Re: Cake Decorating
LOL! FF.
Good job Mrs. Smooth.
Re: Cake Decorating
Okay here goes
My brother just got done with his undergrad classes so I did the writing for him. The writing was done in an extreme hurry which is why it looks bad 
but the teacher was still very encouraging and liked my work 
the white blobs are supposed to be clouds. our instructor said we didn’t have to make the outline for each colour of the rainbow though I wanted to. and the colours 
i wanted mine brighter but the lady said it would look better light and the more colour i added the icing would start to taste weird and look too bright so i played it safe and added little colour.
Re: Cake Decorating
Looks yum FF.
The rainbow looks perfect.
The writing would have looked better if you'd did it in a smile shape to balance it out with the curve of the rainbow.
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I know! I was going to but it meant i would have to trace the line for it and our class had already run an extra hour so i didn;t have time. after writing it the bottom looked so ganja that i made that extra cloud at the bottom though it wasn't on the picture in the book :D
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Well you did a might fine job :)
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thank you :)
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[quote=“smooth_guy, post:738, topic:156292”]
Final project…rose bouquet!
[QUOTE]
wowww beautifullllll
Re: Cake Decorating
Good Job femme :k:
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This is the clown cake we made in the second lesson.
the head is ofcourse plastic, its the rest of the clown that is cream made. We were out of time so couldn’t do the shells on the top of the cake. she also had us practise roses and then instead of putting them back in the icing she told them to just set them on the cake so its a kind of rush wala cake 
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and finally the bouquet cake. My cake was small simply cos everyone at home is sick of eating cake so I used half a mix for the clown one and the other half for this rose one. Cos of the size I couldn’t accomodate the 5 flower bouqet and went with just three. those blue littleflowers at the bottom are sweet peas.
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Okay not really a big fan of the clown cake, maybe cause of the flowers in the back but the bouquet cake is looking awesome.
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good job FF!
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ye adro, me neither. the day we made that the instructors grandson had died and she was busy giving everyne funeral directions during the class and came in quite late too so it was all a mess but we learnt how to make the darned clowns at least :D
thanks SGC. I cannot get the cream right. The instructor and another girl beat their buttercream in their electric mixing bowls, the one all the girls were raving about at GS a while ago, i totally forgot what they r called. so they just turn them mixer on and let it go for a good while. The more u beat it the smoother it is. I have a hand mixer and anything that requires being beaten more than 5 mins becomes a pain to me. i tried to stand there holding it for as long as i could but its never long enough :(
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Does the icing taste as good as it looks cause I so wanna eat those flowers 
Reminds me of when my mum got into baking, she made excellent cookies but never got the marble cake right.
Every day me and my brother came home from school to find a freshly baked discarded cake cut in half waiting for us with a bribe of ten, twenty and sometimes 30 bucks.
Poor us had to stuff the cake half down for lunch. Soon we bacame pro at it and were eating the cake wtih podeenay ki chutney, ketchup, chilli sauce and mayo.
Thank god the baking junoon only lasted for a month
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butter icing is always too sweet for my liking. u can add any flavour u wish but it remains way to sweet, just a thin layer with the cake is sufficient. I cannot imagine biting into one of those roses. next class we will be making flowers out of royal icing which is the one that stiffens up once you leave it to dry.
cake with chutney and mayo 
thats hilarious.
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You try eating the same cake over and over for lunch every day and there comes a time when you get creative :D
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you’re talking about the kitchenaid stand mixer… i haven’t used mine yet, not enough counter space. doh! i use a basic hand mixer too.
i always use the wilton recipe buttercream icing (http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm) and it usually comes together pretty quick… literally 5 minutes by the clock should be more than enough to get a nice smooth icing… its a pretty long time when it comes to mixing things, you know?
as for too sweet, FF, i only use two cups of sugar and everything else remains as per recipe. have you tried that? cutting back the sugar or substituting splenda for it will make it less sweet for sure.
here’s some inspiration! these are cakes a colleague/friend of mine made… she’s very practiced at making flowers, but she also uses the wilton icing recipe, except she uses corn syrup to thin it out and it always add this lovely gloss that i just can’t replicate, dammit.
these are icing flowers… see the gloss?
each flower on top of this wedding cake took 45 minutes! the butterfly is made of fondant… and i just realised so are the flowers- they’re not icing like i originally thought. gah! fondant is so fussy, i don’t want to work with it again.
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WOW! thats some amazing work. those first flowers r butter icing? the soft one and not the hard one? how did she manage to stick such big roses on the sides? must be a real pro. I did mean the kitchenaid stand mixer. u know i'll re-beat the leftover cream from yesterday and practice some more. I love the rosebuds in book2, so darn cute. those pastries look so cute in the book
but seriously i love the look of fondant the best, its so smooth and matte. am looking forward to learning fondant techniques.
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yeah the first cake and cupcakes are buttercream icing using the wilton recipe. i’d say work with your icing, definitely try re-beating it and add some corn syrup to make it smoother. she stuck the roses on with the same icing.
is royal icing edible? or is it purely for decorating?
fondant can be lots of fun, especially because the possibilities of creating thigns with it are endless. but the taste is where im kind of iffy-- its a bit like marzipan which i just don’t like at all. also mixing a colour into it is the biggest pain in the ass there is… you have to basically knead it in and its like a very stiff ball of aata- on top of which you can’t manhandle it lest it ruin. so fussy! 
you can make your own marshmallow fondant too (http://whatscookingamerica.net/PegW/Fondant.htm) but watch out for kitchen counters cos that stuff will harden like cement and won’t come off! thank goodness for rental apartments! haha
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the ingredients for royal icing sound quite edible but i never feel like eating it. its just confectioners sugar, water and meringue powder i believe, which reminds me I have to buy meringue powder!