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opinions please

post #1 of 8
Thread Starter 
[IMG]

I would like opinions on what I could have done better.
I learn from every cake and want to keep getting better
post #2 of 8

Just keep practicing.  If you are just beginning, that was an ambitious cake!  I would say work on getting your lines smoother and cleaner.  

post #3 of 8
More practice, I agree.
I'd also choose a larger cake board.
I like your daisies!
post #4 of 8
It looks like some cornstarch on your fondant? Maybe try less, or shortening?
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!
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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!
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post #5 of 8

Vodka or lemon juice will get the corn starch right off.

post #6 of 8
Marshmallow fondant?
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 8
Thread Starter 
yes marshmallow fondant. I learn more and more with every cake
post #8 of 8

I had issues with lumpy looking cakes and have started using chocolate ganache as my crumb coat. It has really given my cakes a nice sharp edge, and much smoother overlay with both buttercream and fondant. Plus it does taste pretty good! It also helps keep the "bulge" from the filling, although I don't see that on your cake. :)

I might try making some practice fondant balls before finishing a cake to get the sizing right, they look a little big for the cake.

Also the middle layer seems shorter than the other two? Possibly, the ribbon is too big? If you can, figure out how much batter it takes to make a single layer for your cakes-ex. I make 3 tier cakes, so I know that it takes 3 cups of batter in a 9" round pan to create a 3/4" thick cake layer (after trimming). This way, my cakes are all the same 4" height. I will even use a ruler to make sure they come to the same height, and if need be, I will add more frosting to achieve a little extra height.

I spend a lot of time goofing and messing with my fondant to make sure it lays smooth on the cake. If you don't already have some, def get some of the fondant smoother paddles, they are very helpful!

The cap is beautifully smooth and has great sides, very straight.

A great cake, really good beginning! Keep practicing!!!!
 

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