We were getting a bit rusty.
Was Love Your Cake still a business venture or just a horrible, all-consuming Twitter addiction?!
Tonight, thankfully, our question was answered in the best way possible...
We were up to our
necks in icing sugar and our dirty aprons were in desperate need of a washing machine. We had banged out our corporate orders for August in the blink of an eye, and even got a jump on the cake for a BBQ this Sunday. We had a Beyonce and Kings of Leon karaoke party in the kitchen, while making fondant pieces for the stagette cake we have due next week. We even had time to take in the latest eviction on Big Brother. Take that, Jessie! Blind-sided. Love it! Oh, the drama of it all...
Things progressed a lot more smoothly then they did when we first entered the world of caking. By golly, we may just be learning something from this 24/7 sugar buzz!
Go figure!
Candice - "I Eat, Sleep, Breathe the stuff"
For those who are new to caking, or those who are thinking of tackling this creative hobby - let us fill you in on a bunch of things I wish we knew when we started:
cleaning piping bags is no fun at all - sorry, there's no way around it
when you decide on an icing color, make sure you mix enough of it since a new batch is hard to match
crumb coat! for the love of god - don't forget to crumb coat!
if you need fondant/modeling chocolate pieces - make them days in advance. The more firm they are, the easier they will be to work with
grease your cake pans with shortening and flour - comes out perfect every time
use cornstarch or shortening instead of icing sugar when kneading fondant, it won't get as dry and cracked
Purchase a cake level - it will be replace your best friend
I've said this before but I need to reiterate: Use vanilla frosting under fondant - chocolate is MESSY
Black food coloring will dye your light counter tops purple/pink. Although I love pink, it doesn't match my kitchen walls.
Magic Eraser really is magic
Sonja & Candice - Love Your Cake Sugar Faces
After 3 hours of hardly any bitching and complaining, the kitchen was spotless! The dishes were done, the counters were white and the completed cakes were boxed up for delivery.
All of the prepared pieces for the upcoming cakes will be spending the next day turning into edible and easy-to-work-with props. Once assembled - we will have accomplished 2 more unique cakes for two, hopefully happy, customers!
That is why we do what we do...
Because we love being praised :)
Haha! In all seriousness though, just being able to see people's reactions makes all the frustrations and learning curves worth while.
Sonja testing out the Garnish for BBQ Cake..Mmmm!
Please leave a comment below, and let us know what tips and tricks you wish YOU knew before you were up to your eyeballs in cake.
And if you're just starting out, feel free to ask any questions and we will do our best to share what little wisdom we have!
Motto: If you're not a mess, you're not doing it right!
Thanks for reading - stay tuned for more caking adventures ;)
-S&C