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  1. I agree. Since my CI muffins turned out so well, I made the 'buckle' recipe to, and it was also great. Tonight I'm making yet another CI blueberry recipe, the blueberry lemon sour cream coffee cake. Its cooling right now, and looks good. Can't wait to try it. ← Is this one the buckle? Or is this the coffee cake?
  2. JSkilling

    Golf cake

    Here is a golf cake I did that had cookies with it. I used fondant on the cookies and used the larger ball end (you could use a marble) of a decorating tool to dimple the fondant as soon as I put it on. I did this on the side of another smaller golf cake and that was cute as well.... Also, I dimpled all the "golf balls" that surrounded the cake. I used fondant and gumpaste together to form the clubs so I'm sure you could do the same thing to cross yours on the side.
  3. Go back to your image and you'll see down on the right hand side "Show actual URL" If you click on that a box will come up. Highlight all the text and copy it. Then you can edit your original post here to put in the URL for the cake photo. Click on http:// and then paste your URL in the box that comes up there. Now it's a clickable URL to get your photo in your post.
  4. That ought to be required reading for anyone thinking of making his/her own cake! What a fun read and I have no recollection of it at all. I do, however, remember the cakes that you had to make look fabulous. Loved the chocolate roses! I'm one of those crafty folks who makes everything herself. I beaded my own dress, sewed on French lace, made the headpiece, dolled up my shoes, made my programs and favors but I would never, ever think of making my own cake. I was up at 2:00 a.m. as it was sewing on the last buttons on my sleeves so I can just imagine the panic at cake that's not turning o
  5. I think if you don't take your caramel up so high next time you'll avoid the burnt taste. I use a more light golden color when I'm making this and the chocolate caramel ganache and prefer the lighter taste. I'm all for burnt sugar in other applications, but here it's nice to just get a smooth caramel taste. I don't know how it will hold up outside in the July heat. Others have enough experience to know what will hold up and I'm sure they'll chime in. In our DC heat I'd be afraid of a puddle...
  6. Oh, my now I'm afraid to because I hear evil laughter in the background.....
  7. Since I'm just going to be a small time take the cakes that I want as well I likely won't get one of these printers soon, though they are not that expensive. I need an airbrush first! And lace stuff, and cutters, and, and, and..... I'm glad to live 5 mintues from DC in a large area with disposible income! I know for sure I couldn't get into this in a smaller area that doesn't support the costs associated with high end goods. Still I know it's going to be a tough market. Which is my next post.... What the heck do I do next?????
  8. I guess I just see it as yet another tool in your arsenal not a replacement of what you did before or a devaluation of any skill since these still require a good bit of skill to produce - I don't think many will tackle these in "kit" form. You still have to do something no matter what you choose so you are still charging for your own design time and labor. Even if you can click and get a striped pattern onto the transfer sheets, you still have to make it all work. The skill set is just transferred to what you can do on a computer vs what you can do by hand. Personally, I'd take the comput
  9. I don't look at any of this work as more affordable! They are techniques put to good use in each of the cakes where they are done well. For some effects the painted look is good. For others the placed panel on top of fondant provides a beautiful scripted look - a la the green cake with the vows on it (now that I've seen the seams I understand the use of the pearl border straight down the side!). I don't think any of them took any less talent because someone had to conceive the idea and execute it the best way he or she knew how. I love seeing how creative each was in getting something to
  10. The de la Pava cake was one of my favorites so I love seeing this so close up. What do you mean by starting with a printed transfer? Is that the leaf design and then she built up from that? The stencil technique is easy for me to transfer to cake since I have a houseful of stenciled walls, so I'm going to try this in the coming week or so. Now, for the Kish cake.... I am soooooo slow at whatever I do so I've been trying to figure out how I'd get painting on the side of a cake without mold growing under me! Did she just paint on panels and then attach them to the cake? I know this was a du
  11. I like the car analogy - a shiny Jaguar comes off the line exactly the same as the last one and the next one and a premium is charged for the care and exacting standards used to present that perfection. No matter how much technology was used to create it, the technicians had to be very good at their part of the job to create such a vehicle. And, no, I'd not consider a flaw in this artistic license. I guess I go back to no matter what tools you use to create your work, you will still imprint your own stamp on it. And with great care you'll get perfectly aligned transfers, straight lines or p
  12. I think the artistry and skill still play in because even with the use of all the technology and machinery possible, someone who doesn't understand the process can't produce the same product, never mind can't produce the same quality product. How you choose to color them, the shapes you use, the decoration all reflect the artistry used to produce your goods. For me as a consumer it doesn't matter how you achieved it but I do expect that high priced chocolates will taste scrumptious, look beautiful and be artfully presented. The ingredients chosen in the product probably play into the equatio
  13. How about using some chocolate shells with a raspberry in the bottom and some piped mousse on top w/shavings? I usually use frozen raspberries and just sort of smash them into the bottom and fill with a firm chocolate mixture that I can quick pipe into the shells. They always go over big! And you can do dozens at a time...
  14. I like them beautiful and decorated if they are that expensive. Not that I won't eat the claylike lumps with just as much abandon
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