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Kate this question is for you....

post #1 of 16
Thread Starter 
Hey Kate,

I just took a look at your wedding pics....... OH WOW!!!!!!!!!! THEY ARE BEAUTIFUL!!!!!!!! I am so glad I have used your tips & advice in the past!!! You are one wonderful decorator!!!!!!!! thumbs_up.gif After looking at your pics I need to ask you for more help!! A lot of your wedding cakes have a straight edge. How do you get the edges so straight? I have no problem getting a ronded edge but I do have problems with straight edges. The bride wants straight. Please give me some advice on them beautiful edges~ icon_biggrin.gif I have practiced & practiced. I can get them but I don't like the way they look. Thank you, thank you!!! ~Tina~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #2 of 16
Thread Starter 
Just wanted to keep this post new so you would see it Kate~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #3 of 16
tc, where are the pictures of her cakes at? I'd like to look at them also. And, I would also like to know how to get the sides nice and straight.
post #4 of 16
Thanks for the compliments, I've been doing cakes for a long time so I've had a lot of practice. I start out applying the frosting with the large icer tip and then I use the small slanted spatula to spread the frosting around. I push the frosting up past the top edge of the cake when working on the sides. Then I use a drywall knife to smooth the frosting out. Do the sides first then with the frosting sticking up a little higher than the top of the cake gently pull it in to the center of your cake top. Does that make sense? Try not to knock your edge off. It's really important to hold your smoothing tool straight up and down when working on the side of the cake, don't let it lean in or out. That edge is frosting not really cake. If you are using a crusting buttercream you can use the hot water method to smooth more. After you've had a lot of practice you will be able to do without the hot water. It does depend a lot on your frosting which smoothing method works best. When I worked at the bakery we used a non-crusting frosting and it did not work to use the hot water method with it. I've used different smoothing tools and I really like the drywall knife. Get one at least four inches across, then you can smooth your sides in one sweep around. Try to turn your cake all the way around while smoothing without stopping. This will keep you from having knife marks. Hope this novel helps you some
post #5 of 16
jscakes, my cakes are at www.thecakeshoppe.blogspot.com
post #6 of 16
o.k...after viewing your site i just have one question...DO YOU NEED AN APPRENTICE? icon_eek.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #7 of 16
Diane,you are very sweet! I'm just now opening my own shop and I'm on a tight budget so it would be apprentice with no pay icon_redface.gif My son keeps telling me I need a suv to deliver cakes and my husband tells him sure when she reaches the $100,000.00 mark. He's kidding, he's put so much work into my little shop and made it really nice for me. I'm nervous though, hoping I can make a go of it.
post #8 of 16
No matter what happens, we wish you well in your endeavor
LL
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #9 of 16
DITO here Kate. Much success to you!
post #10 of 16
Thank you icon_smile.gif
post #11 of 16
KATE THOSE CAKES ARE BEAUTIFUL. YOU DID A REALLY GREAT JOB. I WISH MINE WOULD TURN OUT LIKE THAT. I STARTED ABOUT 14 YEARS AGO ON ICE CREAM CAKES. NOW AM DOING REGULAR CAKES. IN THE LAST FEW MONTHS I HAVE ATTEMPTED WEDDING CAKES AND I HAVE BEEN VERY DISAPPOINTED. EVERYONE HAS SAID THAT THEY TURNED OUT GREAT BUT NOT ME. GOOD LUCK IN THE STORE AND I HOPE IT WORKS OUT.
post #12 of 16
Kate39, keep at it, don't be discouraged! It takes lot's and lot's of practice. My mom did cakes when I was growing up and I learned by bugging her. When I was thirteen she finally let me help with wedding cakes. I did my first on my own when I was seventeen I think. I'm fourty-one now so that's a lot of years icon_eek.gif I had mom right there guiding me which was a big help! It took quite a few wedding cakes before I was really happy with them. I'm certainly not thrilled with each cake I do. Keep at it!
post #13 of 16
i'll tell you what, if i were in the states and lived in your area, i would work for free so i could get all the tricks of the trade and see how it's done!! icon_biggrin.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #14 of 16
tell you what!!!!!!!!!!! Those cakes are ..............umm......................ahh....
yeah! I'm lost for words....well for a lack of a better word ravishing..... wow!
post #15 of 16
Thread Starter 
Kate... I finally got a chance to read posts & came across this one that I started! LOL!! I just PM you! Too funny!! Thanks for all the tips!! I'm so glad I posted that message!! Now everyone else can see how wonderful your cakes are!!!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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