Cake Decorating Community - Cakes We Bake

This week has been incredibly busy and I have decided that I am NOT doing any more big projects until my back is healed all the way.  This was a tough week.  BUT.... I did get to try some new things and am so thrilled with the outcome of all the projects.   I had 2 bridal showers that I did things for on Tuesday... one was a 2 tier cake and a dozen cupcakes and the other was 4 dozen cupcakes.   As soon as those were delivered I baked for the 2 weddings for this weekend.... The wedding cakes both had things I had never done before. 

The first cake had a 14 x 3" base, tier 2 was a 12x6" tier 3 was 10x3" and the top tier was 6x3"  Each tier was covered in folded pleats in alternating milk chocolate color and dark chocolate fondant.  I was trying the pleats out last week and could not get them rolled just right sooooo.... I got out the Kitchen Aid pasta roller and rolled them with the pasta rolller then used my quilting ruler to cut them the right size and to be sure they were straight after folding them.  It took me FOREVER to get this cake done.  I did not get home from work until 6:30... brought take out home for dinner and did not get started on it till 8 p.m. so I was up till 4:30 am finishing it.  Went to bed and got up at 8:30 to do the second cake.... which was a moulon rouge themed wedding and the cake was black and white damask stenciled on with bling.   I have never done the stenciling and just jumped in and did it.  I LOVE doing it!!!!   I had ordered the stencil set from GSA a couple weeks ago and had not really had time to do anything with it.  So I used painters tape to tack it onto the fondant very lightly so it did not pull the fondant.  I used the little lifter tool that goes with my cricut machine ( I bought an extra one for my cake stuff a long time ago... If you are looking for a very handy tool this is a great one to have in your tool box.) Anyway, I used it to spread the royal icing over the black fondant.  And... I got an email from Daimond Party Confetti last weekend and they had their cake bling on sale so I ordered a bunch of their remnants and was able to bling this cake to the max.

 

So as for new methods that you've ever done before and not having time to even practice before you are making a wedding cake... not recommended.  As for the stenciling.... I wish I would have invested in them a long time ago!  Love working with them!

 

I will post pics tomorrow

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It is always fun to learn something new! I would love to try stenciling too...looks so elegant...did you thin the icing before you spread it over the stencil? Did you post the pics yet? :D
I actually fell asleep while on the computer last night so will post the pics here in a minute. The stencils I got came with a recipe for the royal... It is 4 cups powdered sugar, 5 TBSP merangue pwdr, and 1/2 cup water.... mix on medium speed of your kitchen aide for 10 minutes scraping the bowl often. This was perfect. If the royal is too thin it will run under the stencil and if it is too thick it moves the stencil. Going to add pics now....
They look fantastic Jeri!!!
thanks Karen! Have had so many compliments from people who attended both weddings. They were also complimenting on the taste as well as the cakes! Love it when I hit it dead on! You never know for sure till you hear back!

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