ok i got to turn over my cake over to my customer this weekend PLEASE some one tell me if they think it is ok or if i need to go back and add something or take something YOU TELL ME b/c im bout to say screw it!! some one tell me what they think

I might suggest adding a bit of color...like a red or bright orange. Maybe you can play on the kelp a little with the color. Maybe orange star fish??

Yes, I agree, one more contrasting colour of something is all you need! The cake is well done and smooth, so be proud of yourself!

Yes, I agree, one more contrasting colour of something is all you need! The cake is well done and smooth, so be proud of yourself!

You posted this late Monday night - and say this cake goes to the customer this weekend? That is a long time between when it is made and when it is delivered. I would not sell a cake that is amost a week old, IMO.

Now, the cake itself....not bad at all! Add a few brightly colored fish and it will be adorable! If this is one of your first cakes, you are doing GREAT!

Not sure what you used for supports or for the plates - make sure you have a strong support system for any stacked cake.

I agree with Quadcrew, that is really long for a cake. Yeah some more color would help. The cake is itself is good. Good job keep on baking!

Where is the cake photo?

I like it but some orange or yellow fish would really set it off.

The picture is here:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=463593

I agree with all, that's a long time for a cake to be in the fridge.

For the colors like everyone, Some bright colored fish, yellow, orange, red.

If you dont want to pipe them, you could look for Chocolate molds and colored chocolate wafers, they are cool and kids love them.

These are just a sample, I bought from them before and they were great: I am sure you can find some locally too:

http://www.getsuckered.com/ProductInfo.aspx?productID=MCS-LP-N47

http://www.getsuckered.com/ProductInfo.aspx?productID=MCS-LP-N12

Good Luck!

I agree with the others - some coral, orange or yellow would be the finishing touch.

Kelp's cute. Like the water. Where's Nemo?

Thank you. Agree with others re adding color, etc.

Is it a week old as posted above?

I agree with quadcrew. I think a week in the fridge is a bit long to sell to a customer. I don't like to make mine 2 days in advance but sometimes I have to. I also agree that a little more color is needed.

I agree with everyone else:

1 - a week is way too long in my opinion. I usually don't go anymore than 2 days out (even in the fridge)

2 - more colors would definitely brighten it up.

And also, one of my own - it looks a little lopsided - I'm afraid it might not have enough supports (VERY, important)

i know its A LONG!!!! time to have a cake in the refrigerator BUT i also got really moist cakes (what happens when MOM gets the stuff and not me i knew what i need and wanted but she did not listen ) but i also was told it would be LAST Friday so i started baking my cakes and then froze them and stared the WHOLE process and before i started actually doing the "decorating process" i found out i didn't need it till Friday so i knocked up my refrigerator and hoping to keep it some what decently ok till Friday B/c it is my first this is what will determine whether or not i can proceed with me collage degree and (hopefully a business) but i understand your concern with the time it was not a very good timing issue but hopefully all is well and goes well but i yes i as well have the cake board and the Dow rods Im just hoping the moister from the cakes don't hurt the boards OMG IM REALLY GOING TO BE LUCKY IF THIS CAKE IS GOOD lol but i really honestly tried to be prepared but a 17 year old chick with no car DOES NOT help my cause (mom complains!) but i thank for the tips

Hi there Cake - glad to see you love to do this....I hate to be the bearer of bad news, but if that cake was baked before yesterday and you're trying to keep it until this coming Friday, it is not going to be good. You are running the risk of it spoiling (especially if it is a moist cake - mold will start trying to set into it - even if it is in the refigerator.) If you want to make a good impression, you need the cake to be good. I would not risk using this cake. (just my 2 cents here)

For myself I would not keep a cake that long. If it's not ate in a couple of days I pitch it.

I would really think about redoing this cake. I would be very mad if I paid for a cake that was a week old. I mean what if they have leftovers? They could unknowingly be eating up to a week and a half old cake! Not to mention, like someone else said, if you used cardboard separators I am sure they will be mush by the weekend. It could be a gross mess when they cut into it. Which will also clue them in on how old the cake is. If it even makes it to the party since it could fall over without the support of the dowels and sturdy cardboard.

I just wouldn't risk it.

The cake itself is pretty cute though.

I have to agree... its too long to have a cake in the refrigerator... I would just look at it as a good practise and do another.
Sorry!

I would really think about redoing this cake. I would be very mad if I paid for a cake that was a week old. I mean what if they have leftovers? They could unknowingly be eating up to a week and a half old cake! Not to mention, like someone else said, if you used cardboard separators I am sure they will be mush by the weekend. It could be a gross mess when they cut into it. Which will also clue them in on how old the cake is. If it even makes it to the party since it could fall over without the support of the dowels and sturdy cardboard.

I just wouldn't risk it.

The cake itself is pretty cute though.

I totally agree w/ Quadcrew on this one. I would throw it away & start all over. Yes, it's in the frig but it's also not covered. It is absorbing all the frig's odors. Not good. Is the bottom on the board choc chip cookie cake? That has got to be mushy by now especially not being covered. I would really start over. IMO I would make the layers a few inches larger then each other. For EX: 6", 8", 10". The cakes are too close in size. The person messed up on telling you the wrong date but it will still all reflect on you. If the boards aren't covered the are mushy. Just remember this is all a learning experience~ Like you said your just 17 Hang in there & maybe get Mom to help you do another one~

I agree with the aboves post with one exception. Instead of tossing it. Have it for dessert....lol

Judi

I would have to agree with the rest. Also, if you are going to re-do it and use cardboard separators, I would REALLY think about wrapping them in clear contact paper. This will keep the boards from becoming soggy. I made the mistake once of not doing this, and besides the boards being soggy, I could TASTE the cardboard in the cake. If you are really into cake decorating (which you should be, because this cake looks great!) you should think about purchasing a set of the plastic separator plates.

I agree with everyone else. A week is too long to keep it in the fridge before you serve it. It will also start to absorb odors from the other food in the fridge too (unless it is the ONLY thing in a clean fridge). I would have this as a practice cake and let people try it....was it good, moist, etc.

It is a cute cake, though. I would put some more color in it; yellows, orange, red.....

Hi Cake, It looks like you have received a lot of good opinions on your cake and I agree with the majority that you should scratch this one up to practice and make another one and decorate with a few more colorful decorations. It will not only turn out fresher but quite possibly even better? Additionally, thanks gateaux for the link to the site you suggested, I hadn't seen that one yet.
Good Luck Cake and let us know how it turned out!

Oh sweetie - I really think you have to do it again, a week is really too long, it could really get moldy on the bottom. But just think how great the next one will be! Remember to wrap the cake boards in foil or something, that will keep them from absorbing the moisture from the cakes.

If this is what determines your collEge career then you really need to talk to Mom and go shopping with her to get what you need and do the cake over. I know that stinks to hear but it really would be for the best.

Also - add a few colorful fish that really pop, you do need one more color, it is a great start though. Maybe mold them out of fondant and glue them to the sides with Royal Icing?

If you do re-do, I would just wrap the bottom cake board in foil, don't put a boarder around the edge because then you have trouble holding it and picking it up to transport it. Just center the cake on a plain foil covered board, or only decorate part of it so you have an edge to hold onto.

And maybe instead of piping boarders you could make some green fondant snakes to go around the edges and pipe the green coming up out of it? The blue is really fabulous - you've got that down and I adore the sign.

It is a really nice start, I often have cakes that I have to stand back and stare at it to figure out what is really going to "finish it off".

You may have a problem with your cake being too moist, and sitting for a week. It may start to mold. Too much moisture can do that, especially since it looks like you have fondant on it. I'm guessing you don't have it in an air tight container, and if that's the case, anything you have in your fridge, the cake is going to pick up that flavor. Even if you don't smell it, your cake will pick it up. I wouldn't sell a cake like that to anyone, much less passing it off as "fresh". Chalk this up to practice, cut it up, enjoy it, but I would make a new one for the weekend.

Yes, I agree with everyone else, especially if a lot is depending on this cake. You need to do a fresh one. I usually start 2 days before I deliver my cakes. You have to keep in mind that they may keep the cake a few days after they recieve it too.

You have a great idea going with your decorations. You may want to make sure you're cakes are level prior to frosting and stacking. I do think some seashells and fish would add a lot to your cake!

Keep up the good work and keep practicing, you'll go a long way!

Jacqui