I just did this wedding cake:
http://cakecentral.com/gallery/2186435

and it was my first giant four tier super important wedding cake! I was nervous about the cake the entire month. I didnt know what to think, what to do or anything, so my question is ANY ADVICE???

I know my cake isn't perfect, and I have been doing cakes for several years, but all those old time pros out there, any advice on how to get that hand piping even better? smoother? anything?

Thank you in advance!

I think you did a great job! The only thing you coud've done would be to use royal icing instead of buttercream, it would be a little smoother, I don't think it's neccesary though, you're looks really good.

Wow, I think you did magnificently!

I have no advice at all, just admiration.
My piping has NEVER looked that good.
Be proud!!

I agree that your piping skills are all there -- very nice job. I also agree that royal icing would look more refined, delicate, and smooth. The pearl border would look more regular if you used fondant and a bead press, but with a little more practice, your piped bead border would be more regular as well. I do think the color is a little intense, but if it was the color they wanted for the wedding, then that's that. Nice work!

I agree that your piping skills are all there -- very nice job. I also agree that royal icing would look more refined, delicate, and smooth. The pearl border would look more regular if you used fondant and a bead press, but with a little more practice, your piped bead border would be more regular as well. I do think the color is a little intense, but if it was the color they wanted for the wedding, then that's that. Nice work!

Very, very nice. You did a beautiful job with the piping!

For me - two things: colored borders are for birthday cakes. (even then I'm not a big fan!) Two - the beads need to be smaller. Very pretty design, though.

I'm sure the bride chose the colors.

Your cake is photo perfect! And personally I like the fact that you used buttercream for the border/piping because I bet it taste much better than the royal icing would of... a much more edible cake. I think your cake is beautiful and you should be so proud of it. I think it's often hard to find the balance between design and taste, right? Beautiful job again...

I think you did a nice job. I agree with the feedback that the bead border could be a little smaller. The only other thing I would add is that you should consider using floral foil or covering the cake board with fondant for a more refined look to go with such a lovely cake.

You did great! And I know how difficult this particular design is!!! I've done it for two different weddings with two totally different color combos you can see how the color really affects the end result! I think the only adjustment, for next time you do this, is the smaller borders (like use a #5 tip) and also maybe a smaller tip size on the main scrolls that encase the 'netting' Also, another thing I do is that I very lightly "kiss" the piping with a viva paper towel- just hold up the paper towel in one hand in front of the design and with the other hand,barely pat the piping down to make it look smooth and even. The two cakes I did, the design was buttercream but the flowers I did with royal icing so they stood out a little more.
http://cakecentral.com/gallery/2005630/2005634
http://cakecentral.com/gallery/1794740

wow thank you everyone soooo much. sounds like such an amazing amount of great feed back.

ok so problem one, the fondant when i covered each cake wasnt low enough, when I stacked the cakes, so what am i doing wrong. i had a huge gap to fill between the 2 cakes (hence the wrong size or out of place border).

Also, those who have used royal icing, what consistency am i looking for. I tried a thinner icing, and it was too runny. then i did the stiffer side and could barely control my hand. I just couldnt find the prefect medium. Any help on the medium royal icing consistency?

Yes the color is strong, but its the color they wanted. I did not choose this, as I wish i could, but this is exactly what she said she wanted.

Thank you all again for the help... now just need more help on the royal icing and getting this stacking with fondant gaps down. HELP! thanks again!!

What type of supports did you use? SPS? I use SPS, and I normally buy my plates one size smaller than my cakes and make sure I cut my pillars about 1/8" shorter than my cake (I always buy the 9" pillars and cut them down with a knife - I can never quite get a 4" cake). That should help a little with the gaps at the bottom.

Also, I've started using ganache under my fondant - that has really helped me a ton in getting sharp corners.

And by the way, your cake looks great. You should be proud

Karen

Thank you Karen. I live in Japan so i am limited on items here. so I use wood dowels, and just your basic cardboard cake boards under each cake. If you have a you tube video or a tutorial on stacking that uses what your talking about then that would help. Sorry not too sure what sps stands for.

Thank you for the ganache advice, never really was good with chocolate, so any advice on how to make a nice ganache?

Here are a couple of threads on both topics that are really great:

http://cakecentral.com/cake-decorating-ftopict-603925-sps.html

http://cakecentral.com/cake-decorating-ftopict-718828-ganache.html+tutorial

These have both been a great help to me!

Karen

thanks karen, any place online you know of that sells those SPS?

I usually buy them from Global Sugar Art.

MimiFix asked............Is florist foil food safe? .............

NO. It is not even though many cake people use it. The problem w/florist foil from all I have read/heard is that the colors *may*contain lead.

And ContacPaper isn't food safe either according to the company that makes it.
BUT>......... most of the time the only reason they say not to use it is to cover their own butt. It is not made in a food inspected factory so they cannot claim it is food safe.

anyone have a tutorial or video or anything on how to get a perfect royal icing for hand piping on a cake? i just am not confident with royal and would like to be, when it comes to hand piping! Thanks!!

I'm definitely not an expert or anything, but is it possible you're getting those gaps at the bottom because you're cutting off your excess fondant too much after covering the cake? I've done that a few times with the pizza cutter, and have had some gaps between cake and board.