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Friday Night Cake Club 8/10/12 - Page 2

post #16 of 35
8/10/12 at 11:24pm
No, I'm not currently having that problem but I've had it before here and on Facebook. I can't remember what Indydebi said to do to stop it. When it happens, I usually open up Word, type what I want, and then copy and paste it here.
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post #17 of 35
8/10/12 at 11:34pm
Hi Cat and everyone ,
It is rather cold here in the land of Oz today , I had to put the heater on so I could actually roll out my icing .

I did a drag racing car this week , I took a rather hurried photo of it , as the lady turned up two hours early to pick it up. She had to sit there while I finished off the ribbon around the base board and popped the letters on top.

Quote:
Originally Posted by cheatize


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!

The answer is clickstix , I have just replaced all my tappits with them , it was worth it for the loss of aggravation alone

I also did a cake for my niece this week , caramel mud with salted caramel ganache. It was quite a success as a flavour and my sister has ordered it for her birthday in December.
Here is a link to the last couple of cakes I did on my Facebook page
https://www.facebook.com/Chellescakecouture?ref=hl[url][/url]
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post #18 of 35
8/10/12 at 11:41pm
it seems to be only happening here. oh well lets hope it stops!!
chellescakes i saw your link your cakes are amazing! and sound delicous too. im sure your neice loved it.
thanks for sharing.
im still putting along. trying to figure out a good support system for the cake. my daughter will be bringing the cake to the party.
ive never had anyone deliver my cakes except for me. so im alittle worried about it traveling.
funny how i (we?) obsessed over my cakes. i spend so much time/energy/money that i want it to get there safely and have everyone enjoy the cake.
anyone else still up?
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
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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
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post #19 of 35
8/10/12 at 11:52pm
Thanks Aundrea , I am up cause it is Saturday afternoon here.
I worry when someone else deliverers my cakes as well. I have got in the habit of actually loading my cakes into clients cars. I always put grip mat under the cake in the box and under the box in the car.
I really should buy shares in a grip mat manufacturer as I use so much of it.
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post #20 of 35
8/11/12 at 12:31am
i know what you mean. i use them all the time. i just saw where you are from. how is the weather there? our summer is winding down now. its getting darker earlier and school will be starting in 3 weeks.
one of the things i love about CC is talking to people from all over the world.
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
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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
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post #21 of 35
8/11/12 at 1:05am
It is cold here at the moment , and at this time of year the westerly winds have started howling , as soon as they start we know our state show is not far away.
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post #22 of 35
8/11/12 at 9:03am
Thread Starter 
Sammy! I wanna see that cake! Can you post a photo here so we can see it?

Chelle, cold there? 104 here today. But then it is summer in the States and winter down there.Love to see the drag racing cake too. I suck at cars<G>

Cheatize! I'm so happy the more milk helped. It was explained that the crusting had to do with the fat to sugar ratio but that you could always thin with milk and that is what I do. I make a really stiff batch then thin as needed.

Aundrea, even tho' I have had success with it, I don't like using fresh fruit. Just too much moisture in it that can make a mess. Hope everything is smooth sailing as you wake up this morning. As for the typing, no, not having issues. Hope that straightens out as well!

I'm off to get a haircut this morning...chopping it all off again...then back in the kitchen to decorate this flower cake. See y'all later on!

Cat
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post #23 of 35
8/11/12 at 10:09am
Here ya go Cat! I'm mostly happy with it. I despise making red fondant. I normally buy it, but my favorite store is 40 minutes away and I didn't have time with short notice. So much kneading and color softened the fondant more than I wanted, and it ended up having pockmarks a bit, but oh well. Such as it is when you get free cake for your birthday. icon_smile.gif

http://cakecentral.com/gallery/2382688/kfc-bucket-of-chicken
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post #24 of 35
8/11/12 at 2:02pm
Thread Starter 
Love it! How did you do his face??? That is SO cool! And, yes, I buy my red, dark blue and black fondant<G>.

Cat
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post #25 of 35
8/11/12 at 2:36pm
Thanks! icon_smile.gif For his face I just rolled out some white fondant between 2 pieces of wax paper covered in shortening. I pulled one side of the wax paper off, hand painted his face with food color/vodka mix, waited until it dried, then reapplied the wax paper. Then I used an exacto knife to cut it out exactly, peeled away the back of the image, and applied to the cake. I leave the wax paper on so it won't stretch and distort. Then peel off the front layer, and voila! I saw an awesome tutorial once about how to get even stripes, dots, plaques, etc by using wax paper with shortening and it has helped immensly in things like this!

http://jessicakesblog.blogspot.com/2011/07/maddies-fashion-birthday-cake.html
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post #26 of 35
8/11/12 at 4:15pm
Last night I made a 4 tier wedding cake for a friend. The humidity was 98% with the temp outside @ 31 C.

I watched the thing start to melt in front of me. I had to put it in the fridge to save it.
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post #27 of 35
8/11/12 at 4:36pm
Thread Starter 
Sammy! What a great idea! Like slicing the bread first! LOL! I'm going to do that next time!

HalifaxMommy...WOW! Those are some hard conditions to work under that is for sure! I'm totally spoiled by having a fully air conditioned kitchen to work in and I even have control of the thermostat so if I want it to be freezing I can make it freezing! Hope everything turned out ok!

Cat
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post #28 of 35
8/11/12 at 5:14pm
I did have a mini melt down at 230 am when I had to come to terms that I was not going to be
able to put the piping on it and the pearl things on it.

I am surprised the ganache didn't turn to liquid before the bride and groom cut the cake.
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post #29 of 35
8/11/12 at 6:27pm
Thread Starter 
I bet you got to breathe a HUGE sigh of relief once the cake was cut! LOL! I went thru that once...baby shower cake, A/C not working well, buttercream going very soft so it had to be kept in the fridge till the last moment and then the leftovers literally melted the 50 feet from the hall to the car...icing just slid due to the 109 degree heat. UCK! I only offer fondant cakes in the summer now<G>

Cat
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post #30 of 35
8/11/12 at 7:00pm
I called the bride at midnight and told her not to expect local high end bakery perfect because of the humidity and cake might be dry due to being in the fridge for a long period. She loved it regardless.
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