|
I think I love piping daffodils the most. I can never make my buttercream look as smooth, so I tend to specialize in fondant cakes. Click here for the full 604x453 image. Wedding cake I made for a friend.  Click here for the full 1064x706 image. In the spirit of upcoming Halloween. I made a matching cake with pumpkins.  Click here for the full 760x504 image. Royal icing flowers that I had originally made for my wedding cake and then decided not to use them.  Click here for the full 760x504 image.
|
#
¿
Aug 31, 2010 03:32
|
|
|
|
| # ¿ Apr 27, 2024 03:49 |
|
|
This is the top tier of my wedding cake, and the whole reason I started learning how to do cake decorating. We were broke and basically trying to have a nice wedding under 500 bucks. When I saw how much grocery stores were charging for wedding cakes, I decided I was going to go the cheap route and just make one myself.  And here's my grandparent's 50th anniversary cake. 
|
|
#
¿
Sep 5, 2010 19:46
|
|
|
The Pillowman posted:I meant to ask, I ordered some icingimage like you did Charmmi and looked through their instructions. I can't use an icingimage with ice cream cake can i? I believe you can as long as the icing isn't rock hard.
|
|
#
¿
Sep 14, 2010 02:16
|
|
|
I've added some of that hard shell ice cream topping to decorate pies before and it turned out well. You can drizzle it on top and while it's still liquid you can take a toothpick and make hash marks. Once you put it in the fridge it will harden up, giving a nice crunchy contrast to the pies.
|
|
#
¿
Oct 1, 2010 06:03
|
|
|
Does anyone have any experience with the Cricut cake machine? I've been interested in it but I'm really not sure if I want to drop that much money on something.
|
|
#
¿
Oct 16, 2010 04:15
|
|
|
 This was one of my tastiest cakes.
|
|
#
¿
Oct 27, 2010 03:23
|
|
|
clarabelle posted:I LOVE this cake. I have a chocolate cake recipe that always turns out perfectly, but I'm getting a bit sick of doing plain chocolate icing. I presume you used a ganache for this one. Care to share the recipe? The first time I tried ganache, it was a clumpy disaster (still tasted great, though). Basically, it's just heavy whipping cream with melted semi-sweet chips and you just add more cream to make it the right texture.
|
|
#
¿
Oct 27, 2010 06:03
|
|
|
Putting frosting underneath also helps the fondant stick better. I've always used crisco shortening in my buttercream recipe instead of fighting with the butter. If I'm mostly doing it to practice with fondant, I end up just using canned frosting so i can concentrate more on decorating. If you do go with the shortening, make sure your mixer can handle it. I ruined a brand new handmixer because I overestimated how tough the shortening was.
|
|
#
¿
Oct 31, 2010 02:07
|
|
|
madlilnerd posted:Traditionally in England, we coat fondant cakes with apricot jam first to make it stick, so you could try that. Yes, I always liked jam as a nice substitute. I've used strawberry before on a nice fruity cake and it was a big hit. Always make sure to flavor your fondant! Stick to the clear colors, but it really does wonders for its taste. Do about a tsp per pound and if it gets too sticky, add in a little more powdered sugar.
|
|
#
¿
Oct 31, 2010 18:19
|
|
|
The marshmallow fondant tastes pretty good already so I wouldn't really worry about flavoring that. They don't sell anything but the Wilton fondant around here, which tastes like the insole of a sweaty shoe. Flavoring also works like a glue if you need to stick something to fondant. I prefer this method over using water.
|
|
#
¿
Nov 4, 2010 02:24
|
|
|
On the subject of over-baking, I would always get frustrated about my cracked cake tops when I discovered that most recipes call for your oven to be too hot. If you cook for 300 or 325 degrees for a little bit longer, you will avoid that cracked top.
|
|
#
¿
Nov 9, 2010 04:20
|
|
|
I'd like to share the method that I use of making fondant roses. I used to do it the Wilton method with the ball roller and foam, but they always came out super thick and really inconsistent. Heres a video tutorial: http://www.youtube.com/watch?v=Uzp3XfhUpQ4
|
|
#
¿
Dec 20, 2010 22:15
|
|
|
Bean posted:My cake pans. Now you have an excuse to get some of their new line of Ultra Gold pans! I think they just wear out after a while. Are there any KY goons here? I found out Chef Duff from Ace of Cakes is coming and hosting a cake decorating competition.
|
|
#
¿
Mar 9, 2011 03:04
|
|
|
Charmed City Cakes held a local cake competition today. This has been an absolutely crazy week, so I didn't get to work on them as long as I'd like. This is my entry for the tiered division. It was white cake with peanut butter filling.   This is my entry for special occasion/holiday. It was white cake but I dyed the inside with blue swirls. The coral in this picture was melted white chocolate, but they ended up breaking on the way to the competition, so I made some replacements out of fondant.  
|
|
#
¿
Apr 24, 2011 01:34
|
|
|
It's been too long since I posted! 
|
|
#
¿
Aug 16, 2011 02:17
|
|
|
Tekopp, your cake looked amazing and any of us would be jealous to have it. She is probably just being a Bridezilla. I hate that you basically got screwed into a "friend" discount, but at least you have a very nice addition to your portfolio. I'd print out a picture and hang it up!
|
|
#
¿
Aug 23, 2011 22:43
|
|
|
Kitsch! posted:Time for the age-old question: is it worth it to take the infamous Michael's Wilton cake decorating class? A friend is bugging me to take it since she doesn't want to do it alone. Basically it's $27 for the class (normally $45) plus the supplies they make you buy (~$21) for $48 total. I believe it's 4 sessions, around 2 hours each. I took the classes and I believe they helped me a lot. I've heard that they aren't very useful in an actual bakery settings, but as a hobby the money is worth it. Plus, you'll end up using all the supplies anyways. Your cake is super cute, btw.
|
|
#
¿
Oct 8, 2011 05:50
|
|
|
 I made two cake, and sadly the larger of the two bit the dust.
|
|
#
¿
Dec 12, 2011 03:33
|
|
|
3 cups self-rising flour 2 cups granulated sugar 3/4 cup vegetable oil 1 1/2 cup pureed strawberries, strained 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 4 large eggs, beaten Source: http://adashofsass.com/2009/03/01/homemade-strawberry-cake/
|
|
#
¿
Dec 12, 2011 03:51
|
|
|
yoshesque posted:Black forest heaven You have no idea how bad I've been craving black forest cake lately, but I've never attempted one myself. It's gorgeous.
|
|
#
¿
Dec 20, 2011 06:18
|
|
|
 Black forest cake made with Lindt chocolate. I haven't bitten into it yet.
|
|
#
¿
Jan 5, 2012 03:54
|
|
|
I've never stored fondant in the fridge, I've always heard that it "sweats". I've made decorations about a week in advance and just stored them at room temp out of the way and they've turned out fine.
|
|
#
¿
Jan 28, 2012 16:57
|
|
|
Wilton Fondant can go directly to hell. At the last second, it decided to rip horribly and I had to cover the place up with the text. Sorry, the pictures are unedited. I don't really feel like messing with them right now.  
|
|
#
¿
Sep 1, 2012 23:24
|
|
|
Tell me if I'm making some grievous error, but I have been decorating for a few years now and I've let my cakes cool a tiny bit in the pan and then pop the whole thing in the freezer. I never had an issue with cake sticking to the pan this way and it always makes icing the crumb coat way easier. I know that it probably dries out the cake a little more, but I've never had an issue with it. With a cake stealing dog in the house, the freezer ended up being my only storage option.
|
|
#
¿
Sep 11, 2013 23:03
|
|
|
 I learned that I do better when I don't plan out the design beforehand and just kind of wing it. I suck at icing roses. Fondant is way easier.
|
|
#
¿
Jun 10, 2015 03:05
|
|
|
 This was a birthday cake for my husband. You're supposed to use halved maraschino cherries for the lights and apparently there was a huge cherry shortage or something because after ten different stores I settled on dyed marshmallows.
|
|
#
¿
Jun 10, 2015 03:11
|
|
|
CzarChasm posted:That looks nice. How long did it take you to do all those stars? It was actually the easiest and fastest cake I've ever done. It's just a bit monotonous and you have to keep attention to where the colors change. That cherry stuff is deep.
|
|
#
¿
Jun 10, 2015 15:44
|
|
|
 This was my first cheesecake and it turned out delicious. It was Reeses flavor and I made the Batman symbol out of color flow icing. Black Forest is my favorite
NarwhalParty fucked around with this message at 05:16 on Sep 15, 2015 |
|
#
¿
Sep 15, 2015 05:12
|
|
|
|
| # ¿ Apr 27, 2024 03:49 |
|
|
|
|
#
¿
May 28, 2016 02:31
|
|