A two or three tier carrot cake with cream cheese frosting. I'm thinking I'll make the regular size and just cut out the centre for the smash cake. I don't know how big I want his cake to be just yet, nothing huge or wasteful though. MH, SS and I will eat what's left, which will look like a bundt.
We make beeswax candles so I'll just make a mini one for his topper. Nothing fancy.
I like the idea of doing a carrot cake too with cream cheese frosting or an angel food cake with whip cream and strawberries. I can't decide which
budderserbear , rosettes are pretty easy. You just need a big star tip. Practice once or twice, the side of the cake is the hardest, but I have faith in both of you!
I second this.... I'm the worst DIY person ever, especially with baking. I've managed a rosette cake, so if I can do it anyone can.
You guys are all so creative! Grocery store cake for us cause I suck at making cakes. How the hell to you ice a cake properly?! When I do, part of the cake top starts coming off and just mixing with the icing so I gave up trying. And yes I let it cool all the way so not sure what I do wrong.
Yay! Images are finally working for me in Tapatalk again! The cake is the only thing I'm DIYing. My sister and I are going to work together. This is the only inspiration I've found that I like because it's not a ton of fondant. I'll do buttercream for the white layer too.
Post by pghtruelove on Apr 28, 2016 19:42:34 GMT -5
erbear have you tried The Ultimate Pastry Shop? That's where we're are getting our cake for the 25th but I know they have at least 4 bakers. (They are my favorite cakes too!)
what's a crumb coat? Or to you mean put cookie crumbs or something to hide my horrible icing job? Thst could work lol
The first thing you do when you frost a cake is to put on a thin layer of frosting. Which inevitably gets cake crumbs in it, hence the term crumb coat. Then you refrigerate it till that crumb coating hardens a little, or at least firms up. Then you frost it with the "good coat" of frosting which goes on smoother because of the crumb coat.
erbear have you tried The Ultimate Pastry Shop? That's where we're are getting our cake for the 25th but I know they have at least 4 bakers. (They are my favorite cakes too!)
Nope, I was going off of a FB post in that group we're both in. I messaged Bella Christies'. How much are you paying?
erbear have you tried The Ultimate Pastry Shop? That's where we're are getting our cake for the 25th but I know they have at least 4 bakers. (They are my favorite cakes too!)
Nope, I was going off of a FB post in that group we're both in. I messaged Bella Christies'. How much are you paying?
I've heard really good things about Bella Christies! I'm paying $34 for 25-30 servings.
Post by carolyngrace on Apr 28, 2016 20:18:57 GMT -5
Something similar to this, but with primary/brighter colors to match the Very Hungry Caterpillar theme... May do a giant cupcake instead though. Probably going to use a local baker for the smash cake, and grocery store for a sheet cake or cupcakes.
One of the girls I went to high school makes beautiful and not crazy expensive cakes. Just talked with her about making C's smash cake. We'll do something simple like below. Vanilla cake and vanilla frosting (will be light blue) and in case you want to see the whole (unzoomed) photo.
Just a tip for anyone buying pans....if you have a Bulk Barn near you they usually rent pans for next to nothing (Ours rents for $2 a day plus a $5 deposit that you get back as long as you don't damage it).
Smash cake something this And I'll do cupcakes for everyone else. YAY BAKING!! I use a crusting buttercream instead of fondant. Delicious and forgiving if you make mistakes.
jessila, what is a "crusting" buttercream? Do you have a recipe? I usually make the frosting that's on the powdered sugar package, but for this cake I want something that has a smoother finished look. I think I'll get one of those smoothing paddles, too. Whatever their called.
jessila, what is a "crusting" buttercream? Do you have a recipe? I usually make the frosting that's on the powdered sugar package, but for this cake I want something that has a smoother finished look. I think I'll get one of those smoothing paddles, too. Whatever their called.
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