Thanks you! CK lace assortment impressions. They are just flimsy plastic sheets that you lightly rub over the gumpaste or fondant. I added a darker blue gumaste....still a work in progress. I really wish I had time to let it dry properly instead of rushing it. I still may scrap it and use my shoe pan to bake  a shoe cake. Going in to the restaurant this evening to do my baking so I have to decide by then.

Given the speed with which mods land on threads where there is the slightest hint of a dispute between members, you'd think these spammers would be dealt with BEFORE my e-mail box is full of this rubbish and any attendant viral components AND BEFORE the 'new posts' page is full of this same rubbish.

Since she is a frequent member I am guessing she has been hacked or has a virus. This is happening in several threads. I flagged it in 2 so far.

I saw it in a load of threads...

So I went an uploaded my latest cake.   The cake that humidity attempted to destroy.   I put in a lot of work to make ombre frosting but I kept mucking with it to take off the condensation.   It was also perfectly smooth and crumb free before that.  I have a feeling I scraped off most of the frosting battling the condensation.   Aside from that I mucked up my letter placement really badly, I have no idea what I was thinking.  Lesson learned, for last minute cakes make more than 1.  I was so annoyed I didn`t have time to make a second one...   My topper also softened again after days of heavy rain      My design goal was something simple but not boring.  1st time doing the ombre thing.

http://cakecentral.com/g/i/3092253/a/3397532/a-mix-of-fondant-and-gumpaste-accents-a-slight-ombre-effect-on-the-bc-this-is-a-little-6-inch-cake/

Is there a way we as individual members/readers can delete these spurious posts?

We've been seriously attacked today, I'm doing my best to clean up the threads.  There were over 400 posts.  Please flag if you see more.

And what ever you do , DO NOT CLICK ON ANY OF THE SPAM LINKS.  THEY ARE VIRUSES.

OK..here is my first show/shoebox. They wanted yellow blue and green. Things I would have done differently: used yellow paper instead of black on the board and had a different colored background for the label. I know there is a crack in the shoe....It snapped in half and I repaired it with a gumpaste bridge on the bottom. SOme glitter got mixed in with the fondant on the "leather" piece in the shoe. The fondant on the box top is not completely straight. It stretched while I was applying it (Ann Heap makes it look so easy..lol.) There are some air bubbles in the fondant. I wanted to use ganache on the outside but they wanted SMBC. Didn't like the idea of chocolate with orange cake. Your turn...

I'm back!  I'll try and get thru some critiques this morning.

Batter up, load your pic in the galleries then give us the link!

Oh I thought you could just click the picture I posted. Here it is http://cakecentral.com/g/i/3093048/a/3398035/my-first-shoe-client-requested-these-colors-but-i-wish-i-had-used-a-different-color-on-my-board/sort/display_order/

Thank you for the feedback.  I wasn't too happy with the centres, but they'll do for a first time. Can anyone recommend a good online tutorial for making them? And what colours/pattern of dusting would you recommend? I've never really done that before.

My very first post, and I'm jumping straight into the Peer Review Cake Club!!  This pirate cake was my second ever fondant cake.  It was a gift for a co-workers son who was turning 6.  It came out a lot shorter than I had anticipated (just shy of 3")!  The recipe I used said it was for 9" pans, and I used 8" pans, and it still came out too short.  But I'd love any other ideas or comments on how I can improve.

http://cakecentral.com/g/i/3093164/a/3398105/this-cake-was-a-gift-for-a-coworkers-son-who-was-turning-6-white-cake-filled-with-butter-cream-and-covered-with-fondant-the-map-and-all-the-decorations-are-fondant-and-the-lettering-on-the-map-is-royal-icing/

just added some feedback for the last few cakes :)

Here's another one.  I really appreciate everyone's comments.  This one is all buttercream.  It feels a little busy to me, but they wanted that long message on there.  I think next time I might forgo the top border when I have so much going on on the sides.  I think it would give it a cleaner look.

http://cakecentral.com/g/i/3095104/chocolate-cake-with-raspberry-filling-and-vanilla-butter-cream-pink-and-yellow-roses-and-rose-buds-and-a-double-ruffle/sort/display_order/

Ahttp://cakecentral.com/g/i/3094772/a/3399088/quick-question/sort/display_order/

I would love some feedback on this one too.  My first purse cake, and it turned out better than I expected though there is tons of room for improvement.  Planning to attempt another one after I get feedback on this guy and then see how number 2 turns out!

The checkered pattern was done by cutting individual colored squares, sticking them together and then gently rolling over the whole thing to create a new sheet of fondant -- thats why there is a lot of distortion.  I know there has to be a better way to do this, would love suggestions on that as well!

http://cakecentral.com/g/i/3072660/a/3386614/clothing-shoe-purse/sort/display_order/

OK..this was my first cake dummy. I am practicing me skills. working towards maybe one day doing wedding cakes. I know it isn't perfect but it is the best I have done to date. Fire away with honesty. I really want to improve so honest feedback is what I need...

ABatterup, it's easier for us if you paste the link. Otherwise we have to go search in your gallery.

I think you have a good start, but something about the tail plumage troubles me. It is difficult to describe, but I get the feeling of a towel draped over the cake. Perhaps if you placed the individual feathers in more of a graduating U shaped pattern instead of in linear rows? The head is beautiful, but I think I'd personally like the whole bird a little  better if you carried the roundness of the body a little further so he wouldn't look quite like he is "swimming" in a white lake.

 I love the flowers and the minimal decoration, allowing the peacock to take the stage. It is a very beautiful cake and I feel like a heel for even finding issues with it. I am interested if seeing what the others say. But I think you are well on your way to wedding cakes. It already is far above some I've seen.

(Hee hee, I hope you get lots of orders for peacocks.)

Jan

Don't feel like a heel! This is what I need to hear....Thank you for your feedback

http://cakecentral.com/g/i/3096274/a/3400041/round-wedding-cakes/

Oh and Jan...working with dummies is a lot easier than real cakes. I am far from ready...

Ok I just reviewed the last few. I for some reason find the dummies harder...don't ask me why I don't know lol. I'm working on some now.

OK, I think I'm getting the itch to try a purse cake now. But here is the closest I've attempted so far. I'm afraid that the purse will be a lot more complicated, but this whole thread is such a good learning experience.

I'm even contemplating covering a dummy. There seems to be a 50/50 split whether it's easier or more difficult. I've gotta try for myself. Onward and upward....!

<a href="http://cakecentral.com/g/i/2365919/a/2366919/i-had-ambivalent-feelings-re-making-this-cake-she-is-only-6yrs-old-and-i-felt-the-subject-was-a-little-too-old-for-her-but-she-was-being-given-a-sleep-over-party-where-all-her-little-friends-were-to-be-playing-dress-up-so-i-relented-the-cake-is/"><img src="http://cakecentral.com/image/id/68697/width/400/flags/LL"></a>

Jan

AI agree, please do try a purse! I actually think its more forgiving because you don't want everything to be perfectly straight and precise. Real purses aren't ;). The trick is all in the details and all your work that I have seen shows that you can handle details no problem. Do it do it do it! :D