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Post by rach on Sept 19, 2006 6:12:48 GMT -2
Here you can pop your cakes pics
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Post by Nauseen on Oct 31, 2006 10:53:01 GMT -2
That was the barbie cake i did a while back!!
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Post by Nauseen on Jan 4, 2007 19:00:45 GMT -2
Hi, everyone, happy new year 2007 to everyone!! Sorry been so busy at work, busiest time at airport plus so much problems!! Anywway, good news is the guy i did the engagement cake for has come back to me for his wedding cake, he wants a 3 tier stacked one made in sponge only, and i though that would be near impossible right? What do you guys think? TY
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Post by marjycat on Jan 5, 2007 7:24:43 GMT -2
A guid New Year to you too! Didn't envy anyone stuck in London with the fog - never mind at the airport. Well done on the wedding cake - don't see any problems with it apart from the time aspect of only having a week to decorate it. Just remember to dowel it and put a cakeboard between layers. I'm looking to do something similar for a wedding cake which I have been promised from doing the mother's christmas cake, but it's not until December. I may actually have a trial run now come to think of it and then I can test it to destruction! I wondered about the buttercream coating. I was at a christening recently with a two layer stack in sponge, but they had only put buttercream in the middle and coated it with a very thick layer of marzipan under the sugarpaste which certainly gave a lovely smooth finish rather than the lumpy bumpy finish I sometimes get with the b/c and s/p. Any thoughts on that?
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Post by dkcrooby on Jan 5, 2007 8:47:35 GMT -2
Hi Marjorie, you could either making a double layer of sugarpaste over the buttercream or just to make the sugarpaste really thick. I did the latter on my last cake and it turned out really well.
And a HAPPY BIRTHDAY to you!! Have a great day :-)
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Post by emmascakes.co.uk on Jan 5, 2007 10:05:11 GMT -2
I've done stacked sponge cakes and haven't had problems - you need to make sure they have a board for each tier and that you've used dowelling for each layer so that it doesn't sink. To get a smooth finish I agree that you should either use a thick layer of sugarpaste (about 1cm thick) or go for two layers of normal thickness. It's really important once you've filled the layers to let the cake sit for a bit as the filling will inevitably ooze out a little as it settles which would make a ridge in the sugarpaste if you coated the cake too soon.
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Post by rach on Jan 5, 2007 10:26:47 GMT -2
Yep deff no probs with sponge in fact all my stacked cakes have been sponge agaon board each one ..I must admit I havent doweled mine just do a thicker layer of sugarpaste..But I think I will after my Jojo clown one went abit funny in the heat..got hollys one to do and I will dowel that one...but remember to set it up with the buttercream ie fill and cover then put int he fridge to hardern so you can cover without any ooze etc.....I did find when I did my Jojo cake if youlook at the picture you do see a bulge that was cos of the heat and I didnt dowel it straight away and the back started to split, I know at this time no probs with the heat but I wont risk it again now....
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Post by emmascakes.co.uk on Jan 5, 2007 14:05:47 GMT -2
I am amazed you have got away with not dowelling - have they been only two tiers? Mine have been two, three and four tiered and I've dowelled them all with plastic dowelling. I've heard that plastic drinking straws are just as good but haven't had the guts to try this out - would love for one of you to try them first and let me know!!
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Post by Nauseen on Jan 5, 2007 14:45:26 GMT -2
Thanks all for such good tips.. it's for august time, so have plenty of time... hope he wants round ones, i think they will be easier than a square cake. he wants all in sponge, one layer buttercream inside, marzipaned and fondant iced in white. Not clear what sort of decorations he want. will definetely use dowelling as i'm scared it might collapse, anyway not sure if it's all going to be stacked or if he wants top tier to be on pillars. One more thing is when somebody says he wants a 3 tier cake, do you count the top tier as i read that the top tier should not be included in the amount of servings, plus being sponge he'll have fewer servings, so not sure how big he wants it yet. well, i'll let you know. I have enrolled on more courses and i fina;ly had my kitchen inspected. Got my insurance too now and done my tax returns!! hurray!! Nauseen:)
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Post by rach on Jan 5, 2007 14:58:08 GMT -2
I always include my top tier......also my stacked cakes like the crystal wedding cake was 3 tier all chocolate cake with fondant..didnt dowel it amd it got from here to London no probs...the big 4 tier plus princess castle again wasnt tiered no probs there....lol........but I use a thicker fondant on them so that must help..The only cake I have ever dowelled is the Jojo one cos it started to go in the heat..never ever had a problem till then..but I will dowel as its no hassle to do it and I suppose you havent got any worry then...lol....
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Post by emmascakes.co.uk on Jan 8, 2007 19:34:10 GMT -2
I'd count the top tier in the servings unless the client wants to keep it for an anniversary/christening (in which case it must be fruit cake or it won't keep.)
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Post by Nauseen on Feb 13, 2007 11:17:47 GMT -2
Here is my Wilton course one grande final cake!! I'm on to course 2 now and next week also starting the PME diploma in sugarpaste!!
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Post by rach on Feb 13, 2007 16:31:39 GMT -2
thats lovely your work has come on a treat...beatuiful colour and beautiful roses..well done
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Post by dkcrooby on Feb 13, 2007 19:49:08 GMT -2
Well done Nauseen, looks gorgeous!
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Post by Nauseen on Feb 14, 2007 12:39:55 GMT -2
Thank you guys, i have so far an order for a first birthday and a wedding in august. I get a few people calling for a quote and then they disapear, and my prices are not that expensive either, so a bit not happy at the mo. I need more orders so i can practice my new learned techniques and to get new pics on my website. BTW i'v redesigned my website i'm also going to change the banner soon to a profesiionnaly made one and a logo too. Sometime i wonder if all my hardwork is ever going to e repaid back in orders!!
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