JJ's Amateur All Occasion Cake Contest!

Replies to This Discussion

Permalink Reply by JJ Becker on September 7, 2011 at 11:05am

Your entry should look something like this like this:

 

My name is JJ, and here is my entry for "JJ's Amateur All Occasion Cake Contest!"  

 

The cake is vanilla pound cake filled with chocolate fudge, and iced with pink American style butter cream.

 

http://www.cakeswebake.com/photo/amateur-all-occasion-cake-top/next...

http://www.cakeswebake.com/photo/amateur-all-occasion-cake-side/nex...

 

Permalink Reply by Gloria Castano on September 8, 2011 at 3:20pm

Hi, My name is Gloria Castano and this is my entry for "JJ's Amateur All Occasion Cake Contest!"  

 

This is a 8" round gluten-free chocolate cake filled with and iced with my home made buttercream frosting and royal icing flowers.

 

Attachments:

• July 2011 070.JPG, 2 MB
• July 2011 071.JPG, 2 MB

Permalink Reply by Debbie Boswell on September 8, 2011 at 3:22pm

Debbie's July 4th Cake

Attachments:

• 100_0378.JPG, 1.9 MB
• 100_0377.JPG, 1.9 MB
• 100_0379.JPG, 2.1 MB

Permalink Reply by Georgia_in_MS on September 8, 2011 at 3:23pm

My name is Georgia.  This is my entry for "JJ's Amateur All Occasion Cake Contest."

 

My cake is vanilla WASC. Everything is buttercream except for the "lights" on the side and the poinsettias.  Lights are candies I bought.  Poinsettas are royal icing.

Attachments:

• Xmas_cake_opt contest.jpg, 37 KB
• Xmas_cake_opt 2 contest.jpg, 28 KB

Permalink Reply by Jennifer Hanus on September 8, 2011 at 4:03pm

my name is Jennifer Hanus and here is my entry for "JJ's Amateur All Occasion Cake Contest!"

 

the cake is gluten free chocolate with vanilla butter cream frosting. made for my husband's birthday after taking my first cake decorating course.

Attachments:

• IMG_0435.JPG, 1.7 MB
• IMG_0436.JPG, 1.4 MB
• IMG_0434.JPG, 1.4 MB

Permalink Reply by Georgia_in_MS on September 8, 2011 at 4:59pm

I forgot to say that I made those poinsettas myself.

Georgia_in_MS said:

My name is Georgia.  This is my entry for "JJ's Amateur All Occasion Cake Contest."

 

My cake is vanilla WASC. Everything is buttercream except for the "lights" on the side and the poinsettias.  Lights are candies I bought.  Poinsettas are royal icing.

Permalink Reply by Julisa on September 8, 2011 at 5:01pm

Hello my name is Julisa.  Here is my entry for JJ's Amature Cake Contest.

Cakes are French Vanilla and Dark Chocolate iced and decorated in buttercream.  Showed two cakes because they were made for a set of twins 50th birthday and inscription on side is incomplete with out both cakes.

 

 

 

 

Permalink Reply by Sandra M S R. Marques Lopes on September 8, 2011 at 5:16pm

Thanks any way

Permalink Reply by JJ Becker on September 8, 2011 at 5:21pm

Your entry did not meet the criteria for this contest.  Please feel free to try again.

Sandra M S R. Marques Lopes said:

Thanks any way

Permalink Reply by Gette G on September 8, 2011 at 5:29pm

What exactly makes an "amateur"? Like how many years/ months experience...?

Permalink Reply by Bobbi Summers on September 8, 2011 at 5:41pm

Hi JJ,

 

I was just wondering If I could use ganache (soft filling consistency) to coat the cake? It will be smoothed out with a spatula just like butter cream, not poured, I just dont really work with butter cream at all, the few cakes Ive made have all been done with Ganache as that's what I'm good at making :-) Also, I have been making cakes from home for about 6months now, I have no training of any kind other than what I have read on the net, & I do want to start my own business one day soon, once I have a LOT more practice. Does this make me an Armature?

Also, I am in New Zealand, so can I still enter?

 

Thank you for your time :-)

Permalink Reply by JJ Becker on September 8, 2011 at 5:46pm

Bobbi, that all sounds fine.  You may certainly enter.  Though shipping prizes to certain parts of the world may be problematic, I will certainly try.

Bobbi 's Page said:

Hi JJ,

 

I was just wondering If I could use ganache (soft filling consistency) to coat the cake? It will be smoothed out with a spatula just like butter cream, not poured, I just dont really work with butter cream at all, the few cakes Ive made have all been done with Ganache as that's what I'm good at making :-) Also, I have been making cakes from home for about 6months now, I have no training of any kind other than what I have read on the net, & I do want to start my own business one day soon, once I have a LOT more practice. Does this make me an Armature?

Also, I am in New Zealand, so can I still enter?

 

Thank you for your time :-)

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