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Friday Night Cake Club for 10/25/13

post #1 of 26
Thread Starter 

Opening up another session of the FNCC! Everyone is welcome to come share their week, photos of their work, ask for help or provide help if they can!

 

Cat

post #2 of 26
Thread Starter 

Hi everyone! Starting this out early so I can have some time here before we leave to go deliver the cake of the week to the Bay Area. The cake is for a Luau themed baby shower. The baby on the cake was made for me by Carmijok (thank you again!) all I did was paint it and add the diaper/flower/grass skirt!

 

 

I will try to get photos of it on the cake table. It's getting fairly dark here already so the photos seem dark to me but then, it's better to have photos than not take them before we leave and have something happen to the cake before the party and have no photos! So hopefully better ones will end up in my gallery here on Monday.

 

Hope everyone's week is going well. My only challenge this week is the broken finger. Other than that the week's been pretty darn good! In fact tomorrow night we are going out for my "family" birthday dinner and then we have the party on Sunday for this cake. This is a work/attend sort of thing. We know the mom to be and were hired by her best friend to work the shower. So we go in early, do the set up and then get to enjoy the party! The only thing my daughter won't be thrilled with is she gets to cut the cake...I can't do that one handed! LOL!

 

Hope to see a lot of great photos tonight!

 

Cat

post #3 of 26
I have a question. Going to give The *Original* WASC cake recipe a try. It calls for vanilla extract, butter flavor, and almond flavor. I forgot to get Almond flavor. Can I use Almond Extract?

I am attempting this w a white Betty Crocker cake mix. I wanted to follow the directions w these flavorings mentioned above. I also have Orange flavor ( I grabbed if I can't substitute almond extract). In addition, I have ore made buttercream I wanted to flavor w Amaretto flavoring.

Thoughts?
post #4 of 26

I always use real almond extract

post #5 of 26
Thread Starter 

Thanks for jumping in there BatterUp...I've never made that recipe before but I would think that extract would be even better than "flavoring".

 

Cat

post #6 of 26
I too use extract

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #7 of 26

It definitely is.....although Lorann's oils are very good and concentrated. Can't remember if I put this cake up yet. Just delivered it on Wednesday. I'm pretty happy with it except the back left corner looks funny in the pic. It didn't look like that in real life. I don't get it...

post #8 of 26
Thank you. One more question. If I have buttercream in refrigerator and want to add Amaretto flavoring.... Should I take it out and let it warm up before adding flavoring? And should it be room temp. when I put it on the cake or better cold? Or other?
post #9 of 26
Hello! I've followed the Friday night thread in the past but this is my first time joining in! I have what should be a simple two tiered cake to do tonight, but it's already proving the "simple" wrong. I filled and crumb oater the layers last night and let them sit overnight to settle, then put a final smooth coat of buttercream on this morning with the plan to cover in fondant this evening.

I'm in New England and it's been cold this week! We hadn't turned the heat on yet, but it was about 57 in the house and I couldn't feel my feet even with 3 pairs of socks on! So we finally turned the heat on this evening and now that the house is warmer the cakes are settling more! What was beautifully smooth and crusted buttercream now has some bulges and soft spots. The house is 69 degrees, not tropical! So off I go to try to smooth the buttercream and possible put yet another layer on. Grrrrr!
post #10 of 26
Quote:
Originally Posted by MommyMommy View Post

Thank you. One more question. If I have buttercream in refrigerator and want to add Amaretto flavoring.... Should I take it out and let it warm up before adding flavoring? And should it be room temp. when I put it on the cake or better cold? Or other?

It will be better at room temperature.

post #11 of 26
Ok thank you!
post #12 of 26
Thread Starter 

Batterup! Cute cake! As for the photography..it's a weird lens perspective thing. I wouldn't worry about it, the cake looks great!

 

Welcome Frosted Moon! We keep the house around 70 degrees but on cake days I pull it down to 65, more for me than the cake! LOL! Hope it all turns out ok!

 

We are about to hit the road...see y'all on the other side!

 

Cat

post #13 of 26
I'm working on a dummy for my portfolio. I designed a cake inspired by Duchess Kate's outfit at the royal christening this week, as soon as I saw her outfit I knew it needed to be brought to cake life.
elsewhere.
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elsewhere.
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post #14 of 26

Hello all, Feel like I've been gone forever.

 

I've been super busy this last week.  2 weeks ago all my cake orders were during the week.  Even the weekend one the customer picked up on Friday afternoon so I took the rest of the weekend off.  

 

That one was a Mickey Mouse Clubhouse cake but only 6".  Which does not seem to want to download.   I seem to be gotten lots of orders for smaller cakes. Hope they've run their course

 

Also did a walking dead cake which I was not all that pleased with.  The customer liked it so like we always say, If the customer is happy.  

 

Then there was another Monster's Inc.  2 tiered cake.  

A purse cake 

 

Lots of everyday cakes and finally my first stand up cake structure.  Please don't laugh.... This was a case of make and remake the structure.  I was doing it as the party was getting started.  I'm glad it was for a friend and there were lots of people who know me.  To some it might seem as a disaster buy to us it was a great learning tool.  

I also made lalaloopsy head cake pops, cupcakes, candy apples, jello cup shooters, button cookies, and jars of candy.  I just hate that my camera or internet won't connect to download the pics.

 

 

Batter up Love your cake.

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
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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 #15 of 26
Thread Starter 

Kiki...dying to see that cake! I, too, fell in love with Kate's outfit!

 

Ginn.....love love love the camping cake!!! Awesome job there!

 

Well, we made it and the cake is intact. Always hold my breath...even with the cake safe! In 3 years I havent lost a single cake with the cake safe but still!

 

I will ceck in again in the morning...saying goodnight now.

 

Cat

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