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Tales of a Cake Decorator

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73 replies to this topic

#31 pastrymama

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Posted 27 May 2004 - 06:03 AM

:blush: Thanks for the compliments. As far as the gumpaste flowers on a buttercream covered cake, I have never had a problem with them breaking down or dissolving. I have left cakes for two days in the walk-in and they were fine. I think maybe you are thinking of royal icing, it will break down from "grease" and moisture if left for a long time (days) on a cake.

I think it is so interesting to see all of the work that you are all doing, It is inspiring to be able to talk to others with the same obsessions as me. I look forward to getting to work so I can visit this site and learn something new.
check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

#32 Tepee

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Posted 27 May 2004 - 06:39 AM

.(all decorations done in plastic chocolate)

Annie

Ooh laa lah, your french cake is gorgeous! I've only attempted chocolate clay (same as plastic?) once, and that was using dark chocolate.

Posted Image


My questions would be...

1) Did you use any internal supports for your guy and easel? Or is the plastic strong enough without the need of any supports?

2) What do you use to color white chocolate plastic? Powder, gel colors? Afraid my knowledge of chocolate work is about zero. :sad:

Marilyn

Thanks so much for sharing your site too. I especially love your very whimsical dotty chocolate-wrapped cake. Must attempt that. Any pointers would be appreciated.

As I'm posting this, I just realized that Wendy has just posted some more eye candies....must go look....<<<jumping for joy>>>
TPcal!
Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#33 Tracy K.

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Posted 27 May 2004 - 06:46 AM

Wendy,

Regarding Scott Woolley, I never worked for him, but studied sugarcraft with him. He is such an incredible inspiration to me, and I was lucky enough to tell him so...this was a number of years ago when I still lived in NY/NJ/CT. I've had people complain that my flowers look "too real", that they don't look like sugar. Duh. Right now my work is strictly my own, as I have a one-year-old son. There are a number of new people in the Chicago area whose work has raised the bar here--there is a woman in a western suburb, who shall remain nameless, who had a corner on the market for a while. Luckily, people are having the opportunity for more choices.

I'd love to post a pix or two but I can't figure it out.

#34 Tepee

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Posted 27 May 2004 - 06:53 AM

It's one thing to do a cake that people think looks wonderful,-but it's far better when they taste it and their blown away more by the taste! Thats my favorite thing to hear and something that always supprises people....that something that looks great also tastes great. That's what makes me unqiue (all of us contributing here) we're not just ' cake artists' but we are pastry chefs. I never want something to look better then it tastes-it has to deliver both!

Wendy, I don't have an iota of doubt to the taste of your creations! I only wish I could sample it! The planning was excellent; that you managed to hold the theme of handbags together so well. It must have thrilled many a guest!

I'm afraid, the part on being a pastry chef, is where I differ from most of you. I'm just a homebaker who's passionate about "cake art". Of course, I do strive that one day, the taste of my cakes will lift people to heights too. I'm sure eGullet will play a huge part in helping me towards that goal.

Thank you, y'all!
TPcal!
Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#35 bkeith

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Posted 27 May 2004 - 07:58 AM

Are you Keith Ryder?? Just want to say that I've been an admirer of your work since I stumbled into your site last year. My computer's acting up at the moment and can't seem to access your site. I just noticed you have a rolled fondant and gumpaste for sale too. Would you care to share some info on that, since there's been some questions asked on what fondant to buy?

Gosh, thanks. Yeah, that's me.

I'd worked may way through pretty much all of the commercial fondants out there. I was never completely satisfied with any of them, and invariably whenever I got used to a brand, they'd change their formulation and screw it all up. So I started making my own -- that gave me the freedom to get the texture and flavor the way I wanted them. And since it was a lot cheaper to make than to buy (even wholesale), I started using it in my classes. Then after trying commercial brands, students were asking if they could buy a little fondant off me because they liked mine better. So I started packaging and selling it. So far the orders have been few enough that I and my 20-quart Hobart can keep up with them while still allowing me to do other stuff. I think if someone got wind and inquired about buying a pallet, I'd pass out. :shock:

Kinda the same story for the gum paste mix. I used a scratch recipe for my own work, but taught with CK mix because it's less intimidating for beginner students. For the advanced students, I used to share my recipe and use my gp, and they all liked the texture and workability much better. So I converted the recipe to a dry mix, and now that's all I use -- much easier than the original recipe.
B. Keith Ryder
BCakes by BKeith

#36 chefpeon

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Posted 27 May 2004 - 04:42 PM

Wendy
I am a HUGE believer in the fact that if a cake doesn't taste good, then I haven't done my job right. Customers will buy a beautiful cake on eye appeal the first time, but they won't come back the second time if it tastes like crap. Believe me, my cakes are quite yummy. I love it when people call me up later to tell me how much they enjoyed eating it. It's like getting double compliments.....one for the looks and another for the taste. I STILL don't like being around when they cut it though. When one pulls an "all-nighter" to make an elaborate cake, it's just too depressing to watch 'em "kill" it in a fraction of the time.

In fact, taste "issues" are a determining factor in what I will and won't do for a customer. I do
NOT want a reputation of being a pastry chef that makes yukky cakes. When you get into the business of sculpting cakes, there are "engineering factors" to consider. You don't want to sculpt
a cake that is too fragile, soft or crumbly.......it's got to have some substance to support itself
depending on what shape you are sculpting. Cakes that have the consistency of pound cake are the best for sculpture work. I always tell people upfront that sculpted cakes limit their flavor and
filling choices. If taste is the main reason they are ordering a cake, I usually steer them away from doing sculpted, and tell them they can have whatever flavor they like if we approach the decoration differently. Surprisingly, I have a lot of clients that really are just chiefly concerned
with the looks of the thing. They are sort of in a society where "one upping" each other is the name of the game. If Joe orders a sculpted tortoise, then John comes in and orders an elephant.
I see that all the time. Now I'm not saying my sculpted cakes taste terrible.......not at all. They're quite good actually........but they're not as exciting or delicate tasting as cakes I can do that AREN'T sculpted.

bkeith and everyone
I use commercially made fondants because I go through SO MUCH of it. I don't have time to make my own. Pettinice is the one I use mostly. It's ok. I'm used to it's "behavior" so I just
make the best of it.. In fact, I find that working with stuff that isn't exactly "easy" to use, challenges me and I don't panic when I lose my "security blanket". If my supplier subs in a different brand of fondant......I just.......you know, deal.

TP
Chocolate Clay, Plastic Chocolate, or Modeling Chocolate......all the same thing. I like to call it modeling chocolate personally. Plastic doesn't sound very yummy, and neither does "clay".
When I explain things to my clients.....I don't like to use words that are "unappetizing".

Regarding supports in my "french dude".....
he is mounted on a bamboo skewer so he won't fall over. The skewer also supports some of his weight, so he won't "sink" into the cake as it warms up.
If you look closely at the bottom of the easel you can see that I've wrapped modeling chocolate around skewers to form the supports in it.

If you use a lot of modeling chocolate, it can be very heavy.....many times, supports are needed.
It all depends on what you're doing. For me, almost every cake is something new. There are a few popular designs that I've done time and time again that I can do in my sleep (for instance, Polly Schoonmaker's Whimsy Tilted Cake.......who here HASN'T been asked to do that one?).
I'm SO BORED with that one already!
But most of the time, each cake I do is so unique it has it's own set of challenges, and so far I've been successful with them.

Regarding what I use to color my white modeling chocolate:
Pretty much anything.....powder, liquid, gel, paste.......it all works. Since the white chocolate has
already "seized" with the addition of corn syrup, you don't need to worry about adding liquid to it and having the chocolate get all weird on you. It's already weird! :raz:
Now, of course, you know adding liquid to anything will make it "looser" (for lack of a better word?), so I don't use it much. I don't want to mess with the consistency of my modeling chocolate or it becomes hard to work with. When I need a deep color, like red or black, I add a combination of powder and gel paste to get the color I need, without either drying or softening the chocolate too much.

When I melt down plain white chocolate for piping or writing or whatever, I use only powdered color because any other kind of color would seize it.

I really have a pet peeve about powder though.......I think it should be as easy to come by as any other kind of food coloring, and it isn't. My suppliers don't carry it, and I either have to make a 2 hour trip to Seattle to get it or order it online. What a hassle!
What I REALLY like about powdered color is that it doesn't seem to impart that off taste that other colors seem to.....especially when you're using a lot of it.

And now, today's picture......
This is a cake I did for Tom Douglas, when his first restaurant, The Dahlia Lounge in Seattle celebrated its 5th anniversary. I used the decor from the original location (the Dahlia Lounge
moved across the street to roomier digs since then) as a theme for the cake design. He had
fish lamps all over his restaurant, the walls were red, and the borders on the cake were
recreations of the wall trim.
Posted Image

I have a thing about doing fish. I LOVE doing fish!!!!!

:wub: Annie

#37 Tepee

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Posted 27 May 2004 - 08:21 PM

BKeith
Thank you for the info on your fondant and gumpaste. I can't find any commercial fondant anywhere in M'sia, so I make my own; still in the process of finding the right "tweak". It'll be too costly to get it online because of its weight/shipping costs.

Annie and Wendy and others
If you're going to post your cakes on a regular basis here, you'll be making a lot of people like myself very very happy :raz: . Love the fish cake, Annie...very artsy. :wub: You should have stuck around to see the red mouths and teeth!! Many thanks for your very pertinent tips on chocolate modelling.

Tracy K.
I pm'ed you on how to post images...did you receive it? Would love to see more cakes, cakes, cakes.

Edited by TP(M'sia), 27 May 2004 - 08:22 PM.

TPcal!
Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#38 JustKay

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Posted 27 May 2004 - 11:40 PM

I can't find any commercial fondant anywhere in M'sia, so I make my own; still in the process of finding the right "tweak". It'll be too costly to get it online because of its weight/shipping costs.

TP - I saw at Cold Storage. Two brands in fact. I think they're from the US. Didn't really scrutinize them coz I'm no cake decorator (let alone a cake artist :raz: ). If my memory serves me right, one box has 'rolled fondant' and the other has 'ready to use fondat' written on front of box. This is the cold storage at KLCC, but usually all the stores carries the same things (unless they run out of it) .

#39 Wendy DeBord

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Posted 28 May 2004 - 06:54 AM

We have alot of interesting sub-topics flowing in and out here.......I don't know about any of you but I'm starting to have a hard time following up with a topic or question. So can we start a new thread when we have a new topic, please?

I think brands of rolling fondant and gum paste are very interesting and important to old timers and newbies since some are much easier to work with then others. So lets look to that as a seperate issue.


I'd also love to talk more about chocolate plastic, clay, modeling choc. . I work with it alot and would love to have more discussion on it, tricks, recipes, photos, etc....

I have to run to work (new job sort of) so if anyone has a moment please feel free to start other related threads, otherwise I will asap.

P.S. Keith, I'm sorry, I'm not as familar with your work as others, any chance you'd post a link to your work? I'm delighted you've joined our conversation.....and I look forward to learning more about you and your work.

Tracy do you need further help on posting photos? I can't wait to see your work!

#40 bkeith

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Posted 28 May 2004 - 07:21 AM

P.S. Keith, I'm sorry, I'm not as familar with your work as others, any chance you'd post a link to your work? I'm delighted you've joined our conversation.....and I look forward to learning more about you and your work.

No need to be sorry -- I'm still the new kid. :wink:

Here's my cake website, seriously in need of an update: BCakes by BKeith

I've got some new photos to put up but never seem to find the time to do regular updates. I've also gotten bad about not photographing everything I do. I really need to get past that. I have a few really cool orders coming up -- so with luck I'll have a bunch of new photos and the inspiration to get them online.
B. Keith Ryder
BCakes by BKeith

#41 celenes

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Posted 29 May 2004 - 03:01 AM

I am almost embarrassed to throw myself in here. I am late on this one, I missed the subjected when it started.

At any rate all these cakes are beautiful :wub:

I love the tips and secrets because baking cakes is very close to my heart. I have a big fan club here in Ohio especially my goddaughter.

Let me share some of her the tales she has proclaimed about her "Auntie Lydia" (aka Celenes)

Background info. she's 8 years old.

She attended a wedding and went to look at a wedding cake and when she came back to the table she proclaimed "the cake is leaning if my "Auntie Lydia" had made this cake it would have looked better.

Recently she was at the grocery store in none other than the bakery department where they were working on a Hello Kitty cake and she proclaimed, my "Auntie Lydia" would have done a much better job on that cake, do you want here to come up here and teach you?

So with that kind of press I believe I am the greatest :laugh: Not really at all.

I recently secured my first wedding cake job and I must say I am slightly overwhelmed but I know in the end it will be fine. Don't work I plan to do a test run before the actually date. I'm not that confident!!

I hope I can insert some of my work in this message. Maybe not I just realized I don't know how. Stay tuned for pictures.
Believe, Laugh, Love
Lydia (aka celenes)

#42 celenes

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Posted 29 May 2004 - 05:02 AM

Keeping My fingers cross that this works....

Posted Image

Yippeee I did it!!! Here is one of my signature cakes, very simple but quite elegant from a taste prespective.

More to come.

Edited by celenes, 29 May 2004 - 06:24 AM.

Believe, Laugh, Love
Lydia (aka celenes)

#43 Wendy DeBord

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Posted 29 May 2004 - 05:50 AM

NICE Work and site BKeith!

Got a question right off the bat. On your wedding cake page....on the left side of your page you have stacked presents cake.....well I'd love to know (if you'll share?) how you did the second to the top box that has cirlces on it as the pattern? I've never seen that done before, cool. Did you notice my thread on edible printers.....have you ever played with that, seems like it's something that would interest you also......because of your use of pattern in your cakes?


Celenes keep trying, your very close to getting it. You can edit your post endlessly to practice (with-in a 24 hour period), also you can use the preview post button to see if you've got it right before posting.

Do we have any more decorators/artists here? I know Chefette does amazing work (as does Steve). She did this 3d pastillage snow scene that's to die for. I tried to imitate it and fell way short. You can click on the link to their website under Steve's signature.....check out the eye candy there!

#44 bkeith

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Posted 29 May 2004 - 06:34 AM

NICE Work and site BKeith!

Got a question right off the bat. On your wedding cake page....on the left side of your page you have stacked presents cake.....well I'd love to know (if you'll share?) how you did the second to the top box that has cirlces on it as the pattern? I've never seen that done before, cool. Did you notice my thread on edible printers.....have you ever played with that, seems like it's something that would interest you also......because of your use of pattern in your cakes?

Thanks much -- it keeps me busy. :wink:

For the circle pattern, I used the top (rounded edge, not cutting edge) of a round cutter -- one of the set from Ateco. Dipped it in thinned food color, then touched it on the cake like a rubber stamp. I think if I had to do it again, instead of thinning paste color, I'd start with a liquid color and add powdered color to it to get more of an acrylic paint consistency. The thin, watercolory stuff worked pretty well, but I had dip into the color for each stamp, and had to re-stamp several circles because the color just didn't stick well to the metal.

I've used the pre-printed frosting sheets from time to time -- usually when someone convinces me to do a child's birthday cake and just has to have Barney or Pooh or some other copyrighted character. I've had someone print up a photograph onto a sheet from time to time as well, but never bought the equipment myself because it just never seemed cost-effective for as much as I'd use it. I think with all the fun directions brides are willing to go with wedding cakes these days, I could have a lot of fun with one of the machines that prints directly onto the cakes, but they're a little spendy for my budget. I'll have to ask Santa for one.
B. Keith Ryder
BCakes by BKeith

#45 celenes

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Posted 29 May 2004 - 06:35 AM

once I learn something I can't be stopped :laugh:

O.k. here's a few more for your viewing pleasure. One thing to make not of about me, I am a very simplistic decorator. I haven't gotten into the more exquisite designs yet but the more and diverse clients I get , I am sure I'll expand my horizons.

Posted Image
A piece of Lemon Heaven


Posted Image
Spring Flower (one of my hot sellers at Easter)

Posted Image
The finishing touch, you would be amazed how many people inquire about what's in the box.
Believe, Laugh, Love
Lydia (aka celenes)

#46 mkfradin

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Posted 30 May 2004 - 09:57 AM

I'm a decorator (cake artist?) as well. In fact, decorating has pretty much driven my pastry path; the challenge was making it taste good. I still have problems using gum paste and wires and fondant b/c of the taste issues, but people love it and believe it or not, a lot of people were eating gum paste shards at a bridal show a few months ago and saying how good they tasted!

I tried to upload my pics, but they were too large, so here's a link to my web site:

http://www.geocities.com/mkfradin/

Sorry if it's not click through; I'm not great at the internet. For those of you in the Chicago area, I had a nice write up in the April edition of CHicago magazine (at the very back in the restaurant section) with a professional (!!) photograph of a daffodil basket cake.

I love seeing everyone's work; it's so inspiring--but also pretty humbling!

Marjorie

#47 crc

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Posted 30 May 2004 - 12:30 PM

Great work everyone....have enjoyed seeing the pictures. I guess I have to figure out how to post some pics. Been meaning to join in earlier...

Annie

Ok, so cakes are my "thing"... my "specialty".....but please please don't call me a "cake decorator". Makes me sound like I work at Safeway or something. I really prefer "pastry chef"....it took me a lot of sweat and tears to be able to feel I could call myself that, so that's what I prefer

Can really relate..even at some very upscale places and you hear
"Oh, the cake lady is here :hmmm:"

I wanted to do something DIFFERENT. I always want to do something different. I get bored easily.

Ditto, gosh it takes all the fun and creativity out of it.

hang out in my kitchen.....so I can hide. I'm a lousy self-promoter

Double ditto!
Annie, do you ever make decorated sheet cakes??!! I have had some people ask, I make it a point to never do unless I am using that as part of my overall design.
Do you get a lot of requests for miniature decorated cakes for weddings etc

Wendy Great setup with the purses. The larger purses are stunning.
I totally agree

I never want something to look better then it tastes-it has to deliver both!

Although we "eat" with our eyes first, the follow up taste must be terrific if not, what a terrible let down for clients and you alike! Like Annie said, some designs are limited by the type of cake you can use but in no way are you compromising on taste and quality.
Keith Your work is always a pleasure to look at. Like you and others, I make my own fondant because I can control the texture and taste better and I use a lot of it.
Marilyn Great work, I love your miniatures!
TP,Celenes and everyone else, great work !
Portia

#48 Tracy K.

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Posted 01 June 2004 - 06:43 AM

I can only show detail pictures of my cakes...my photos have too many pixels. Here are a few to show what I like to do with flowers:

Posted Image

This one shows one of the ways I disguised the insipid plastic pillars...

Posted Image

And this is the base of the same cake; I used a styrofoam wedge covered in royal icing to add the Lambeth details.

Posted Image

I like to use foamcore as bases for the cakes. The wedge above sat on double layered (i.e., glued together) half-inch foam core that was covered in royal icing. I think there is more strength gluing two together than using the thicker foam core.

#49 crc

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Posted 01 June 2004 - 09:48 AM

Well..hope this works...Done for a tea party
Posted Image
Portia

#50 crc

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Posted 01 June 2004 - 09:50 AM

Posted Image Another one...Red Hat society..purple & red theme!
Portia

#51 Amuse Bouche

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Posted 14 June 2004 - 01:23 PM

I just wanted to bump this all to thank you for your invaluable help. Last weekend I baked a wedding cake for a dear friend, and was helped by the numerous questions I posted on this forum. It was an orange buttermilk cake with orange buttercream filling and chocolate ganache icing, decorated with royal icing and chocolate plastic. It made it from my apartment to the reception site intact, firmly anchored by bamboo skewers (thanks for the tip, chefpeon).

I just wanted to post a picture of the finished product. The wedding colors were pink and brown, and the ceremony took place under the Brooklyn Bridge, which was supposed to be suggested by the cake:
Posted Image

I also got a lot of compliments from people saying it was the best wedding cake they had had. :biggrin: And asking if I did cakes for a living (I don't. I'm about as amateur as they come.)

I also wanted to picture the cake I baked for my own wedding, over a year ago.
Posted Image

#52 joshalow

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Posted 09 July 2004 - 10:35 PM

I've been lurking for a while, although had posted some questions in the past, but have been reading and enjoying all of the posts and wonderful information that's shared here without posting much. I just read this thread tonight. It's incredible to see how much talent there is amongst sugar artists here, some who I recognize from ICES, and other boards. I also make my own fondant- have been making it for 17 years now. At times, I think I'd rather start using the commercial fondants, just for the ease of it, but then I am so used to the flavor and texture of the fondant I make. I really enjoy working with gumpaste, making flowers, and figurines. I've started "playing" around with some blown and pulled sugar, and my dream is to take a course, sometime, with Ewald Notter. I hope you don't mind, but I figured I'd share a link to my website sharon's creative cakes

#53 bkeith

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Posted 10 July 2004 - 09:18 AM

I hope you don't mind, but I figured I'd share a link to my website sharon's creative cakes

Great cakes, Sharon! Beautiful work.

I may have overlooked it, but I didn't see any indication of where you're located.
B. Keith Ryder
BCakes by BKeith

#54 joshalow

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Posted 10 July 2004 - 03:45 PM

[quote name='bkeith' date='Jul 10 2004, 09:18 AM']
Great cakes, Sharon! Beautiful work.

I may have overlooked it, but I didn't see any indication of where you're located. [/quote]
[QUOTE]


Thanks bkeith! Actually, I'm an American, but am presently located in Ontario, Canada (with hopes of moving south again in the near future).

#55 RuthWells

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Posted 24 September 2005 - 05:33 PM

I thought I'd see whether I could resurrect interest in this thread by bumping it back up. I read it all the way through yesterday and was completely inspired. Just for fun, here's the most ambitious cake I've done recently. It was for a young friend's first birthday party, and it's decorated with mousseline (Italian meringue) buttercream and piped chocolate decorations (a la Whimsical Bakehouse).

Posted Image



What are you all decorating these days?

#56 Kathyf

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Posted 26 September 2005 - 09:04 PM

Wonderful cakes everyone. It's fun to see what everyone else is doing. Anne - your chocolate cake is unique and elegant - one of my new favorites. Do you mind if I try something similar when I get the chance?
I'll add to this thread by sharing one of my favorite new cakes - http://www.kathyskak...ingcake122.html

#57 CanadianBakin'

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Posted 26 September 2005 - 10:20 PM

Kathyf, your cakes are gorgeous! And all so different. I would have liked to complimented you on one in particular but I couldn't choose. Thanks for sharing your work.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#58 RuthWells

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Posted 27 September 2005 - 07:29 AM

Wonderful cakes everyone. It's fun to see what everyone else is doing. Anne - your chocolate cake is unique and elegant - one of my new favorites. Do you mind if I try something similar when I get the chance?
I'll add to this thread by sharing one of my favorite new cakes - http://www.kathyskak...ingcake122.html

View Post


Kathy, your cakes are stunning! Thanks for posting.

#59 K8memphis

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Posted 27 September 2005 - 08:49 AM

Well, >>taking deep breath<<Clicky here for some pictures of my work. It's not a slick website but I did crash the computer trying to figure out how to post pictures in the first place, so I get a little creative credit for that. :rolleyes: This is just some stuff I've done in the past two years or so. I still have a few stuck in the camera too. :laugh:

This is a really cool thread here that I missed during it's first run. Umm, everyone's work is amazing. I have loved Kathyf's work forever, those clean clear artsy lines with such expressive creative interuptions. I love Ruth's happily animated cheerful menagerie. C'mon, ChefP, on the cutting edge as usual, gorgeous embroidery, artful dramatic technique.

So then I thought I should comment on everybody, apology in advance if I miss somone.

Wendy, I think I actually had a fringed, (chocolate/suede) purse very similar to your first one--each one so awesome--then to tie them all together with the single serving minis in production--way way awesome. Hats off.

Tepee
, adorable puppies, the paw prints I think are genius. I love those Mother's Day cakes you made too--breathtaking work.

**Idea>>

If I can I try to design and produce my decorated boards well in advance like a week or more ahead of time. Because it's true, you are so spent by the time you finish a cake there's no mental or physical energy left to do one more thing except hope you hit the bed when you fall over. And usually time is gone too. So I do my boards first when possible. Just a thought for anyone.

Sharon, I love your work, cutting edge, floraliferous, those bubbles too cool--really admire your stuff.

Alanamoana, great tip about sliding messy bags into new clean ones.

Oh yeah, Marilyn, The Croquembouche I Love it, so tall and stately, so ethreal covered in the spun sugar--great stuff.

Lydia, Can I get a slice of lemon heaven for breakfast, jeez those look so droolingly good.

BKeith, I loved yah before I knew yah. Your work is stunning and your great heart to teach and share is legend to me. Thanks!

Marjorie, That pink & gold quilted cutie is beautiful. Love the treasure chest! Once upon a time I was gonna do a bunch of dummies so I could put out a proper website blah blah blah--well, somehow all the chocolate coins for the treasure chest cake 'disappeared' in the meantime :raz:

Sharon, I forgot to gush about the castle cake, oh my total gosh on that one, what can I say, Camelot should look so pretty. wow

And Marjorie, you got a great write up--how cool was that??!!

TracyK, drop dead gorgeous flowers. I really like Scott too. My husband and I met him once--very cool, nice person, generous teacher.

>> Idea


The very old fashioned method of sugaring plastic pillars takes them to a different level, I think. Just brush pillars and plates for that matter with lightly beaten egg white then hold over a wide container, sheet pan or something & sprinkle plain old white granulated sugar and they become glistening and fresh and very different than the plain old plastic. Just a cafeteria thought, take it or leave it. :smile: Also covers the yellowing glue or yellowing plastic.

Tepee, I want to wash down my slice of lemon heaven with a slice of your chocolate heart cake--except the flowers are too pretty to eat. I love that rose.

Oh, Amuse Bouche, the Broolyn Bridge cake is soo cool. What a freaking boatload of work you did on that! I love it. And you did your own wedding cake??? Multiplied congratulations, my friend, it looks Lenox-y like fine china. How beautiful. (Plus you made it to the ceremony too???--just gently teasing :laugh: ) But seriously, big kudos to you.

CRC, Love your lovely arrangement--again, what a boatload of wo-ork. The pot of flowers, the handbag, the polka dotted hat and all the many pretty details. >> where's the sweat pouring off your brow smile face << Great stuff!!

So three pages later :rolleyes: let me add one more idea.

**Idea>>>I've been doing cake for decades from shops and bakeries professionally. I do not have hand or arm issues from decorating. I of course I hold the bag with my one hand and guide it with the finger of the other hand, but I decorate (pipe) with my shoulders. Just a thought...

edited to say one more idea:

But I hate having to constantly refill the bag and worse I don't like to handle slippery bags. But inevitable mine gets frosting on the sides and I start to loose my grip. Anyone have a way of avoiding that??????


Here is an idea. Before it gets out of hand, like after the first coupla fillings lay the bag on the counter with the opening toward you, the tip pointing away from you. Insert your clean spatula into the bag, not quite touching the payload down there, just into the icky top edges there that you want to cleanup. Hold the spatula edge firmly against the table through the bag. With your free hand, cross over the spatula and pinch the bag so you can roll the bag up thus cleaning the insides, repeat to get all the way around the bag. It's a jif to do--rather painstaking to describe. You are just rotating the bag between the table and the spatula edge. Just keep the spatula pressed against the table so it wipes off the inside of the bag, as you pull the bag around it, y'know?

Edited by K8memphis, 27 September 2005 - 10:09 AM.


#60 chefpeon

chefpeon
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Posted 27 September 2005 - 02:54 PM

Anne - your chocolate cake is unique and elegant - one of my new favorites. Do you mind if I try something similar when I get the chance?


No, I'm sorry, you can't try it. JUST KIDDING! You'll love the technique....it's so freaking easy!
I got the idea from Colette anyway....it was featured in "Colette's Wedding Cakes" (the Asian fan one). I see you did her "Chocolate Fantasia" Cake. I wish someone was willing to pay me to do the "Chapeau de Fleurs" cake......Man, I love that one.
I love your "Bride and Groom" hearts! Making a heart cake look like a tux is a great idea! :wub:





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