I just made a decorated my first cake the other day.

The pictures are in my album.

I'm not entirely please with the outcome. The frosting didn't crust like I thought it would, and I ran out of sugar, so I couldn't thicken my butter cream enough for the roses. (and it took my ten tries to just get those three good ones)

Also, how do you get nice points on your leaves? Mine kept splitting. No matter how thin I made the butter cream or how much corn syrup I added.

Do you all have any tips or constructive criticisms for improving?
Please be brutal (within reason) I really want to improve.

I think its cute for your first cake. I don't know how to make a rose and haven't tried yet so I can't give you any tips ... just remember practice makes perfect.

Fantastic first cake! Roses and leaves just take alot of practice and patience.

Keep up the good work!

getting the right texture in frosting is key for the roses.. looks like you got it down just adjust your frosting...
i like it..

for leaves, i seldom ever use a tip at all.. my mother taught me an old trick of just cutting the end of your parchment paper to a point.. they come out usually perfect everytime.. again it depends on the texture... Keep up the good work

For roses, I use my icing straight from the refrigerator. It makes it stiffer and easier to do them. I think you did pretty good on them for the first try though. It does take some practice to get them perfect (if there is such a thing haha)
For leaves, i only use tip 352---they don't split like those 67-69 (I think that's the #s on them)
But if you are using those tips for the leaves,then with cornstarch or powdered sugar on your fingertip pinch the ends together or wait for the icing to crust sligthly to pinch the ends together.

My comments are posted under the middle photo..

I am still pretty new at decorating and self taught so what works for me is to twist the bag as you are coming to a tip ...you may be able to see better in my photos....also the post about pinching together sound like a good tip i will try on my next leaves

Another suggestion that has been made on the leaf tips is to make sure they are open enough to make a complete leaf (I took a small letter opener to all of mine to widen the opening.) I also prefer the 352 most of the time.

The squeeze and release process with the bags is difficult for me, I do the squeeze ok, but sometimes forget the release part, that leaves the long tips on some piping designs.

The main suggestion I would make on your cake is to add an icing smoothing technique, paper towels, hot spatula, whatever works best for you, to give your cake a more finished look.

I think you are justified in being pleased with your first decorated cake...it looks very good. Janice

that's what i was gonna say veejay... I like tip 352 best of all. Don't use the other one if i can help it
If i want larger leaves i just use more pressure to make the icing come out fatter if i want itty bitty leaves i usually just touch and pull with minimal pressure. Hopefully that helps.

Alien-sunset, I agree you need to open your leaf tip so that the points are straight up not slanted closed, also after you release presure pull straight don't lift your wrist or the tip will bite your icing .

I think you did a great job. Like everyone else has told you practice, practice, and practice.

I think the cake is very nice, the borders are excellent. Follow the advice for the leaves that have already been posted cause that's not my forte. I think a hot wet offset spatula would smooth your icing to perfection. Keep the hot water running and clean it after every swipe, shake off the excess water but don't dry it. You will become addicted to getting every single line out but it's a great technique. The Viva towels just don't work for me for some reason.

You are very brave to ask for honest advice. I commend you!

I agree that you are brave to ask for comments and I also commend the commentators so far in being helpful and tactful.
I agree with everything said. The 352 is the easiest tip to make leaves from, one thing I might add to the other great advice you did receive. The position of this tip is the key for me. Take your tip out and look at it. See how in the middle it has that little notched "V"? When you use this tip, are you using it in this position? Well if you are, rotate the tip on its side and use it in that postion instead and see if that does work much better.
Also, looks like your roses are chocolate buttercream, is that right? If you use cocoa in your chocolate buttercream, sometimes the texture isn't as elastic for making those roses, sometimes if you use melted chocolate, it makes it too runny. So sometimes it is harder to get your roses to pipe with a chocolate buttercream. Adding a bit of piping gel helps a lot of people, some like to add corn syrup.
But your borders are perfect and these three roses look darn good for someone who had trouble with the icing consistency. Good job!
Other icing smoothing methods, use a putty knife, a plastic scraper to apply icing. Once the icing has set, the little fondant roller will get rid of imperfections.
Hugs Squirrelly

Oh yes, meant to add, please feel free to critique any of the cakes of anyone offering a critique to you. Mine are only here in general posts, but you are welcome to go to www.r-bdesigns.com, in the message boards, look under Cakes, the heading which states, pictures and do a search for my name. I think it is only fairplay that if anyone is willing to be critiqued, that they be welcomed to do the same for anyone of us that offer a critique or help.
Hugs Squirrelly

I have to agree-your borders are great and the height of the cake is well done! Your roses aren't bad by any means either!! I'll offer another suggestions for smoothing (and I'm still working on it too!!). I like to use the scraper type thing you find in the paint section. I don't use a crusting icing so I've had to go thru trial and error for smoothing cause I can't use a paper towel to help out. I like to use the icer tip and #16 bag to get the icing on the cake. I get the icing fairly smooth and then put the cake in the freezer for about 15 minutes and then smooth again. It seems to work pretty well for me. I think it's all about finding what works best for you!! BTW-Welcome to CC!!

You're off to a great start!! The borders and the roses are great! All I see that you need to practice on is smoothing out the icing and you are good to go. I use the Viva trick - it just takes a little practice to figure out how to do that. You are going to be a star being this good on your first try.

I think it is a great idea to be able to click and look (and critique) the pics of those who critique you also....you can see yourself what their cakes look like too!

I can't wait to see more of what you do next...and again.....GREAT job!

Wow, I went away for the day and I get so many comments!

Thank you everyone for such nice words about my cake! I was expecting screams of horror, I've seen so many beautiful cakes on this site.

I really appreciate the helpful hits on getting my leaves to come out nicely. I plan on getting a #352 tip next chance I get. And will definitely work on making the other tips do what I want as well.

I think some of my icing smoothness issues stem from the fact that my butter cream didn't crust. (it was a generic recipe, and before I started reading this site, I never knew that there was anything other than crusting buttercream!) So I couldn't try the paper towel trick. and my spatula is a bit small. So I also plan on getting a larger one while I'm out.

I'm so glad I have this wonderful forum to turn to for truthful advice on how to improve my cakes! THANK YOU!!!