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Cake Making and Decorating #16


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#1 Freckles

Posted 25 March 2012 - 10:13 AM

New thread time folks. Old thread is here.


#2 kirstyannb

Posted 26 March 2012 - 07:03 PM

Hi everyone,
It don't think I posted this in the previous thread, its a firetruck cake that was donated to a little boy at Ronald McDonald House through The Cake Angels Firetruck Cake

For those of you that haven't heard of them The Cake Angels are a group of decorators who donate special cakes to special causes. If anyone is interested in donating a custom cake to a special kid you can email cakeangelsinfo@gmail.com or if you are on Facebook they are hereThe Cake Angels

Edited by kirstyannb, 06 April 2012 - 12:27 PM.


#3 kaishra

Posted 27 March 2012 - 12:53 PM

Butterfly prince what about the 5 cup cake
1 cup sr flour
1 cup brown sugar
1 cup dessicated coconut
1 cup flavourings (M&M's, cranberries, sultanas, choc bits) original says sultanas but the kids had poured them all over the floor so I used m&m's and craisins!
1 cup milk

Mix everything together and bake for 40minutes at 180 hmm could be 30 minutes, all depends on your oven anyway.

I've only done it in a loaf tin, this amount works perfectly for that so for a round tin I'd double it but it tastes nice, the kids love it and it's moist but firm.

#4 kirstyannb

Posted 06 April 2012 - 12:46 PM

Here is a cake I did in course. Its all piped in Black Royal Icing.

I'm pretty stoked with how it turned out.

Black Charm Cake

Edited by kirstyannb, 22 April 2012 - 06:01 AM.


#5 FurryTongue

Posted 06 April 2012 - 10:19 PM

I have been stalking your thread for the last couple of weeks as I am going to attempt to a Bannanas in Pyjamas cake for my son. The tricky part is I would like to use fondant and I have not done this before.
I am planning on doing a mudcake and a chocolate ganache. My question is (and I hope I don't sound dumb!) is how do you use different colours of fondant? For example I will have a yellow head and then I would do a white body with blue stripes over the top. So would I roll out the yellow fondant first place it over the head, smooth it etc than do the white for the rest of the body, followed by blue stripes over the top. Hide the yellow/white joint with a collar??? I have bought Fondant Santin Ice Ikg. I plan on reducing the size of the cake pattern and making B1 and B2 quite small as we will be having the party in a park.
I also love in the tropics and will be working with no aircon. My DH will be going back home to pick up the cake on the day! Any tips for hot weather and fondant making apprecriated.

#6 kirstyannb

Posted 13 April 2012 - 11:26 PM

For the bananas cake I'd cover it in pieces ie head and hands (depeding how they are placed you might do hands later)
Then cover the rest in white. Roll the blue very thin and stick on with a small amount of water for the stripes.

If the fondant gets sticky then lightly dust the work surface with cornflour. But only with as much as you need because too much will dry it out

#7 Just Steph

Posted 14 April 2012 - 07:41 PM

Hi Ladies, I have to make a wedding cake to feed 50-60 people and wanted some advice on what sized tins you think I should use. I would be doing round cakes, probably 3 tiers.

TIA original.gif

#8 kirstyannb

Posted 14 April 2012 - 09:50 PM

Do you mean for dessert serves. For a regular coffee served a 3 tier is excessive for that amount of people. Assuming its coffee 5,7,9 will give the least amount of wastage. But really a 9" on its own will be enough

Alternately if they really want 3 tier just for the look but without so much cake then consider using a foam tier.



#9 FurryTongue

Posted 15 April 2012 - 10:09 PM

QUOTE (kirstyannb @ 14/04/2012, 12:26 AM) <{POST_SNAPBACK}>
For the bananas cake I'd cover it in pieces ie head and hands (depeding how they are placed you might do hands later)
Then cover the rest in white. Roll the blue very thin and stick on with a small amount of water for the stripes.

If the fondant gets sticky then lightly dust the work surface with cornflour. But only with as much as you need because too much will dry it out


Thanks Kirstyannb I really appreciate your help!!!!

#10 Just Steph

Posted 16 April 2012 - 08:03 AM

QUOTE (kirstyannb @ 14/04/2012, 09:50 PM) <{POST_SNAPBACK}>
Do you mean for dessert serves. For a regular coffee served a 3 tier is excessive for that amount of people. Assuming its coffee 5,7,9 will give the least amount of wastage. But really a 9" on its own will be enough

Alternately if they really want 3 tier just for the look but without so much cake then consider using a foam tier.


Pretty sure she is only having the cake as dessert but I am double checking that one.  Thanks for mentioning the foam tier, I would never have thought of that.


#11 FurryTongue

Posted 02 May 2012 - 09:02 PM

http://www.flickr.com/photos/79702935@N02/.../in/photostream[/img]

Just wanted to show off my Bananas in Pyjamas cake as it was my first go at doing a 'proper' cake for my son. Made the Planet Cake mud cake which was a hit. It was an incredibly hot day and the ganache on the cake started to melt and the fondant was sticking so I grabbed my DS1 plastic table and headed for my aircon bedroom!
Thanks for your help and I am inspired to do more.

#12 kirstyannb

Posted 05 May 2012 - 11:50 PM

You've done well Sunniedayz. Be warned though. Cake decorating can be addictive!

#13 kirstyannb

Posted 29 May 2012 - 12:09 AM

Thought I'd show my latest cake for an engagement party.

http://www.facebook.com/photo.php?fbid=401...e=3&theater

#14 FurryTongue

Posted 29 May 2012 - 12:24 AM

I am reapeating this post in here as I really need help!
Just wondering if anyone can give me advice on how to stack a two tier fondant cake? I am making a dinosaur themed cake for DS1 and would like to do one cake red and then a smaller cake stacked on top green. Do I need to have wooden sticks through both cakes? How is the best way of doing this especailly as both fondants are different colours? Do I wait for them to dry out before placing them on top of eachother? I have ordered planet cake (the first one) but I don't know if it will arrive in time.
Do I keep the cake boards on the cakes even when they are stacked?
I plan on cutting out dinosaur shapes in black fondant and sticking them on to the cakes and then on the surface (edge of the first cake) placing little dinosaur with a MASSIVE dinosaur on top!!!!
Has anyone tried inspired by Michelle's white chocolate cake or chocolate cake resipes. I have never baked a cake with no eggs before!
Kirsty your cake is absolutely amazing!!!!
Any help greatly appreciated and sorry for the repitition of questions.

#15 kirstyannb

Posted 30 May 2012 - 11:30 PM

The question was answered really well where you originally posted it, that's what I'd suggest.

Are you looking for an egg free cake?

#16 kirstyannb

Posted 09 September 2012 - 10:10 PM

Wow its been a long time since posts. This use to be a really active thread!

I thought I'd see if anyone is interested in doing a Debbie Brown course in Melbourne. I booked into it last year and it sold out fairly quickly. But I am now unable to do the course and need to sell it.

Its for a cake topper that looks like

Its 21st September and for more details The Cake School then scroll down to the course and click on info.

If you are interested in this course or you have any questions please PM me.

Will catch up and post some cakes later original.gif

#17 kristylee21

Posted 11 September 2012 - 08:11 PM

Hey all, I just wanted to share the lastest cake ive done... first paid cake. It was for a young mans 21st and wanted a casino theme. I am soo happy with how it turned out.



And also some cupcakes for another 21st





#18 kaishra

Posted 13 September 2012 - 02:28 AM

Next week I'm doing an anteater cake for my son, I know in my head what I want it to look like, fingers crossed that's what it ends up looking like original.gif

#19 PLARK

Posted 18 September 2012 - 10:18 AM

Ladies, I just wanted to say WOW!  Your cakes are gorgeous and I am in awe of your talent.

Kirstyannb - your black lacework cake is simply stunning! I can't imagine the time it must have taken for you to do.  CakeBoss has NOTHING on you!

#20 kaishra

Posted 18 September 2012 - 10:34 PM

Ok now its Sonic the hedgehog lol

#21 kirstyannb

Posted 06 October 2012 - 10:53 AM

Love that cake Kristylee, I love casino cakes/

Thank you Plark. That cake was done in a course, I'm looking for an excuse to try those techniques. Was going to enter the show this year but I just ran out of time

Here is what I did for Mr 4 this year
Thomas face cake

And a dessert table
Thomas Party table


#22 Wiggle-fan's_Mum

Posted 08 October 2012 - 03:55 PM

Hello ladies.  I've recently done a cake decorating course and want to try to put my newfound skills to use. What I don't have is a chocolate mud cake recipe (that will support fondant). I googled one and had a massive fail with the inside still being liquid when taking it out of the tin after it had been the oven for double the time the recipe called for and the skewer was coming out clean. So now I'm after a recipe that someone I "know" has tried and trusted. TIA

#23 her mum

Posted 08 October 2012 - 04:10 PM

QUOTE (Wiggle-fan's_Mum @ 08/10/2012, 03:55 PM) <{POST_SNAPBACK}>
Hello ladies.  I've recently done a cake decorating course and want to try to put my newfound skills to use. What I don't have is a chocolate mud cake recipe (that will support fondant). I googled one and had a massive fail with the inside still being liquid when taking it out of the tin after it had been the oven for double the time the recipe called for and the skewer was coming out clean. So now I'm after a recipe that someone I "know" has tried and trusted. TIA



I don't have the recipe on me - packed in a box right now - but I use Donna Hay's choc mud cake recipe (and also her recipes for white choc and caramel mud cakes). I have doubled, tripled and even x10'd the recipe for a massive wedding cake and it comes out perfect every time.

#24 Wiggle-fan's_Mum

Posted 08 October 2012 - 04:24 PM

QUOTE (her mum @ 08/10/2012, 05:10 PM) <{POST_SNAPBACK}>
I don't have the recipe on me - packed in a box right now - but I use Donna Hay's choc mud cake recipe (and also her recipes for white choc and caramel mud cakes). I have doubled, tripled and even x10'd the recipe for a massive wedding cake and it comes out perfect every time.


Thankyou her mum I will google it now original.gif


#25 flipped out

Posted 09 October 2012 - 11:04 AM

Hi! I'm about to try my hand at cake decorating and just wondering where you purchase your colours from? I'm going to need multiple colours for DD's bday cake and don't really fancy paying $8 per colour...




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