Cake decorating?

[Sue]

I think your cake came out great! My instructer didn't go over the piping gel too much either - pretty much it's used for transfers and to make writing easier. Course 2 doesn't start till January for me and we'll have a new instructor, I believe.

I've read about the Americolors on the cakecentral.com boards, I think I'll order some. Much easier than using a toothpick!

[Chimichanga]

I just registered for Wilton Cake I ~ classes start next week. The clerk was a bit...confused (to put it nicely) and didn't tell me anything about the class.

What all do I need for the first class? My mom got me the student kit so I have that. Do I need frostings? To bake a cake?

I'm all giddy :D

[Sue]

You don't need to bring anything to the first class. The instructer will just give you an overview of the class and tell you what to bring to the next one. The only thing I brought was a notepad to write on.

I start course 2 in January, I can't wait :)

[jerseygal]

That's next week already. Goodluck and have fun! :) I wish i can go to a baking class too.

[Sue]

I know! So soon :) The first class is 1/9.

I did some Christmas cupcakes, I need to post the pictures at some point...

[Jenean]

Everyone's cakes look great!!!

I'm signing up to take Course 3, finally, this weekend. The class starts next Tuesday.

Did anyone else get the email from Wilton about Course 4? I saw that it's only going to be offered at Michael's, which really bugs me since the nearest Michael's is over a half hour away from me while there's an AC Moore 5 minutes down the road. :mad: Oh, well.

[meggers]

Everyone's cakes look great!!!

I'm signing up to take Course 3, finally, this weekend. The class starts next Tuesday.

Did anyone else get the email from Wilton about Course 4? I saw that it's only going to be offered at Michael's, which really bugs me since the nearest Michael's is over a half hour away from me while there's an AC Moore 5 minutes down the road. :mad: Oh, well.

I believe that only Michael's is offering it in February, but that other places will offer that course later (maybe May?).

[QueenofCA]

Has anyone made a croquembouche (French cream puff tree-shaped cake) before? I tried to make one last year and it kicked my butt. I didn't cook the custard long enough, and then I burned the caramel that was supposed to hold everything together. I want to try it again this year, but I was hoping someone here had experience with it.

TIA!

[Chimichanga]

I had my first "real" class tonight. We did the basic cake - stars, lines, etc. I did really well on the stars but stunk it up with the writing.

I liked the way my stars turned out on my cake, but I don't like my writing. And, I think I *finally* got the hang of how to frost the cake properly. We'll see next week.
http://i101.photobucket.com/albums/m76/jenmathe/100_3101.jpg
Ignore the color gel at the top
http://i101.photobucket.com/albums/m76/jenmathe/100_3103.jpg
I also did some dots on the side, but my photo didn't turn out too well.

Any feedback is greatly appreciated!! :D

[emschwar]

Cake writing is hard! Those cakes look great! I really like the 2 toned star.

[Chimichanga]

Thanks :D It was totally on accident. I used the same bag (because I didn't want to use another coupling) and just filled it with the orange frosting. I didn't want to waste any, so I got the tie-dyed affect.

[Sue]

Cake writing is definitely hard!! I love the way the stars came out!

For some reason course 2 wasn't offered in January like our instructor said, they were doing course 3. So hopefully they'll be offering it next month.

[jennylou]

Can you buy any DVDs to learn to cake decorate? Going to classes is kind of hard for me right now with a DD who is EBF. I really think it's something I would enjoy doing, but maybe I should just wait until she's a bit older?

[Sue]

jennylou, if you buy a book and some of the tools, I don't see why you couldn't do it on your own. Wilton has a book - The Wilton School - Decorating Cakes (http://www.wilton.com/store/site/product.cfm?id=3E30B951-475A-BAC0-58A20B9EC79A11BF&fid=3E32F0B3-475A-BAC0-56CB12F261B997C3) that give instructions. They also have DVD's (http://www.wilton.com/store/site/department.cfm?id=3E304D2A-475A-BAC0-5F8C5D59D19B2F7C&fid=3E3059CC-475A-BAC0-5B03ABE262967CE4) that you can use. I'm sure you could find it all on Ebay. The book came with the 101 piece tool caddy. The caddy was $130, but I used a 50% off coupon so it wasn't that bad. What is taught in the first class wasn't too difficult and with a little practice, I don't see why you couldn't do it on your own. Cake Central (http://cakecentral.com/) also has a TON of info, a lot of people on the forum there taught themselves.

[meggers]

jennylou--Course I is pretty basic so you could probably learn those things on your own. You can find a lot of information on Cake Central (the other CC :) ). I think quite a few people on there never took any classes and just taught themselves. In fact, I learned a new way to do roses on Cake Central that turned out much better on my latest cake than doing them the way I was taught in the Wilton class. I think it is nice to take a class though. I found it helpful to have an instructor right there to give me feedback on my technique. I took the class when DS was 9 months old and it worked out pretty well. I was unsure how everything would work since the class was from 6:00-8:00p. DS's bedtime is at 7pm and I nurse him to sleep. When I was taking the class, I would make sure to be home by 5 and I would nurse DS and DH would get DS to bed at 7.

[Chimichanga]

I had my course 3 last night. I don't think I'm that great at flowers even though my instructor said it looked fine. I practiced my writing again too.

http://i101.photobucket.com/albums/m76/jenmathe/100_3135.jpg
http://i101.photobucket.com/albums/m76/jenmathe/100_3134.jpg

Next week is roses. My icing was too stiff this week for me to really practice them.

[Chimichanga]

Last night was my final course 1 class. I thought the roses were okay - I need to keep practicing though.
http://i101.photobucket.com/albums/m76/jenmathe/100_3148.jpg

[Pineknot]

Jen,

That turned out really well. You can definitely tell your writing is becoming better! :p

[Chimichanga]

Thanks Pineknot. Unfortunately, I underestimated the amount of room I'd need for "anniversary" and it's almost running off the cake.

[meggers]

Thanks Pineknot. Unfortunately, I underestimated the amount of room I'd need for "anniversary" and it's almost running off the cake.

I had the same problem with a cake I just did. I underestimated the amount of room for congratulations.

[Medako]

Just thought I'd post picture of my lastest cakes. I haven't decorated a cake in months - so be gentle :p

http://i72.photobucket.com/albums/i162/mom2jackryan/Jack795.jpg

http://i72.photobucket.com/albums/i162/mom2jackryan/Jack803.jpg

I didn't get my base frosting super smooth, but I was in a bit of a hurry. Then I didn't let the mist dry good before adding the decoration, which is why there are a few small runs in the color.

Overall, they served their purpose just fine. :)

[EmilyZA]

Those look amazing, medako! Great job!

[blueskygirl]

I have an order for a Valentine's Day cake and a Mardi Gras cake coming up, and I can't think of a single idea for either one. I am trying to stay away from the Cake Central galleries so I don't wind up copying someone else's design, but I have a serious cake decorating block right now!

These are some of the cakes I've done in the past.

Poker cake for Dh's birthday
http://i25.photobucket.com/albums/c85/levinea/Baking/47b5d730b3127cce93aff5595dce0000001.jpg

Mardi Gras last year
http://i25.photobucket.com/albums/c85/levinea/Baking/278d2d84.jpg


4th of July cake
http://i25.photobucket.com/albums/c85/levinea/Baking/DSCF0005.jpg

My sister's birthday cake
http://i25.photobucket.com/albums/c85/levinea/Baking/14b30711.jpg

Christmas package cake with my first fondant bow
http://i25.photobucket.com/albums/c85/levinea/Baking/xmascake2.jpg
http://i25.photobucket.com/albums/c85/levinea/Baking/bow.jpg

[Sue]

I had the same problem with a cake I just did. I underestimated the amount of room for congratulations.
I always do that! The beginning of the word is nicely spaced and then all scrunched towards the end:D

blueskygirl, beautiful cakes!!

Medako I love the cakes, so colorful!


I've been waiting to take course 2, but it looks like it won't be offered till March, at the earliest. I may try another Michael's that is closer to work... I'm getting really antsy!

[kmmommy]

Medako ~ You did an awesome job!

[Medako]

Thanks guys. I was pleased with them, especially considering I've never taken any sort of classes.

[sparkle&shine]

Loving the cakes lately!

blueskygirl ~ I know what you mean about decorating block! Except I do go to the cake central galleries and peek around ;) I don't ever copy anyone's cakes exactly but I definitely take a little from this cake and a little for that cake. I guess I am just not creative.

For Valentine's day I love the cakes that look like a box of chocolates. Or depending on who you are making it for you could do a lingerie cake.

Mardi Gras - the only thing that comes to mind is what you pretty much did in your previous cake.

[glensgirl]

EmilyZa-I was reading way back at the beginning of the thread. I used to LOVE Lyndell's in Somerville. I think a lot of my b-day cakes growing up were from them. I loved the frosting! The strawberry whipped cream ones from Cara Donna's were my other favorite.

My sister is the cake decorator in our family. I'll have to post the cakes she does for DS's first b-day party this weekend.

[EmilyZA]

EmilyZa-I was reading way back at the beginning of the thread. I used to LOVE Lyndell's in Somerville. I think a lot of my b-day cakes growing up were from them. I loved the frosting! The strawberry whipped cream ones from Cara Donna's were my other favorite.

Are you from Somerville? Cara Donna's has gone out of business.

[pixielou]

blueskygirl i'm a little late with suggestions, but i just did a valentines cake for dh. i ended up using color flow. i was originally going to do colorflow red lips and pink hearts, but when i started getting everything together, i decided to do colorflow conversation hearts. i made 24 hearts, each about 1.5 inches. i made pink, yellow, orange, purple, green and white - 4 of each. then i used the edible markers to write the little conversation phrases - "i love you" "kiss me" etc. i just made a chocolate cake and frosted it white. and stuck the hearts all over the cake at little angles.

is anybody taking wilton course 4 right now? i ended up not registering since it was being offered from 7-9 where i live, and that just does not work for me due to babysitting issues for my dd.

~pixie

[glensgirl]

Are you from Somerville? Cara Donna's has gone out of business.

Yes, I grew up there, but really haven't lived there in about 15 years now.

[emschwar]

Does anyone have the new wilton cupcake book? I saw it at target, but didn't get it yet. I want it though!

[Chimichanga]

The Michael's website has a lot of the cupcake recipes. The site refers to the yearbook, so I'm guessing they are from there.

[emschwar]

This is the new cupcake book:
http://www.wilton.com/recipes/articles/cupcakefun.cfm

[Lisa]

Question-
What is the easiest icing to work with? I am doing a cake next week and will be decorating it but I never seem to get the right icing. I always have issues. TIA
BTW all you cakes look AMAZING!!!

[pixielou]

lisa i use the basic wilton buttercream recipe. i found the key is the consistency - you need a medium consistency. if it's too thick, i find the chunks of cake come off. if it's too thin, then it droops off the cake. i tend to use the thick consistency for my decorating. so what i typically do is make the thick consistency recipe, spoon a bunch off for my decorating, then add more water for the stuff i'm going to ice my cake with.

has anybody taken class 4 - fondant and gumpaste?
i didn't take it this month since i didn't like the time of the class - 7-9 pm. i need to get the march schedule to see if it's offered at a better time in march.

~pixie

[Sue]

Question-
What is the easiest icing to work with? I am doing a cake next week and will be decorating it but I never seem to get the right icing. I always have issues. TIA
BTW all you cakes look AMAZING!!!

I use the Buttercream Dream (http://www.cakecentral.com/cake_recipe-2123-1-Buttercream-Dream.html) from Cake Central (http://www.cakecentral.com/).

[papergirl]

I am relatively new to cake decorating. Hopefully I will take a class down the road but for now I am working from the Wilson books. Can you experienced ladies answer a few questions for me….

Do you always level your cakes and how important is this, in your opinion? I don’t own a serrated knife so I am also curious to know if anyone levels the cake with a Chef knife.

Do you ever apply icing to a cake the same day it is baked (cooled off, of course)? I’m use to icing a cake the same day and I’m not sure I’m all that good with delayed gratification.

How long after the crumb coat does a cake need to be refrigerated?

Is there a quick guide to making colors and how combining two colors will equal X color?

Do those of you who are serious bakers actually cool your cakes on wire racks?


Right now I’m just making cakes for my husband and I. Thanks ladies.

[meggers]

bumble--Welcome to cake decorating. I pretty new too. I've only been doing this since I took course 1 in November. If I make a nice thick cake, then I level by putting a weighted cookie sheet on the cakes. Otherwise, I use the Wilton cake leveler. I've used it to level and torte cakes. It works great and is pretty cheap. If I do a cake on the weekend, I will bake and ice the same day. If I do one during the week, I bake one night and ice the next night. Be sure to check out Cake Central (http://www.cakecentral.com). There is tons of good information there.

[emschwar]

bumble - I have the wilton cake leveler, which is nice, but usually what I do is take a large serrated knife (it might be worth investing in one - I use mine all the time!) and after the cake cools in the pan for ~10 minutes, before I put it on the cooling rack, I level it right in the pan. Just cut off anything that sticks above the top of the pan. Works well, because the top of the pan serves as a nice level surface to work with.

[klanae]

bumble- On the food coloring box it sould tell you how to acheive different colors. If yours doesn't and you would like me to post what my box says I can. Hope that helps!

[Sue]

Color Mixing Chart (http://www.sugarcraft.com/catalog/coloring/colormixingchart.htm)

[Chylynn]

After reading this thread and seeing all of your beautiful cakes, I just signed up for Wilton Course 1 Cake Decorating. I'm looking forward to it!

[Sue]

After reading this thread and seeing all of your beautiful cakes, I just signed up for Wilton Course 1 Cake Decorating. I'm looking forward to it!
Be careful... It's addicting! I just bought a boatload of cake pans :o

[papergirl]

Thank you ladies, everything you offered is super helpful. It just brings me to two more questions.

How can I make brown? I want to make a person with brown skin but not dark like chocolate. A bit lighter and more like skin. It doesn’t seem to say on the color chart that was posted. I’m not sure if I just add coco to some white frosting or what.

And I’m still trying to figure out if a crumb coat is important and how the process works. I know it is a thin layer but does it require refrigerating after adding it but before the final coat?

Thanks again!

[Sue]

Wilton makes a color called Copper that is used for a light skin tone. I haven't personally used it.

A crumb coat is to seal in the crumbs from the cake so they don't get in the icing. I usually apply a thin layer and let the icing crust or put it in the fridge for a bit. Soemtimes I forget to do a crumb coat, I'm just careful to not get any crumbs in the icing. How to ice a cake here. (http://www.baking911.com/decorating/cakes_frostandfill.htm#Apply%20the%20final%20coat)

[Chylynn]

I am starting to see how addictive this really is! Anyhow, my first class is Friday night. What did you all bring with you to your first class?

[Sue]

I just brought the kit and a notepad to my first class. It was more of an overview of the class. Did you get a handout that lists what you needed to bring when you signed up for the class?

[Sue]

Wanted to post a cake I did yesterday for a PG friend...
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00710.jpg

http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00714.jpg

[Chylynn]

Wow, what a beautiful cake! The roses look great!

No, Sue, they did not give us a handout or anything.

[Sue]

Thanks :)

Our first class was just listening to the instructor and taking some notes. You can always call and double check... Have fun!

[sparkle&shine]

lisahas anybody taken class 4 - fondant and gumpaste?
i didn't take it this month since i didn't like the time of the class - 7-9 pm. i need to get the march schedule to see if it's offered at a better time in march.

~pixie
I didn't take it but my SIL that I took all the other classes with did. She said that she was teaching the instructor stuff! She learned how to cover a cakeboard with fondant, drapes, and 2 flowers - daisies, and a Fantasy flower. Nothing wowed me at all and she said that it was kind of a waste. Depending on how much you work with fondant it may not be worth it. Of course this was just her experience.

[sparkle&shine]

Here is a quicky cake I did for Valentine's day for work. It was a red velvet cake with cream cheese frosting.

http://farm1.static.flickr.com/171/411988543_1dc5015786.jpg?v=0

http://farm1.static.flickr.com/145/411989742_58f4b915c0.jpg?v=0

[LIZNKEITH]

I love all of your cakes, ladies!

I just had my first Wilton 1 class last night. I'm really looking forward to decorating my first cake next week! :D

[Reebs]

Ladies, you have got to be kidding me! Seriously.

There is no way you guys aren't professionals! Your cakes are all AMAZING!!

I am blown away by how talented you all are. All I can say is wow and I wish I could do it!

I didn't do this one, I paid a professional (like I said above I wish I could!) but I thought you all might get a kick out of it. I got this cake done for my DH's 30th b-day. He loves to ski.

http://i101.photobucket.com/albums/m59/Reebs2378/30th%20B-Day/bday026.jpg?t=1173724627
http://i101.photobucket.com/albums/m59/Reebs2378/30th%20B-Day/bday028.jpg?t=1173724652

Now that I relook at my cake and the ones you all made, I think you guys do a better job!

Keep the great cakes coming. You all are truly talented!

[LIZNKEITH]

What a cute cake, Reebs!

I finished my first Wilton Cake last night. I ended up doing the rainbow cake for my friends sons 1st Birthday. Overall, I'm really happy with how it turned despite a couple of flaws. I'm trying not to be so hard on myself, it IS my first decorated cake.

http://farm1.static.flickr.com/155/421029596_fafe8496cf_m.jpg

http://farm1.static.flickr.com/145/421029583_0ce8199a6e_m.jpg

[Sue]

Your cake looks great, LIZNKEITH!

[sparkle&shine]

Great Job LIZNKEITH!!! It looks very smooth and you got your colors just right! Your lettering also looks fantastic!

[meggers]

LIZNKEITH--Your cake looks great. I look forward to seeing your other cakes. :)

[Chylynn]

I love your cake, Liz, but you already know that since I told you on LJ!

I see that some people have done a gymboree cake. Where did you find a pan to make the cake? TIA!

[LIZNKEITH]

Thanks, girls! I really had a lot of fun working on it. Like I said, there are a couple of places I wish I could have had the opportunity to “do over”. I’m excited to make another!

[kmmommy]

Liz ~ I think you did a great job on the cake!

[LIZNKEITH]

Thanks! The rainbow is a bit off center…next time I’ll definitely trim the parchment paper down so I have more control when transferring the image.

As far as the letter goes, our instructor taught us a trick that I didn’t see mentioned in the course book so I thought I’d share with you all. After you write everything out, put a little confectioner’s sugar on the tip of a Q-Tip. Dab it so there is no excess sugar on the tip. Go over any uneven areas of your lettering (your stopping points on the letters where the icing may “pick up” a bit, etc). You can push the areas down with the q-tip to make the lettering more smooth. She said you can even move parts of the letter (like to straighten out lines etc).

The things you learn!

[Chylynn]

Here is my first decorated cake from week 2 in Course 1:

http://s108.photobucket.com/albums/n38/Chylynn/th_DSC04682.jpg

[LIZNKEITH]

I love it, Chy!! You did a great job!

[Chylynn]

Aw, thanks Liz!

Does anyone know if I can make an angel food cake in a 14" round cake pan? I am trying to look into lower fat versions of my DDs second birthday cake. TIA!

[LIZNKEITH]

Chylynn,
Sorry I'm responding late. It looks like it can be done. I did a search on cake central and saw a couple of round cakes. I can't find cook times though so if you're going to try it, experiment in advance.

[meggers]

So I'm kind of bummed about the Fondant and Gum Paste class. I got the Michael's class schedule for April and was excited to see that it was scheduled for Saturdays. I went in over the weekend to sign up for it and canceled was written across the sign up sheet. The manager was unaware of why it was canceled so she said that she would leave a message for the instructor to get back to me about it. She then went back to the March schedule to figure out when the instructor would be in next and we saw that the March Fondant and Gum Paste class was canceled too. This class was just started in February so it seems strange to me that the class has been canceled two months in a row already.

[LIZNKEITH]

Meggers,
That sucks! Maybe the lost their instructor. Is there anywhere else around you that offers it?


Here is my clown cake from last night. I'm pretty proud of it. The lighting is a little bright in the picture so the colors aren't really true to life, but you get the idea:
http://farm1.static.flickr.com/176/437862494_97c397582f_m.jpg

And here is a Chocolate Guinness Cake I made for St. Patty's. Nothing eleborate, but boy did it taste good!
http://farm1.static.flickr.com/163/437862514_4f12d477a1_m.jpg

[HeatherFL]

Liz, are you going to come over and make one for me when you are down here in September? ;) :D :p Seriously, they look great!

~H.

[LIZNKEITH]

Damn, I was hoping you wouldn't see them yet. I was going to post the clown one in your journal. ;)

[sparkle&shine]

Great job Liz! They look yummy. I love the balloons with the clowns. So who gets to eat all your cakes?!

[jenji]

Any tips on a two-tiered round cake? I've never done a tiered cake before and am making one for a baby shower this weekend. I have the cakes baked, just have to decorate and assemble them. Do you decorate before or after assembling? I have to transport it to a different location, will that make a difference? Any assembly tips?

[LIZNKEITH]

Thanks, Sparkle! DH isn't too big of a fan of cakes and DD can't eat them, so I've been bringing them in to work for my coworkers.

Jenji,
I haven't moved on to teired cakes yet, so hopefully someone else can give you correct information. But I think you decorate in advance and then assemble at the location.


Okay, here is more Final Course 1 Cake. It was really hot in the room which made my "stiff" ising pretty soft, so my roses and bow aren't quite what I'd like.
http://farm1.static.flickr.com/177/439975467_38f4b71d8c.jpg?v=0

On to Course 2...:)

[SunnyAB]

I found that transporting them singly was a little less nerve-wracking than having them stacked - even if you have someone to hold/stabilize it. Some tips that I can think of off-hand, have each one in a box that is fairly close to the size of the actual layer, so they dont jostle around inside the box when you are taking corners or applying brakes :) oh, and and depending what kind of vehicle you have, and again if you are driving alone, try to be sure that if you put them on the back seat, try to anchor them there a bit so if you DO have to make a sudden stop, they won't slide off and plummet sideways to the floor of your car. And if you can rig the box up some way so that one side can be pulled down, and you can just slide out the cake (slide in for that matter too) makes it less likely that your hand or arm will graze the sides of your cake when you are taking it out of the box. And I would make sure that the top layer has its own base - just a sturdy piece of cardboard (even if you assemble beforehand) so that you can put some dowels (even a few bamboo skewers) in the middle of the bottom layer to give the base a bit more stability and strength, so the top cake wont sink in - not that that is likely, Im sure your cakes arent like stone :eek: but its an easy 'insurance'. And its important that the skewers are all the SAME length, and just a whisper higher than the bottom cake layer so the top one isnt resting on the icing of the bottom one. Clear as mud?? :D Anyway, just a few suggestions for you. Please remember to post a pic!

[jenji]

SunnyAB - thanks for the tips. I will post pics of the finished product

[Tommy's Mommy]

I just started to make cakes for family birthdays and so on. So far I have one made the elmo with the present cake for my son's 1st birthday with some help from my dad and I am making a bridal shower cake this weekend.
So I have a few questions I hope you ladies can help me out. I am interested in going to some of the classes you are all talking about and Wilton's main headquarters is just few miles away are the classes that you are talking about only offered at Michael's because they have them at Wilton but I did'nt see Course 1,2 or 3 just different topics(fondant, gumpaste..)? Also they have their big tent sale here in July with everything really cheap what do you think I should look for or your recommendations of things you love to use? I would to make and decorate more often. TIA

BTW I am so jealous of how great all of your cakes turn out.

[Pineknot]

Liz,

Wow, those really look great!

[LIZNKEITH]

Tommy's Mommy,
It's probably the same courses, only named differently.

Course 1 is a buttercream course that teaches stars, zig zags, shell borders drop flowers, sweet peas, roses, figure piping, dots, as well as a few other basics.

Course 2 focuses more on Royal icing. You learn to make several other flowers like daffodils, pansies, carnations, etc. You also learn the basket weave technique as well as the rope border. I believe you learn other typres of borders, of I can't expand on it as I haven't received my course book yet.

Course 3 is basically fondant & gumpaste. You make your first wedding cake in this class.

They've justed started a Course 4 this year which primarily focuses on fondant.

The first course is a prerequisite to the other courses, but after you've learned the fundamentals, you can take any of the other courses in any order. I hope the descriptions help you figure out where you should start. Good luck!

Pineknot,
Thanks!! :)

[Sue]

The courses offered at the headquarters are different. Instead of the courses they offer in Michael's, the basics are taught in 3 hour workshops or 1 day workshops and they are broken down more. They also offer much more advanced classes.
Wilton School Classes (http://www.wilton.com/classes/wiltonschool/classes.cfm)
You're very lucky to be so close to take advantage of them! And the tent sale - how awesome! If you can take a few classes before the sale you'll get an idea of what you like to work with and what toys you'd like to play around with. The boards on Cake Central (http://cakecentral.com/) are awesome and everyone is really helpful if you have any questions.

[JAYLIN]

JENJI.....Just wanted to add my 2cents of advise.....I've transported many cakes and here's what works the best for me. First of all if it's a stacked cake (the 2 cakes directly on top of each other) definately assemble at home. Assemble first, then decorate. Definately use some dowel rods, I always do, no matter what the size of the cakes are. I have never had a problem with a 2 tiered cake, but for my 3 tiered caked I always put a center dowel rod straight down the center, thru all the cakes, this way none of them move.

To transport them, put them on the on a flat part of your floor, mine gone on the floor on the passenger's side. Buy some shelf line, the soft spongy kind, with the holes. Cut a small piece and put it under your box, it completey keeps it from moving, and if your box is larger than your cake board, also put a small piece in the box under the cake, that way the cake won't slide around in the box.

Hope that helps!

[SunnyAB]

JAYLIN, would you mind telling me why you say 'definitely' assemble at home? I've done both, and never really had a problem either way - just found not assembled to be easier for me. I know everyone has their own opinion and preference, but I'm always looking for tips and tricks and better ways, and even after all these years I know I can still learn! :D Your car must have a lot of clearance in front, I dont know if my three tiers would fit on the front seat floor without rubbing the dash, or being too close for my comfort. :eek: Great to mention the non-slip shelf liner too!

[JAYLIN]

Hey SUNNY......I'm always up for learning new tricks too!

I guess it's just personal preference for me, but for a stacked cake I prefer to be in the privacy of my own kitchen, (not at a country club, or someone else's home) when I'm stacking my tiers. If I happen to mark it up or poke my finger somewhere, I'm not worried about fixing it. I like my cakes to be completely done when they go out the door.....now tiered cakes are a whole other story.

And maybe I'm lucky, and just took it for granted, but I drive a Sequoia SUV and if I put the passanger seat all the way back I've got tons of room on the floor. I can't even image putting a cake on my back seat, I'd be a nervous wreck the entire ride!

[pixielou]

could somebody please post the wilton buttercream recipe for me? we're moving soon and i have already packed up my wilton books. but i've just decided i want to make an easter cake for dd.

thanks,

~pixie

[LIZNKEITH]

1 Cup shortening
4 cups powdered sugar
1 tsp. of flavoring (vanilla, almond, or butter extract)
1 T. meringue powder
1-2 Tablespoons of water or milk (to start)

Cream shortening, sugar, and flavor. In separate bowl, mix together sugar & meringue powder. Gradually incorporate in to shortening mixture. Add water or milk until desired consistancy.

HTH! Good luck with the move!

[pixielou]

thanks liz!

i probably could have guestimated - but i'll feel more confident with the actual recipe.

wish me luck - as soon as my 2.5 year old wakes up - i'm handing the frosting over her to decorate with!

~pixie

[tgray99]

I'm being brave and trying to make a birthday cake for my daughter. Today I bought a palm tree cake pan, decorating tips and bags, icing colors and a big tub of white icing, all from Hobby Lobby. Her birthday theme is the book Chicka Chicka Boom Boom which is about letters climbing a coconut tree and then falling down. I may do a few cupcakes under the tree as the letters.

Here's the pic from the Wilton Website:
http://i15.photobucket.com/albums/a353/tgray99/palmtree.jpg

[jennylou]

All of your cakes are fabulous, I really want to take one of the Wilton classes this summer. :)

[LIZNKEITH]

Tara,
What a great idea! It should actually be fairly straight forward. If you haven’t already, invest in one of Wilton’s 3 star tips (I believe it is Tip #2010??). It will really cut down on your workload.

Be careful, Jenny…it’s addictive!

No problem, pixielou I have it memorized since I’ve made about 10 batches of icing in the past four weeks. :rolleyes:

[tgray99]

Tara,
What a great idea! It should actually be fairly straight forward. If you haven’t already, invest in one of Wilton’s 3 star tips (I believe it is Tip #2010??). It will really cut down on your workload.

Yup. When I bought the cake pan it had directions on what all to get and that tip was one of the ones I got. It even had what icing colors to get and how to mix them!

[tgr68]

tgray~Love the cake idea!! Perfect with her theme!

Going to resubscribe to this thread with DD's 2nd :eek: birthday coming up!

[LIZNKEITH]

Tara,
Don't you love the instructions? I just did a Wilton Beer Mug pan and it made decorating so easy!

Naamah,
Can't wait to see what you come up with. Any ideas yet? I saw a monkey cake in a parenting magazine at the Ped yesterday and thought of you (it could easily be adapted for a gorilla cake). Basically, They took Cow tail candy, stretched it out to make it look like a tree trunk. The "leaves" were fruit roll up candy made to look like palm leave on the trunks. The monkeys were molded out of Tootsie rolls, and they had set aside the banana shaped candies from a pack of Runts to make bunches of bananas in the trees and in the monkeys hands.

Here are a couple of my latest creations this week.

A beer mug I did for my bosses birthday. yellow cake, buttercream icing, with Chocolate Bavarian Cream filling:
http://farm1.static.flickr.com/170/454010694_aed86c8d0d_m.jpg

And my Pride & Joy...my first cake done from an original design. My cousin is joinging the Air Force on May 1st. We had a little going away party for him this weekend. I modeled the cake after my husband's service hat. It's German Chocolate Cake, Chocolate Buttercream icing, Chocolate Bavarian Creme Filling, and is accented with Fondant & Gum Paste decorations. Everything on the cake is 100% edible. It was my first time working with fondant & gum paste...I'm hooked!
http://farm1.static.flickr.com/229/454010710_26acca3cd1_m.jpg

A close up of the gum paste molded medallion:
http://farm1.static.flickr.com/187/454010720_91dd45a92a_m.jpg

[sparkle&shine]

Great cakes Liz! Isn't fondant the best!
I have to get that beer mug!

[meggers]

LIZNKEITH--You did a great job on those cakes.

Here are my latest cakes:

Birthday cake with roses:
http://farm1.static.flickr.com/243/453356615_71ee8e8d98.jpg?v=0



Present cake (first time using fondant):
http://farm1.static.flickr.com/215/453356753_4e60b3b48e.jpg?v=0


Easter basket cake (first time doing the basketweave):
http://farm1.static.flickr.com/221/453356779_fd0263c958.jpg?v=0



I mentionrd before that I was bummed that the instructor at the Micheal's near me kept canceling the Fondant & Gum Paste class. I think I might just use books, videos, and Cake Central to learn on my own. I am really finding this addicting. :D

[tgr68]

LIZ~I assuming this was in the May issue? I just received mine today and notice that there were a TON of birthday ideas in there but haven't had a lot of time to really look at it.

meggers~Great cakes!

[jenji]

thanks so much for the tips on the tiered cake. I ended up transporting the cake as seperate tiers and assembling at the party. It went pretty well, but I didn't get the tiers perfectly lined up and I wasn't 100% satisfied with the result, partially because they were using pastels for the shower and the design didn't show up as vibrantly as I'd hoped because of that. This was also the first cake I've decorated with regular frosting (i.e. not fondant) for someone else, so here goes:

the pictures SIL sent me of what she wanted, but in pastels
http://i83.photobucket.com/albums/j283/jenji11/Projects/zoocake2.jpg
http://i83.photobucket.com/albums/j283/jenji11/Projects/ZOOcake1.jpg

pics DH took as I was finishing the cake
hippo and elephant
http://i83.photobucket.com/albums/j283/jenji11/Projects/cake7-1.jpg
lion and leaves
http://i83.photobucket.com/albums/j283/jenji11/Projects/cake6-1.jpg
giraffe (where I didn't get it lined up just right)
http://i83.photobucket.com/albums/j283/jenji11/Projects/cake5-1.jpg

[tgr68]

Very cute!!

[LIZNKEITH]

Thanks, girls!!

Meggers,
Beautiful cakes. I love the fondant bow. Very brave of you to tackle without any training!! It turned out great! If you don't already have it, get this book Decorating Cakes (http://www.wilton.com/store/site/product.cfm?id=3E30B951-475A-BAC0-58A20B9EC79A11BF&fid=3E32F0B3-475A-BAC0-56CB12F261B997C3) from Wilton. It came with my tool caddy and basically includes all the course guides from all of the courses. I used the lessons on fondant to work on my hat above.

Naamah,
Sadly, I couldn't even tell you the name of the magazine. :( I was browsing pages in between chasing Caroline around the office.

Jenji,
What an adorable cake!! I think it turned out great!!

[Lolly]

OMG! Jaylin and EmSchwar and everyone else! I just came across this thread for the first time and I love your cakes! I'm not even all the through the thread yet but I just wanted to stop and tell you how great your cakes are.

I went to a wedding cake baker to price out how much it wold cost for what I want for DD's first birthday. A two tiered, buttercream polkadot cake for 50 is well over $300. (and really there are more than 50 people who will there). Fondant was even more. So I was hoping to make one instead but I don't have time to take a class. I plan on using buttercream. Not quite sure what to do about the polka dots but I did find some large dot confetti cake sprinkles so I may just use those. However I would like to figure out the best way to make various size dots with icing. I think it would look better that way.

Off to read more!

[LIZNKEITH]

Lolly,
Dots are fairly easy to do with buttercream. Just pick up a couple of tips and practice in advance on a board or something. It's all basically in the tip you are using and how much pressure/how much icing you expel. I would recommened taking Course 1 or even just getting the book I mentioned above if you don't have the time to take the course. If you decide to go the fondant route, there are even instruction in there to do a polka-dot inlaid fondant cake. It's very cute!

[sparkle&shine]

jenji ~ Great Cake! It turned out so cute.

[SunnyAB]

I love seeing all the cakes all of you have made! Just beautiful. (I haven't done one in a longgggg time) :(

Lolly - this might sound silly - but just one little tip about dots - I'm sure you will have NO problem with these and I cant wait to see your creation, but for me (and its probably ONLY me, so everyone feel free to ignore my nattering) :p , I had to get it into my head to keep the tip and bag 'still' while making the dot, and perpendicular /upright (not slanted) to the surface you are working on - and as LIZNKEITH said, control the pressure, THEN move away. Again, maybe just me, but what I was doing was trying to control the size of the dot by trying to lift and sweep away the bag when I thought the dot was big enough. This is fine IF you stop squeezing the bag! :rolleyes: Its such a simple thing, but I find I still have to concentrate and hold myself back from trying to go sailing all over the place. Place the tip as close to the surface as you can then squeeze until you get the size of dot you want. Then stop squeezing and lift your bag straight up and you should have a perfect dot. (If you want a little tip on top - like a Hersheys kiss - keep the pressure on a smidge longer as you lift the tip - voila).

DISCLAIMER - I have never taken a lesson in my life, so all you experts, please forgive me if I am giving bad advice - this has worked for me - but Im always ready and willing to learn! :D

[LIZNKEITH]

Great advice, Sunny...and if you still get a little bit of a pokey tail, you can still smosh it to with your finger later, or dip a Q-Tip in confectioners sugar and push it in that way.

[Pineknot]

HOBBY LOBBY 40% OFF WILTON COUPON


For all the cake makers, I found this coupon online and thought maybe someone would be able to use it.

I'm in Ca. and we don't have Hobby Lobbys. :(

http://www.hobbylobby.com/site3/weekly/coupons/coupon.cfm

[Lolly]

LIZNKEITH, thanks! I do plan on using buttercream and I'll be practicing dots this weekend (hopefully). and thanks for the scoop on how to fix an oops if I get one.

SunnyAB, thanks for the tip. It makes complete sense to me.

I've never taken any lessons either, but I have used icing with tips before to decorate little cakes, so hopefully I'll do OK. Like I said I hope to get a chance to practice this weekend. I think I'll try buttercream and maybe practice with fondant too. That way I'll use both and figure out which one I can work with better. I'll post a picture of any 'creations' of course.

[Sue]

Just dropping off the cake I did for my niece's birthday party yesterday... My wrists are so sore after doing one of these cakes!
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00726.jpg
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00725.jpg

[Sol]

I haven't decorated cakes in a few years, but I wanted to say, Lolly, if you want perfect circles, you can just cut them out of fondant or any other paste (e.g. out of a thin cookie sheet warm from the oven, or chocolate sheet) with bottle caps, both ends of pastry bag tips, and other small items that you might have lying around. Then you can just place them on buttercream, and even move them around slightly if you're not thrilled.

[Anna]

Great job Sue! I bet your niece really enjoyed the cake. I know what you mean about the sore wrists--I've done a Christmas tree cake covered in those stars.

[shopaholic]

Sue - That cake is awesome!

[LIZNKEITH]

That is adorable, Sue!! Did you use a single-star tip or the 3-star tip? I love everything about it!

[Sue]

Thanks everyone! My niece loved it :)

LIZNKEITH I started off using the 3 star tip, but after a bit I changed back to the single, it was just easier for me.

[alisong]

I'm not nearly as good as most of you here, but I thought I'd post a cake I made for a baby shower yesterday. The letters/numbers/pictures are royal icing piped on wax paper. Does anyone have tips for coloring royal icing red? I found that we had to use sooo much coloring to get it even close to red that it didn't set very well.

http://farm1.static.flickr.com/196/469485753_20bc967e02.jpg?v=0

[meggers]

alisong--I use Americolor Super Red to a nice red.

[psusna]

Hi girls! I'm posting this here instead of cooking/entertaining b/c I thought I might get a better response. I have ordered 2 doz cut cookies (dog bone shape) for DS' birthday party on Saturday and they are going to be iced in buttercreme. I didn't think about it until now but will that pose a problem for me trying to package 2 cookies into a cellophane treat bag? I'm concerned the icing won't be hard and will smear all over everything. The cookies are shortbread so perhaps I could have them just forget the icing?

All thoughts/ideas are welcome! TIA!

[Sue]

Dog bones, how cute!!!

If they are going to be iced in buttercream, they will not dry hard enough not to smear. They will have a "crust", but will still be soft underneath. Can they ice with royal icing instead? That dries hard enough that you can stack them.

[Sol]

Maybe you can have them iced in royal icing instead? Then it wouldn't stick to the cellophane. We had cake with buttercream as a favor for our wedding and we needed boxes and cellophan bits and still it was rather messy.

[psusna]

Thanks for the feedback ladies! I'm glad that I asked. I'll call the bakery this afternoon to see what we can work out. Thanks again for your help!

[LIZNKEITH]

psusna,
I was going to suggest Royal icing or Poured Fondant also. :)

[tgray99]

I think plain would also look cute if they can't do royal icing. Royal icing is super easy to make, btw, if you decide to do them yourself.

[ajb524]

Hi everyone! I am starting the Wilton course 1. I actually took it about 4 years ago, but never really did anything with it and my coworker was taking it so I'm doing it as a refresher. Last night was our first class and I was actually surprised at how much I remembered. Of course we didn't actually start practicing though ;).

btw- I love all the cakes in here. They are gorgeous!!!

[bnaseelen2]

My mom has been decorating cakes for approximately 26 years now.
(Here is her website (http://www.pat-t-cakes.com)).


One of the most helpful tips to other cake decorators, regarding smoothness is:

After you have iced your cake, take a papertowel (has to be one without grooves or detail) and lay it on top of the icing and gently rub around the whole cake. (Make sense?)

[Sue]

My mom has been decorating cakes for approximately 26 years now.
(Here is her website (http://www.pat-t-cakes.com)).


One of the most helpful tips to other cake decorators, regarding smoothness is:

After you have iced your cake, take a papertowel (has to be one without grooves or detail) and lay it on top of the icing and gently rub around the whole cake. (Make sense?)

Beautiful cakes, thanks for sharing!!

Viva towels have no detail and are perfect for smoothing. There is a great "how to" article (http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html) on Cake Central.

[sparkle&shine]

I have even used plain white paper from my printer! Works like a charm.

[SingleWhiteFemale]

I'm taking the fondant and gumpaste class (started last night) :)

[ajb524]

http://bellsouthpwp2.net/a/n/andreajb/cake%20course%201.jpg
My course one cake from last night. I'm starting course 2 tomorrow night :)

[psusna]

I searched this thread but couldn't get anything to pop up, so I thought I'd ask the experts! Does anyone have a few good resources for cupcake decorating? I'd love to learn how to properly decorate cupcakes and embelish them. I've seen tons of great pictures on Flickr of cupcakes, but I need some more direction to get started. Thanks!!!

BTW, we did the dog bone cookies that I asked about back in April w/o icing and they were fabulous! They looked so realistic and were sweet enough w/o the icing. Thanks for the advice girls!

[HeatherFL]

Damn, I was hoping you wouldn't see them yet. I was going to post the clown one in your journal. ;)

LOL meanie!

I am so jealous, these cakes are beautiful! I've been taking cooking classes, but now I want to take cake making/decorating classes.

I can't wait to see more of everyones' creations!

bnaseelen2 I've seen your mom's cakes before! They are so beautiful and the castle cake - AMAZING!!!

~H.

[emschwar]

I searched this thread but couldn't get anything to pop up, so I thought I'd ask the experts! Does anyone have a few good resources for cupcake decorating? I'd love to learn how to properly decorate cupcakes and embelish them. I've seen tons of great pictures on Flickr of cupcakes, but I need some more direction to get started. Thanks!!!


Wilton recently put out a book on cupcakes. You can find it at Michaels or Joanns. Target had it for a while, but I think it's gone there now.

[psusna]

Thanks Em! I'll check it out.

[ajb524]

The cupcake doctor book has some cute idea's in it.

http://ec1.images-amazon.com/images/I/612KWVRKS1L._BO2,204,203,200_PIsitb-dp-500-arrow,TopRight,45,-64_OU01_AA240_SH20_.jpg

[psusna]

Thanks Andrea! I'll be on the lookout for that book as well.

[jesvet]

My attempt to re-create a Collette Peters chameleon cake, a grand experiment with both sculpting and fondant:

http://pics.livejournal.com/zoofussa/pic/00062cey/s320x240

The fondant wasn't as hard to work with as I thought, just fairly time consuming. The pettinice fondant isn't quite as pliable as the Wilton but tastes a thousand times better. I used a regular old box Devils food cake and didn't freeze or refrigerate it first- it carved just fine, but it did sink around the mouth a bit. If I were doing a more elaborate carving or one that was taller, I would go with a less dense cake.

And the much less technical smash cake (this was for my son's first birthday)
http://pics.livejournal.com/zoofussa/pic/00064ybf/s320x240

[meggers]

jesvet--Those cake are great! So was this your first time sculpting a cake? I'm thinking of trying to do some cake sculping later this year.

If I were doing a more elaborate carving or one that was taller, I would go with a less dense cake.


Really? I thought the best cake for sculpting is a nice dense one like a pound cake.

[sparkle&shine]

Awesome job Jesvet!! The pettinice is harder to work with but the taste makes up for it!

I have also heard it is best to use a very dense cake to carve so the fondant doesn't weigh it down and cause it to sink.

[jesvet]

I've heard a dense cake works well too, and overall it held up well- but the mouth was carved in and the cake itself was too heavy in that one part. I think it's Debbie Brown's book that has a recipe for a Madeira sponge cake, so that may be what I try next time.

[LIZNKEITH]

Wow, jesvet!! That chameleon cake is incredible!

[LIZNKEITH]

Thought I'd post pictures of the cake I made for DD's 2nd birthday. The body is an eggless chocolate cake, appendages are eggless yellow cake. Buttercream icing with fondant accents.

Side:
http://farm2.static.flickr.com/1086/556533662_7fae50ada0.jpg?v=0

Front:
http://farm2.static.flickr.com/1263/556533678_17ccc952fa.jpg?v=0

[jesvet]

Really cute Liz! The frosting really looks like plush fur!

Was it hard to cut the doggie up? :D

[LIZNKEITH]

Thanks, jesvet! I used the grass tip #233.

LOL...party is at 2:00 so he's still sitting safely on our kitchen counter. I wanted to post pictures of him in case some bad fate should befall him on the way to the party. I imagine when it comes time to cut, I'll fake morning sickness and have my Mom make the actual incision. ;)

[meggers]

Cute cake Liz. Thanks for sharing.

[tgr68]

LIZ~Adorable cake! You did awesome!

Here's the inspiration for DDs cake:
http://www.kkowradio.com/images/gus.gif

And here's the cake itself:
https://www.dropshots.com/photos/32398/20070616/105259.jpg

[ajb524]

Here is my final cake from Course II on Tuesday :)
http://bellsouthpwp2.net/a/n/andreajb/course%20II.JPG

http://bellsouthpwp2.net/a/n/andreajb/course%20II-2.JPG

[Sue]

Beautiful cake! I'm still trying to find the time and a class to fit my schedule. I really want to finish up taking course 2 & 3.

Here are a few cakes that I have done recently...

For a Mardi Gras themed Sweet 16
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00744.jpg

Birthday for a co-worker
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00741.jpg

[jesvet]

Here is the cake I made for my mother's 60th birthday party (no one is allowed to mention it was a birthday cake, though. ;) )

http://pics.livejournal.com/zoofussa/pic/0006s1dg/s640x480

I've become a big fan of doctored cake mixes- saves a lot of time! I debated covering the cake in fondant but I like the taste of buttercream better and it looked fine. The seashells were fondant left over from my son's birthday cake, pressed into seashell molds (just about as un-technical as it gets!)

[jennylou]

Awesome cakes ladies. :)

I just started my Class I - tonight. :) I'm so excited to start decorating next week.

Of course, I'll have to go BACK to Michael's this week, since they only had one thing of parchment papers and there are like 12 of us taking the class. :rolleyes: You'd think they would have timed that better, no? Does anyone get all of the supplies someplace cheaper?

[pixielou]

jennylou i buy most of my supplies at michaels. using the 40% off coupon, it can't be beat! just fyi - michaels will take a joann's coupon or an ac moore coupon, or any other competitive store. since they only allow 1 coupon per purchase, i would usually go to class, go buy 1 supply before class. go buy another supply after class. and if i was desperate, i would scoot out of class in the middle to go buy another supply.

i've seen that my local walmart carries wilton products. they are cheaper than michaels, but not with the 40% off coupon. occasionally i can find parchment paper at teh dollar store - but i haven't done the price per sf comparison - i know it's always a tiny box.

~pixie

eta - that was always my huge beef with michaels - the class would be offered, but they wouldn't stock up on supplies. being out of fondant during the fondant class, not having the small round cake pans when you make the tier cake. not having the clown heads for clown class night.

[ajb524]

I also use the 40% off coupons for micheals or go to hobby lobby and get my stuff. We hardly used the parchment bags though (we used the disposable or featherweight bags). When I took the class a couple of years ago our instructor really liked them so we used them for everything. I guess it just really depends on the teacher :).

[shopaholic]

The seashells were fondant left over from my son's birthday cake, pressed into seashell molds (just about as un-technical as it gets!)
They turned out great. I thought that they were real shells at first!

[ajb524]

My watermelon cake I made for a family reunion this weekend :)

http://bellsouthpwp2.net/a/n/andreajb/watermelon.JPG

http://bellsouthpwp2.net/a/n/andreajb/watermelon 2.JPG

[jennylou]

Looks good Andrea! I'm sure everyone loved it. :)

[solongtogo]

I don't have the time nor the patience for this, but wow, you guys make some amazing cakes!

[LIZNKEITH]

Jenny,
I either go to Michael's (like everyone else sais, you can't beat the 40% off coupon) or to a local cake/baking store up the street for harder to find items.
We hardly used the parchment bags though (we used the disposable or featherweight bags).
Ditto this. The only time I ever used parchment in the class was when I was transferring an image in Course 1. Even then, the instructor filled up one bag with the gel and passed it around the classroom.

Jesvet,
That cake is gorgeous! I'd be interested to hear how you got the color for the shells. My niece is getting married next year at the beach and I'm offering to bake her cake. How did the fondant work out for you? I've seen the shells done in gumpaste before. Which do you think would be easier?

Andrea,
Great job! The coloring is perfect!

[tgr68]

I love the watermelon cake! Great job!

[jesvet]

Jenny,
Jesvet,
That cake is gorgeous! I'd be interested to hear how you got the color for the shells. My niece is getting married next year at the beach and I'm offering to bake her cake. How did the fondant work out for you? I've seen the shells done in gumpaste before. Which do you think would be easier?


I think the fondant is easier because it's more pliable and easier to shove into the molds, but you could do either. I bought the molds here (http://www.cakesbyjan.com/store/index2.asp?ID=50) very inexpensively. I'd skip the instructions for purchase though, they are pretty useless. You dust the molds with cornstarch, push in the fondant, and pop them out.

Painting them was easy. If you want solid color you can dye the fondant or use powdered chalk. I just used luster dust dissolved in alcohol and painted the shells. I couldn't figure out how to get it to cover in a solid shade but for its purpose, the variations just made it look more natural.

[LIZNKEITH]

Thanks! Those molds look much easier than what I was thinking of doing. The one mold I've made was out of latex...I didn't even think about using premade molds. Very cool.
I just used luster dust dissolved in alcohol and painted the shells.
This is the same method I used for the medallion on the AF Cap I posted previously. Your color looks so much more uniform. Especially the scallops. You did a great job.

Is the coral fondant as well, or did you do Royal Icing?

[savannahgrl]

These cakes are amazing. I love looking at this thread. Wonderful job to all of you!

[jesvet]

The coral was royal icing. I just squiggled it on parchment paper, though I've heard of doing it on bubble wrap for a more 3-D effect.

[jennylou]

So, I am baking my cake for my class tomorrow. I waited a bit more than the 10 minutes that the instructor told us we'd need to remove the cake around that time or it would stick. Well, it came out really easy - I flipped it onto a plate and immediately it started cracking. I tried to push the sides up to keep it from cracking, but that didn't seem to help. My husband came to the rescue by putting the cake pan back over the cake and flipping it - yeah, he's so smart sometimes. ;)

Anyways - is it ruined? Should I just bake another cake for decorating in class tomorrow and practice on this one after it cools down some more?

[Sue]

Where did it crack and how bad? I've been known to fill in missing pieces of the side with icing :) Especially if it's just a cake for work or for us. It'll take some extra work to get the icing to stick to the cake crumbs, but it can be done. Just don't go over it too much or it'll come right off.

[jennylou]

It cracked right in the center. Sigh - it ended up cracking several ways. I'm thinking this will just be a play cake for tonight. DH is thrilled with the idea of more cake. He certainly likes his cake.

[Jen531]

Hi!

I just found this thread and love decorating cakes too! I started taking the Wilton classes at Michaels during the spring. I took 1&2 and will be taking 3 next month. I am excited to learn fondant, but also a bit apprehensive.

I love seeing everyone's cakes on here. I have gotten some good ideas already! Here are a few of my cakes that I have made:

See Below

:)

[ajb524]

Hi!

I just found this thread and love decorating cakes too! I started taking the Wilton classes at Michaels during the spring. I took 1&2 and will be taking 3 next month. I am excited to learn fondant, but also a bit apprehensive.

I love seeing everyone's cakes on here. I have gotten some good ideas already! Here are a few of my cakes that I have made:


:)

I can't see your pics :(

Jenny- I would just use the cracked one for practice at home unless you think you can fix it with icing over it.
------------------------------------------------------

I made my mom's 50th birthday cake this weekend. THis was the first time I made a sheet cake and boy was it a lot of work. Mainly because I wasn't exactly prepared for what I was going to do with it.

http://216.77.188.54/coDataImages/p/Groups/285/285792/folders/250169/2189931momscake.JPG

The palm tree's are made from royal icing and the bases were pretzel rods. The water was made with blue buttercream icing with blue tinted piping gel on top. The sand is graham cracker crumbs.

[Jen531]

Hmm, why are my pictures not showing up? I used Shutterfly - should I use a different source?

[Sue]

Hmm, why are my pictures not showing up? I used Shutterfly - should I use a different source?

Shutterfly doesn't work... Try photobucket or Flickr.

[Jen531]

Let's re-try this...

http://i13.photobucket.com/albums/a297/Jen531/rzclown.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzcake407.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzcake_2.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzcakeflower.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzpinkcakejpg.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzcake1.jpg

[Jen531]

http://i13.photobucket.com/albums/a297/Jen531/rzpinkcake1.jpg
http://i13.photobucket.com/albums/a297/Jen531/rzDSC05553.jpg

[gardenmommy]

Ok, I'm a total novice here...Never taken a class (although it looks like great fun!)

I'm throwng a baby shower for a friend in about a month. The decorating theme is baby carriages, so I want to make a baby carriage cake. This looks do-able...
http://i208.photobucket.com/albums/bb228/gardenmommy_photos/cc%20photos/baby20buggy20cake.jpg
and there are lots of directions about how to make it using regular round cake pans. I would probably make it a lot simpler since I haven't taken a decorating class, but with the simple lines and a little decor it could look ok.

There is also this Wilton cake pan...
http://i208.photobucket.com/albums/bb228/gardenmommy_photos/cc%20photos/buggypan.jpg

Its really cute, and seems easy too, but I'm wondering if I bought this cake pan if the ridges from the pan would even show up once I put the icing on?? Does that make sense? Is it tough to ice a cake with a shape and not just flat sides?

Also, does anyone have a good recipe for icing?

[Jen531]

I use the Wilton icing recipe, with the butter flavoring. I like this recipe because you dont need to use butter, which means you can leave the cake out and it wont spoil.

I have never done a cake using the pans like the carriage one you posted. But, I have heard that the ridges should be on the cake after it bakes so you can figure out where to ice/decorate. Cute pan though!

[Sue]

I use Buttercream Dream (http://www.cakecentral.com/cake_recipe-2123-46-Buttercream-Dream.html) from Cake Central. It has butter in it and I have left a cake out for a few days and it's been fine. The all shortening icings taste too greasy for me. Next I want to try Italian Meringue Buttercream, it sound delicious!

For the pan, I've used the football shaped pan from Wilton and you can definitely see the ridges once it's baked which will give you and idea where the place the icing. I wouldn't ice it like a regular cake though, I'd use a star tip to cover it like they did in the pictures.

[SunnyAB]

Gardenmommy - another option you can try as well as your 'real' cake - I have often made rice krispie squares (doubled the recipe), pressed them into my 14" round cake pan, inverted the krispies just when they are set (onto a large cutting board or whatever you have), and cut 1/4 wedge out on top (so you have a covered carriage look - more like a pram??) Then I get two cruelers (a donut that looks like it has tire treads basically - or plain donuts would work fine as well - you might have to stack two for each set of wheels though because the krispies would be fairly thick) for the wheels, some pipecleaners for the handle, and then I decorate over the rice krispies, and on the donuts, makes spokes or whatever - basketweave decorate the bottom half, add some flowers or scrolling on the top 1/4 - just use your imagination. :D Its really quite easy and its always been a huge success! Good luck!

[Sue]

I did this one for a friend at work...
http://i6.photobucket.com/albums/y247/misssue23/Cake%20Decorating/DSC00712.jpg


Gardenmommy, very pretty cakes!

[ajb524]

Beautiful cakes Sue, Gardenmommy & Jen531

[MidwesternGal]

I bought a shaped Wilton pan to do a teddy bear head with for DS 1st bday. I wanted to practice a few times. I have a few questions based upon my first run:

1--How do you get shaped cakes to bake evenly? My edges were quite well done (but luckily not burnt!) while the middle was still liquid!

2--I bought a brown gel icing dye from Wilton in brown, but it didn't turn my icing brown! I used the WHOLE TUBE and my cake ended up being just an ivory! Any thoughts?

My first run went really well. I posted in C&E forum for recipes and tried a few of those, but actually found a frosting recipe in my church cookbook that worked much better. I'm still experimenting with a good cake recipe though.

Thanks all!

[jennylou]

1) I've not done a character pan yet, so I have limited advice. Perhaps try turning down the oven and cooking it longer?

2) brown gel? The actual dye is very good at changing things colors - with minimal - I'm talking a drop will change it. If you're using the dye and that's not working, perhaps trying to just make chocolate buttercream icing?

[jesvet]

1. Your oven may be too hot. You can verify the actual temperature with an inexpensive thermometer from the supermarket, or just turn the oven down.

2. Easiest way to make brown icing is to start with chocolate frosting. I've also found the color deepens over a day or so.

[ajb524]

Midwesterngirl- To get the cake to bake evenly you can try the bake even strips that wilton makes (maybe hard with the shaped pan) or add a tablespoon of meringue powder to your cake batter. Our wilton instructor told us about that trick and it really does work.

I'm confused, did you use the icing dye like this-
http://www.wilton.com/store/images/site_images/610-222_mpg.jpg

or this
http://www.wilton.com/store/images/site_images/704-302_mpg.jpg

The first one is what you use to color the icing. The second you use to write on the cake. It usually only takes just a small amount to color icing (like maybe a 1/4 of a tsp) so I can't imagine using the whole thing and it still looking ivory. My only other suggestion would be to use chocolate buttercream icing instead.

[MidwesternGal]

Thanks everyone!!

ajb--WHOOPS!! I bought the wrong one!! Thanks for clarifying that for me!

I think I will make a chocolate buttercream icing though, since that would just be a heck of a lot easier. And yummy, too!

I have meringe powder that I can give a shot with. . . I have tried turning the temp down but am not sure how far. . . 25 degrees enough?

Thanks again everyone!!!

[Sue]

I would definitely try lowering the temp of your oven. I bake all my cakes at 325.

[sparkle&shine]

I also bake at 325 most often.

Here is a pic of a frosted fish brownie I did for work. I only spent about 10 mins on it but I think it turned out pretty cute and tasty!

http://farm2.static.flickr.com/1432/974072547_91c993f54b.jpg?v=0

[pixielou]

sparkle i love the fish brownie!

dd's birthday is coming up soon. she will be 3. i've decided to do a celestial/star theme for her birthday. and i'm trying to think of something cool to do for her cake. any ideas? i'll admit that i haven't even tried to look online or anything yet.

we moved to a new house recently and dd is obsessed with her new "star ceiling". it's all she talks about - so i figured might as well give her a star birthday. here's the ceiling - if it gives anybody some inspiration.

http://i156.photobucket.com/albums/t6/pixielou_house/paint%20colors/taraceiling2.jpg?t=1187044203

~pixie

[tgr68]

Here are a few cakes to get you creative juices flowing:

Tiered Star Cake (http://www.thecakefairy.com/photogallery/star%20cake.jpg)
Blue/Yellow Celestial Cupcakes (http://image04.webshots.com/4/8/44/30/60484430FyzuTt_fs.jpg)
4th of July Cake (http://www.baskinrobbins.com/images/cakes/cakephotos/H-17.jpg)

HTH! :)

[pixielou]

thanks tgr68. the cupcake link won't work for me - but i'm thinking maybe something like the tiered star cake - though without tiers, and maybe pipe the stars out of royal icing?

~pixie

[gardenmommy]

just an update...so I bought this cake pan for my friends shower...http://i208.photobucket.com/albums/bb228/gardenmommy_photos/cc%20photos/buggypan.jpg

I did a trial run this weekend and the cake baked very well in the pan...icing it was ok...turns out that my cookie press has some star attachments for decorating cakes so I tried them out.

Any advice for getting the base layer of icing to be nice and smooth?

[Sue]

If you'll be covering the entire cake with the star tip, it doesn't need to be perfectly smooth. That's the beauty of covering a cake with the star tip :)

[SunnyAB]

Yup - I agree with Sue, you dont have to be that careful. But for future, what I usually do (because I am too lazy or usually short on time to do a crumb coating - which is something like a glaze that you spread over so any crumbs are 'sealed' and the icing wont pull them up) but I make sure I put the icing on fairly thick to start with, and keep the motion going one way (don't spread left and then backtrack right). This way the icing contacts the cake only once, and again, you don't have the risk of pulling back the icing and some cake crumbs along with it. If you are using a buttercream type of icing, once the cake is completely covered, you can use a long straight edge and start at one end of the cake and pull it across the entire top of the cake - on its edge but about a 45 degree angle, and swoosh the extra icing right off. You might have to play with it a bit and maybe swoosh some of the icing back and forth - but it wont matter now because the cake is coated with icing, so no crumbs! If you are using royal icing you can dip the 'leveler' or flat spatula (which should be stainless steel) in hot water, dab it dry - and the heat from stainless steel will ever so slightly 'melt' the icing smooth. Dont worry too much if royal icing gets wet just a bit, it will dry quickly, but don't get it too wet or it will break down. (A professional may come and give me a big lecture ;) but this has worked for me so far.)

That cake pan is adorable! Cant wait to see your cake. Good luck!

[Katie1]

Here's the bumblebee cake I did for DD's first birthday last year- I used the Wilton butterfly shape pan. I haven't taken any classes so my icing techniques are not the best, but it served the purpose. I had hoped to take the Michael's class before her second birthday but it's fast approaching now and no class yet, so I am trying to come up with a fun idea that a novice can do.
http://i10.photobucket.com/albums/a141/kalphen/IMG_1478.jpg?t=1187288598

[gardenmommy]

Katie~ That cake is darling!!

[Mrs. M.]

Loving all these cakes - thanks for all the inspiration!

I just did my first attempt with Massa Ticino (I guess it's what you call rolled fondant over there?). It is very userfriendly!

http://farm2.static.flickr.com/1272/1152267524_9795c00fef.jpg?v=0

[tgr68]

Cute cakes!!

[ellidew]

Okay, i'm a total beginner here but i have total confidence i can do this if someone can decipher and put in lehman's terms exactly what this person is saying! lol. I wont be able to take all the classes before november so i need to break it down very simple. I plan to do a trial cake first WAY ahead of time just in case.

<snipped unimportant info>

<snip>cake pan she wanted me to use; it's one of those pantastic pans, made of white plastic, but you can bake them in the oven. Pretty cool. They work well, and they're much cheaper than the metal wilton pans.

The cake is yellow, and I used Earlene Moore's buttercream recipe, which has a little cream cheese in it. I used vanilla instead of butavan, tho. (in case you were wondering, it's pronounced byoo-ta-van. she talked about it some at the ICES convention in Nashville last month. it's a strong butterscotch flavor, and she uses it in EVERYTHING, she said.) The black icing is the same recipe, but I added some Valrhona cocoa until it was chocolatey enough. Delish. (it doesn't get better than Valrhona cocoa, people.) And then I added black food coloring to make it dark enough to use for the outlining and for the spots.

The cow bell, the udder, and the hooves were all molded from candy coating directly in the cake pan itself. Adds a little color and a different visual texture, which i think is nice). The grass was done with a 233 tip and leaf green coloring.

This is the cake
http://i38.photobucket.com/albums/e144/ellidew/cowcake.jpg

How do i do the candy coating? I understand pressing it into the pan, sounds easy enough, where do i get it and how do i color it?

[ellidew]

Hate to ask another stupid question but in my quest for cow cake pans i stumbled upon these witch hat cookies... i have NO idea why they were in my image search for cow cake pan but, whatever...

What kind of icing can i use that would harden so if the cookies are put into a bowl on halloween the hats don't fall off? Anyone have a recipe?

http://i38.photobucket.com/albums/e144/ellidew/cookies.jpg

[pixielou]

okay - i'll give translation a try.

sounds like she is using a brand of cake pan called "pantastic". bottom line - you want a cow shaped cake pan. if i were you, i wouldn't worry about brand name.


she made a yellow cake. you could use a box mix, or you could make a yellow cake from scratch.

she used a frosting recipe from someone named earlene moore. this frosting recipe appears to have cream cheese in it. she used vanilla flavoring instead of the butter flavoring the recipe called for. to make the balck frosting, she added valrhona brand cocoa to the recipe. you could use any recipe you wanted for frosting. you could even use 2 cans of store bought frosting - one white and one chocolate. if you want a true black color - you need to use a chocolate frosting to start. and then you add black food coloring.


instead of frosting the cow bell, utter and hooves, she put colored chocolate into the pan to make chocolate molds. you can buy chocolate melts at any store that sells cake decorating supplies. you can buy colored ones or plain white ones and then add your own food coloring. you put the melted chocolate in the mold, wait for it to dry, and then just pop it out and place it on the cake.

i would have to go check my cake decorating box to figure out what tip #233 is. but you use green frosting for the grass. i'm thinking a small star tip would work - make long lengths.

hth.

~pixie

[pixielou]

for the witch hat cookies - i would use a royal icing, and tint it orange.

or you could use candy melts - melt white chocolate ones, tint it orange, and use that to attach the hershey kisses.

~pixie

[jesvet]

ellidew, I know we have some threads on Royal Icing-- I'm not sure if it's in this forum or in the recipes forum. Will have to search. That is the icing you want to use.

[jesvet]

PS Where did you get that quote from? Some of the websites out there have specific cake gurus who have their own special recipes...I'm guessing that is where Earlene Moore comes in. AND I want to know her recipe for cream cheese buttercream!!

[emschwar]

Tip #233 is the grass tip.

[pontmarie]

ellidew - one of the moms in my group uses caramel to attach the kisses to the cookies.

[Sue]

You can see a picture of the grass tip here. (http://www.wilton.com/store/site/product.cfm?sku=pg_multiopeningtips&killnav=1)

[meggers]

Here (http://www.earlenescakes.com/index1.htm) is Earlene Moore's website for anyone who is interested. It has a lot of useful information.

[sparkle&shine]

ellidew - one of the moms in my group uses caramel to attach the kisses to the cookies.


That is what I was gong to say! It looks like fudge stripe cookies turned upside down with a kiss attached wih caramel in the center! Cute!

[ellidew]

Thanks for the tips everyone! I think i'll try the caramel to attach the kisses to the cookies. What's the best way to get it onto the cookie since it will be hot (melted?) Should i just put it into a zip lock back, clip the corner, and get as much done as fast as i can before it hardens?

I'm going to order the cake pan. That particular name brand pan is only around $4-$5 so i'm going to order it. The cake itself is only 10x11. Seems too big for a smash cake but too small to serve as a whole cake so any ideas about what I can make to serve as compliments? I was thinking about making a sheet cake and cutting it out and decorating it to look like a barn.

[LIZNKEITH]

Cute cakes everyone! I haven't made anything recently but am feeling the urge to get back in the swing of things. Especially to try that cream cheese buttercream recipe...YUM! Thanks for posting that link.

elladee,
Maybe you could do a round cake iced to look like a roll of hay as well? It would be pretty easy and would compliment the cow. I like the barn idea, too!

[pixielou]

ellidew you could make cupcakes and decorate them like cows. here's some instructions, though they do not have a picture.

http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1054&parent_info_page_id=744&info_page_id=745&prod_id=1794&cat_id=1337

or else you could just make a rectuangular cake and make it cow patterned - just frost it white and make black cow blotches.

~pixie

[FoxyBlue]

Wish me luck as I attempt Marshmallow Fondant! It's for a bridal shower.

I've done the cake before (lemon, with lemon curd and raspberry preserves), and the undericing (white chocolate mousse, although I'm hoping this will hold up underneath...), but never fondant.

Any thoughts on the mousse under fondant? I am doing it tomorrow night, so I have till then to decide. I reallly want the fondant, so I may have to do a white chocolate buttercream instead.

[Mrs. M.]

I just made another one with Massa Ticino (love that stuff)

http://farm2.static.flickr.com/1026/1251300091_f9b84fb84f.jpg?v=0

[ellidew]

Wow, that's a fantastic cake Mrs. M!

[gardenmommy]

My attempt at a baby carriage cake for my frieds baby shower...

http://i208.photobucket.com/albums/bb228/gardenmommy_photos/megans%20shower/P8240022.jpg

Sorry for the crappy pic...I took this at like midnight after frosting for a LONG LONG time! I ended up using the Cream Cheese buttercream recipe from a few pages back, and the ultimate chocolate cake recipe from Cake Central. Why I thought trying a new cake and icing out on 20 people, some strangers, was a good idea I'll never know, but they turned out delicious.

Thanks for all the ideas I got from this thread! If I ever get the time Im definately taking a class.

[jenji]

foxyblue - how did your marshmallow fondant work over the mousse? I was actually surprised at how easy the MM fondant is to make. I hope things turned out well for you

[Hula1974]

These are all fabulous cakes! Great job everyone.

I'm going to attempt to make the Wilton 101 Dalmation cake but decorate it in the colors of my Jack Russell Terrier.

I've never done a molded cake before. I understand that the markings will show up on the cake - which is great, and much needed. But then I'm confused because it sounds like they are telling you to ice the entire thing in a smooth layer before decorating with the stars. Is that right? I won't see the markings then.

Help please. Sorry this is probably a remedial question!

[jennylou]

I think the pan comes with a picture too though, right? Like inside, on cardboard? You can trace that. Then transfer it to the cake after it's iced.

[Hula1974]

oh gosh, so they kinda expect you to freehand the design? oh dear.
I can't just do stars right on the plain cake can I?

[jennylou]

Well, you trace the image, then you put (piping gel?) icing on the traced paper (remember to trace the mirror image). Then, you put that traced paper onto your cake and it will leave the lines. Then you go ahead and put your stars there. Does that make sense? I haven't done it yet, just remembering what the instructor said to do.

[Sue]

I have used the football pan. I did a crumb coat first, it's a light coating so you can still see the lines from the pan, then I added the stars.

[ellidew]

In order to save me from reading through 12 pages of posts... what is a good recipe for this house mold? It says to use a layer cake like pound but i really don't want to make a pound cake! I am making the whole cake + 1 extra barn to use for a smash cake. I'd like to make the large cake something fallish like pumpkin spice, or apple cinnamon, or something like that. I'd prefer to not just make white or chocolate cake. Now i'm going to try to hunt down that cream cheese icing that i KNOW is somewhere in this thread but if anyone stumbles upon it please post the post #! TIA!!

This is the cake i'm making. I bought the cake pan a couple of weeks ago and when i go to sign up for the October (talk about cutting it close with a 1st weekend in Nov birthday party!!) wilton class (YAY!) i'm going to buy all the supplies. When i called Michaels they said i get 20% off the supplies if i buy them when i book the class.

http://i38.photobucket.com/albums/e144/ellidew/barncake.jpg

[Janey]

OK here's where I get to come out of lurk-dom :o ... but I just want to say that ellidew, I can't WAIT to see pictures of your farm cake when it's done! That is sooooo cool!

[Hula1974]

I always use a doctored box cake for my white/french vanilla cakes and a homemade choco cake (the mayo recipe)...never found a box choco that I liked.

Here's the box cake recipe.
1 box mix (I only use duncin hines, french vanilla)
1C Sour Cream
1 pkg pudding (french vanilla)
4 egg whites
1/3c oil

What kind of pudding? Instant?

[gardenmommy]

oh gosh, so they kinda expect you to freehand the design? oh dear.
I can't just do stars right on the plain cake can I?

Hula~I'm a total novice, but when I did my baby carriage cake I just did the stars right on the cake with out a crumb coat so I could see the molded indents, and it came out just fine.

And as far as the pudding question, when I use it in my cakes I use instant.;)

[Sue]

What kind of pudding? Instant?

Yes.

[ellidew]

Janey- You and me both! lol. I'll probably do the mock up 3-4 weeks before the party. Maybe after my 1st wilton class at the beginning of October. I might have to order a cake ;) lol.

[Hula1974]

Hula~I'm a total novice, but when I did my baby carriage cake I just did the stars right on the cake with out a crumb coat so I could see the molded indents, and it came out just fine.

Thanks! Your cake looks MORE than fine!!! Great job.

[1_mommy]

as for using the star tip on the cake mold cakes. what would happen if one did not use something like a crumb coat, and just applied it directly to the cake?

[SunnyAB]

1_mommy - I usually just use the star tip directly on the cake without any kind of crumb coat (and gardenmommy did the same and hers looks great!). The only thing - you have to be sure that the 'stars' are really close together, so none of the cake shows through - but thats usually the effect you want anyway.

Good luck!

[Hula1974]

I was reading on the cake site about people putting a glaze on before the stars. I guess that would coat the cake so it doesn't crumb but still allow you to see through it. Anyone do this?

[Mrs. M.]

I put a very thin layer of jam/jelly (apricot) over the cake before decorating. It seals any crumbs, smoothes the surface and is see-through. You can barely taste it.

[1_mommy]

Thanks! i am going to attempt a minnie mouse cake tomorrow for my dd's bday

[Hula1974]

1_mommy - how'd it go???

I found this recipe on cake central but I'm not sure how many strawberries to use. Then I realized that the frozen ones come in syrup or plain. ugh.

Thoughts?

Strawberry Creamcheese Frosting/filling
Serves/Yields: 4 cups
Category: Fillings, Frostings
Prep. Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Introduction:
I was asked to make a baby shower cake and use strawberries. My husband tried this and loved it.
Ingredients:
1 package Frozed Whole/cut strawberries
1/2 c. light corn syrup
1/2 c. granulated sugar
16 oz of cream cheese (room temp)
1 c. heavy whipping cream


Directions:
Place frozen strawberries in a pot, add corn syrup and granulated sugar, boil until soft (10 min). Use a collander to strain the syrup from the strawberries. Place syrup in a seperate bowl. Use a blender of food processor to puree the cooked strawberries (set aside in a seperate large bowl). In a medium bowl whisk heavy cream to stiff peaks (you can use 1 tsp of cream of tartar to stabilize the whipped cream)(recommended). In the same bowl as the strawberry puree add cream cheese and blend until creamy, add whipped cream and mix untill well blended.

I use the use the syrup as the sweet glaze before putting the filling on the cake, Poke holes in cake with fork or other, drizzle syrup on torted cake layer. It usually takes a second or two to seep in. Spread the frosting on the layer and repeat as many layers as you have. I also put the syrup on the top, then use the remaining to cover the cake. I have used this for fondant cakes, but if you do make sure you put it in the freezer before you attempt to cover it. The great thing about this cake is it is not overly sweet, but if you like strawberry ice cream and strawberry syrup you will love this filling/frosting. Recommended use on pound cake or dense cakes.

Source: self made
Contributed by: dabugeeju on Wednesday, December 31. 1969 at 16:00:00

[ellidew]

I signed up for the Wilton 1 class yesterday!! YAY! It doesn't start until October 8th though. Does anyone have a class supply list? If i buy the master kit of tips is that good? I'd just assume buy the big kit since i plan to take all of the other classes as well. They don't go over supplies until the first night but i don't want to run all over town at the last minute trying to find everything if they don't have enough in stock for the class. TIA.

[jennylou]

Extras that you might need (though, it probably depends upon your instructor) include: parchment paper, dye, throw away bags, a bigger spatula for icing cakes (this is preference, but you get a tiny one in the kit), you need a cake pan (my instructor liked 10 inch rounds), plus a plate that's two inches larger (at least), you might want the cake carrying case (though you don't need it), you might also need that additive for the icing - mereigne (sp) powder depending upon if it's humid where you live. You can also stock up on cake mixes, powdered sugar (in 2 pounds bags and one pound boxes). And, I think that's it.

[TennJane]

I bought the cake decorating kit that looked like a tackle box when I signed up for course 1 and found that I used pretty much everything that came in it. It had all the tips I needed and several extras as well. I also had to get some of the extras that Jennylou mentioned above like meringue powder and a turn table. Hope you enjoy course 1 - they can be addictive! I just started fondant and gumpaste this week.

[pixielou]

hula i tried a similar recipe last year summer. it was a disaster. i just couldn't get the strawberries and cream cheese to blend. and then when i tried to fold in the whipped cream - i ended up being globs of cream cheese mixed in whipped cream. it ended up being a huge mess.

maybe you'll have better luck.

ellidew wilton sells a course 1 kit - which has a lot of the (cake specific) supplies you need. when you signed up for the class - they should have also given you a supply list - which would have included things like pen and paper, parchment paper, etc.

[Hula1974]

hula i tried a similar recipe last year summer. it was a disaster. i just couldn't get the strawberries and cream cheese to blend. and then when i tried to fold in the whipped cream - i ended up being globs of cream cheese mixed in whipped cream. it ended up being a huge mess.

maybe you'll have better luck.

oh, great! Did you use a Kitchenaid to blend? What kind of strawberries did you use?

[Mrs. M.]

My baker (when we had our wedding cake done) told me that strawberries are not a good idea for cake fillings. They tend to get mushy and taste funny after a short while. He recommended raspberries instead.

[Sue]

Since the recipe calls for pureed strawberries, you can always add strawberry jam to an icing recipe too.

[pixielou]

hula i'm trying to remember - since i did this over a year ago. and i obviously threw the recipe away. i'm pretty sure i used one of those rectangularish cartons of frozen sliced strawberries. i kinda remember putting the strawberries in the kitchenaid mixer, then adding the cream cheese. i know my recipe did not ask me to cook the strawberries. maybe that would make a difference? i also remember leaving the mixer running forever trying to get the strawberries and the cream cheese to combi