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Posts by catlharper

Oh my gosh I HATE that feeling of running out of time and knowing you are sacrificing something just to get it out of the door. The wonderful thing is that we are the only ones to ever notice what didn't turn out exactly how we wanted it to or what we had to leave off of our design due to time. We see what it should have been and they see what it is...and they are overjoyed! We are SO hard on ourselves! 
Cakealicious,   The cake looks great! The only tips I have is to make sure the ganache is perfectly smooth under the fondant and to make the fondant a bit thicker for a smoother appearance on the pillows and, lastly, whenever your "trim" is supposed to be fabric remember that it never lies straight. Fabric flows so on a cake the fondant needs to roll or fold or something to show that it's fabric. On this particular cake it's the trim only. But that is all being terribly...
I am so glad everyone posted updates!   Lizzie...so sorry to hear you had the crud! I have several friends who have had chest infections this winter. Glad you are so much better. The cake is gorgeous! A LOT of work but simply divine!   Nadia...being a party planner I love party days!!! And don't feel weird about planning cakes a few months in advance. I do it every year for my kids...I usually start planning the next year as soon as the present year's cake is done!...
I always turn down the heat for larger than 8 inch cakes or cakes that are 3 inches or taller per layer. When doubling recipes I just double it..everything. Never occurred to me to decrease the leavening! LOL! Maybe I've just been really lucky?   Cat
I've not had a problem with a 12 inch before, tho' I've only made a few of them so I don't have a LOT of experience. I don't use a heating core but, rather, flower nails instead. 1 in an 8 inch, 2 in a 10 inch and 3 in a 12 inch. This helps it cook more evenly. If yours fell it's always possible it wasn't really totally cooked in the center. Were you baking for longer at a lower temperature? I bake my larger cakes at 325 or 300 for longer so it gives them time to cook in...
SPC.that cake is really wonderful. Sorry to hear the fondant didn't work out right. I use my tried and true each time, altho I'm nervous about making it for the first time in 3 months soon!  Sorry to hear about your hand too! The dr said that there is some "modeling" that may cause me problems later on but he also said that it wouldn't be a problem if I did the PT...wonder if he was just trying to scare me? LOL!     Gerle...what problem are you having with the 12inch?...
Love the Mums! How totally cute! I have an order for 55 cupcakes and a smash cake for next weekend but nothing as ornate as you have going on here...just regular frosting, sprinkles and picks. Not terribly exciting. We are working the party too tho, so it will be fun!   Cat
Hi everyone!     Well, the hand is officially getting better. The bones are no longer broken (YEA!) but there is still quite a bit of nerve damage to work out so physical therapy here I come. One session and I already have more movement than I did! The main thing the dr said was that I need to actually USE that hand now that I've had 3 months to learn how not to use it. SIGH. The good news is that I only have one major job and one minor one for February. I took a client...
Opening up another session of the FNCC! Everyone is welcome to share their week, photos of their work, ask for help or provide help if they can. Hope to see some great work tonight!   Cat
SPCOhio...I do that too! Your cake is just out of this world! And I love how delicate the cookies look...just elegant!
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