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How do I not become discouraged with my skill level. - Page 2

post #16 of 32
10/26/08 at 12:31pm
As far as generous icing under fondant goes, I've found out that it doesn't matter how thic your BC is under the fondant because when people peel off the fondant the icing gets pulled off with it. I haven't noticed anyone scraping the BC off of the fondant they've just peeled off.

I do love the taste of my fondant, but most people won't even give it a chance because it's more of a consistency thing - chewy.

Since I've discovered LoRann candy flavoring oils, I use those as flavors for my fondant, exclusively. I almost always use the butter flavor because it gives it a great BC taste, but occasionally I'll match the fondant to the cake flavor with : Strawberry, amaretto, peanut butter, capuccino, etc.
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
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post #17 of 32
10/26/08 at 12:33pm
Take a look at this thread. Maybe it will help you (if not, at least you'll laugh)....

http://www.cakecentral.com/cake-decorating-ftopic-595795-0.html
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post #18 of 32
10/26/08 at 1:12pm
I just want to say that I think your cakes are great. I have taken Wilton Course 1, 2, 3 and am now taking the fondant and gum paste class. Before starting the cakes I never ever even baked or decorated a single cake before.
My cakes look nowhere near as good as yours. Sometimes I even think I am fooling myself by taking these classes cause my cakes just don't seem to come out right.
I have not even had enough courage to post one of my cake pics yet.

So I think you are doing a wonderful job.
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post #19 of 32
10/26/08 at 1:54pm
I feel better now.....whew...here I though I was the only one who felt inadequate, especially after coming on cake central and seeing the quality of work out there....nice to know that even people with lovely cakes feel that way too!! perhaps I am not as bad as I thought...lol...because you are a good decorator yet you don't FEEL that way....thanks...you cheered me up a bit!!

LOL.....don't worry...you are doing quite well.....
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post #20 of 32
10/26/08 at 2:36pm
You are doing great, especially for only being at it for a few months! You've got a natural talent, and I'd guess that your cakes would be comparable to the cakes of some of the very famous cakers' ones when they were a few months into it.

If making perfect and beautiful cakes were so easy that it could be mastered in a few months, there wouldn't be any need for us, would there? Nobody would need a cake because they could do it themselves.

Also, one of the great things I learned from CC is that lots of people don't like "American" buttercream (although I guess it's more accurately called "Powdered Sugar" buttercream?). Take a look at this thread---Many of the best cakers here don't use it, either:

http://forum.cakecentral.com/cake-decorating-ftopict-595799.html
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post #21 of 32
10/26/08 at 2:53pm
I think your cakes look excellent for just starting in July! You've made excellent progress and just keep your chin up! The more practice you get, the better you get....practice makes perfect!
Slave to the Cakin' and Bakin'!
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Slave to the Cakin' and Bakin'!
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post #22 of 32
10/26/08 at 2:55pm
Thread Starter 
You guys are awesome!! I love CC. It gives me inspiration, new challenges and now greater hope! Thank you all for your kind words and help. Normally I'm not so tough on myself...but I was "in a funk" when I wrote the post last night. I do think it's funny that I'm not the only one who imagines AMAZING cakes, then is frustrated when their hands don't comply with what was imagined. Maybe that's how little children feel and that's why they get upset so often. Again, thank you for your words of kindness and encouragement. Also, as a side note. Once you're done with Wilton classes, what's the next step? I know there are LOTS and LOTS of things to still be learned, where do I go? THANKS!!
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post #23 of 32
10/26/08 at 2:59pm
forthwife, I was wondering the same thing, I just finished up with the Wilton courses and was wondering the same thing. I'd love to learn more, but there isn't anything else around that I know of in the East Texas area.
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post #24 of 32
10/26/08 at 3:06pm
forthwife and yaadie, ya'll are a trip!!! The cakes ya'll are doing are fantastic! Maybe the work isn't where YOU want it to be but feeling discouraged or inadequate is uncalled for. (I ain't sayin' you don't have a right to feel any way you want...) Oh, my word! Your cakes represent what you have accomplished from ground zero and your potential to do greater things. I wouldn't snub my nose at any of your cakes! I've been decorating cakes for an eternity(or so it seems) and ya'll's cakes far exceed anything I've done. Y'all have a higher level of perfection and a greater desire to reach perfection than I. You both, I believe, will achieve monstrous heights with your work. Cut yourselves some slack and realize what you have achieved.

Keep up the good work!
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #25 of 32
10/26/08 at 4:04pm
forthwife,
I know how you feel... I had a pretty bad one of these funks a few months ago. but seriously, practice, practice, practice...
I have now done the same cake three times for three different people. the first one was cute, but it sagged horribly. happily for me, the third one (a year later) is much better. (although it still pales in comparison to so many here)
keep coming back here and pick some hard cake that you just love and go at it as if is going to work perfectly. icon_wink.gif
I guess, you need to just come up with more reasons to do a cake. did you do a Halloween cake?

also, I stopped using shortening BC, and just use Meringue BC. I still liked Sharon's DVD, and do everything except the retouching. I wish, wish, wish I could make it smoother, but I need more practice icon_lol.gif

when you use a MBC, chill the cake, the BC will set up harder and that will give you a sharper fondant. also, with the pleating...practice, practice, practice. like previous posters said, keep working little by little pulling it out and pressing it down.

finally, I removed some of my lame cakes, but I keep my Wilton one up as a reminder of where I started.
'Why sleep when you can bake!'
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'Why sleep when you can bake!'
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post #26 of 32
10/26/08 at 9:09pm
Thread Starter 
I haven't made a Halloween cake, soley because I already did 3 this week and I'm going out of town and need to pack. icon_smile.gif I love, love, LOVE making cake. It really does make me happy, I just want to be fabulous and am not very patient. You'd think being a mother of 3 small children (who I am very patient with) I'd learn to give myself a break. I am so excited to finally find my artistic outlet. I'm a girl who draws rediculous stick figures and wheel thrown pottery was my hardest class in 4 years of college. So, this is why I am so very invested in it. Oh, off topic, I refrigerate my cakes after putting on the fondant, how can I keep it from going shiney with the humidity? Thank guys, you're awesome!!
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post #27 of 32
10/26/08 at 10:27pm
Quote:
Originally Posted by forthwife

Oh, off topic, I refrigerate my cakes after putting on the fondant, how can I keep it from going shiney with the humidity? Thank guys, you're awesome!!



Give it 3 or 4 hours to come to room temp. If it still hasn't dried, the handy-dandy hair dryer works like magic. Just point and shoot! It dries it very quickly. But you can't do this on a cold cake or it will just keep forming condensation until it warms to room temp.
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 #28 of 32
10/27/08 at 5:58am
I think your cakes are great!!!! I have the same thoughts, as well! I am new at this, too, and would like to be fabulous eventually. Just when I think I did a great job on a cake, then I look at someone elses and think, 'why can't I be this good?'
Kristin
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Kristin
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post #29 of 32
10/27/08 at 8:16am
With each cake you will get better...a little story for you...back when I started I really wanted to do basic string work on a cake. It was awful. I decided to just forget it. Fast forward 9 years (and a long break in decorating) to last month and my friend asked me to make a cake with basic string. Ohh I was dreading it. It was going to look so bad. I finally got to the decorating and it wasn't so bad...I could actually do it! It was pretty easy. All the practice over the years really helped.

With each cake, you will learn something and your skill will improve. Your cakes are great so far so you can only get better.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #30 of 32
10/30/08 at 7:14am
Wow, are you kidding me?! Your cakes are fantastic!!! I love the leaves cake... so cute icon_smile.gif I think you're doing a great job. I am the same way you are. I obsess about every little thing that goes wrong; it takes having my hubby with me to keep encouraging me & sometimes helping me when I stress out too much. I am a little bit of a perfectionist, esp. when it comes to cake decorating (not like you'd be able to tell from my pics) but you have to get over that & realize that the person you are making the cake for won't notice the small details that you notice; all they'll see is an awesome-looking cake!!
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