AThanks for the advice. My local cake supplier shop has closed down and I think i may be too late for getting some off the internet so will probably need to make them as per your first suggestion xxx

Welcome to the tread Bianx , you'll be fine with your cake Nanny's advice sounds good,

Oops, I've got behind again!  So much chatting (and productivity of course ) goes on on this thread !

Nanny, that Star Wars cake looks fantastic!  You must have been very patient with colouring up that fondant.  I love the way the stars pop out against that background

Jo, your baby booties are just too cute, especially with the bows on

Welcome to the thread Bianx.  I'm sure you'll be fine.  Have you made a plan of what you want the cake to look like?  When I'm making a cake I split it down into the elements on the cake and think what techniques will be involved with each, what equipment I will need to use for each of these steps and what ingredients I will need to get that I might need to send off for (e.g. any paste or powder food colouring I haven't got).  Then I make a list of these things, as otherwise I'm prone to forget what I was doing!  I'd think you would have time to send off for extra equipment if you know what you need and order today, although if you want to be extra sure you could go for a faster shipping option (and if you've already got equipment you can use in a different way, such as the two smoothers for building blocks, rather than needing to get more, so much the better ).  Be prepared for not everything to go to plan - there will be ways round when you get an unexpected problem though, with a bit of research!

I covered my cake with the MMF yesterday.  At first it was reaaaaally stiff (and leathery before lots of kneading) and I had to put it in the microwave to soften it up (so it sounds like it did turn out similar to yours in the end petitecat?), and eventually I had to split it into four parts for kneading because I haven't got the muscles to knead it all together!  In the end the MMF was very smooth and flexible and I loved using it, so thank you all again for your help.  I didn't cover the shape perfectly by any means - there's some pleating round the back because I spent too long fiddling round the top where a ball of SP I'd put on a bubble tea straw to give the right shape had slid down - but overall I'm quite happy with it and it's all experience gained!

AHi Bianx. Welcome to the thread!

You can bake your cakes in advance & freeze so they're ready for torting, filling and decorating days before your event. The blocks & things like that can be done weeks in advance too.

Keeping designs simple to begin and like nanny says stay calm also helps!

AVictoria, what cake/shape are you doing? I'm glad the MMF worked out for you overall!

Petitecat, the cake is in the shape of a glass bell jar.

AQuick question, what can I use to slacken my butter cream that isn't milk? I need it to be ok for Satutday so don't really want to use milk but I need it a bit softer to work with.

AInteresting cake Victoria!

ASiany If you're using SMBC more meringue will make it softer. Or just warming it up a teeny bit in the microwave then beating well might help.

ANope. Not posh butter cream :D just the ordinary butter and icing sugar.

I use warm water to soften my buttercream

AActually come to think about it, SMBC is soft in comparison to AB. Maybe give the PB (posh buttercream) a try :D

AJean I do want to try PB but not on this cake as it's for a bunch of 6 year olds that won't appreciate the effort :D

ASiany, I see! Hope you do manage to soften your buttercream :)

Any thoughts on my wood effect cake board would be appreciated:

[IMG]http://cakecentral.com/content/type/61/id/3242554/width/200/height/400[/IMG]

I'm not too sure whether to add more brown?

AI think it looks good as it is Jean. I love wood effect, it's so....effective :D

AThanks Siany. I can't stand the colour at the moment. I'll wait and see what it's like with the book cake on top.

Petitecat + Gray thanks for all the fluff comments / tips ! Will definately try those out. Also thanks for all the lovely comments re: booties.

Kathy, are you all back from holiday now ? Sorry I may of missed saying happy birthday to you , Bridezilla sounds horrible would totally have to hold myself back if someone did that to one of my cakes!

Welcome Bianx, I too have blocks to go on my christening cake but they will be pink so colouring SP tonight ( a few days in advance) will make blocks on Friday they are quite simple really like Nanny advised with smoothers. I am putting the girls name 'Rose' on top of blocks so maybe you could do the same if name not too long of course!!

Victoria MMF sounds fiddly not something I have the patience for atm till I speed up with the general decorating of cakes !!!

AThats good Jean, very realistic cant wait to see your book now.

Oooh, sounds different Vic.

Bianx - I bake cakes, cut, fill, cake card and ganache and pop in freezer - this way means I can take out of freezer the night before and its ready for the morning to decorate all day (allow 2 days).  Also any lettering or modelling can be done now and kept in box.  It is all about being organised and planning so much in advance.

AThanks everyone! You are so friendly!! :)

I'm planning to do a square cake. What size do you think would be big enough for 40 people?

Im going to do the blocks and test this weekend. Should I just do his first name or middle name to?

I'm not sure whether to make a teddy out of sugarpaste to so will look at that.

Thanks again xxx

A

A

AI would also soften up with water or a bit of vanilla essence if it's not too sweet xxx

AHa ha ha, Kathy, our younger cakey friends can help you with that more than me, I do know SMBC , is Swiss Meringue buttercream, I thought the other was Laugh my fat ass off, not sure, I is old!!!

ALMFAO- laughing my fat/flipping arse off PMSL- Peeing myself laughing ROFL- rolling on the floor laughing IYKWIM- if you know what I mean SMBC - Swiss meringue buttercream (also now known as PB- posh buttercream)

Ah Barbara - I am soooo much older than you!  Lol (correct usage I think!).  Now a really stupid question....what is Swiss Meringue Buttercream?  How does it perform vs. normal buttercream? I've been out of the "game"for so long - I am so wishing that royal iced cakes make a comeback!

Now - just been given a co-commission with my daughter to make an engagement cake for August (they're her friends but I'm muscling in).  I have seen some lovelysilhouette patchwork cutters of kissing couples and one of a man on bended knee proposing - but for the life of me I cannot see that they sell them here in the UK.  Does anybody know if they have seen them anywhere?  Pretty please?