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ginas-cakes — stage 9
Published: 2011-08-19 15:30:59 +0000 UTC; Views: 2259; Favourites: 18; Downloads: 28
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Description
Measure the thicker pieces of fondant from stage two for the top square. the thicker one cover the whole top, cut a smaller square out of the next thickest , and the thin one a bit smaller than that for the top. To make it easier, you can assemble it off the cake and then put on the top.Colour a small amount of fondant black and thinly roll out, leave to dry, and cut to place above the door.
If you have got to this stage, well done, I didn't realise myself how matmatical this cake was! All that's left is the door handle, notice on the door and light on top.
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Comments: 6
Oh man, I cannot say how impressed I am with this cake, even with you showing photos and giving quite detailed explanations -- which I do also really appreciate, by the way, helps a lot if I ever want to try my hand at making one of these -- because the level of detail is just great. Love it!
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Thankyou very much. I tried to give as much help as I could with the stages, but it was for a woman who already does cakes. If you ever wanted to make one, or something else, give yourself plenty of time and I am happy to try and help...
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Wow, that's really kind of you! I think I'll probably have to start with the basics, haha...
When you bake cakes, do you use the same recipes for the actual "cake" portion and put all of your efforts into the decorating part? Or do you make the cakes with different recipes as well? Er... sorry if I'm unclear, I'm actually a bit unsure how to express it myself. .___.;;
And just out of curiosity... have you ever heard of ~bittykate ? She also bakes cakes... but I feel like the "area of expertise" thing might be a little different...?
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Well, if I'm doing a cake from a book, I try and follow it as much as I can. It has more of a chance of working out to look like it should. Chances are though, that whoever I'm doing it for will want it bigger for a Birthday, so It's a bit more difficult.
My own designs are difficult in different ways. I have to adapt the design to the size and can do as much or as little detail as I want. All the cakes I bake are victoria sponge because of the taste. It means that it is difficult to sculpt, but tastes great.
There are lots of great books out there that teach the basics. You just need to put plenty of time aside to plan and prepare.....but as I said, I am quite happy to talk you through whenever you do one.....
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Wow, thank you very much, it's so generous of you to offer help! If/when I do attempt a baking project of my own, I hope to be able to ask you for pointers! And many apologies for this ridiculously late reply... I'm so embarrassed. orz
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No need to apologise........and yes, as I said, just let me know if you need any help.
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