r/cakedecorating

A little floral cake I made recently.

Inside was alternating layers of vanilla and lemon cake with cherry and mixed berry filling.

Unfortunately I never received a cross section picture (despite asking for one). I always like to see how everything looks once it's cut!

I’m just a mom who sometimes goes all out on birthday cakes for my kids, But after I put the effort in, I like to share them here.

This one is less polished than some I’ve done in many respects, but I really loved how the colors turned out, and the top was just so pretty!

Cake is funfetti (modified box mix recipe), with a banana custard filling I tried for the first time (turned out very yummy!) and basic American buttercream.

One fun thing about this cake is that both my kids helped with the fondant decorations this time.  Usually, I try to get them out of the house while we’re preparing for birthdays, and they go to their grandparents. But the grandparents were sick, so the kids were around and wanted to help. Both of them helped me roll fondant and use a (new from box) play doh planet set to make edible planets. Older son free-handed a UFO from rolled fondant, and the birthday boy REALLY got into making the fondant stars using plunger cutters.

One silly thing about this cake is just how MUCH cake it was!  I had an idea for how to make a solar system, and I had one of those Wilton soccer ball pans, and I decided that a half sheet cake would be a good size in relation to the soccer ball pan to create the space around the sun, But I didn’t think clearly enough before starting about how much cake this would generate. 😂 We will have freezer cake for ages. 

I did a 6 layer—it’s supposed to be lavender so each layer is white or purple.

For the insides I did every other layer—first I put a very light simple blackberry honey syrup down, then used mascarpone, and for every other layer I did a lemon curd mascarpone with lemon zest, and then an apricot mascarpone with heavy cream.

Did a really minimal buttercream on the outside—it’s sweet but way less sweet than many. I tried to do that “watercolor” look?? (Also I learned that the color jells for buttercream dry out real quickly! 😭

I had such extravagant ideas for the live flowers but ended up just adding to the top and blowing a ton of sugar glitter.

I really hope she likes it !!!!!!

This was a very challenging cake for me as I have never tried a heart shaped cake before, or palette knife flowers . I haven’t even mastered getting smooth buttercream on a round cake yet , don’t know why I thought it’d be a good idea to try a heart cake 😂. Stencilling as well as palette knife flowers , I gave it my best shot . I tried a little stucco , but I don’t think I did enough or did it properly to make it look intentional. Looks like I just messed those bits up. I was trying to go for a rough ( deckled ) top edge , but it just looks messy.

This is a vanilla raspberry cake , raspberry filling and Swiss meringue buttercream.

Any feed back is appreciated on all aspects . Do you think it needs anything extra , such as some gold leaf or more decorative pieces? As it’s just a practice cake it’s not for any particular occasion.

Thank you in advance.

I’m a grocery store cake decorator and I’m SO excited that the holidays are here. Can’t wait to come up with more fun and festive designs! 🎃👻

Made my dad a death by chocolate cake for his birthday 😋

Hi! I am a beginner when it comes to baking and decorating cakes. My sister is getting married in 48 HOURS and I've been tasked with making her cake and some other cupcakes for a small reception at her house, so time is of the essence!

They want a black cake, but the problem is that one of the brides only likes yellow cake with chocolate frosting. They don't want fondant, and I was concerned about food dye staining people's teeth so I added black cocoa powder to the chocolate frosting during the test run. The color is perfect and thankfully they liked the taste! However, the addition made the frosting so thick and hard to get a smooth finish. Is there a way I can thin the frosting without sacrificing the color? I was thinking of adding cocoa powder to some water to mix in.

I also need help with the cake itself. I used 8" and 6" pans and used chocolate frosting in between the layers and for the crumb coat. I did use some dowels, bou can see in my photos how the cake layers are kind of bowing out a bit, how can I fix that? I was thinking thinner layers of cake too because I also didn't like how it looked after it was cut into either. I'm also thinking of making a chocolate ganache for the filling instead, and still use the regular chocolate frosting for the crumb coat.

They also asked for some funfetti cupcakes. Since their wedding is going to be dark and moody (my sisters dress is black too!) I decided rainbow swirl frosting would be a nice pop of color and a subtle nod to the two brides. The color came out perfect, but I need to make it stiffer to give it some height. Should I refrigerate it a bit after I roll up the colorful frosting? I also need to find my rose tip because I don't like the shape.

Also, can/should I start baking tonight and refrigerate them until I get everything to her house and am ready to decorate? I want everything to be fresh.

Any advice is welcome and appreciated! And for fun I also included photos of cupcakes I made for her bridal shower, ice cream cone cupcakes for my sons birthday, and the only other actual cake I've made which is a strawberry shortcake cake for one of my siblings graduation. I'm really proud of that one 😊

Thank you!!

I am not a baker and had a go at making some for my sister whose reveal is tomorrow. So disappointed with the pink/ blue colours. Does it look really green? I am gutted!

Hi everyone I made a smash cake for my friends daughter. I had. A problem with the food coloring, it seemed like it wouldn’t fully mix in. I searched up what the problem could could be and it said that it might be too much water in the gel. Before I used oil based food coloring but the oil started to seep through the butter cream. What do you guys use to get a smooth non greasy base.