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Peer Review Cake Club! - Page 29

post #421 of 759
Quote:
Originally Posted by BatterUpCake View Post

Since she is a frequent member I am guessing she has been hacked or has a virus. This is happening in several threads. I flagged it in 2 so far.

 

418 posts (yeah, that's a frequent member, alright) over a period of about half an hour  on an account that was started 10 months ago and never had one post before today.  

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #422 of 759
Quote:
Originally Posted by cakeyouverymuch View Post

Given the speed with which mods land on threads where there is the slightest hint of a dispute between members, you'd think these spammers would be dealt with BEFORE my e-mail box is full of this rubbish and any attendant viral components AND BEFORE the 'new posts' page is full of this same rubbish.


That's because people flag stuff that offends them much faster than stuff that just annoys them, lol.

post #423 of 759

Is there a way we as individual members/readers can delete these spurious posts?

post #424 of 759
Quote:
Originally Posted by shebaben View Post

Is there a way we as individual members/readers can delete these spurious posts?

 



Not that I'm aware of just mark them as spam. I think they intentionally do that so they don't keep getting away with it.

 

manicgeisha still needs some critiques

http://cakecentral.com/g/i/3092253/a/3397532/up-for-cake-club-review-a-mix-of-fondant-and-gumpaste-accents-a-slight-ombre-effect-on-the-bc-this-is-a-little-6-inch-cake/

post #425 of 759

We've been seriously attacked today, I'm doing my best to clean up the threads.  There were over 400 posts.  Please flag if you see more.

post #426 of 759

And what ever you do , DO NOT CLICK ON ANY OF THE SPAM LINKS.  THEY ARE VIRUSES.

post #427 of 759
Quote:
Originally Posted by smittyditty View Post

 



Not that I'm aware of just mark them as spam. I think they intentionally do that so they don't keep getting away with it.

 

manicgeisha still needs some critiques

http://cakecentral.com/g/i/3092253/a/3397532/up-for-cake-club-review-a-mix-of-fondant-and-gumpaste-accents-a-slight-ombre-effect-on-the-bc-this-is-a-little-6-inch-cake/



Thanks thumbs_up.gif

post #428 of 759

OK..here is my first show/shoebox. They wanted yellow blue and green. Things I would have done differently: used yellow paper instead of black on the board and had a different colored background for the label. I know there is a crack in the shoe....It snapped in half and I repaired it with a gumpaste bridge on the bottom. SOme glitter got mixed in with the fondant on the "leather" piece in the shoe. The fondant on the box top is not completely straight. It stretched while I was applying it (Ann Heap makes it look so easy..lol.) There are some air bubbles in the fondant. I wanted to use ganache on the outside but they wanted SMBC. Didn't like the idea of chocolate with orange cake. Your turn...

post #429 of 759
Thread Starter 

I'm back!  I'll try and get thru some critiques this morning.

 

Batter up, load your pic in the galleries then give us the link!

post #430 of 759

Oh I thought you could just click the picture I posted. Here it is http://cakecentral.com/g/i/3093048/a/3398035/my-first-shoe-client-requested-these-colors-but-i-wish-i-had-used-a-different-color-on-my-board/sort/display_order/

post #431 of 759

Thank you for the feedback.  I wasn't too happy with the centres, but they'll do for a first time. Can anyone recommend a good online tutorial for making them? And what colours/pattern of dusting would you recommend? I've never really done that before.

post #432 of 759

My very first post, and I'm jumping straight into the Peer Review Cake Club!!  This pirate cake was my second ever fondant cake.  It was a gift for a co-workers son who was turning 6.  It came out a lot shorter than I had anticipated (just shy of 3")!  The recipe I used said it was for 9" pans, and I used 8" pans, and it still came out too short.  But I'd love any other ideas or comments on how I can improve.

 

http://cakecentral.com/g/i/3093164/a/3398105/this-cake-was-a-gift-for-a-coworkers-son-who-was-turning-6-white-cake-filled-with-butter-cream-and-covered-with-fondant-the-map-and-all-the-decorations-are-fondant-and-the-lettering-on-the-map-is-royal-icing/

post #433 of 759

just added some feedback for the last few cakes :)

post #434 of 759

Here's another one.  I really appreciate everyone's comments.  This one is all buttercream.  It feels a little busy to me, but they wanted that long message on there.  I think next time I might forgo the top border when I have so much going on on the sides.  I think it would give it a cleaner look.

 

http://cakecentral.com/g/i/3095104/chocolate-cake-with-raspberry-filling-and-vanilla-butter-cream-pink-and-yellow-roses-and-rose-buds-and-a-double-ruffle/sort/display_order/

post #435 of 759
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
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