Cake Central › Cake Forums › Cake Talk › Cake Decorating › Friday Night Cake Club 8/10/12
New Posts  All Forums:Forum Nav:

Friday Night Cake Club 8/10/12

post #1 of 35
8/10/12 at 7:09pm
Thread Starter 
Opening up another session of the FNCC! Who's Up? Whatcha' working on?

Cat
Reply
Reply
post #2 of 35
8/10/12 at 7:15pm
Thread Starter 
Hi there everyone...I've been working on sugar flowers all week. I have a cake due Sunday that has all different types and colors of flowers so I've been doing that all week. I just finished and am suffering the effects of hunching over flowers all week! LOL! The base cake is just white fondant with a "lace" trim. The flowers are the thing on this one. It's for a Bridal Shower on Sunday afternoon so since all I have to do is wait for the flowers to dry I'm pretty much done.

I actually haven't been upset about having the flowers to do since it's been well over 100 degrees all week and I get to hide out in the A/C! LOL!

How has everyone's weeks been?

Cat
Reply
Reply
post #3 of 35
8/10/12 at 8:20pm
I'm working on a cake that has a chocolate shoe on top. It weighs 10 1/2 oz. Hubby says it doesn't need support. I say it does. It also has a make-up compact on it and I need to figure out how to place it on top so it doesn't wobble.

Other than that, I took a 4 hour break and went to the fair. Yep, I spent my 28th anniversary watching the truck rally. One more for the redneck files! lol
Reply
Reply
post #4 of 35
8/10/12 at 8:28pm
A cupcake bouquet for my friends get to know the future in-laws picnic tomorrow icon_biggrin.gif
"I smile because I have no idea what's going on..."
"Oh, I offended you? Please take a number and wait in line with everyone else waiting on me to give a f*#k"
Reply
"I smile because I have no idea what's going on..."
"Oh, I offended you? Please take a number and wait in line with everyone else waiting on me to give a f*#k"
Reply
post #5 of 35
8/10/12 at 8:33pm
Thread Starter 
YES! The shoe needs support! That is way too heavy to just sit on top and hope for the best. LOL!

And Happy Anniversary! 28 years! We are headed to 25 this November...not many of us "long marrieds" around<G>

Barbara...I've never made a cupcake bouquet...is it hard?

Cat
Reply
Reply
post #6 of 35
8/10/12 at 9:14pm
Hello Cat/everyone,

I delivered a Western Wedding cake this morning (in my albums), and now just putting the finishing touches on a vineyard themed wedding cake. The vineyard wedding cake will be my first wedding cake of my own that I actually get to eat.

I will be attending this wedding so I am excited to see the actual reactions for once. I usually sneak in unnoticed and drop the cake off and hope for the best. I will also be cutting and serving the cake, which is also a first for me! I am very excited though!

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

Reply

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

Reply
post #7 of 35
8/10/12 at 9:23pm
good evening everyone,
im working on a cake for a friend of my daughter.
im struggling with the fillings. she wants fresh strawberries and peaches.
its a vanilla cake with vanilla bc.
im personally not a fan of any fruit with my cake. so i dont usually make this type of cake.
im most worried about the fruit becoming soggy and making the cake nasty
now i learned from a previous post/answer that i need to prevent the peaches from turning brown.
the cake design it self is simple. im open to any suggestions-since its too late now for me to use vitamin c or fruitfresh.
TIA
hope everyones cake comes out amazing!!!!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #8 of 35
8/10/12 at 9:35pm
Thread Starter 
Brettley, I love it when, on the rare occasion, I get to actually attend the wedding. I do offer, for a small fee, to cut the cake at all of the weddings I do cakes for but rarely am I actually a guest. It's SO much fun when people realize that you have made the cake on display!

Aundrea, I can't help you with the peaches but with any fruit filled cake I spread buttercream onto the cake surface along with a VERY stiff dam and then lay the fruit and finally cover with a layer of buttercream to seal it into the cake. You just have to be SO careful! I have one coming up soon and I really hate having to do the fresh fruit. I'd rather do preserves so you still get the chunky without the "weepy" risk. Good luck!

Cat
Reply
Reply
post #9 of 35
8/10/12 at 9:58pm
im wondering.....should i fill the cake tonight or tomorrow?
im used to crumbcoating my cakes the night before i decorate. but since this is fresh fruit is the longer i wait better?
i cake needs to be done by tomorrow night for a sunday party.
my plan was to fill and crumbcoat tonight, decorate tomorrow.
my cakes are cooled now just waiting for me to decide what to do? i dont know how much settling time a fresh fruit cake needs
thanks again!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #10 of 35
8/10/12 at 10:02pm
ugh............another question: do i peel the peaches? i honestly dont know!! i know to have all fruit uniform in size to help leveling the cake.
but im not sure if i peel the skin from the peaches.
and off topic....but it anyone else having a problem typing here at CC?
my computer keeps scrolling down to the bottom while im typing or my cutrser goes into a random sentenced ive already typed.
i hope its a problem here at CC and not my laptop......
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #11 of 35
8/10/12 at 10:07pm
Thread Starter 
Aundrea...I really don't know about peaches but I do know that when I've made pies I always peel them first! I was told it was a texture issue. And, yes, I always fill and crumbcoat the night before decorating. Since my fresh fruit cakes always have buttercream sealing in the fresh fruit the sugar keeps it from spoiling. Also, if you do have some issue with leakage you will have time to fix the issue.

Cat
Reply
Reply
post #12 of 35
8/10/12 at 10:45pm
Thanks, cat! My husband thought I was crazy 20 years ago when I told him our kids would be odd b/c their parents would still be married to each other. lol

Aundrea: here's what I would do- I would peel them and dice them (not slice) into uniform chunks. Drain, drain, drain those suckers! Even go so far as to push on them a bit with a paper towel or something.Then double dam the cake (two high, two deep). Wrap it up tight and let it settle.

I tried cherry pie filling last week as a cake filling and it didn't work. After an hour of trying to ice it, I took it all apart, scraped it down, removed the filling and used buttercream instead.

I just spent an hour with the beat the heck out of um's...I mean Tappits. There's got to be a better way!
Reply
Reply
post #13 of 35
8/10/12 at 10:46pm
Just got done with a KFC bucket of chicken cake for my niece. icon_smile.gif
Reply
Reply
post #14 of 35
8/10/12 at 11:02pm
Oh! Cat: I tried using more liquid in my frosting this week. I still used half the Dream Whip but I added a touch more milk. I didn't want to add less powdered sugar because I don't like dealing with opened bags of it and all the lumpiness that comes with it. This cake I'm working on now didn't crust too soon at all. Woo hoo! Thanks for the suggestion! Now if only I could get that top edge clean. Grrr.
Reply
Reply
post #15 of 35
8/10/12 at 11:10pm
thanks everyone for your suggestions tips and help.
maybe after this cake i will do more cakes with fruit. hmmmm
so....is anyone else having a problem typing in the forums?
im really hoping its not my laptop.
its driving me crazy!!!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Friday Night Cake Club 8/10/12