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For those of you who make wedding cakes... - Page 2

post #16 of 31
6/28/05 at 8:16pm
You do gorgeous work!!!! thumbs_up.gif
traci
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post #17 of 31
6/28/05 at 8:24pm
Heehee, the fun part was making the fondant roses and the hand-rolled pearls. I could only use my hand turned towards me and anchored at the waist in a sling. My daughter had to help me slide the upper layers onto the lower ones, that I could not do myself. Hubby carried the boxed cakes for me at the site and my sister helped slide the cakes on the stand. But all in all, I guess I am most pleased that I was even able to do anything. I hate breaking promises, so I was very lucky! The shoulder froze up again after the wedding cake was done and I had accupuncture. Made me into a believer.
Heehee, I am still having trouble flipping cakes, I have to really think about the motion as the arm doesn't work the same anymore, some nerve damage in the hand too.
Could be lots worse!
Hugs Squirrelly Cakes
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post #18 of 31
6/28/05 at 9:31pm
Squirrelly,

I didn't know you hurt your shoulder! Hope it's getting better!! I hurt my shoulder a year ago & it flares up from time to time like right now!! I cleaned carpets last week & it started hurting again. I complained about it during the DOS. Well now it's killing me!! I know how you feel!!

Peacock,

I hate torting cakes!! I don't have a problem w/ 6, 8, 10, 12" cakes but I have horrible problems w/ anything larger then a 12".

When someone wants a torted cake I usually measure & divide 1/2 the batter for a 3" pan into 2-3" pans. Bake. Then just stack the two cakes w/ filling in the middle. That's the easiest way for me to do it!! I end up w/ a 4" cake. I have had toooo many problems w/ ruining my cakes! That's the easiest way I know how!
"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 #19 of 31
6/29/05 at 5:47am
I like the look of 4 layers. To me it looks more elegant when cut. Just my opinion.

BTW, Squirellycakes... love the cakes. I am inpressed. You did all of that with a broken shoulder thumbs_up.gif Great job and what a trooper!
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post #20 of 31
6/29/05 at 6:14am
Thread Starter 
Mchelle, how do you do your four layers??? Two 2" split and filled?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #21 of 31
6/29/05 at 7:18am
Yup, 2 inch layers torted and filled. I like the look better than just the 2 layers.
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post #22 of 31
6/29/05 at 7:50am
Wow, that was with only one arm? I have enough trouble with 2. icon_smile.gif I was thinking of how to grow two extra arms! icon_smile.gif

I made a few 1/2 sheet cakes and I didn't fill those. I was afraid to break them. The best way I guess would be to do like Turtle said and bake two thinner layers.

What does everyone else do with the 1/2 sheets?
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #23 of 31
6/29/05 at 7:53am
I bake thinner layers as well, even with the round ones. I am to scary and I can see that cake on the floor. icon_surprised.gif
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post #24 of 31
6/29/05 at 8:28am
It is tricky torting bigger cakes. I tend to freeze those larger ones and torte while frozen or torte them and slide a cake board in between and then freeze them before taking them apart to fill.
Hugs Squirrelly Cakes
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post #25 of 31
6/29/05 at 8:39am
I never thought about freezing them before torting - I'm going to try that. You're right though, Squirrelly - I rarely get requests here in Alberta for torted/filled cakes. Usually just special requests for the decorating.
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post #26 of 31
6/29/05 at 9:06am
It is funny how the two countries differ in some things. I have to agree the cakes do look nicer with the many layers and fillings. I guess I think of all the extra calories, haha! I think we tend to like things a bit less sweet, not much, but a bit, haha!
It is like all of the flavoured mixes and such, they test them in Canada but they don't sell well, so we have a very limited amount of flavoured mixes and puddings and such. Funny how that is.
Hugs Squirrelly Cakes
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post #27 of 31
6/29/05 at 12:34pm
I'll try it frozen next time, thanks for the tip! Calories, Schmalories!!!

btw, My daughter loves your avatar, squirrelly! She points and says "Quirry." She's 2.
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #28 of 31
6/29/05 at 6:42pm
Heehee, Lisa Marie found my avatar for me! Funny thing is I have three squirrel avatars on sites, all of which have been found for me by some wonderful folks!
Haha, you have to start training squirrel lovers early!
Hugs Squirrelly
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post #29 of 31
6/29/05 at 7:56pm
Squirrelly, great job on the cakes even with one arm. I could not do as well as you with both arms.
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post #30 of 31
6/29/05 at 8:10pm
Kalikw, I am sure you could!
Funny thing with that cake, one tier was carrot cake, the middle one. So I have had the Wilton large cake leveller for years but had never used it. Seemed like a good time. What I learned is that when a cake has nuts and raisins in it, well it tortes better with a serrated knife. Anyway, I finally get these cakes torted, had my daughter help me slide the torted layers onto boards without breaking them, was very proud of that. Anyway, do you know what this dummy did? I was so exhausted by then, I actually put the torted tops back on the cake with the buttercream dam, but dummy here forgot to fill them. So there I was with two torted carrot cakes well stuck together with the buttercream dams and no filling, haha! So I had to get my daughter to help me pry them apart remove the top layers and fill them and make new buttercream dams. They didn't break and actually went back level, fortunately I had marked with a toothpick where the torted cuts were so I could line them up exactly, but geesh!
Heehee, sometimes we just goof up!
Hugs Squirrelly Cakes
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