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Peer Review Cake Club! - Page 44

post #646 of 759
Hi ladies (and gentlemen) - I would love some feedback on this cake I made for my daughter's fourth birthday.

http://cakecentral.com/g/i/3190692/a/3455002/i-love-how-this-colorful-cake-turned-out-it-is-a-champagne-cake-filled-with-raspberry-french-buttercream-and-covered-in-chocolate-ganache/#

Thank you!
post #647 of 759
Denisenh thank you so much! Those are all things that bothered me as well. Thankyou for the kind words and reassurance! Your cakes are beyond beautiful! Having a decorator as good as you say things like this about one of my cakes feels amazing!
post #648 of 759

You are so far ahead - it took 16 years to get to where I am now.  Blessings.

post #649 of 759

Hi guys,

 

I'm still pretty newish here, and new to cakes, I've only been working with decorated cakes for about a year or so.  The cake that I'm putting up for review is the first ever tiered wedding cake I've done.  I'd love any feedback or helpful tips!  

 

Thanks a lot!

 

http://cakecentral.com/g/i/3121366/this-is-the-first-wedding-cake-i-ever-made-its-a-lemon-chiffon-cake-with-a-lavender-buttercream-i-was-definitely-nervous-about-it-and-it-turned-out-a-little-lop-sided-but-over-i-was-super-happy-with-it/u/929643/flat/1/

post #650 of 759
Hi,
I made this today, inspired by a cake I saw on here. I ruffled my ruffles too much, and I didn't use fondant, as the original baker did. she told me it called for chocolate and gumpaste, whichI did. My top flower is mosty chocolate, and I had this semester last time - the edges are all cracking.

That is actually why I posted - to find out why? Thanks much!

This is the gorgeous, incredible inspiration cake!

http://cakecentral.com/g/i/3188128/a/3453335/round-wedding-cakes/sort/display_order/

Here is my debacle.


post #651 of 759
"CONFECTIONERIE": The lemons on top look so real. Are they real lemons, or are they Realemons?*

"Nancylee61": I actually like yours better than the inspiration.

"Faradaye": Cute caterpillar. Awfully fancy for a 4-year-old, though.

--
*Realemon was a brand of lemon juice that came in a yellow, lemon-shaped, squeeze-bottle.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #652 of 759
post #653 of 759
I'm up for that , I've just joined an wondered where I can post my cakes to ask how I'm doing , although friends say its their honest opinion I think their a bit biest ! I've not done that many but do have a few orders already so will be happy for people / strangers to tell me their honest opinion !
post #654 of 759
Sounds fab, I'm in icon_smile.gif x
post #655 of 759
Quote:
Originally Posted by hbquikcomjamesl View Post

"CONFECTIONERIE": The lemons on top look so real. Are they real lemons, or are they Realemons?*

--
*Realemon was a brand of lemon juice that came in a yellow, lemon-shaped, squeeze-bottle.

 

 

Haha, they're real! 

post #656 of 759

Feedback?
post #657 of 759

@rachelcak3s I love the design of the cake but the bulging on the middle tier is quite obvious, might want to watch out for that next time. I also really like the bows, very cute! And personally, I would have used smaller letters for the name. Your flowers are also really nice!

post #658 of 759

At first look I automatically said WOW, because the colors and design is great.  But I do agree, the lettering needs to be half that size, looks like you put too much buttercream under your fondant.  It needs just a  little - as glue.   Bow and zebra stripes are perfect.  

post #659 of 759

Hey, rachelcak3s!

 

Very cute design...I know you were having some trouble with bulging.  I am going to disagree with a previous comment, you should be icing your cakes with the regular amount of icing on them...not to thin or you will see lumps and bumps.  

 

You could try to cut down on the amount of filling to keep it from coming out or making sure your filling is pretty stiff, then adding a little liquid when you need to ice your cakes if you are using the same filling for the icing.

 

Also, once you fill your cakes, crumb coat and wrap in plastic.  Top with another cake round and put a dinner plate on it.  Allow that to sit at room temp for a long while..I do mine at night so they are ready for the morning.  Put in fridge in AM until your cake is firm.  Ice.  Refrigerate (or freeze for an hour or so) and put on your fondant.  You can experiment leaving cakes out of the cold to see if they are still slumping.  If not, you've solved your problem.

 

I like taller tiers, they look more "regal" and give you more room to put on pretty decorations!

 

I like the height of your letters.  If the tier was taller, I don't think they'd look too big then.  I might even have outlined them with a string of fondant (if you don't have a clay extruder (I love my green one from JoAnn's), they are amazing for thick or thin string borders, rope borders, etc.  They are fairly inexpensive (I think under $10-15 and you can always get a coupon), and the amount of time it saves you, it's well worth the money.

 

I would probably have made the letters ahead and allowed them to dry and attached with some melted candy melts.

 

I love your bows!  

 

And I mentioned before about the board. I would seriously worry that the thin board would collapse if you had to move it around, or at the very least, mess up your decorations/fondant.

 

Great cake...fun colors and print!

 

And sorry if I already mentioned some of these things...my memory STINKS!

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
Reply
post #660 of 759
Thankyou! It must be my 8in cake pans they never give me enough height im gonna look into the extruder and probably some new cake pans as well!
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