake must be boxed.........here is thread with lots of great info....
Ok..so here is the cake. Triple chocolate cake, strawberry filling, buttercream with fresh mmf.
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What a pretty cake, I really like how you made the waves and water. The octopus is adorable and the water spray coming out of the blow hole is perfect.