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Friday Night Cake Club for 5/24/13

post #1 of 60
Thread Starter 

Opening up another session of the FNCC! Who's up? What are you working on? This place is open to anyone and everyone who needs help, wants to help or just wants to talk about their week and share photos of what they have been working on! Hope to see lots of photos tonight!

 

Cat

post #2 of 60
Thread Starter 

Hi there everyone!

 

This week I have been working on pieces for two cakes coming up next week. I did make the cupcakes I spoke about last week with the pistachio creme I brought back from Sicily...they were amazing! I'm just sad that I don't have this stuff available all the time. Here's the photo:

 

Yellow cake cupcakes filled with Pistachio creme topped with soft butter cream and sprinkled with roasted salted pistachios.

post #3 of 60

Cat, they look sooo good! I hope to have some time this summer to experiment with some flavors. It's been a while since I've done that.

 

Here's a couple of pictures of the pencil cake that last week's FNCC inspired me to make.

*

And finished...

post #4 of 60

Just finished a cup cake wedding cake with a 6" top tier for the couple to cut.  Bride requested the cutting cakes finish be swirled - that the first time I've tried swirling and it's a lot harder than making a smooth cake finish.  Surprised myself on that one.  I'm done for tonight and watching Say Yes To The Dress.

post #5 of 60

Yum to both.  I made some cupcakes last night and used buttercream that I had frozen and cream cheese icing that had been frozen.  When they were defrosted I had to add a heap more icing sugar as they had gone a bit watery.  Is this normal or is there a way to avoid this?  It made the flavorings a bit wishy washy.

 

Went to Perth fro the craft fair this week so got to actually go to a cake decorating shop rather than just shop online.  It is so great to see everything in the one place and to be able to pick someone's brain on items before you buy them.  Bought a pile of stuff I probably don't need but what the heck, isn't that what hobbies are about-accumulating non essential, but fun, bits.

post #6 of 60
Thread Starter 

Elcee! I love it! The precovered version, the carvings, makes me think of pencil shavings! So I got the point of the cake immediately even before covering. Wonderful!

 

Denise, is there anywhere we can see the finished product? I love and hate challenges equally...I love figuring things out but hate hate hate the stress!

 

Cazza, I'd love to answer your butter cream question but I have never frozen it before. I'm going to be paying attention to see if anyone has that answer for you! (and yes, I am a master at accumulating totally unnecessary gadgets for decorating! LOL!)

 

Cat

post #7 of 60

Good evening all, 

 

Cat, those cupcakes look great.

 

Elcee love your pencil cake, and I agree with cat.  You could have left the pre-covered cake as is, IMO people would have loved it just the same.

 

I had 2 8" cakes to make for today, for a set of twins in my apt complex.  The cakes went to their class, tomorrow is their party, but the parents just want a flat 1/2 sheet.   Tomorrow is my granddaughters birthday celebration as well and on Monday my nieces.

 

My granddaughter will get an elephant cake, fashioned after a Heffalump (think that's what its called) but my niece is getting my first high heel fondant shoe.  I have to admit I am rather nervous about making her cake.  It will also have a purse cake to go with it.  Her favorite purse designer is Alexander Wang.  I made a purse before and it was not too hard.  I find myself procrastinating and I know its nerves.

 

If anybody has a good tutorial please share. 

 

Thank you.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #8 of 60
Cazza I freeze my leftovers buttercream a lot and have not really had any problems with defrosting it and using it later. I use the Wilton recipe using half butter and half shortening.

Marian
post #9 of 60

Its been a busy week for me. Here are some of the things I worked on

 

 ****

 

 

 

post #10 of 60
Thread Starter 

Your figures are adorable and those cupcakes, especially the caramel ones, look luscious!

post #11 of 60
Quote:
Originally Posted by auntginn View Post

Good evening all, 

Cat, those cupcakes look great.

Elcee love your pencil cake, and I agree with cat.  You could have left the pre-covered cake as is, IMO people would have loved it just the same.

I had 2 8" cakes to make for today, for a set of twins in my apt complex.  The cakes went to their class, tomorrow is their party, but the parents just want a flat 1/2 sheet.   Tomorrow is my granddaughters birthday celebration as well and on Monday my nieces.

My granddaughter will get an elephant cake, fashioned after a Heffalump (think that's what its called) but my niece is getting my first high heel fondant shoe.  I have to admit I am rather nervous about making her cake.  It will also have a purse cake to go with it.  Her favorite purse designer is Alexander Wang.  I made a purse before and it was not too hard.  I find myself procrastinating and I know its nerves.

If anybody has a good tutorial please share. 

Thank you.

I didn't watch these so I'm not sure if its what your looking for.

m.youtube.com/watch?v=lCw7MEsZ_6g&feature=fvwrel
And
m.youtube.com/watch?feature=fvwrel&v=3TFJTYkp4Ls
post #12 of 60
Hello Ladies:)
I am new here, new in cake decorating too.
Next week i promissed a cake for a friends kid, i am planning to do vanila cake with white chocolate and strawberry mouse. I really, really want to add some fresh strawberries inside the cake, but I am afraid they are too watery. I've done this before, but with some fparfees. This time I'll want to cover my cake with fondant. Can you give me some idea or advise what kind of filing I should do if I want nice, creamy cake with fresh fruit...not a mushy mess.
Thank you and please excuse my English icon_smile.gif
post #13 of 60

Thank you Kazita, I watched that one and yes it seems easy enough, I think I'm just nervous because my niece is an asst manager for a well named shoe designer and a shoe snob to boot, rofl.. Didn't mean to turn that into a pun.

 

I'm not afraid of the purse, just the shoe.  Sorry ladies for running on.  

 

Hope everyone has a great holiday.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #14 of 60
Quote:
Originally Posted by auntginn View Post

Thank you Kazita, I watched that one and yes it seems easy enough, I think I'm just nervous because my niece is an asst manager for a well named shoe designer and a shoe snob to boot, rofl.. Didn't mean to turn that into a pun.

I'm not afraid of the purse, just the shoe.  Sorry ladies for running on.  

Hope everyone has a great holiday.
There was a shoe tutorial on here just today.


Shoe is absolutely adorable.

cakecentral.com/b/tutorial/high-heel-cake-topper?utm_source=cake-central-homepage&utm_medium=featured-content&utm_content=high-heel-cake-topper&utm_campaign=tutorial
post #15 of 60

Thanks Kazita, you have helped me be lazy and not have to go looking.  I also am going to be doing my first shoe this week. 

 

Marian I use a Swiss meringue buttercream.  I do not use any shortening in it so I don't know if this is what helps stabilize yours more.  Like you, I had frozen all the leftover bits of buttercream from various projects and took them all out to put on cupcakes for hubbies bring and share tea.  They looked quite pretty as each time I used one up I filled the bag with the next and the leftover colors swirled together.

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