CWB Cake Club Project #1

Replies to This Discussion

Permalink Reply by Gretchen Belsome on August 10, 2010 at 12:02pm

Permalink Reply by Gretchen Belsome on August 11, 2010 at 2:35pm

I can't believe I didn't take more pictures..... I put the finishing touches on this cake this morning, and took a quick picture before bringing to my daughter's school for the Teacher's Welcome Back Day. I had a few problems, you can't see it in the picture but it turned into a Topsy Turvy cake, unintentionally, it fell in the middle on both cakes and I didn't want to toss it at this point, so it does look a little different in person. Does anyone know why it does this? I got a doz cupcakes, and an oval pan out of the batter. I filled it with the cream cheese icing and fresh strawberries, it is iced with cream cheese icing (very hard to smooth, it was just melting most of the time) the cutouts are fondant and gumpaste, in two shades of pink and the icing was sprayed with Duff Pink Cake Graffitti... That was a darker pink then I wanted, but it is all in the way you spray.

Permalink Reply by Gretchen Belsome on August 12, 2010 at 1:31pm

I made another cake in the theme of this project. I had a friend having a jewerly party and she asked for me to make her a cake... I guess I was in the Pink mode still and had another pink champagne cake. So I put it on the top of the cake she wanted. This time it is buttercream, sprayed with the pink Duff stuff.... Fondant ruffles to look like tissue paper and fondant and gumpaste pearls and a ring made by my daughter.

Permalink Reply by Stampinsher on August 21, 2010 at 2:01pm

I was the lucky person who happens to have my cake picture featured at this time. I am grateful for all the kind loving comments from everyone!!!! Thank You! Thank You! Thank You!!!

CWB Cake Club, once a month or once every two months, we will make a cake and tell each other all of the fun, confusing, learning experiences, substitutions, difficulties - awe, you get it when we do our projects.

We are not obligated to participate each time and that makes it even more fun.

What I learned:
1. There was no temperature or any type of cooking time indicated for this recipe.
So I went searching on our site to other cake recipes that had Sour Cream as an ingredient and based upon those recipes, I decided that 350 degrees would be the temperature for 30 minutes.

2. It said to place all of the ingredients in a 6 quart Kitchen Aid. I have a 5 quart bowl only for my Kitchen Aid. (By the way, this recipe filled up 1, 10 inch cake pan, 2, 8 inch cake pans and 2, 6 inch cake pans. Now that is a lot of batter!

3. Next time, I will make the homemade fondant and butter cream frosting the first day, second day I will make cake and crumb coat it along with the filling of cream cheese and fresh strawberries. This is What I LEARNED, I need to have a THIRD DAY for this project so I'm not so exhausted. Obviously, I did it all in just two days and knocked myself back onto the couch. Ouch! Yet I really Enjoyed the Champagne!

4. A few of my cakes fell a tiny bit while the others didn't. I have no idea why but it all worked out terrifically because of my Fresh Strawberries that made up for the tiny deficit.

5. I never ever made a cake with Sour Cream and Wow-wee, it was incredible! This cake is moist and dense, heavy in weight but it Doesn't have a sour cream taste plus it made the cake NOT so SWEET!

6. I never ever made a cake with Champagne and the taste of it was simply delectable but again, if you didn't know that it was champagne, you would never know that it was in there for the liquid along with the grenadine.

7. Where I live it is extremely hard to find the Pink Champagne, so lucky for me, we happened have gone on a drive and I was successful to finding the Pink Champagne out of our area! I also for the very first time had a glass of the Pink Champagne, wow, it is tasty. Really nice and light, pleasing to the palate and compliments Fresh Strawberries, definitely!

Overall, this cake was fun and new for me to try to bake and eat. We are not much for a lot of sweets and I was able to make a cream cheese filling with fresh cut strawberries in the layers of cake. That was a great choice to compliment the homemade butter cream frosting. Next time, I will flavor my butter cream frosting with strawberry flavoring instead of just the vanilla.

Also, I made homemade marshmallow fondant, colored it pink to make the champagne glasses and the letters "CWB" I finished the cake with a darker color PINK butter cream for the free style lettering and border of the cake. Well, I misplaced my SeriousCakes tool which assists me in making my butter cream icing smooth so I became very creative and did it differently. I make it wavy on the first tier, tried to make it as smooth as possible on the side of the second tier and I certainly need a much better hand at this! LOL. And the very top of the cake, I did a smooth wave which was very acceptable for me with a edge that came up in my opinion very neat.

Oh my gosh, this so just so important also and I want to make it well known. When I was slicing my cake with the Wilton slicer, this was the first time I had difficulty. Yes, all my other cakes would slice without any trouble whatsoever so I'm assuming because of the density of this recipe that I tried for the very first time makes all the different in the world. Now I completely understand from others who have tried to use this particular tool that it was not recommended. Use a long serrated knife. Yes, this was a lesson that is extremely valuable!

I do recommend this cake to make!

This is terrific with Fresh Strawberries and Pink Champagne. I hope you enjoyed my video too!
You can see my video on my blog in the "Cake" tab or search for it on YouTube. Additional pictures of my story about this fantastic cake is on my blog, here is the link:
http://stampinsher.blogspot.com/
Be sure to go to the Cake Tab and enjoy.
Your friend,
Sher

Permalink Reply by Maopa Lutui on September 1, 2010 at 12:22pm

darn, I just joined this group and baked my cake yesterday, then my husband came in from work and saw it on the table and just cut into it without asking me..lol..so I guess it's cheesecake today:)

Permalink Reply by Maopa Lutui on September 1, 2010 at 12:23pm

your cake is beautiful..sounds delicious too!

Stampinsher said:

I was the lucky person who happens to have my cake picture featured at this time. I am grateful for all the kind loving comments from everyone!!!! Thank You! Thank You! Thank You!!!

CWB Cake Club, once a month or once every two months, we will make a cake and tell each other all of the fun, confusing, learning experiences, substitutions, difficulties - awe, you get it when we do our projects.

We are not obligated to participate each time and that makes it even more fun.

What I learned:
1. There was no temperature or any type of cooking time indicated for this recipe.
So I went searching on our site to other cake recipes that had Sour Cream as an ingredient and based upon those recipes, I decided that 350 degrees would be the temperature for 30 minutes.

2. It said to place all of the ingredients in a 6 quart Kitchen Aid. I have a 5 quart bowl only for my Kitchen Aid. (By the way, this recipe filled up 1, 10 inch cake pan, 2, 8 inch cake pans and 2, 6 inch cake pans. Now that is a lot of batter!

3. Next time, I will make the homemade fondant and butter cream frosting the first day, second day I will make cake and crumb coat it along with the filling of cream cheese and fresh strawberries. This is What I LEARNED, I need to have a THIRD DAY for this project so I'm not so exhausted. Obviously, I did it all in just two days and knocked myself back onto the couch. Ouch! Yet I really Enjoyed the Champagne!

4. A few of my cakes fell a tiny bit while the others didn't. I have no idea why but it all worked out terrifically because of my Fresh Strawberries that made up for the tiny deficit.

5. I never ever made a cake with Sour Cream and Wow-wee, it was incredible! This cake is moist and dense, heavy in weight but it Doesn't have a sour cream taste plus it made the cake NOT so SWEET!

6. I never ever made a cake with Champagne and the taste of it was simply delectable but again, if you didn't know that it was champagne, you would never know that it was in there for the liquid along with the grenadine.

7. Where I live it is extremely hard to find the Pink Champagne, so lucky for me, we happened have gone on a drive and I was successful to finding the Pink Champagne out of our area! I also for the very first time had a glass of the Pink Champagne, wow, it is tasty. Really nice and light, pleasing to the palate and compliments Fresh Strawberries, definitely!

Overall, this cake was fun and new for me to try to bake and eat. We are not much for a lot of sweets and I was able to make a cream cheese filling with fresh cut strawberries in the layers of cake. That was a great choice to compliment the homemade butter cream frosting. Next time, I will flavor my butter cream frosting with strawberry flavoring instead of just the vanilla.

Also, I made homemade marshmallow fondant, colored it pink to make the champagne glasses and the letters "CWB" I finished the cake with a darker color PINK butter cream for the free style lettering and border of the cake. Well, I misplaced my SeriousCakes tool which assists me in making my butter cream icing smooth so I became very creative and did it differently. I make it wavy on the first tier, tried to make it as smooth as possible on the side of the second tier and I certainly need a much better hand at this! LOL. And the very top of the cake, I did a smooth wave which was very acceptable for me with a edge that came up in my opinion very neat.

Oh my gosh, this so just so important also and I want to make it well known. When I was slicing my cake with the Wilton slicer, this was the first time I had difficulty. Yes, all my other cakes would slice without any trouble whatsoever so I'm assuming because of the density of this recipe that I tried for the very first time makes all the different in the world. Now I completely understand from others who have tried to use this particular tool that it was not recommended. Use a long serrated knife. Yes, this was a lesson that is extremely valuable!

I do recommend this cake to make!

This is terrific with Fresh Strawberries and Pink Champagne. I hope you enjoyed my video too!
You can see my video on my blog in the "Cake" tab or search for it on YouTube. Additional pictures of my story about this fantastic cake is on my blog, here is the link:
http://stampinsher.blogspot.com/
Be sure to go to the Cake Tab and enjoy.
Your friend,
Sher

Permalink Reply by Maopa Lutui on September 1, 2010 at 12:24pm

Cute cake!!! I like the fondant ruffles and the pearls:):) looks yummy

Gretchen Belsome said:

I made another cake in the theme of this project. I had a friend having a jewerly party and she asked for me to make her a cake... I guess I was in the Pink mode still and had another pink champagne cake. So I put it on the top of the cake she wanted. This time it is buttercream, sprayed with the pink Duff stuff.... Fondant ruffles to look like tissue paper and fondant and gumpaste pearls and a ring made by my daughter.

Permalink Reply by Maopa Lutui on September 1, 2010 at 12:25pm

I like this one too:):)

Gretchen Belsome said: