Cake Central is a huge website with a couple hundred thousand members. They include a vast variety of cake professionals and hobbyists who post pics, write in forums, read articles, etc. I have so enjoyed having this resource and have learned so much for some of the people on that website! Anyhoo, Jackie (the founder of Cake Central) asked me a month ago to help her with a little inspiration project that involved cupcakes. Then this past month the President, Leanne, emailed and asked me to help with a wedding cake project. So, I’ve had SUCH a fun time being creative!! Although each project had a due date of only a WEEK, I was still able to pull them off. And, hopefully the readers will enjoy them! Stay tuned for pics in the middle of March for the cupcakes and the middle of April for the wedding cake project…
or better yet, buy the magazine!
Yes, I need to work on my torting skills! Not all the layers were even…but it still tasted goooood!
Today I’ve been working on another cake design – for fun! I have so many ideas and drawings in my sketch book and have a few projects coming up that involves frills and fringe and ruffles, so I’m going to practise on this cake tomorrow. But I had to post a naked picture of this cake I covered in fondant today…it’s my BEST fondant job ever and I’m so excited! Fun techniques and lots of practise…I feel like I’m getting better every time. Especially for a taller cake. This is a brownie cake with buttercream filling, ganache filling and a buttercream crumb coat. This is 6″ round and 6″ tall.
It was smooooth!! I used the upside down frosting technique and then covered the outside in fondant after it had refridgerated over night.
I guess that’s it! I have my little girl’s 5th b-day coming up in a week and a half (I’m doing a generic princess dress form cake) and then my husband’s auction cake (a 2′ tall Latin dress form cake) in two and a half weeks…so, lots coming up!! Stay tuned!
Blessings!
Jessica – Do you happen to know where we can purchase the magazine locally? I would love to look at a copy and possibly purchase one.
Can’t wait to see you new creations. You are blessing so many w/ your talent.
That’s a great question. She’s trying to get it into circulation at regular stores, but right now it’s only available through the cakecentral.com website. The very first issue comes out March 10th! YEAH!
Love your blog…can I ask…
What’s the upside down frosting technique?
How did you get the crisp edge?
Is your crumbcoat SMBC and your fondant MMF?
Here’s an article on cake central for the upside down icing technique. It’s been fun for me!
http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing
Yes, the crumb coat is SMBC and the fondant is MMF mixed with 1/3 modeling chocolate.
Because the cake was taller, I wrapped the sides with fondant instead of draping it over the whole cake. Then cut a circle of fondant for the top and smoothed the seams.
THANK YOU!
Hi Jessica. Did you use the double barrel method or did you just stack your layers that high and rely on the ganache to keep everything straight and smooth?
Hi Trish!
This cake was only around 6″ tall (not double barrel) so I didn’t divide it…although that’s borderline! I didn’t board it because I was using ganache as the filling which is incredibly stable!! So, I wasn’t worried about it collapsing or anything sinking into the bottom layers. Anything taller than that or if I was using buttercream I would board it in the middle. I hope that helps!