Peer Review Cake Club! - Page 8

Here are the satellite cakes that accompaniedthe groom's cake to make enough servings. The poker chip is an extra amaretto layer I hadn't used, decorated with buttercream and fondant to match the brides colors. The dice are "cookie pop" amaretto dough with BC and molded chocolate suits for the pips. Really wanted to do more chips with their monogram in the centers, but it didn't get done. This should be the link, and thanks in advance for your help.

http://cakecentral.com/g/i/2947150/grooms-cakes/album/10/flat/1
 

Okay, here goes nothing. I'm not new to baking, however, I'm new to posting on CC, but have used it for some time to gather advice by reading the forums. I'm still trying to figure out everything while waiting on my new little one to arrive (currently 37 weeks pregnant). I would love to participate in this post by giving you all access to my last two cakes. One is only my second wedding cake and the other is my first groom's cake.  I hope I post these right, if not, please let me know what I did wrong. Thanks so much, I know I still have tons of things to learn. Can't wait to see what I can learn from you all.

http://cakecentral.com/g/a/3316993/tiered-flower-cascade

 and

http://cakecentral.com/g/a/3316989/falcons/

Just want to say I love this idea! Thank you FromScratch for starting this!

I've learned so much from the critique I received for my own cake. And reading the critique for other cakes are also good lesson for me! These advice are so valuable. They are honest, sincere, and really constructive.

A good lesson I learned is - details, details, details. Pay much attention to every detail. Make sure everything is sharp, clean, and neat. That's one of the important factors that differentiates a pro from a novice.

Again thank you to FromScratch!  By the way, I love your blog and your post on SMBC is my go-to page for buttercream. 

I think they are both quite lovely! Very dark rich colors.  Edges look good!

And congratulations on the new baby!
 

If someone would critique my profile picture that would be great. I have been on this site for about three months but just looking. This cake was done as a last minute order so please be kind but also honest. Thanks

I have to agree, this has been a really useful thread for me, as a newbie. I try not to copy other designs, but that means I have to come up with all the details myself and I don't have the experience to know how far to go with some things. So thank you to everyone who has been participating and long may it continue!

What a helpful idea!  I've been cake decorating for about two years now, but I'm afraid I'm still more of a baker than a decorator.  Trying to improve and learn a little more with every cake, so any tips on execution and design are much appreciated. 

I'd appreciate a review of this cake, my 3rd wedding cake: http://cakecentral.com/g/i/2947683/a/3317224/white-butter-cakes-5-7-9-with-vanilla-american-buttercream-and-raspberry-filling-decorated-with-fondant-ribbons-white-gumpaste-roses-and-purple-cascading-blossoms-that-were-supposed-to-give-the-impression-of-wisteria/  The fondant ribbons are painted with petal dust/vodka to try to match the ribbon swatch the bride gave me, but I was unhappy with the streaky look of the color.

Also, could you give a critique of this one, my second wedding cake: http://cakecentral.com/g/i/2947772/a/3317266/my-second-real-wedding-cake-all-tiers-have-rlbs-silk-meringue-buttercream-under-mmf-6-top-tier-was-lemon-ginger-cake-with-lemon-smbc-filling-9-second-tier-was-pumpkin-spice-cake-with-maple-smbc-filling-12-base-tier-was-chocolate-cake-with/  

This second one was a real challenge (and by "challenge" I mean "nightmare") for this all-butter-all-the-time scratch baker because the bride discovered that she was lactose intolerant about 2 months before the wedding, so I had to scrap all my recipes and find new ones.  (Actually, the pumpkin spice cake I ended up using is FromScratchSf's - it's one of her fantastic variations on her basic white cake.)  I didn't want to just give her criscocream, so I made silk meringue bc and SMBC and subbed shortening for all the butter - which was a terrible idea, because it stayed extremely soft, making putting the fondant on a real pain.  Also, I could have sworn it didn't look that crooked in real life; I used SPS to stack, so I'm not sure how I managed that so badly! 

I am glad to see this thread renewed. I never had the courage to submit my cakes before, but after some elapsed time I'm eager to try. I appreciate whatever feedback I can get. (My family's comments are never impartial.) Thanks.

<a href="http://cakecentral.com/g/i/1872830/ordered-by-a-daughter-for-her-mothers-75th-birthday-her-request-was-that-it-include-orchids-and-the-lilies-as-those-were-in-her-moms-wedding-bouquet-oh-and-purple-is-her-favorite-color-the-cake-is-cakepros-thanks-cakepro-lemon-cake-recipe/u/700117/flat/1/"><img src="http://cakecentral.com/image/id/504968/width/400/flags/LL"></a>

Thanks,

Jan

ok, I have lots of cakes that i know are bad so I'm posting the best one I think I have. :-S

one of my main problems is smooth sides, they are always bumpy. help?

http://cakecentral.com/g/i/2947949/-/sort/display_order/

Jan your flower work is amazing. 

Ledfordchas, this thread is about honestly critiquing cakes to help people improve.  No-one is going to be deliberately nasty on it.  By saying "be kind", it implies that we are not to say anything that might hurt your feelings (and not knowing you we do not know how sensitive you might be), which may make it very hard to give you helpful advise if there are problems with your cake.  If people only tell you what is good about the cake, so as to "Be Kind", it defeats the purpose of the thread.  Having said that if you want others to critique it you will need to post a link to it.

Ok, it's time to take the plunge. I can only get better if I know my weaknesses.

On the way to the venue, the stand wobbled a bit and smooshed the top tier corner and the bottom tier corner.  I did a quick repair on site.  There are certainly a few things I will do differently next time.  This was a bit out of my comfort zone design wise, but overall I was happy with the outcome.  Lots of tips for next time!

Help me be better.  I welcome the constructive critique!

http://cakecentral.com/g/i/2930178/a/3307661/this-dessert-buffet-was-created-for-a-charleston-bridal-association-networking-event-the-cake-is-frosted-with-buttercream-and-decorated-with-fondant-elements-the-cupcakes-are-red-velvet-with-cream-cheese-and-there-are-chocolate-bourbon-pecan/

Hi guys,

I hope everyone is having a great week! I would like if you could critque this cake. This was my first time using modeling chocolate and creating a figure cake.

<a href="http://cakecentral.com/g/i/2941336/a/3314000/this-was-my-first-time-using-modeling-chocolate-i-really-love-how-this-cake-turn-out-the-top-part-of-the-cake-is-made-with-50-50-modeling-chocolate-and-fondant-the-bottom-part-is-a-yellow-cake-with-walnut-flavored-buttercream-covered-in-fondant/#order=1&albumId=3314000&nextId=2941337&prevId=false&imageId=2941336&imageESOId=7567231&fullUrl=%2Fg%2Fi%2F2941336%2Fa%2F3314000%2Fthis-was-my-first-time-using-modeling-chocolate-i-really-love-how-this-cake-turn-out-the-top-part-of-the-cake-is-made-with-50-50-modeling-chocolate-and-fondant-the-bottom-part-is-a-yellow-cake-with-walnut-flavored-buttercream-covered-in-fondant%2F%2F&fullSrc=http%3A%2F%2Fcdn.cakecentral.com%2Fa%2Fa9%2F900x900px-LL-a943de14_DollCake-1.jpeg&thumbSrc=http%3A%2F%2Fcdn.cakecentral.com%2Fa%2Fa9%2F50x50px-ZC-a943de14_DollCake-1.jpeg&description=This+was+my+first+time+using+modeling+chocolate.+I+really+love+how+this+cake+turn+out.+The+top+part+of+the+cake+is+made+with+50%2F50+modeling+chocolate+and+fondant.++The+bottom+part+is+a+yellow+cake+with+walnut+flavored+buttercream%2C+covered+in+fondant.&original=http%3A%2F%2Fcdn.cakecentral.com%2Fa%2Fa9%2Fa943de14_DollCake-1.jpeg&setName=&urlSlug=this-was-my-first-time-using-modeling-chocolate-i-really-love-how-this-cake-turn-out-the-top-part-of-the-cake-is-made-with-50-50-modeling-chocolate-and-fondant-the-bottom-part-is-a-yellow-cake-with-walnut-flavored-buttercream-covered-in-fondant"><img src="http://cakecentral.com/image/id/7567231/width/400/flags/LL"></a>

Thank you.

Jimmy