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Friday Night Cake Club for 8/23/13 - Page 6

post #76 of 91

I can't wait to see the finished product! 

post #77 of 91
Thread Starter 

I have a love/hate relationship with the notifications for this board. I don't get anything and then finally get a notice that something is going on here and I return to find LOTS of posts. One one hand that seriously irritates me, on the other I love having lots to read! LOL!

 

So..BatterUp! LOVE the mask. Glad it finally worked out. I had a similar issue with the bag this week. I just couldn't get the strips to dry! Can't wait to see your mask all painted up!  LOVE the claw feet too! The photo of your daughters wedding is hysterical. Mostly due to the expression on their faces!

 

Ginn....you said it hon. What we do for our cakes! LOL!

 

SO happy to see some updates!

 

 

Cat

post #78 of 91
I have a rather stupid question. I searched but couldn't find a good answer. I'm making chocolate ganache. I've boiled and mixed and have a bowl of beautiful ooey gooey chocolates goodness. Now my question. I keep reading that it has to "set". Do I let it set in the fridge or at room temp? I don't plan on using it till tomorrow night for a cake that's due Thursday.
post #79 of 91
Quote:
Originally Posted by dg1248 View Post

I have a rather stupid question. I searched but couldn't find a good answer. I'm making chocolate ganache. I've boiled and mixed and have a bowl of beautiful ooey gooey chocolates goodness. Now my question. I keep reading that it has to "set". Do I let it set in the fridge or at room temp? I don't plan on using it till tomorrow night for a cake that's due Thursday.
You always let it set at room temp, once its set you can put it in the fridge if you like, but its shelf stable.
post #80 of 91
Quote:
Originally Posted by scrumdiddlycakes View Post

You always let it set at room temp, once its set you can put it in the fridge if you like, but its shelf stable.
Thank you! I'll let it sit for a bit then throw it in the fridge until tomorrow. Thanks a bunch!!
post #81 of 91
Quote:
Originally Posted by KarenK55 View Post

Did you use a press/mold for the ballerina cupcake toppers? 

 

Yes, it is one of the first impressions ballerina molds. I just cut the rest of the body off. 

post #82 of 91

Thanks for all your help with the ruffles.  I will never do another one over buttercream though.  Had to do the top tier 3 times.  The bottom one was over ganache.  Turned out ok and bride was happy.  I had intended on taking it off the board and putting it on the stand directly, but I was just a wreck and just left it. 

 

post #83 of 91
Thread Starter 

Kblickster...I was SO wondering if you had survived...glad to see that you did and that the cake turned out to be just gorgeous! I can NOT imagine doing ruffles over buttercream would ever be a good thing. The only time I have done them was over a thin layer of fondant that was already on the cake. Unfortunately, in this business, we are being constantly forced to learn hard lessons. UGH. I have cakes where I felt like I got off "easy" and cakes where I knew I was losing money by the handfuls because of how long or how difficult they turned out to be. So I totally feel for you! However, the upside is that it IS a gorgeous cake and one (tho' I'm sure you are sick of looking at it) will look amazing in your portfolio!

 

Hope the next week brings you a "nothin' but a breeze" cake to make up for this one!

 

Cat

post #84 of 91
Quote:
Originally Posted by kblickster View Post

Thanks for all your help with the ruffles.  I will never do another one over buttercream though.  Had to do the top tier 3 times.  The bottom one was over ganache.  Turned out ok and bride was happy.  I had intended on taking it off the board and putting it on the stand directly, but I was just a wreck and just left it. 

 

It's beautiful

post #85 of 91

Beautiful!

post #86 of 91

kblickster what an awesome cake.  I must have missed all those post the first time around lol I had to go back and read them.  I didn't know that about the ruffle cakes either.  Sheesh, glad i haven't had a call for one just yet.  

 

Still learning!

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 #87 of 91
Quote:
Originally Posted by tdovewings View Post

 

Yes, it is one of the first impressions ballerina molds. I just cut the rest of the body off. 

Thank you Tdovewings.  My nieces are in a dance company and they do alot of competitions with their troupe, so I thought I would bring in some when they have their fall festival at the studio.  pretty cool stuff going on in the cake decorating world.  I am just amazed of all the artists & designers on CC.  Really encouraging

post #88 of 91

Oh wow kblickster, that cake is just gorgeous! Would you normally do the ruffles over ganache? 

post #89 of 91

I guess there is some confusion since I started seeking help for this ruffle cake on Friday night.  I intended to ganache/fondant both the top and bottom tier, but DH dropped my bowl of ganache before I could get the top tier done and I didn't have any backup.  So I iced the top tier in buttercream "before" covering in fondant, let the cake sit about six hours and then proceeded to apply the ruffles.  Apparently the buttercream was to soft under the fondant and the weight pulled on the fondant covering causing it to tear.  I pulled it off, stiffened up my buttercream and iced it with just a small amount of buttercream.  I also pulled a backup cake out of the freezer at this point and started all over just in case I had a problem.  I did have problems - probably because I didn't let the fondant dry long enough.  Thank goodness I had a backup and barely enough time to let it dry.

 

3rd time was the charm.  The 10" tier which was ganache/fondant didn't have any issues.

 

My advise for doing this cake would be to use ganache/fondant and make sure the fondant has a chance to dry well before applying the ruffles. 

 

This is not a difficult cake.  A little time consuming but not hard.  Do not be afraid.

post #90 of 91

Yes, I do remember your post at the beginning on Fri night having the problems.  I also forgot about it when you commented later, lol  Sorry you had such a hard time but glad it all worked out in the end.

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
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