AOk, here's another one up for review. TFL and TIA for any and all critiques. I'm mad at myself for running out of my favorite fondant and having to mix what was left with another one. I didn't like the results. The back up fondant gave me less time to work with it and it made my go-to fondant have elephant skin and cracks. Oh well, lesson learned, always have more of the good stuff on hand for your own cakes. The decoration and cake flavors were received well at the Christening, however, we cakers no were the flaws lie.

http://cakecentral.com/g/i/3129475/a/3420044/this-cake-was-for-my-daughters-christening-and-was-three-different-flavors-the-top-tier-was-my-strawberry-lemonade-with-lemon-imbc-the-second-was-red-velvet-with-cream-cheese-frosting-and-the-third-was-my-white-velvet-half-filled-with-raspberry/

Hi everyone, 

I must say the cakes I have seen on here are absolutely amazing!!!!!  I would like to share with you my cauldron cake made for my mum in laws birthday tomorrow.  I am a VERY novice baker and would love some advice on how i could of done it better.  I did have a few problems with this one today tho, I made the cakes yesterday wrapped and left them for till today then slightly carved the top layer to make it a bit more rounded but when I went to put a crumb coat on it stated crumbling!!!!   So I chucked it in the freezer for a bit and that seemed to do the trick lol   

I couldn't get hold of a thick cake board and ran out of purple sugarpaste to cover it lol   Oh and after sticking the cake to the board with some buttercream it is still moving around.....  and the black sugarpaste i've used is still quite sticky, is this normal???

Its all a learning curve and I'm sure mum in law will be delighted but i am happy to say that I seem to be getting a little better each time :-)

Looking forward to some great tips from you lovely lot :-) 

http://cakecentral.com/g/i/3130524/a/3420651/this-is-the-cake-i-have-made-for-my-mum-in-laws-birthday-tomorrow-it-is-a-3-layer-choc-cake-with-raspberry-buttercream-filling-i-am-a-very-novice-baker-this-is-only-the-3rd-cake-i-have-decorated-and-they-are-only-for-friends-and-family-i-have-a/sort/display_order/

milkmaid I LOVE! your fall cake.  I've done something similar and it's one of my favorites.  Keep up the good work:)

AHi all! Here's a small cake I painted just or fun http://cakecentral.com/g/i/3130326/a/3420548/hand-painted-sugar-skull-fondant-covered-pearls-and-rolled-roses/

AI'm fairly new to cake making. I've been doing it for years in grandmas kitchen but only in the last year started my very small very slow business. This was a cake I did for a customer. It was my first attempt at a figure cake topper. It has an internal wire structure covered in rice crispy treats then in fondant. I couldn't believe how heavy it was. Any feedback is welcome. I find myself getting better with every cake and love learning from others. Thank you

http://cakecentral.com/g/a/3417265/default

Ps hopefully I did this right I'm also new to cakecentral

Here's my newest cake.  A birthday cake for a Halloween birthday party.  I'm very pleased with how it turned out, but could always use improvement.  I know I should have done more with the cake board, I just really didn't know where to go with it.

http://cakecentral.com/g/i/3131283/a/3420935/a-birthday-cake-for-a-halloween-birthday-the-pumpkins-are-rice-cereal-treats-covered-with-modeling-chocolate-the-leaves-are-hand-painted-gumpaste/sort/display_order/

Here is my latest cake made for a Halloween party. Egyptian mummy cake. Mummy and round cake are raspberry cake/filling with chocolate frosting. Fondant wrappings and air brush. Sarcophagus lid and frame made from modeling chocolate and air brushed gold. Lid is hand sculpted and details hand painted with gel food coloring mixed with confectioners sugar.

http://cakecentral.com/g/i/3133401/a/3421968/egyptian-mummy-cake-raspberry-cake-with-chocolate-frosting-fondant-wrapped-mummy-hand-sculpted-lid-and-sarcophagus-made-out-of-modeling-chocolate-lid-is-hand-painted-with-gel-food-coloring-sand-made-out-of-graham-crackers/

AThis is a mustache cake I did for my babys 2nd birthday ugh how time flys!! I had some technical issues with this cake but not completely unhappy with it. He loved it and I always like to try out new things when I'm doing family cakes. Stripes are not my friends....yet. Any feedback appreciated and hope you all have a great day!

http://cakecentral.com/g/i/3134128/if-you-mustache-must-ask-im-two-this-cake-gave-me-grief-way-more-than-it-should-have-any-recommendations-for-clean-striping-greatly-welcome-i-had-spacing-issues-trying-to-measure-it-all-out-prior-to-applying-to-the-cake-so-i-have-up-on/

ANo it was not a printable sheet. I just rolled out some fondant thin and let it set up before I wrote on it. I'll have to try the wax paper for the stripes next time. I did use that technique once before when I wrapped just the sides of the cake but I felt like I needed about 10 more hands to keep everything where I wanted it lol.

APlease forgive my horrible backdrop. :D

http://cakecentral.com/g/i/3109857/birthday-cakes/#order=2560&albumId=8&nextId=3109858&prevId=false&imageId=3109857&imageESOId=9219203&fullUrl=%2Fg%2Fi%2F3109857%2Fbirthday-cakes%2F%2F&fullSrc=http%3A%2F%2Fcdn001.cakecentral.com%2F3%2F3a%2F900x900px-LL-3a13e4c0_image.jpeg&thumbSrc=http%3A%2F%2Fcdn001.cakecentral.com%2F3%2F3a%2F50x50px-ZC-3a13e4c0_image.jpeg&description=&original=http%3A%2F%2Fcdn001.cakecentral.com%2F3%2F3a%2F3a13e4c0_image.jpeg&setName=&urlSlug=birthday-cakes

Eeek!  My first posting here asking for feedback, although I've given feedback a few times!

One cake - three looks!!

http://cakecentral.com/g/i/3136048/a/3423486/wedding-cake-catherine-all-white-wedding-cake-with-string-work-and-finished-with-a-dome-of-flowers-including-roses-and-hydrangea/

I look forward to your comments.

Thanks.

Suzanne x

Here is my latest cake.  For my neice's 18th birthday.

French Vanilla cake with Vanilla/Almond SMBC.  Gumpaste flowers.  Other thank taking a hot knife to further smooth the SMBC (decided against dut to trouble with my SMBC streaking when I hot knife saturated colors), any thoughts?  All feedback welcome.

http://cakecentral.com/g/i/3138341/a/3424540/taylor-18th

BTW, sorry for the sideways photos.  For some reason they are uploading this way and I can't figure out how to rotate them.

Here are two of my latest cakes. Oreo cookie cake, detail work and cookie made of modeling chocolate, center is frosting.

http://cakecentral.com/g/i/3141394/a/3426154/cake-is-cookies-and-cream-with-a-cream-cheese-frosting-cookie-and-details-done-in-modeling-chocolate/

Next one is a Monsters university cake for a boys birthday. Cake is carved, filled and frosted. All the facial features and limbs are mmf.

http://cakecentral.com/g/i/3141393/a/3418966/monster-university-cake-for-a-4-y-o-birthday-cake-is-chocolate-chip-with-tinted-cream-cheese-frosting-hat-is-half-of-a-4-round-cake-covered-in-mmf-facial-features-and-limbs-are-also-mmf/

This is a little unnerving! First time posting for review... !

This cake was a lot of firsts for me... first time trying the ruffles and rosettes like this. I only found my rhythm and pattern about a 1/4 way in so in hindsight I could see a lot going better next time. For the top tier, the fondant was way too soft in the heat of the day and was ruined, I pulled it off and decided to go with the buttercream. First time I tried some "stringwork piping". It was a disaster that, the RI kept breaking, some kept and held up but I need to work on my consistency, I can never get it right.

Also, I think the board I used was too big, at the time it seemed like it would work but looking at the pic, maybe 2 inches smaller would be better.

Okay then Go ahead... be gentle please! (But tell me the truth!  I can handle it. I. Think.  )

p.s. I'm a hobby baker. This was a gift to my friend for her baby's christening.

http://cakecentral.com/g/i/3115843/a/3411957/bottom-is-lemon-chiffon-with-lemon-curd-buttercream-top-is-choc-cake-with-nutelle-and-chocolate-chavings-buttercream-the-ruffles-part-took-me-3-hours-alone-i-wanted-to-try-this-for-a-while-now-it-wasnt-perfect-in-some-places-but-all-in-all-i-was/

AAny flower makers out there? This was my first attempt at a flower with wires. It's fashioned after a red poppy but was not intended to be lifelike. I chose not to dust it because the only dusting powder I have is wilton and the color range just wasn't right plus it's going on a red and pink cake so I didn't want it too dark. I'm not sure if this looks like it's put together right. I had issues attaching the peddeks due to the curvatures in them at the bottom. Any feedback is greatly appreciated

http://cakecentral.com/g/i/3144362/sugar-paste-flower-fashioned-after-a-red-poppy/sort/display_order/

http://cakecentral.com/g/a/3415012/thanksgiving-cake/

Here is one that I would love to have critiqued. It is the first tree stump cake I have made...I really value your opinions, thanks

I was happy with it, but I know it could be better.

I am in. Here is my first one. This is one of my favorite cakes, though I know there is a lot of room for improvement.  This is the first time I had ever made anything out of gumpaste, it was about 8 -9 months ago. So much fun! http://cakecentral.com/g/i/3144676/a/3428075/-/sort/display_order/

AI'm a bit nervous in submitting a cake for review, but I would like to improve so here goes ...

I'm a hobbyist baker and I've been decorating cakes since August. This was a cake of firsts for me ... First multi-tier cake, first double barrel cake, and first ombré cake!

This cake was for my uncle's surprise 70th birthday party on Friday night. (For 100 people). It was my contribution to the party (everyone from our family pitched in to cook food or buy decorations). The colour theme of the party was black, white, and gold. The inspiration was my uncles favorite brand of whiskey. I photoshopped the label to include hugs name, "aged 70 years," and happy birthday. I had wanted to do a white or gold onlay or piping over the middle tier but I ran out if time (I had no idea what a time intensive undertaking a cake like this is!). I also wanted to put a white ribbon around the cake board, and skinny black ribbon around the base of the tiers, but somehow the ribbon that I bought went missing. Even though it's a ruffle cake, I didn't want it to be too ruffled as I thought that would look too feminine so I opted for straighter ruffles than are usually done.

The specs: Bottom tier: 10" double barrel, alternating layers of chocolate fudge cake & devils food cake, SMBC, milk chocolate Lindt ganache Middle tier: 8", white chocolate mud cake, SMBC, milk chocolate Lindt ganache Top tier: 6" double barrel, alternating layers of chocolate fudge cake & devils food cake, SMBC, milk chocolate Lindt ganache

Thanks for taking the time to look and I welcome feedback :)

AYes I would love something like this.

AWow from what I can see from the picture it looks like you did a great job. The label on the cake looks great as do your ruffles. It sounds like it was a very yummy cake. I feel your pain on the disappearing ribbon as it happens to me on many occasions. The only thing about this cake I would have done differently personally would have been to make the top tier shorter. I know your intention was to represent the bottle but looks a bit top heavy to me. Still a great cake and amazing if you have only been doing this since aug!

AThanks for your kind words! I agree with you, it does look top heavy. Maybe I like the idea of an extended tier on top, but maybe it would've looked better if I did a 2"-3" tall 8" cake and a 5" top tier (6" round). Next time I think I'll arrange cake dummies to get the composition perfect. Thanks again :)

AI just started making sugar flowers and have completely fallen in love with them here are my first roses. I made them I n white fondant with CMC added then airbrushed them (it was my first time airbrushing too). [IMG ALT=""]http://cakecentral.com/content/type/61/id/3145335/width/350/height/700[/IMG]

MustangMollie you are supposed to provide the link to your photo.  We then go there and comment underneath it.

Not really sure how all this works. But i would love to have a few of my cakes (which are nothing like what i have seen on here THEY ARE AMAZING) Judged. cause im horribly critical of myself.. This site is wonderful

Hi Southern Sweets1,   It is the best place to receive advise and critiquing.  There will be some kind words and some not so kind and very direct ones.  But just so you know, we all want to achieve the same results, which is being the best we can be.  Welcome , wishing the best to you.

..........Not really sure how all this works...... would love to have a few of my cakes....Judged......

Just post a link to each one that is in your photo album on this site (or anywhere on the internet).  People will go to the link and post comments.  As another poster said, be prepared not only for some very nice comments but also for some not so nice ones.  Hopefully, each comment, nice or not, is meant to help you improve your work.  If you set your mind to knowing that the not so nice ones shouldn't 'sting' so much :)

Thank u so much! And yes i can take some critique! I know its in my best interest to get all the advice i can from all sorts of people! :) It will help me improve my work and like u said ''Be the best i can be''

I finally finished my dragon cake and thought I would post it....