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I think I'm in over my head... - Page 2

post #16 of 28
12/10/12 at 9:19am
Quote:
Originally Posted by DeniseNH View Post

I respectfully disagree with your last statement about knowing what you can do when accepting a wedding cake order.  I say yes to everything then talk it over with my cake club members.  They always have helpful suggestions for me.  If you continue to "stay safe", then you won't grow.  And all of us know that pushing yourself is what we all do in this business - to make each and every cake even better than the one before.  How many times have you heard the pros say that the real reason they accept a TV cake challenge is to push themselves beyond what they thought they could do.

Bravo!! Well said! We'd all still be using bridges and separations and fake plastic ruffle and swans if we didn't step outside our comfort zone. That is, if we even had stacked and tiered cakes!!! Someone has to be an innovator, might as well be you, or me;-)

I really want to see this pattern tried with chocolate brown Pastry pride on a toothpick, swirled in the white...or white on brown. You can mist the bettercreme to keep it moist while you work, so you're not dragging skin or crust around.

I have half a mind to try it myself...

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #17 of 28
12/10/12 at 9:42am

You could swirl white and dark chocolate on acetate in the height of your layer.  Adhere the chocolate to the Pastry Pride.  Let it set and then peel back the acetate.

 

Teri Lyddiard

cakeplayground.com

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post #18 of 28
12/10/12 at 3:27pm
Ooooo! I had another idea! Why don't you make the chocolate transfer, really thickly, and when you curve it, let it set into a size bigger than you need. let it set, freeze it a little, then pick it up in one piece and slide it over the cake... Just a thought!

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #19 of 28
12/10/12 at 6:02pm
Quote:
Originally Posted by DeniseNH View Post

I respectfully disagree with your last statement about knowing what you can do when accepting a wedding cake order.  I say yes to everything then talk it over with my cake club members.  They always have helpful suggestions for me.  

Nice for you that you have a club.  I didn't when I had wedding cake orders.  Nor did I have Youtube or any online resource...just the books in the public library and my own collection and my own experience.

 

 

If you continue to "stay safe", then you won't grow.  And all of us know that pushing yourself is what we all do in this business - to make each and every cake even better than the one before.  How many times have you heard the pros say that the real reason they accept a TV cake challenge is to push themselves beyond what they thought they could do.

I consider that there is a world of difference between a wedding cake which is a major event in the customer's life, and a TV competition.  The bride and groom deserve the assurance that they will get the cake that they picked out.  I think it's better to say "the icing isn't good for that style" and see what you can negotiate before you accept the deposit.

 

I was lucky to be able to do many baking experiments where there were people to scarf down whatever landed on their plates.  I still find the simple desire to eat a good piece of cake to be a good motivation to make every new recipe work.   But I would never charge somebody money for that learning curve.

 

A TV competition is a publicity stunt and an appropriate place to "push the envelope".  Not that I think much of competitions where you can be disqualified because you can't read the map in a strange city. 

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post #20 of 28
12/10/12 at 6:56pm
Quote:
Originally Posted by leah_s View Post

That is a chocolate transfer.  I've seen it for sale numerous places online.  That particular product won't work on Pastry Pride, though.

I've actually used this transfer.  It worked great.  Check it out in my pictures if you would like.  It's a wedding cake I did about 5 or 6 years ago! 

PS  VERY EASY to use too!

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post #21 of 28
12/28/12 at 2:19am
Thread Starter 

So here is the finished cake. I'm quite happy with the results and so were the bride and groom. Thanks everyone for all your help!

http://cakecentral.com/g/a/3280010/white-brown-and-tiffany-blue-wedding-cake

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #22 of 28
12/28/12 at 7:48am

That looks great! How did you finally pull it off?

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post #23 of 28
12/28/12 at 7:52am

it looks very cool!!

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post #24 of 28
12/28/12 at 8:09am

Very lovely cake, doramoreno!

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #25 of 28
12/28/12 at 11:49am
Thread Starter 

Thank you! For the brown tiers I frosted with Pastry Pride then I cut a circle from a brown edible sheet and placed it on top. Then I wrapped the sides with another sheet (cut to size). I then painted the design with liquid pastry pride quickly before the sheet got too soft. Not too much though. I dipped a 1" pastry brush into it then dabbed it on a paper towel then painted. If any white showed thru from the seams I painted it with a little brown food color. If I would hae thought of it before, I would have airbrushed the seam areas brown first.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #26 of 28
12/28/12 at 12:21pm

That looks awesome... Good job !!!

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #27 of 28
12/29/12 at 9:22am

It looks great!

 

Teri 

CakePlayGround.com

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post #28 of 28
12/29/12 at 12:28pm

Thanks so much for showing us the photo.  You did a great job.  No wonder they were pleased.

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