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9.26.08 Friday Night Cake Club - Page 4

post #46 of 67
I HATE BC roses! Mine are looking SO freaking anorexic it is pitiful! How can I get decent looking roses?
As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
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As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
Reply
post #47 of 67
Thread Starter 
larger tip? More pressure? More petals?
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #48 of 67
Hello everyone-

Leah....... What kind of airbrush do you recommend?
JaNeT!
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JaNeT!
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post #49 of 67
Thread Starter 
DH got mine for me as a gift, and I have to warn you he just went to the art supplies store (he's an art professor) and bought "the best". I have an Iwata compresor and a Paasche double action airbrush. There's another thread on here that recommended an airbrush that Brownyn uses. It was substantially cheaper.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #50 of 67
Hubby ordered mine from KopyKakes it's the big red one I love it

Molly
Encourage Do Not Discourage
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Encourage Do Not Discourage
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post #51 of 67
Quote:
Originally Posted by leahs

So Suzy, you have 2, 6" plates? 'Cause you'll need one under that 6" tier. Frankly I think I'd just use the Wilton under the 9" rather than trying to make do with that little 6". Although . . . it should work, using a 9" cardboard, of course.

I can't believe I'd ever recommend Wilton anything . . .



icon_surprised.gificon_surprised.gificon_surprised.gificon_surprised.gificon_surprised.gif

hahaha! that is what I was thinking too! Leah, you need some sleep girl!
Gotta have more cowbell!
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Gotta have more cowbell!
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post #52 of 67
Quote:
Originally Posted by bafishr

Anybody out there? Just finished my Bob Marley guitar. Have to redo the strings tomorrow, they broke when I picked it up to put in the box icon_cry.gif I used 50/50 gumpaste and fondant. Guess straight fondant would have been better. Then my camera's batteries are dead icon_cry.gif



Ugh... it sucks when you work so hard to ave to be destroyed in a split second! I'll be looking for the photos when you re-charge your batteries.

My cake isn't due til tomorrow, so I went to bed at 1 am last night hoping to finish most of it today so I won't have to pull an all-nighter tonight. I get to drop the kids off at grandma's , YAY! icon_lol.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #53 of 67
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by leahs

For a topsy turvey, the bottoms are actually resting flat and the tops are slanted, creating the optical illusion. I've used SPS for those.



I'm one of those goofballs that stacks my topsy's without the hole icon_razz.gif
I love shortcuts and when I saw that that is how Lindy Smith does it, I never looked back! I stack 4 foam core circles for a base board so that I can hammer 2 center dowels all the way through the cake and into the board. I've transported 3-tier topsys fully assembled without issue thumbs_up.gif

Colette's book didn't get into much detail, but I understood it enough that you place the foam wedge on it's own cake board and then the tier above rests on the wedge (I'm glueing it in place!).

So you are doweling to support the wedge with a cake on top, basically. That's fine for the second tier, but I'm going have to think through that top tier! Then I'm doing the same thing as my topsys and hammering 2 dowels all the way through it and into the base.



I do the method of cutting a hole in the cake and never felt it was quite stable....can you give me more details on the form core wedge? Is that what you are talking about? Or point me in the direciton of the Lindy Smith way?

Thanks!

My friday night was thursday night..stayed up all night to finish for delivery this morning....last night went to bed early! haha! Just three weddings this week and two grooms cakes.
Gotta have more cowbell!
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Gotta have more cowbell!
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post #54 of 67
Quote:
Originally Posted by leahs

DH got mine for me as a gift, and I have to warn you he just went to the art supplies store (he's an art professor) and bought "the best". I have an Iwata compresor and a Paasche double action airbrush. There's another thread on here that recommended an airbrush that Brownyn uses. It was substantially cheaper.



I got the same setup and LOVE IT. I had the cake decorator one (forget the name) and the compressor just isn't strong enough to do large cakes...so I pullled out my Iwata compressor and bought a new airbrush...it is SO much better!!
Gotta have more cowbell!
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Gotta have more cowbell!
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post #55 of 67
lorriemoms,

The wedge is for a tilted cake. The one I'm doing will be similar to the pic by paolacaracas, but with a "Construction" theme.

For my topsys, I just stack them like a normal tiered cake, putting a small dab of piping gel to help them stay in place and hammering 2 dowels through the entire cake and into the foam core base once it is stacked.

If the dowels aren't long enough to leave some on top to trim, or if there won't be a topper or other decor to hide the holes, then it's a bit more trciky as you have to cut holes in the cake board of the top tier to slide over the dowels.

For that, I hammer the dowels into all tiers except the top, leaving an inch or more protruding. Then I dab food color on the tips of the dowels to mark the areas where I'll have to make holes (on the underside of the top tier). It's precarious to make the holes since you have to do it from the underside, but it's not hard. Then you have to make sure that you are holding the top tier at the same angle as the tier below it so that when you slide it over the dowels it sits flush on top of the tier below.

I have never had a problem doing this, even with a raspberry filling that sits on top of a cheesecake filling (I dam it well!).

The old way was much more stressful for me, trying to make that hole just the right size so that the tier resting on the flat spot doesn't crack the dam or leave a gap that must be covered with a big border.

I saw Lindy do it in her book "Cakes to Inspire and Desire", so I I gave it a shot and never looked back.

The pink cake was huge and I delivered it fully assembled without issue. (I deliver all of my topsys assembled, but they have all been 2-tiered).
LL
LL
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #56 of 67
I knew it! That AGBAY on eBay is up to $122.50 already... 4 hrs to go.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #57 of 67
Thank you! I have a cake this week that is a two tier and will give this a try...I always felt I was compromising the cake with cutting out part of it to place the next tier!!

Good luck with your agbay search! I LOVE mine! (this year I asked Santa to give me the double one, as I do torte everything!)
Gotta have more cowbell!
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Gotta have more cowbell!
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post #58 of 67
Thread Starter 
blargh . .Im still up. Two deliveries and then I'm crashing.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #59 of 67
I know Mac!! Some people do NOT know how to bid on ebay. My strategy is the same as yours. You just LOOK until 30 - 40 seconds are left - then you get busy bidding!!

It's still cheaper than purchasing one direct -- but it probably won't be by the time 4:00 p.m. rolls around today?

Are you going to be bidding on it? If you are - then I won't since you found it first . . . I'll order one from the company. Just let me know.

Suze
Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
Reply
post #60 of 67
Ugh, Leah! Stay in bed til tomorrow icon_wink.gif

No way am I bidding on it now. Shipping is only $4 and I don't know how much shipping is from the AGBAYcompany, but for the price I'd rather have a brand new one.

Heck, for those who have a single blade and want o upgrade to the double blade, at least now you know you'll get more for it than you paid if you put it on eBay!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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