Here is the pic of the cake, please be as blunt as you want, as i am new to this and could do with critism if needed, was going to put lots of butterflys on then i thought it may look too busy, but now its looking rather naked. Also the 1st layer is not same size as top layer.
cake.jpg 40k .jpg file
I looked at your cake and have a couple of suggestions. One thing you need to think about is level layers and sharper edges. Cakes very seldom come out of the oven totally flat and generally need to be leveled before you use them. There are several ways to do this. If you have a steady hand and a good eye, you can just use a long knife to do it. Or you can stick toothpicks around the edge at a certain level and garotte it with dental floss. Or you can try one of these cake levelers - some are cheap and don't work very well and others are expensive and work like a charm. To get sharp edges, you need to start out with pans that have sharp edges and then, if your layers aren't exactly the same size, once you've stacked them, you can go around the sides with a knife to line them up. This all takes time and patience, but makes your cake look much, much better. As for the flowers and butterflies, I think you have some problems with your composition. I have the same kinds of problems, so I'm not the one to be telling you how to do this, but I find it helpful to look at lots of cakes with the same sort of design I'm going for before I actually do my decorations. I think in the end it comes down to lots of practice. When I was first starting out (and even now, sometimes), I looked for excuses to make cakes for people, just so I could practice decorating. The thing about doing things with your hands is that the only way to learn is to do them and do them a lot. If you're just trying to work out decorations, you could try making a series of dummy cakes (the ones that have styrofoam forms instead of cake inside them). Take lots of pictures of each one so you can see what needs improvement, and then scrape off the fondant or buttercream or whatever you're using and re-use your material on another cake. If you need to practice level layers and sharp edges, though, the only way to do that is with real cake. Whatever you decide to do, I wish you the best of luck.
I looked at your cake and have a couple of suggestions. One thing you need to think about is level layers and sharper edges. Cakes very seldom come out of the oven totally flat and generally need to be leveled before you use them. There are several ways to do this. If you have a steady hand and a good eye, you can just use a long knife to do it. Or you can stick toothpicks around the edge at a certain level and garotte it with dental floss. Or you can try one of these cake levelers - some are cheap and don't work very well and others are expensive and work like a charm. To get sharp edges, you need to start out with pans that have sharp edges and then, if your layers aren't exactly the same size, once you've stacked them, you can go around the sides with a knife to line them up. This all takes time and patience, but makes your cake look much, much better. As for the flowers and butterflies, I think you have some problems with your composition. I have the same kinds of problems, so I'm not the one to be telling you how to do this, but I find it helpful to look at lots of cakes with the same sort of design I'm going for before I actually do my decorations. I think in the end it comes down to lots of practice. When I was first starting out (and even now, sometimes), I looked for excuses to make cakes for people, just so I could practice decorating. The thing about doing things with your hands is that the only way to learn is to do them and do them a lot. If you're just trying to work out decorations, you could try making a series of dummy cakes (the ones that have styrofoam forms instead of cake inside them). Take lots of pictures of each one so you can see what needs improvement, and then scrape off the fondant or buttercream or whatever you're using and re-use your material on another cake. If you need to practice level layers and sharp edges, though, the only way to do that is with real cake. Whatever you decide to do, I wish you the best of luck.
Thank you Marianna, i am kind of lost about the toothpicks and dental floss, i need to get a leveller, as i did try to scrape of the surface with a long serrated knife, but did not go too well. The cake mold was a silicone mold, and does not have sharp edges, how do you mean line it up if it was out of a tin with sharp edges? Yes i keep going back and looking at the flowers and think they are just put on randomly, not a good pattern at all, i did have a look at cakes, but could not see what i wanted to do, wanted to make a bunch of flowers in 1 corner, then coming down over the cake in a think line, but it has nto turned out that way lol, will get some foam and practice, i just made this cake cos i was bored, but its an expensive way of practising, thank you my dear xxxx
I don't see anything wrong with your composition...and I LOVE the colors you chose! I can tell by looking at your picture what went wrong. Your buttercream was not smooth enough underneath, and there appears to be some air pockets. next time, try a crusting buttercream, let it crust up 10-15 minutes and smooth with a viva paper towel. Then just before you cover the cake with fondant, spray the cake lightly with a spritz of water. Overall, I think you did a great job!!!
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
I don't see anything wrong with your composition...and I LOVE the colors you chose! I can tell by looking at your picture what went wrong. Your buttercream was not smooth enough underneath, and there appears to be some air pockets. next time, try a crusting buttercream, let it crust up 10-15 minutes and smooth with a viva paper towel. Then just before you cover the cake with fondant, spray the cake lightly with a spritz of water. Overall, I think you did a great job!!!
Thank you, yes i used betty crockers chocolate frosting as ran out of ingreds today lol, do i just make normal buttercream and leave it then it will crust over itself? Or is there a special recipe for crusting? Thank you, xxxx
You can use regular buttercream or a crusting. They are two different recipes. I prefer using the crusting because I can get a really smooth surface using a viva paper towel. If you use a regular buttercream, be careful not to go overboard with it. Just do a nice thin coat. Hope this helps :)
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
if you want really sharp edges on your cakes, invest in good cake pans, those silicone ones are ok for home baking, but I would never use them for a customer. There is aways at least one wonky corner or side with those silicone babies :)
the flowers looks good, but next time you can maybe ball and frill the edges of your blossoms as well. This wil thin them and they will tie in nicley with the big one.
I prefer ganache as a crumbcoat under the fondant. This gives you a really smooth and firm base.
Hope this helps and good luck with the next one 
Black/White
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2010 Fairies and Dragons Cake Contest
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2009 Baby Shower Cakes Contest
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Black/White
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2010 Fairies and Dragons Cake Contest
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2009 Baby Shower Cakes Contest
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It seems to me that the part about everything being perfectly level, straight, and smooth is far more important with fondant than with buttercream: because it's such a smooth, formal, featureless surface itself, it magnifies any imperfections underneath (whereas, buttercream is more forgiving, especially if some sort of texture is applied [e.g., what I've come to call, "The Family Pattern," as shown on my 49th birthday cake], and probably a cake served "in-pan" is the most forgiving of all, where imperfections are involved [and let's face it, that 49th birthday cake has some pretty big imperfections, like crust showing through the thin spots in the frosting!], simply because serving it "in-pan" is an informal, "family style" option).
But keep in mind, I'm not a professional baker or cake decorator, and neither do I play one on television. It's just one of my many hobbies. But it does seem like the more formal and polished the presentation, the less forgiving it is of imperfections.
LOL you're not lazy if you're working with fondant!!! lol When you try it again, let me know, I'd like to see it :D
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
offers both free and dvds- offers both free and dvds-finishing off a cake makes all the difference- something I struggle with- ribbon or border on the bottom- a finished cake drum etc-
Also,, give yourself enough time-- everything takes MUCH longer when you are learning- at least double the amount of time you originally think you need , including drying times-and have double the amount of ingredients and products on hand- you will be surprised - another thing I struggle with- ha
Last but not least, as I have written a book here- sorry-, is be kind to yourself- be very proud of everything you do even if it doesn't come out exactly the way you envisioned- Its hard to do that sometimes but very important to keep you hooked-
Can't wait to see what you share in the future-
Mo
Thank you Mo, i am going to have a look for the sites you recommend, yes i did use a serrated knife to scrape of the edges, :( i did want to put a ribbon on, just never got near a shop. How do you mean smooth edges with a ball tool?
What book did you write? Going to start looking for the sites now and as soon as i make another cake will you know off to try and find your gallery pics, still trying to navigate this forum lol. Yes loads of helps and tips on here, i love this forum and everyone is soo helpful xxx
She is talking about using a ball tool along the edges of your flower petals. There is also a sponge specially designed for putting your flower or petals on so when you use the ball roller along the petals, the give in the sponge gives you a very realistic effect :)
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue
She is talking about using a ball tool along the edges of your flower petals. There is also a sponge specially designed for putting your flower or petals on so when you use the ball roller along the petals, the give in the sponge gives you a very realistic effect :)
Oh really? So once you have made your flowers, you then roll the ball over the petals when they are actually stuck on the sponge? What do i put in google for this recipe of the sponge?
Thanks xxx
