Cupcakes
I have decided to see if i can develop a little business with cake making etc. Over here cupcakes are the bees knees at the moment, so that will be my marketing focus, with offers to do full sized cakes available.
Here are some i did yesterday.
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They are pretty popular here too. Yours look good!
Yeah, I read the cupcake thing is happening here too. The big cities have cupcake trucks which have a route where they park at several locations at different times throughout the day.
Of course they are constantly trying to come up with new gimmicks like flavors, colors, or decorations. They are expensive to, commonly $5. But I'd expect anything delivered, any convenience, in the big cities to be pricey.
Cupcakes are the rage here in the U.S. Here's my take on it as a consumer. It must taste good. :lol: Sounds like a joke, but I'm actually serious. Some are too sweet, not moist enough, good but I can make it too, etc. Although it's $3, $4 a pop, I would buy it if it's something it's something extremely good that I can't easily make at home. Don't underestimate a very good chocolate or strawberry cupcake. And as Bruce said, presentation is also important although I notice that many people don't even eat it.
Yours, by the way, are pretty. Too bad I don't live nearby otherwise I'd give you a taste test review. :D
I will sell those ones 6 for $10. They are just vanilla, but i am going to do some easter themed ones soon. I will post pics when i come up with a design.
I meant that many don't eat the frosting.
6 for $10 sounds too reasonable to me. If you charge more, people will think they are special and desire them more. I'd go 6 for $15.
And I just looked up Georgetown Cupcakes prices to compare. $2.75 each • $15 half dozen • $29 dozen
Ali they look gorgeous, and I don't even like cake much.
Good luck.
As well as pretty (as people buy with their eyes) how about including some of the things which are inexplicably popular, like peanut butter and bananas. I would personally make me run a mile, but that sort of weirdness seems top go over well with most people.
I meant that many don't eat the frosting.
?
You have seen people buy a cupcake and then don't eat the frosting?
Are you sure they're not just scraping it off and taking it home to add to the zombie apocalypse privation preserve (zapp!)? Cuz... that's nutz.
Yeah, they eat the cake then throw the frosting away. Well, this is what I saw from people who ate at the shop. Don't know about those who take them home.
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I don't particularly like most frosting (especially what they put on most commercial sheet cakes), and I'll avoid the extra frosty bits if I'm cutting my own bit of sheet cake, but I haven't thrown away the frosting from a cupcake.
Though, now that I think about it, eating something that is bad for me and I don't really like seems even more nutz.
We've been doing the cupcakes for a couple years at work for our department parties. My boss loves them, so she orders dozens and dozens. I stopped eating them since I decided to be healthier. I just didn't enjoy them enough to make it worth the unhealthy factor. But back when I did eat them, I'd often only eat about half the frosting. Kind of taking bites from the bottoms and the sides and leaving a big bite of frosting at the top for last to toss in the trash.
For an office party, I should think they would make way less mess than cutting/serving a cake. Makes sense as a market target, Not for Ali, but if you have the capability of big orders on short notice.
Absolutely. For birthday parties too. Those cupcake cakes are popular for the kids parties for that reason.
Takes about 1 hour to make 30. I could output a shitload if required.
I hope your business takes off.
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I never eat the frosting. Grim. Only on ones I've made myself where the frosting is chocolate buttercream, but even then, I'm usually not into it by the time they're done because I've inhaled so much sugar during preparation.
When I send cupcakes in for Birthdays or team parties etc, I always include some unfrosted ones and they always get eaten.
How saturated is the market there, Ali? Here there are cupcake stores and home bakers everywhere and some are struggling.
...Maybe a "half-healthy" platter where you provide two layers of cakes with only the top layer frosted could be a gimmick to make you different? Emphasizing that people can choose this option and pay less because they are not paying for frosting that will be left? That way you will still provide they pretty that attracts the buyer, but also value to undermine the competition.
And/or Nut-allergy-Friendly might be a good direction to go in,, I know a lot of people worry about that when providing cakes for a large group.
Good Luck
I have thought about entering into the realm of food and diet issues, but have decided that it's not going to be cost effective to worry about it unless people order ahead of time. Then I can bake just about anything they might want, including gluten free etc. Most people over here seem to love icing and frosting and ganache, so I'll probably stay mostly standard.
I have one solid order already for an 18th birthday party in a few weeks. They want a large cake surrounded by similar cupcakes. That should be fun. I also have a good enquiry about a small function in need of sweets in weeks or so.
In the mean time, I will just keep making a batch every couple of days and advertise on the local community forums and facebook and try and build a name for myself.
Incidentally, since registering for a couple of the local forums in order to market my wares, I've managed to hook Aden up with two tutoring gigs which is great. Hopefully word of mouth will do it's thing for him there and he wont have to go flip burgers while he's at Uni. :)
Some cupcakes from the web. Probably work well for selling drinks along side them. ;)
There are some amazing artists out there. Actually, those would go well with a cake i am doing at the end of the month. Its for a mexican themed party, so i am making a taco cake.
Oh wow! I could so do that though. I just wouldn't think of doing it like that myself! Who wants to commission me???
Too fiddly for me, even if I was still baking, but perfect for you.
What a show-stopper.
If'n I had the £ I'd commission you, just so you had a photo for a website or business card.
Nice find, Bruce.
I am going to give it a go. Not this week though. Getting ready for Max's 5th birthday party on the weekend. I think there will be enough cake there. lol
That is the most beautiful borderline-copyright-infringement I've ever seen! ;) Nice work!
That's not a cupcake. It's a car cake! :redcard:
That's a car cake for her little cupcake... overruled. :haha:
Nice! Ali, what did you use to make the spoiler? Is it just fondant?
Yes Lola. I put wires in the supports, and let the whole thing set, then the next day poked it into the soft fondant when i iced the cake. :)
I just hope all the little grommets who are coming for his party have a case of severr cake envy. Haha
I just hope all the little grommets who are coming for his party have a case of severr cake envy. Haha
Well, I know for sure the parents will, hehehe. The mothers were envious of my nephew's birthday cakes in the past. :p: I'm looking forward to your future cakes. You've got skills. :thumb2:
That's fantastic, Ali! Love the car cake. I've seen your skills in person and They. Are. Awesome. :thumb:
I've eaten your baking, and my Mum has seen your person.
We both agree you are awesome.
It went well choco. A few new potential customers. :). Everyone liked the cake and cupcakes.
Awwww....thanks Sundae. Xx
I have three orders for next weekend. A cake to look like a taco, a chocolate mud cake and a mid sized order of cupcakes. :)
Hey, Ali. I was on FB the other day and saw a picture of meringue cupcakes on this page. I thought they look yummy and really pretty so I clicked on it to get the recipe. It took me to the page, so I scrolled down to look at other cakes and cupcakes on the page. After a while, I realized it's your page! Hahaha.....really nice cakes and cupcakes. :D
Haha...thats funny. Thanks Lola.
Oh, and if you want the recipe you can have it. Xx
Yes, I would love that lemon meringue cupcake recipe. :D
Okie doke. I will pm it. :)
Okie doke. I will pm it. :)
Thank you!
Oh, and if you want the recipe you can have it. Xx
Umm (raises hand) ... can I have the lemon meringue cupcake recipe too? Pretty please? I have a daughter who would LOVE some of those on her next birthday. If I could order them from you, I would. xx
ok, I will just post it here. But don't you lot tell anyone about my super secret recipe!
I assume you can all make a basic vanilla cupcake. If not, I can post a recipe for that too.
Once they're baked, simply cut a hole out of the middle as if you were making fairy cakes. Add the filling, then top with meringue.
The filling is as follows:
2 egg yolks
1 Can of condensed milk
Juice of one or two lemons
beat the egg yolks into the condensed milk, then slowly fold in the lemon juice till it sets. It goes quite thick. Don't worry if it looks like the lemon wont fold. It will. Just keep adding a little at a time till the mixture goes thick. Don't add any more juice after it sets or your mix will go runny again. Also, you may not need the juice from two lemons. It depends how tart the lemons are.
This is so much easier than making a lemon curd, but you could do that if you prefer.
To make the meringue, simply beat your egg whites till they're fluffy, then add several tablespoons of castor sugar. You may need an extra egg white. I used 4 whites to do a dozen cupcakes and had just enough. Again, it depends how big the eggs are. Try to use extra large ones.
You will have too much of the filling for 12 cupcakes, so you may want to just eat the leftover. :)
When you've put your meringue on the top of your filled cupcakes, you can either put them in a really hot oven for a couple of minutes, or under a griller, or you can blow torch them if you have one. You don't really want to cook the meringue too much. I think it's nicer if it's fairly soft still. If you cook it too much, the other issue is drying out the cake.
Have fun, and show pics!
Yum! Thanks, Ali!!
My pics may not happen until July, but when the lemon meringue cupcakes happen, I'll post. :)
I assume it was only my ignorance which stopped me realising that the lemon mixture should be heated? I Googled other recipes in the end and saw that this was part of the procedure. I honestly thought that some chemistry in the ingredients would cause it to thicken; hey, some things do, right? If it really was supposed to thicken cold, then I've no idea what I did wrong, because I added the lemon juice by the teaspoon and with every teaspoon it just became more dilute.
I very nearly gave up, but the egg count and the cost of the condensed milk was already so high I had to carry on. Note, high by my standards five days before payday.
I went for an Italian style meringue in the end.
I was a little wary of knowing how much sugar to add, having already proved myself an incompetent baker. So I picked an online recipe with detailed amounts. Sadly I couldn't find any which used 4 egg whites, and I'd already separated them, so I had to double up on the other amounts and was left with a mountain of meringue (and I know you said this might be the case anyway, Ali.)
Ditto lemon custard stuff.
Yes I could have made another batch of cakes to use it up but by then I was too weary. I hate to fail at things. And I'd been up since 04.45.
Mum said she likey, but if I made again I would SO use lemon curd (shop bought!) and a traditional meringue. Which is what you suggested Ali.
Leftover lemon sauce and meringue mix.
Not everything was wasted; I had a lovely yolky omelette for tea (one egg I failed to separate properly and two other yolks from baking)
Cakies:
Yay! Good job Sundae.
I dont usually heat it to thicken it. Just room temp. Were you using real lemons? It should thicken. Sometimes it just takes a little more stirring, although folding is more the action you want. Easy does it.
I just don't get it then.
I did suspect you wouldn't have left out an important point like that and that it was just me.
Perhaps I gave up too soon...
Mum has been much more effusive in her compliments this morning.
Yesterday she had a huge row with Dad over the remote control.
She spoke to him as if he was a child and he swore at her. Cue screaming rant.
Thinking about it, this almost immediately preceded me making the lemon filling. No wonder I started with the expectation of failure!
I will try again now I know it's possible.
After payday and with less meringue.
Yeah, i probably had twice as much meringue on mine. I will put a pic up. Do give it another go. It's really so much easier than lemon curd when you master it. You may have given up too soon. It does take a little while. :)
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Wow. That looks so delicious.
If I survive this move and find somewhere to live, I really must learn piping.
Glatt's right, those look wonderful.
Oh, rereading my post, I sounded almost accusatory. I didn't mean to come across that way, as it's not what I felt. I was just grumpy and unsure of myself.
Thanks glatt. :). They were popular.
Not at all Sundae. I knew what you meant. Xx
That looks yummy, except I don't like liquorice, so I might make chocolate meringues instead, or some such thing for the dark colour. Can't go wrong with berries, cream and meringue though. :)
Here's my taco cake.
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It looks delicious, but who's Hicole?
What on earth did you use for the fillings?
My mind is a bit boggled by the "cheese". It says like, but then remembers its cake so has to say not like, but then looks again and it really is cheese...
Great effect, great job.
Mmmmmmmm, cheese.
I used chopped up timtams to resemble the meat, chopped strawberries and kiwi fruit for the salsa, cream for the sour cream, and grated banana lollies for the cheese.
Your projects are very cool, Ali. I hope you keep getting interesting commissions so we can keep seeing them!
So, I have been asked to open a stall at the local markets one sunday each month. I think this will be great. Hopefully I will start getting more orders from there. Just waiting to talk to the 'other cupcake lady' who does the markets on the south end of the coast about what flavours are most popular, and also how many I might be likely to sell on the day. I'm thinking I should take a couple of hundred. I can decorate the first hundred before I go, then just continue decorating as the day goes on and as it becomes apparent what sort of ones are the most popular.
BTW, didn't anyone like the eggs in nests? I'm not completely happy with them yet, but they're the prototype. I'd love some feedback. My kids think they're too orange, but the little kids seem to like the bright colours.
Ahh, sorry Ali! I saw the eggs-in-nest cupcakes and liked them. If the cupcake underneath is not discernible (per photos), I think you could do the nest material in a number of colors. Some could be lighter and closer to a real nest, some could be of intense jewel tones, and others could be darker with more complexity. I think they're beautiful cupcakes. You don't have to make them match one vision; you can try several colors and themes. :)
That's ok ortho. I am still a youngen as far as this whole asking for money for my cakes thing goes, so a little nervous about things. I think I will do some more of the nest ones for the weekend and see how they go. I think I will make an assorment then let people make up a mix and match six pack.
BTW, didn't anyone like the eggs in nests? I'm not completely happy with them yet, but they're the prototype. I'd love some feedback. My kids think they're too orange, but the little kids seem to like the bright colours.
I think whatever color the target audience like then that's what you should make it. The typical color I see is green, but everyone makes it green. Orange, blue, pink, yellow, etc....they're all perfect. You say it's for Easter, right? I think it can be as colorful as you want it to be.
BTW, congrats on opening a stall at the local markets. I think it'd be great exposure. :thumb:
Aren't the eggs supposed to be the center of attention? Shouldn't they be brighter than the nest?
Here's a
tutorial for advanced shit, like round cakes.
Sorry, Ali.
I did look at the egg-cakes and thought, "Oh yummy!" but wasn't in a position to respond.
My personal opinion is that they are too orange, but they are not aimed at me, so I certainly don't mean that as a critique. IF they don't sell, then maybe try straw=yellow? Or use your fabulous piping skills to make chocolate brown twiggy nests?
You don't need my input, this is just to show I'm paying attention
So glad you're amazing skills have a wider audience.
£ or $ or whatever, people are appreciating you for it.
You deserve that, because I like that thing you do.
I might get hold of one of Ali's awesome cupcakes before I become a gentleman, but when I do, I'll know how to eat it like one, thanks to this video.
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I might get hold of one of Ali's awesome cupcakes before I become a gentleman, but when I do, I'll know how to eat it like one, thanks to this video.
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Hahahahahahahahahahaha......what a sissy! :lol: :lol: :lol:
Here's a tutorial for advanced shit, like round cakes.
You weren't kidding when you said advanced shit. :eek:
Those spherical cakes would be awesome to make. might take a bit of a while though.
I might give it a go some time...down the track when I have spare time. lol
The spherical cakes are WAY too advanced for me ...
As for the 'gentlemanly way' to eat a cupcake, I say ... NO!!! How bizarre.
Either get the frosting on your lip and nose (best option), or use a fork. No making it into a pseudo-Oreo. That just ruins the whole thing.
It took me two hours to make a hundred cupcakes. I wonder how long the decorating will take. Haha
it took about three hours to decorate. went to the market this morning and sold out! i was very pleased. made some good contacts also, so very happy with the day. :)
Congrats, you're on your way. Got enough to run away from home? :haha:
No. lol It was good though. I will make more next time and hopefully there'll be more people there too. :)
it took about three hours to decorate. went to the market this morning and sold out! i was very pleased. made some good contacts also, so very happy with the day. :)
Way to go!! :thumb2:
Very pleased for you, and for your customers.
Thanks guys. It was great. As i was typing this, i had an enquiry for a wedding cake in september! Things are on the up and up! :)
Congrats, Ali! Great news on both counts!
As i was typing this, i had an enquiry for a wedding cake in september!
My first thought when I read this was, "A wedding-themed cake for a birthday party?
That's weird..."
Helping spark your imagination. Not worried I'll discourage you, because I know you're boss of this shit. :thumb:
Duff's rainbow cake, Pillsbury blue icing, marshmallow fluff for the clouds and Airheads sour rainbows to top them off.
Those are freaking cool! I'm going to do those for my next little kids birthday order! Or something similar anyway.
Add a pot of gold, perhaps?
And get the color order right!
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Eva had a purple face by the end of the day. Haha
I LOVE the cookie monsters
Those are both cute and creative, Ali.
Btw, I hope you used the Heimlich Manoeuvre on Eva :eek:
I used a different one. I call it the scrublick manoeuvre. ;)
You could start making cakes that look like game fish and market them to anglers. Maybe it'd get you invited to some ritzy sportsman's clubs and your husband would become jealous enough to work as your assistant!
Ali. It would be, almost a sin to eat your creations.
The cookie monsters are clever and adorable.
Thanks guys. :) I love the feedback.
I feel I have mastered the art of elmo and cookie monster now. I might do some grouches next week. I think they'd be fun too.
I made an elmo cake for one of mavs mates last night, just to round out the whole thing. Couldnt get it to upload, but i will try again tomorrow if i remember.
Remember, or we'll kick your ass. :haha:
Thanks guys. :) I love the feedback.
I feel I have mastered the art of elmo and cookie monster now. I might do some grouches next week. I think they'd be fun too.
don't forget to make some with red, blue and purple hair ;)
It's nearly time for Maypole Cakes.....
This is how Duncan Hines decorate their nest ccupcakes. I like your colorful ones better.
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Thanks Lola! :)
We dont really do maypole stuff down here monster. Wrong season and all that. I am thinking of mothers day designs now though. Thats only a few weeks away.
they don't do it here either. It just seemed like fun :D
mothers day? chuck a few doll clothes on top of the frosting you'll be all good ;)
Can't Monster, that would piss off my old dolls.
Ali, save this picture so if you have a problem, think of how this person felt. ;)
haha....maybe it was meant to look like that?
Here's the elmo cake.
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Meant to look like that? Meant to look like they dropped it, tripped over it, and kicked it through the goal? I don't think so. :headshake
I love Elmo. I have a naked Elmo doll... no, no, wait... I mean action figure, not doll, action figure, really, action figure. :unsure:
Meant to look like that? Meant to look like they dropped it, tripped over it, and kicked it through the goal? I don't think so. :headshake
Eton Mess looks like that, 'cept with fruit not choc.
That yours, Ali?
Teen, not cake.
Sorry to have to ask, I'm awful with faces, your boys are growing up fast and it's a sideways shot.
Enough excuses to forgive me?
No, thats mavs mate Braxton. :)
News: i was asked to qoute for a croquenbuche plus 50 gf choc mud cakes with ganache. I qouted $450 and it was accepted.
Yay! My first wedding cake!!
Congrats! ! Is that quote a good enough profit for you? Doesn't sound too expensive for a wedding cake. In any case...again....CONGRATULATIONS!!! :-D
The ingredients will cost about $100. The rest is labour and set up which i have allowed a whole work day for. Its not a huge profit, but i am not a trained professional either. Down the track when my reputation preceeds me, i will be able to ask top dollar. :)
Are you making gluten free cakes like this?
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I will make any cake i am asked to make. :)
OMG I love the idea of croquembouche!
I came very close to buying a central cone to make it for the Staff Room when I was at school. One of the few times I actually reined myself in...
Congratulations, you're doing marvellously.
PS I should have known that boy wasn't yours.
Not handsome enough.
Haha...poor Braxton! The girls at school seem to think he's a bit of alright. lol
Teen gurlz, what they know?
The ingredients will cost about $100. The rest is labour and set up which i have allowed a whole work day for. Its not a huge profit, but i am not a trained professional either. Down the track when my reputation preceeds me, i will be able to ask top dollar. :)
Sounds great!
I sometimes visit a construction website and the people there will sometimes talk about what to charge for a job. And the one thing I take away from that, is that to be a successful business that makes a modest profit, you have to charge a staggering amount. You have to be willing to not take jobs that won't pay that amount. You need to consider materials, and the wage you pay yourself, and the overhead (which is a very real and significant cost) and then tack a modest profit for the business on top of that. The guys who had been working for other contractors are always amazed when they see the math broken down for them, because they are used to looking at it in terms of what they make per hour working for someone else, and it never sunk in to them that you have to cover all these other expenses.
I know you aren't at that business point yet and are just easing your way in to this, so none of this applies to you now.
plus 50 gf choc mud cakes with ganache
Have you ever made GF baked goods before? Or are you working from a tested recipe? I only ask because the ingredients have their own properties, it's surprisingly different from working with regular flour...
I have done some gf baking before. This time i need to be very strict though, so sourcing gf chocolate as well. With the mudcake, gf is not too much of an issue because its meant to be dense anyway. The profiteroles might be trickier, but i think there will be a way.
I did this cake yesterday/this morning. It's choc mud with a ganache filling. I will be paid $50 for this one.
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Do you and the kids get to eat the shoulder cut outs? ;)
I'm really glad to see how well your business is taking off, Ali. You make beautiful cakes.
Thanks Clod. :). I have been really surprised by how quickly it has happened. And very grateful for all the support too.
No one ate them bruce. They are all sick of cake. Haha
I guess that's a danger of the business. Congrats on the success though. :)
Marie Antoinette didn't care... but she kind of lost her head. :rolleyes:
Pauvre petite was misquoted.
But it's true her whole protected upbringing could never give her an understanding of what it was like to live and starve on the streets. Unlike the elected representatives of today of course.
You are correct Sundae. Its interesting how it all happened. Mostly poor journalism and a case of chinese whispers. Haha
Heart shaped cupcakes.
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Baking? Taxidermy? You be the judge!
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I have seen the heart shaped ones before. I might do some as an option for mothers day. :)
My cousin's wife asked me to make cupcakes for her son's birthday in a few weeks. It's simple enough, and she has the topping for me to put on the cupcakes. She did ask for whipped cream frosting, or at least something not too sweet. I found some recipes that I can use except the cupcakes will be left outside for the duration of the party and in Houston's weather, it'll spoil. So, here I'm hoping Aliantha could give me some expert advice. Do you have any recipes or any advice for which frosting I could use? Something not too sweet, won't spoil, not too soft so I can make a nice twirl on the cupcake. My cousin's wife said she usually mix cool whip with regular store bought frosting. I'm hoping to whip up something nice instead. :)
Why dont you make your own butter cream? You can used vegetable gum as opposed to butter so it wont melt, and mix with pure icing sugar and a stabiliser (its like dehydrated egg whites which makes the frosting set slightly. You can use a pavlova egg if you dont have a cake supplies shop handy). You can just add a little vanilla flavour and whatever colours you like. If you want the recipe i use, let me know. Using no dairy means they wont need to be refrigerated. Its an aevantage for me.
If it's simple, then I'd love to have the recipe. Thank you!
or.... Aliantha could just put the recipe HERE!
ok. Just let me finish my lunch!
This recipe will make about 2.5/3 cups of butter cream frosting.
1 cup of solid white vegetable shortening
1lb pure icing sugar
1 tblsp Meringue Powder
Pinch of salt
flavour to taste eg vanilla, butter and or almond. You can get these at most places that supply baking things. I use a combination of the three, but it's up to your taste buds really. eta: You can also use things like peppermint or strawberry etc. It works really well with this type of frosting too. If you want to make chocolate, just add about 3/4 cup of cocoa, or 1oz of melted dark chocolate (cooled).
So, pop all those things in your mixer and combine them on a low speed. Once they're combined, add several teaspoons of boiling water till you get the right consistency. Usually around 5, but maybe a little more. You want your spatula to be able to stand up at first, but then slowly fall to the side of the bowl if that makes any sense. Once you've achieved that stage, you're ready to do all the swirly things you like.
Oh, one thing, if you're using ordinary colours that are quite runny, add them before you start adding your water. The last thing you want is to have to start adding more sugar to thicken it up again.
Make sure you post some pics here Lola! xx
1oz of melted dark chocolate (cooled).
Doesn't it harden when it cools?
Sort of, but you mix it in nice and quick before that happens.
So, you mix it in when it's cooled, or quick before that happens? I'm confused.
I suspect you mix it while it's warm enough to be runny.
It's a small amount of choc compared to the other ingredients, so I doubt it will set too hard once its cooled. But you'll need to get it blended in so it doesn't reset, and not have it so hot it adversely affects the other ingredients.
Ahhh, thanks. I don't bake, and I wouldn't have thought anything of it until bruce asked...so I was like 'hmmmm.' Good to know. I may have to bake stuff once the zombie apocalypse happens, and I like to be prepared.
Don't make that bear-head cake from Big V's link.
It will come to life and smother you to death in frosting.
That wasn't about a zombie apocalypse, that was just a general warning.
Sundae has it right. Cooled but not cold. Body temp is fine.
Thanks, Ali! I'll check out the ingredients.
No problem Lola. X
Here are my rainbow sky cupcakes.
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Yummeeeeeeeeeeee! And beautiful, too!
Excellent, more gooder than ever. :thumb2:
Rainbow cakes?
Not
Easter Baskets?
I will make them as easter baskets next year. My brain obviously wasn't that creative this year. haha
Did the markets again today and sold out. Made a much larger profit thanks to sourcing cheaper products - especially packaging. Went from $2 per box down to 33 cents! Times that by 30, and I've covered the cost of my spot plus fuel and other sundries.
Now you can outsource the cupcakes to China, then all you have to do is count the money. :haha:
No. Wait. That would spoil everything. You didn't start this to make money, it was much more complex, and your success is a victory. The money is only a tangible way to keep score. ;)
Well, I do need to make money too. haha
For the last month or so, I have been in the process of getting a license for my home baking so I can legally sell my product to the public.
Today they told me they can't approve my license because we have cats - even though they've been transferred to mostly outside (totally as far as the application goes) animals. It was a real kick in the guts to say the least. Now I have to choose between doing something I am really loving, and finding new homes for the pets I love. The thing that makes it even worse is that I put down the cats as pets a month ago when I filed the initial application.
Sometimes government departments really fucking suck balls. Arseholes.
Yeah, that sucks.:( However I can see why they have rules, and try to apply them evenly, because you and I both know there are people who would have their pets lounging on the counter while they're baking and not think twice about it. I realize that's not you but the government doesn't.
What now? Time to get creative. :litebulb:
Perhaps you could "loan" your cats to a friend while you sort it out.
Kidnap Abbott until they grant you and exemption.
Say, "I'm Indonesian and you're not the boss of me".
Tell them you're making burgers instead.;)
Very creative.
Why not resubmit the application and lie?
When i get on my computer later i will show you an email the bloke sent me later in the arvo. You can tell me what you think.
So, do you think I should be thinking he's implying anything with this email?
Hi Trish
Please be advised that if you state in writing that you no longer have cats at your home, Council can reconsider your application.
Council has a registered laboratory which can assist with the microbiological analysis of your water supply.
For initial enquiries, please contact Scientific Services on 55811960.
I hope this is of assistance to you.
Steve O'Rourke
Environmental Health Officer
Licensing & Approvals
I probably will I think. I don't usually like to do things like that, but it seems like a pretty harsh rule to me, and I think he's telling me I will probably get away with a lie. I did talk to him on the phone yesterday, and he seemed pretty understanding. So anyway, I will mull it over for a few days and then decide.
In the mean time, if anyone wants a cat, let me know. :)
I'd move them out for the period between application and approval. ;)
Yeah, I was thinking that.
I just don't understand why they make these rules and then their reps suggest that you don't really need to worry about it. Makes things more difficult and just takes up everyone's time. It's stupid.
Abbott can go suck a dick. He's a useless human being and deserves to be shot for what he's doing to this country. So does our state leader Campbell Newman. He's even worse. Actually, maybe not. It's really hard to choose which one is trying to rape the country more.
Round here people get away with all sorts of pets where they shouldn't be by claiming them as assistance pets for stress/depression/whatever. They never get checked up on, and while most of them are dogs (including those silly fluffy things in handbags) some are not.....
oh sorry, I missed the last page of posts. yeah, he's saying lie.
I just don't understand why they make these rules and then their reps suggest that you don't really need to worry about it. Makes things more difficult and just takes up everyone's time. It's stupid.
The "they" who make the rules fully expect O'Rourke to enforce them, but he's local and has to listen to people giving him shit so he tries to be helpful. It could be called either dereliction of duty or malfeasance in office. Just go with it and be thankful it didn't get worse... and don't for get to send some cupcakes to the next council meeting. :haha:
Well then, the consensus is that he's telling me to lie.
What about morally? I have issues with lying about things like that. Lying in general is a bit of an issue for me. I probably will in the end, but not sure how my conscience is going to go with it. I assume my brain will reconcile it all after a while. Might need sleeping aids for a few weeks though. haha
Bruce, if I sent cupcakes to a council meeting, they'd probably call in the bomb squad. lol
So don't lie. He's telling you he can't turn a blind eye to the cats but he can to possible inaccuracies/inconsistencies on paperwork. Can you find a way to creatively interpret the question that will allow your answer to sit well on your conscience? If not, then you have to choose. If you don't believe the cats are a health hazard then that should be easier than if you do but it's not one you worry about.
Yes well, so far no cat hairs in any of my cakes, so I don't believe they are a health hazard.
What is the wording of the question on the form? is it the hairs they are bothered about? Or cats constantly being up on counters? Did they ask about cats specifically, or any furries? and are they just asking about in the kitchen, or the house, or the household?
They asked what pets there are in the household, so I told them. They said they can't approve an application for a home kitchen to a household with cats, even if they're outdoors.
Give 'em away.
Say no honestly.
Permit approved.
Bring 'em back.
;)
Give 'em away.
Say no honestly.
Permit approved.
Bring 'em back.
;)
:thumb:
Here are some of the things I've been putting out lately.
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Oh, in case anyone was wondering, maybe Clod, the gf mud cupcakes were a hit at the markets. Thankfully. haha I was glad to have some positive feedback about them since I have to make 50 of them for that wedding later in the year. :)
Your creative juices are juicy.
And apparently your business sense is sensible. :thumb2:
Ali, how sweet is your buttercream recipe? One pound of sugar doesn't tell me much since I can't guess. Thanks!
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Its pretty sweet lola. On the same level as chocolate filled with caramel. If you want something smoother and richer, you could try Riches Whip n Ice. I like it, although its not popular with buttercream purists.
Oh, okie. I need frosting that's not too sweet. :-P
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A cookie but could surely be a cupcake top. :3eye:
Wow! I am doing those for halloween! They would actually be pretty simple.
I made a cake:
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I admit, I stole the idea from the cover of one of those magazines at the checkout stand.
Take a watermelon. Cut a thin slice off the stem end. Place the watermelon, flat side down, on a plate to catch the juice. Then make vertical slices around the melon, taking slabs off, gradually revealing a cylinder of melon. Round it out with smaller slices off the verticies as you go. At some point, you'll want to make another slice parallel to the first on to give it a flat top.
Once you've got a cylinder of all melon and no rind, pat it dry with several paper towels. This is the voice of experience. As I tried to "frost" the "cake" with the frozen whipped topping, I was unable to get it to adhere to the wet watermelon. Off came the topping, I dried it off pretty good and the second attempt stuck much better. I rushed the application of the topping/frosting. I suggest you wait until it is thoroughly defrosted before you try to trowel it on; I know I will for the next one. Decorate with berries. Chow down.
One more point--I found that all the working I did on the melon did produce a... distracting amount of juice in the plate, even after I had the rest of the "cake" looking good enough to serve. I transferred the whole dessert to another new, clean, dry plate by taking my 1" spatula I'd used to spread the topping in one hand and my largest carving knife in my other hand, blades horizontal and pointing towards each other and stabbing the cake a few inches with each and lifting it onto the new plate using my new "handles". I'd do that again too.
It was extremely refreshing on a hot day, and quite pretty. Turns out to be too much for just Twil and I though. Bring friends. :)
I have the recipe for that and have been meaning to make it, just haven't gotten to it. The recipe calls to use coconut milk. I couldn't find the recipe I first saved, so I found another one for you.
I suggest you make the cake thinner next time.
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Nice job, I'd seen the idea on the net and wondered how it would work in real life. :thumb:
In other cupcake news. The local council has finally given me provisional approval for my home kitchen, pending their final inspection. I lied about the cats. I hope they tell me when they're coming.
On a positive note, I am getting more and more enquiries, and people are accepting almost all of my quotes, so business is looking up. If I can just get the kitchen licensed I will feel much better about things.
Congratulations!!
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Did the markets again on sunday and sold out. Have a busy weekend lined up from post market orders. One subway sandwich cake. Meatball to be specific. One tinkerbell cake. 1 mixed dozen cupcakes. 1 dozen almond cupcakes and 2 dozen choc caramels. So far. I also have a birthday party to go to. :)
So the house will be constantly filled with all these great smells but everyone has to genuflect and say, Please Ma'am, may I have another. :haha:
Did the markets again on sunday and sold out. Have a busy weekend lined up from post market orders. One subway sandwich cake. Meatball to be specific. One tinkerbell cake. 1 mixed dozen cupcakes. 1 dozen almond cupcakes and 2 dozen choc caramels. So far. I also have a birthday party to go to. :)
Please post a picture of the Tinkerbell cake when you are finished. I have managed to keep Addie believing in fairies and Tinkerbell is a good friend of mine. We've built fairy houses and had tea parties making sure to leave a little for the fairies to eat when we go to sleep. Now that I think about it, she probably doesn't believe anymore and she doesn't want to disappointment my beliefs in fairies
I will do that Sarge. The colour theme is purple and green. Should be fairly striking if it comes up how i am picturing it.
This was my morning's work. I also manage to get a haircut and colour done. :) This arvy I am making a black forest cake for my friend.
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Wow!
Is that a meatball sub cake?
Wow!
Is that a meatball sub cake?
Cool, huh. Makes me want to run out for a meatball sub sandwich then eat that for dessert.
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It is glatt. Haha
I love doing those types of cake. A bit whimsicle. Just for fun. I used ferrero rochers dipped in raspberry icing for the meatballs. Melted white chocolate then poured it flat and cut it into triangles for the cheese. Mix of fondant and buttercream for the lettuce. I even dehydrated then candied real tomatoes.
The tinkerbell cake will be ready in a few hours Sarge. :). It's about to go in the oven now.
Hmmm...I did use a stencil. It's not all freehand. haha I'm not that good.
Nope. It's still truly amazing!
I can't wait to show Addie the picture of the cake. Wonderful!
I still can't believe you ever thought your skills were just the same as any at-home chef. I'm not at all surprised that you're getting all these referrals.
Oh, I want to make cakes like that. Let's see, first I better go to cooking school, baking division, pastry section. Then a few years in art school picking up some skills. Oh, and a source of income to acquire the tools and ingredients. I ought to have my cake in about 7 or 8 years.
Or, buy one from the hottie at the market this weekend.
Hmm, maybe flip a coin. :rolleyes:
You are all very kind. :)
Tomorrow I have a chocolate mudcake to make.
hey, they're not making this up, they're just reporting it. you're good, and you know it, or if you don't, you should. you have inspired me too. I'll post the results soon.
I am pleased with my progress V. I do see how much more i have to learn though, and it is a considerable lot. :)
That's good, it will help keep you from getting bored with it. :cool:
That's true Bruce, but I think I'd still love doing this even if I were a master. Every person you speak to about their cake wants something just a little bit different. Like the tinkerbell cake for example. The picture the lady brought me had pale blue and white icing. All fondant except for the stencil and just a pretty cake, but the girl the cake was for had those dark colours for starters, and she wanted buttercream as the main icing rather than fondant. So the whole process of doing the cake was different. So even when someone says I want that cake, you know it's going to be followed up by a huge 'but'. lol
Yeah, the buts rule. :haha:
With buttercream frosting...
...it's no wonder their buts will be huge.
Thanks, I'm here all week, try Tinkerbelle..
Here's my first attempt at an ombre ruffle cake. Ombre refers to the colour. Ruffle refers to the ruffles...of course. haha
I am pretty chuffed with the result. I will use softer buttercream next time though. My hands feel like they're going to drop off now. haha
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What does "chuff" mean? I think it's pretty. :)
Feeling chuffed is feeling happy, although it's usually used in a context where someone is pleased with themselves/ justifiably proud.
Chuff as a verb can mean fart, depending on where you come from!
So the question "Who chuffed?" is very different than "Who is chuffed?"
What a ridiculous language.
A chough, on the other hand, is a type of garden bird. Pronounced "chuff".
Sent by thought transference
Yes, but does anyone like that style? Haha
Just consider me an attention whore as far as this thread goes. I trust the feedback i get from you guys, so although i love the nice comments, i really love feedback about new things i try. :)
Well, I like blue, so of course I like the color. I love that shade of blue and the "ombre" look is in style right now. The only criticism would be that thee piping is not totally even. But you did explain that the cream was too hard. If you want more criticism, we'd needd to taste it! :D what flavor cake is it? Is it chocolate? I'm craving for some chocolate cake. :):D
Its pineapple cake. :). Yeah, its not totally even, but i have a few ideas in place for the next one. Thinking of doing that design on the sides of a cake i will be doing on thursday.
What does "chuff" mean? I think it's pretty. :)
[aside]
chuff means to fart, so be careful to add the 'm if you are expressing pride/pleasure
And a chuff could also be one of two bodily orifices. rarely related to being chuffed, although you never know.....
We always used to use the expression "tighter than a gnat's chuff," but I'd forgotten until now. I need to re-employ that :D
I did this cake today for my brothers 40th. He's a wine collector, so it made sense. Just wish I could have found a copy of a label from a '51. Apparently that was the best vintage ever and goes for around $30k/bottle!
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There are a few issues, one of two of them glaring, but I'm pretty happy with it as it was the first time I've done this cake, and there were a lot of tricky bits about it. It's all edible except the box btw.
I am impressed! I really thought you got your brother a bottle of wine, hehe. Well, I hope you do have a nice bottle to go with that cake. :D
"Chuff" ... I'm starting to like this word. :D btw, where do I add the 'm?
I'm chuffed. = I'm pleased with myself.
I chuffed. = I farted.
So you need to put the 'm after "I", at least in polite company.
I love that cake!
Sent by thought transference
We did Lola.
Me too limey.
It was very well received, and greatly photographed. :)
I'm chuffed. = I'm pleased with myself.
I chuffed. = I farted.
So you need to put the 'm after "I", at least in polite company.
Doh....thanks, Sexobon. I must've had a brain chuff, hihi. Oh wait, the word "chuff" also mean a certain body part. :p
Here's a cake I did today for a Norwich FC fan.
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Cool. That plate makes it look like a hat. :D
haha...I suppose it does a bit.
Doh....thanks, Sexobon. I must've had a brain chuff, hihi. Oh wait, the word "chuff" also mean a certain body part. :p
That's OK. We all have brain vaginas sometimes.
hey, they're not making this up, they're just reporting it. you're good, and you know it, or if you don't, you should. you have inspired me too. I'll post the results soon.
the cupcake pan
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start the bacon, thick sliced, cooked on low, only about halfway done, not crispy.
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see bread
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see bread circles cut
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I used the top of a spice jar as my cutter, and the dispensing lid gave me handy access to poke the bread disc out
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*I* started in the upper left hand corner, you can adjust the recipe for your hemisphere accordingly
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twelve holes in one
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the bacon's halfway there
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bacon's done, I patted it dry
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line the cups with the bacon, I used two pieces per cup, plus a little where I thought the "rim" was low
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each cup gets an egg
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and cheese, Gromit
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season to taste
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bake 15 minutes at 375, or until the eggs are set to your liking
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they look good
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and make for a very happy breakfast!
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V, I like your cupcake!! :D
I have been thinking about trying those, and then i think to myself, its a lot less effort having them the traditional way. Haha
That is food porn!
V, whatever you do, don't put those things on top of your head!
Your tongue will beat your brains out trying to get to it.
*********************
Ali, that Norwich FC cake is teh awesome. You have a marvelous talent.
Where in hell did you find that great looking bacon??? Around here most is fat. Looks very good Big v.
OMG, Ali.
I've been impressed with all your cakes but that wine bottle is spectacular in its execution and finish.
I feel a little ashamed of my fun little baking thread now...
Although I never suggested they were anything but staffroom nommies. You (and Lola) make works of art.
I wont post anymore if you do feel ashamed Sundae. Thats not the point of posting here.
Everyone has talents. I wouldnt compare myself to others here in so many areas. It would be a boring community if we were all the same.
I wont post anymore if you do feel ashamed Sundae. Thats not the point of posting here.
Everyone has talents. I wouldnt compare myself to others here in so many areas. It would be a boring community if we were all the same.
Hogwash! I'm sure that's not what Sundae meant. Post away, Ali. I love seeing your creations.
Lola has it right.
I adore seeing your creations and had I suggested to the staffroom that I wasn't going to bake for them anymore because someone somewhere did it better I'd have got a well-deserved slap.
Personally, I don't like that cake at all, but I guess someone must have liked it.
eta: and to be honest, I think all the value is in the parts you can't eat. There are a lot of flaws in the actual icing of the cake, although perhaps they aren't considered flaws in that part of the world, but the fondant is not completely smooth. The lines of dots are not straight, nor are the dots uniform in size. The indents for the quilting effect are uneven depths also, and that's all just at a glance and not seeing the whole cake.
Hogwash! I'm sure that's not what Sundae meant. Post away, Ali. I love seeing your creations.
Well of course i know that. No one would ever be ashamed of something they create no matter what it is. If you start from nothing or a pile of raw ingredients and end up with something that makes people smile, that's all that really matters I think.
For instance, today i gave the electrician who came to do a small job for me, some strawberry cheesecake cupcakes I had made earlier. To me they were imperfect and i could see all the bits I didn't like. All he saw was yummy stuff he wanted to put in his stomach as quickly as possible. We are all our greatest critics. We should all try and see the good stuff more in everything we do. The world would be a better place.
...eta: and to be honest, I think all the value is in the parts you can't eat.
I agree, it's not a pretty cake, just a backdrop to hang a ton of expensive jewelry. However the adding a piece of jewelry into the design could be cool if done right.
Say a cake that looks like a hand with a real engagement ring. A cake that looks like a pet, with a necklace or bracelet around the neck or as a leash... unique jewelry presentations.;)
That's cool, HM, bachelors savior. :haha:
Hmmm...that's a really interesting concept. When I get myself a frother, I might try my cake batter mix prepared that way. Might be ideal to have in the fridge for rush orders. Of course, I might turn out terribly too. haha
Of course, I might turn out terribly too. haha
Too late, you already turned out just fine.
Aside from being cunty that is.
The latest in cake technology.
Damn, I like that idea. While I enjoyed watching him dance, I would've like to see the cake and watch him eat it. I would buy it. It's a great idea for when you've got a craving and all you want is a small slice of sweetness.
I did this cake today for a girls 17th birthday.
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Stunning!
Sent by thought transference
Ali, do you mind if I ask how much you charged for a cake like that? I'm just curious, you don't have to answer.
At the
bakery near us, the 8 inch cakes are around $40, but a specialty cake like this would have a "design fee" of $10-$20 per serving, depending on complexity. So if it has 10 slices, that could be a $200 design fee on top of the $40 cake. Of course, wedding cakes are bigger than that. You'd probably have 50 servings or more in a wedding cake, so that could be $1,000 for the design fee on a fancy cake.
They aren't cheap.
I'd imagine that just starting out, you would want to have your prices be low to attract customers. But then how do you raise your prices after that?
Most special cakes end up being in the $200-$400 range at this bakery. You can go to the link and watch the slideshow with the price information for each cake.
I am only charging $50 for this cake because its a favour to Adens gf, but normally around $100 for something like this. I try to pay myself $20/hour. Thats the going rate for skilled labour here. This cake took about 3 hours labour, plus ingredients and baking 'fees'.
A rule of thumb here is $100/tier depending on the intricacy. This cake was fairly simple really.
I just finished this cake off this morning.
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Wow! Nice job!
[SIZE="1"]Geez, when I was a kid, all I got was a lopsided Betty Crocker cake. *pout*[/SIZE]
My Mum always made cakes for us. Usually novelty cakes from kids birthday cake books. They were pretty cool. Mum got into cake decorating as a real thing when I was probably around 10yrs old and I used to help her out. The cakes started getting better after Mum had some classes. :) She was always a fantastic baker though.
So now, I'm carrying on and growing her legacy. It makes me proud to be able to put out nice cakes and things that people love to look at, and then find they taste as good, or even better. I think she would be proud of me. :)
What a sweet legacy for your mother! I'm sure she'd be proud, too! :)
Are those the Wiggles? Kids still like them ?
Yep, Wiggles, and apparently they do.
They are Aussie, and kids anywhere will always like music... and sweets. :D
I did this cake yesterday.
I had to give the recipient a refund. She was not happy. Claimed that one of the head spikes had fallen off. Personally, I think one of her kids broke it. All four of the spikes were identical. Exact same thickness fondant etc, and well dried. Tested for strength. Oh well. Some people are bitches. She was very nasty about it. I think she was having a bad day...or perhaps life and needed someone to hate.
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I already have an order to do another one exactly the same.
Kids birthday party = Mom's big stress.
I did this cake yesterday.
I had to give the recipient a refund. She was not happy. Claimed that one of the head spikes had fallen off. Personally, I think one of her kids broke it. All four of the spikes were identical. Exact same thickness fondant etc, and well dried. Tested for strength. Oh well. Some people are bitches. She was very nasty about it. I think she was having a bad day...or perhaps life and needed someone to hate.
I already have an order to do another one exactly the same.
It looks awesome. Did that woman give back the cake??? You give back the money, she gives back the cake. Really, what a b*tch. If she kept the cake, then all she deserves is a discount. You've got a reputation to keep for your business, so I guess you had no choice but to give a refund. I'm glad you got another order though.
Good gawd. That makes her fall apart? An imperfect (in her mind) cake? I bet her kid had a great time! (sarcasm)
Jeebus. I never thought about how nasty some stupid moms can be. Ugh. Well, I think it's pretty cool. I guess that's the bane of the business owner, but it would piss me right off.
You keep on doing your art, Ali! You're quite good at this.
I told her to put it in the bin lola. I had no use for a cake that had somehow been broken.
Thanks IM. I intend to. I was absolutely gutted when i looked at my phone and saw the messages she had sent along with pics. Firstly that she would be so emotional in her responses and secondly because I could clearly see that it wasnt broken through any fault of mine.
the cake is awesome
the woman's a cow
She prolly did it
Let's not wonder how
(fetishist fancied
to snog her hero
ticked his head spikes
which broke from the gross)
:eek: :lol:
I told her to put it in the bin lola. I had no use for a cake that had somehow been broken.
Why waste a perfectly good cake? You could've given it to a homeless shelter. But I get what you mean.
We dont have anything like that around here Lola. Its a rural area between two major cities.
I spoke to my teacher last night and he said, "some customers are just arseholes". God I love him. Haha
We dont have anything like that around here Lola. Its a rural area between two major cities.
Get yourself some chickens and feed them any unwanted cake (but not icing). Get more eggs to bake your cakes with.
Win-win. :)
We dont keep chooks these days. Mostly because of the dogs. And kids going in and out the gate, and lots of neighbourhood cats, including our own. There just too many negatives. Maybe when the cats are all gone and the little kids are bigger, or my husband leaves me. I dont think he would want chooks. I would love them.
We dont keep chooks these days. Mostly because of the dogs. And kids going in and out the gate, and lots of neighbourhood cats, including our own. There just too many negatives. Maybe when the cats are all gone and the little kids are bigger, or my husband leaves me. I dont think he would want chooks. I would love them.
Can't build a cage with a small enclosure for just two or three?
I can't imagine life without chooks!
I think it would upset my husband glinda, and one of our dogs is quite aggressive towards other dogs, and spends her days stalking birds in the yard. It would be a disaster i think.
Thanks Bruce. I had one like that once. :)
someone sent me a picture of some to do for a hens night maybe some day. They are kind of rude though. Not sure I'd want to put my name to them. lol
Here are a couple of cakes I did over the weekend.
The first one is racing silks for an ex pace driver.
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This one was for a 'cake smash' for a local photographer.
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This is what happens as a cake smash.
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This weekend I have to do a heap of cupcakes for various functions, and also a 3D skull cake. Pics to come.
Also, on Thursday i have a follow up visit from council about my license. He said it was all part of the service now that I've had my license for a while. I suspect the stupid customer may have lodged a complaint. Anyway, he's coming on thursday, so the cats are going for a holiday at my friends house again. :)
Smash = intentionally bring a kid, cake and camera together? :eek:
Yep. Pretty much.
I am not a fan myself, but it seems to be the fashion lately.
Does he sell these pictures to the kids family?
Its a she, and yes, the parents pay lots of money.
Oh, I see, ammo for embarrassing the kid in front of family, neighbors, and dates for many years.
Yes, I suppose so.
I guess it sprung from all the funny home videos of kids going apeshit with cakes. Now people pay to have a cake made in a theme, then dress their kid up in that theme, and have someone photograph it all.
It's a wasteful way of creating a memory if you ask me, but I guess if you've got more money than sense, it's your choice.
You know you live in the 1st world when you play with your food and pay someone hundreds to document it.
Yesterdays efforts. I made two of these cupcake towers for a friends 21st birthday party.
The skull cake is pretty much just a skull cake. haha Not my cup of tea, but the people I made it for were pretty happy. :)
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Bruce, I think you put the wrong link there. haha
well, I got a peek at somethin, but I couldn't tell what it was.
Um.. it was a test. Yeah that's it, a test. That's my story and I'm stickin' to it... a test.
I failed. :mecry:
Seems to be a lot of these paleo-cakes being made.
I thought Paleo people didn't eat cake? haha I mean gosh, if you're going all paleo, there's no way you eat that rock candy!
Ooops, my bad, I was referring to Paleontologists. I'm not up on the trendy stuff, especially [SIZE="1"](shudder)[/SIZE] diets.
Oh well then. Silly me. Haha
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Good lord you're talented!
haha...just learning some tricks. That's all. :)
Sorry about the double up on the skull cake. Didn't realise I'd already shared it.
well, two heads are better than one, right?
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Tricks are skills! Skillful skull scares scalawag! Nice work Ali.
I love the 3D flower. That's really cool.
It's meant to be a lotus bloom. I was reasonably happy with it as my first attempt. The next one will be better. :)
Sorry about the double up on the skull cake. Didn't realise I'd already shared it.
that one's definitely worth sharing twice
Haha...i hope i never get a request for another. That was my least favorite cake i have done since jumping on this little bandwagon.
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This cake has had an overwhelming response on my fb page. I already have another order for one and I only posted the pic on saturday!
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These ones are a bit dodgy. My hands had the shakes. The customer was still happy thought, so that's the main thing.
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eta: The lollipops are made out of fondant. That was something new that I haven't tried before. I was fairly happy with the result. The bow is also fondant. :)
Wow, Ali, you are really producing some amazing stuff!
thanks glatt. It only took me 42 years to find my calling. haha
what were the spiderweb cakes for, or were they not spider webs?
Yes, they were meant to spiderweb looking. Haha. They were for a boy to take to school for his 6th birthday today. :). The cupcakes themselves are red velvet with some of the mix dyed black and swirled through. They looked pretty good, and the taste was good too. I will find out tonight how they went.
Here are some more creations.
The rainbow cake was an order generated directly from the purple one over the weekend. The rainbow one is a six layer rainbow sponge. red, orange, yellow, green, blue, purple.
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ooooooooooooooooOOOOOO shiny!!
I am making another rosette cake today! Making one of those was the best decision ever!
Is the business side of things coming along too? Being a baker and owning a business are two different jobs. You are doing great at the baking. Are you paying yourself enough?
Getting there glatt. I do allow for my time when quoting jobs, but most of that still goes back into the business to buy more tools. The right tools mean i can do jobs more quickly, which means i can be more competitive.
It's a cut throat cupcake world out there. :)
How did you make the black fondant? I've heard that's a very hard color to pull off.
I bought a tub of black fondant. :). Much easier than trying to do it myself.
(I was going to suggest that drinking a lot of Guinness has the same effect but it would make me sound cunty when I adore your creations)
Those rainbow cakes are so flipping gorge!
I'd like to see one sliced, to see the colours. And to check how much icing there is. Not having a sweet tooth, the icing is merely decorative for me - although A+ on that front.
Then again, I'm not a potential customer :)
42 years to find your talent?
Rubbish.
You have been talented since the day you were born and have all your kids at home with no convictions. You've found this, which you are exceptional at too. More than some people do in twice that amount of time.
Thanks Sundae. :)
Coming up over the next couple of weeks, I have been commissioned to make a batman head. Basically going to just do the mask part. Not going to worry about putting the mouth and chin on. The client seems to want just the mask anyway. I also have the croquembouche coming up on the 20th of this month. I am really starting to stress about that one. haha As if 6 months of stressing wasn't enough already. Anyway, I'm just trying to focus on the fact that I can do all the elements, and I've made a smaller version before, and the bride has agreed to the caramel instead of chocolate, so I'm sure it will all be fine. It just wakes me in the middle of the night sometimes. lol
I also have a two tier engagement cake to do in a few weeks time which is just beautiful. The client sent me a picture of what she wants, so I'll basically be copying someone else's design (more or less). It's a very on trend design at the moment though, so I don't think there'll be any problems with that. It wont be exactly the same. Just very similar.
I also have a fireman sam cake to do. I had to look him up and see what he looks like. Apparently he drives a firetruck, and he wears a fireman outfit. Who would have thunk it. haha I think that one will end up being a firetruck with sam standing next to it.
I did the markets yesterday. Sold out all bar a two boxes of 4, so not a bad effort. Looking forward to the next market in a few weeks. Particularly since it's only 400 metres from home. I like this markets in the village thing we have going on here.
My next big project is to start getting a portfolio together to take to the markets with me so people can look at pictures of my cakes as well as purchasing cupcakes. I think it will increase my audience. As much as I hate to admit it, not everyone likes cupcakes, but people most likely think that's all I do if they don't stop and grab a card.
Damn, you've been really busy while I wasn't looking. Beautiful stuff. :thumb:
Here are a couple of other things I've done lately. Later today I will be making a batman mask cake. Fully 3D from the nose up.
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Typical mother, make stuff that lays a guilt trip on anyone who messes it up.
Cut it? :eek2: Why would you cut it? EAT IT!! :speechls: You barbarian.
Apparently the teddybear cake was a hit. :)
I have just carved the batman mask cake, and I have to say, the cake and ganache are smashing. I hope the customers think so too. Pics later if it comes off, otherwise I'll have to start again. haha
That teddy bear cake.....ADORABLE!!
Actually, I like them all. I would eat a slice, or two, of that raspberry chocolate cake. Cupcake looks yummy too.
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I have charged $120 for this cake.
My customer has already picked this cake up. She was very pleased with it. :)
I think you guys must be sick of pics of my cakes. haha
Here are a few of the things I've done this week.
Tomorrow I finally get to put my croquembouche together. God I hope it goes as well as I think it will.
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Lots of variety, is their a naked lady in that cake. :haha:
well, if you're into the plastic type of girl, she might float your boat for you Bruce. haha
Never sick at looking at your creations...
I think you guys must be sick of pics of my cakes. haha
--snip
No way.
I think you might have lost sight of just how far you've come.
Remember this?
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Haha...yep. i remember you all telling me how great it was too. ;)
That's the thing, you show us all these great things you make, all of them different. But our responses are limited, we like it or don't, although I haven't seen one I didn't think was good yet. And stating whether we would buy it or not means nothing, because everyone's situation as to who it would get served to and for what occasion is so variable. While writing the same response over and over makes me feel silly, I still like seeing your latest.
Everything Bruce said....
AND....
You've gone from a very good "mom" baker to a very good professional baker. This is coming from a "mom" baker. :D
I'm step-dad to some Bakers. Does that count?
I had sex with a Cook, does that count?
The thing that gets me is the variety. You don't just have one or two tricks that you've really squirreled away at, you do so many completely different styles and designs. It's art!
I dunno Clod, there's been a shitload of those rosette cakes. haha
Well, it's finally happened. A customer has asked for boobs and dicks on cupcakes. Actually, 2 boobs, 1 dick and a heart.
Stay tuned.
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Certainly as pro looking as any I've seen on the web.
Well, it's finally happened. A customer has asked for boobs and dicks on cupcakes. Actually, 2 boobs, 1 dick and a heart.
Stay tuned.
You have my undivided attention
Oh, i forgot to post the pic. Haha. It was only a few cupcakes. I will post the pic next time i am on my computer.
Here we have Minnie Mouse, and a couple of rude cupcakes.
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OMG I don't know why the cupcake one is so gigantic, but I guess someone might get a kick out of it.
!!!!
jeez!
does one of those cupcakes have a heart on or what?
Yeah, its pretty excited.
I am working on another minecraft cake at present. Pictures tomorrow.
Still waiting for the the minecraft cake pictures. :D
Actually, 2 boobs, 1 dick and a heart.
For a couple of boobs who love themselves some dick!
The boob cupcakes put a new twist(
<--hee) on the cup in cupcakes...What are those, about an 'A'?
Yeah, probably grav. Haha
Here you go lola! :). I have to do minecraft cupcakes this week.
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Steve is pretty fat in the blue one. He was my first Steve. My second one was better.
l wish we could see the reactions on the recipients' faces when they see the cake made especially for them. You are freaking talented!
Thanks IM. :). I often wish the same. The reactions of the people picking up is usually pretty satisfying though, so that's nice.
Here is tinkerbell. She went out yesterday arvo. Also some emergency cupcakes i did today. :)
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Thanks IM. :). I often wish the same. The reactions of the people picking up is usually pretty satisfying though, so that's nice.
A job well done is its own reward. But still, maybe you could ask the picking up folks, who gave you the idea that you envisioned to reality, to take a pic of their face. Maybe that's too intrusive, but I bet it'd be really great to see!
Can you do my nephew's bday cake and cupcakes? His bday is coming up and I'm feeling lazy these days. :lol:
Your cakes and cupcakes are awesome, btw. :D
I usually ask IM, but i think they often just forget about it. I have lots of positive reviews on my fb page though, and that's great for business anyway. :)
Lola, i could if he wants fruitcake. Not much else will keep for that long. Haha
Sumbitch, I go away for a week and you turn pro. Are you sure you aren't using a computer and food printer? :eyebrow:
haha...no, and I'd hardly call myself pro. I've just started doing fondant modelling. So many people want characters and things on their cakes these days, and I've been nervous about doing it, but had to kick myself in the arse and just start doing it. I'm only taking on basic jobs with modelling so far, but my skills will improve as I go and I'm almost able to justify a set of tools which will make my jobs more professional and quicker too. I figure it's best to practice doing it without for a bit of a while though and become one with the fondant. haha
This is another new technique/product I am learning how to use. It's chocolate lace and made with a product called flexi paste. It's a sticky paste that you apply to a mold then leave to set, and you pull it out when it's dry and it's pliable. I was dubious about this product, but now I'm totally sold on it. It will replace most of the stencilling work I would normally do. The only issue is that the molds are hellishly expensive. Anyway, they are worth investing in because they ensure a much more accurate finish. Ortho's christmas cake has it actually, so she can tell you all what she thinks after she gets it. :)
What are the molds made from, plastic? Aluminum?
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Wow Ali, you are really talented. I'm so very happy for you.
ooooooh scawey~!!
what? none decorated as brains?
nomnomnomnomnomnom
Thanks guys. I made some with witches hats and the word BOO on them after this pic was taken. They have turned out pretty well.
I am going to make a heap of middle sized ones for the trick or treaters this year. Being Friday night I think it will be a big night.
It arrived!!! My Christmas cake arrived and it is Gorgeous. I took pictures of it with my phone and for some reason this ancient desktop Mac hasn't gotten them from The Cloud ... :mad:
I will remedy the picture dearth asap, but I have to say that I think the lace/flexi-paste decoration is beautiful. I was wondering just how you'd done it.
My family is extremely impressed and looking forward to the cake on Christmas Day ... and speaking of that, Ali, how should I store it until Dec. 25? Is it enough to wrap it in plastic and refrigerate it? Should there be a certain humidity level? With the fondant covering it, clearly I can't add spirits ... but I don't want it to dry out. Please let me know. It will be our Christmas table centerpiece. :)
Don't put it in the fridge!!! When you take it out (assuming it's already in there) make sure it is in a very dry environment. dessicated even. The fondant will go very soft and the flexi might even fall off if it gets too damp.
It would be fine just on the bench or in the pantry uncovered till Christmas day. Humidity and moisture will be your only enemy. It wont dry out. The fondant will keep all that lovely rummy moistness in. The cake itself is totally sealed, so it wont go dry now. You only need to keep 'feeding' a fruitcake if it remains uncovered for long periods of time. :)
So glad it arrived in one piece. Amazed at how quickly it got there. That was only 1 week! Last years I sent via the same method and it took over a month. You just never can tell.
Anyway, I hope it lives up to expectations. :)
EEK!! Running to the fridge right now ....
Okay, out of the fridge and onto a nice dry pantry shelf, uncovered. Whew. It was only in there for 30 min at most.
You're right, the cake arrived amazingly fast. I wasn't expecting it for another couple of weeks. A lovely surprise on coming home from work tonight!
haha...good job. I was going to sms you if you didn't respond here soon.
30 mins wont do much damage. If it were in there for hours and it had time to cool right through to the core there might have been. :) Just keep an eye on it. If it looks like it's sweating still in a couple of days time (feels damp to the touch), maybe get some silicon sachets and pop them around it. They will absorb any residual moisture pretty quickly.
So far it's not sweating, but I'll keep the silicon sachets in mind in case it gets humid here. The cake is actually nice and dry, no moisture beading anywhere. It might've been in the fridge less than 30 minutes. I'd just put it in, come to bed, had an argument with my dh, and logged on ... not more than 15 minutes, probably. ;)
well it will probably be fine then. :)
I took pictures of it with my phone and for some reason this ancient desktop Mac hasn't gotten them from The Cloud ... :mad:
Just select the picture on your phone and email it to yourself.
Pretty sure I could manage those ones. haha
This cake is a traditional Mexican
Calavera, referred to as a sugar skull by the rest of us. I was pretty proud of this cake. i think it's my best work so far. I loved the fact that I could just use my imagination with it and let the design free flow. I wish I had had more time to embellish it more, but i didn't, and hadn't quoted that many hours. Next time i will quote more, but do more. This cake really should be a whole day job. What you see here (aside from the baking of the cake) was about 3 hours work. I'd like to spend twice that amount of time decorating next time.
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This is another Frozen cake. Fondant Elsa Dolly Varden style. You will notice the photograph is much better. My photographer friend happened to be at my place when this cake was ready to go. Lucky me.
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They're both beautiful.
I prefer the skull. I just saw another image similar to that one, here it is:
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Ah, the tug-of-war between the artist and the business woman. That will probably be ongoing, as I don't see less cakes in your future. Nice job. :thumb:
Oh, be careful of mistakes. ;)
haha...yeah, what a disaster!
Remembrance day cupcakes.
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I'm assuming the poppies are edible? What are they made of?
Yes, they are made of a product referred to as gum paste or flower molding paste.
Cool, do you buy the poppies premade?
Apparently they were a hit. :)
Thanks guys. I was really proud of these ones. :)
Last weekends Frozen themed cake.
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This cake looks very sedate and lovely...but inside it's rainbow coloured swirls. Just waiting on pics from my customer and I'll share. :)
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Do you ever take a break? Those look perfect.
I take it Nigel lifts weights? Or is it a mean cake for a scrawny pencil-necked guy?
Apparently Nigel thinks he's pretty hot and does lift weights. His sisters and Aunties organised this cake for him, and they wanted him to like it, but know they were taking the piss a bit too. It did the trick apparently. :)
Thanks Jim.
Oh glatt, yes I take breaks. This weekend I have no cakes booked at all. I was supposed to have a giant cupcake to do (which I did anyway to test my new baking pan) but the customer seems to think she didn't actually book with me. I showed her our message thread where she asked me to book her cake in then said I hope she's satisfied with her order. Irritated to the max I can tell you.
Or give her the giant cupcake for free...
with an angry Badger inside. :guinea:
with an angry Badger inside. :guinea:
A Honey Badger, 'cuz Honey Badger don't give a damn.
Speaking of Youtube memes, anyone ever watched "
Nerdy Nummies"?
She's not on Aliantha's level, but she has some fun ideas.
She has some cool ideas HM. :)
Next time a customer gives you the run around, give them a free cake. ;)
Haha...that's a pretty shitty looking sunflower.
...Especially since it's supposed to be a Thanksgiving turkey. :)
I thought Mr Hankey was a Christmas poo!
I thought Mr Hankey was a Christmas poo!
Mr Turkey's the Thanksgiving Poo
Apparently Nigel thinks he's pretty hot and does lift weights. His sisters and Aunties organised this cake for him, and they wanted him to like it, but know they were taking the piss a bit too. It did the trick apparently. :)
Thanks Jim.
Oh glatt, yes I take breaks. This weekend I have no cakes booked at all. I was supposed to have a giant cupcake to do (which I did anyway to test my new baking pan) but the customer seems to think she didn't actually book with me. I showed her our message thread where she asked me to book her cake in then said I hope she's satisfied with her order. Irritated to the max I can tell you.
Awww, don't take it out on Max, mom.
Product suggestion:
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That seems pretty gross grav. Let me know how it tastes will you.
Here is a wedding cake I did last week.
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The bottom layer was fruitcake with fondant. Top layer was mudcake with buttercream. I made the flowers and stuff.
I can't believe you aren't charging stupid amounts of money for these things already, Ali. They're beautiful.
This one was $220 for the cake plus $50.delivery because i had an hour travel each way plus setup/mucking around time.
That seems pretty gross grav. Let me know how it tastes will you.
No. I ain't eatin that nasty looking thang.
[SIZE="1"]YeahthatswhatItoldher.[/SIZE]
you are undercharging. Especially for delivery of an hour each way plus! :eek: Or maybe I'm all Americanized. What's minimum wage there and how much did that cost you in gas?
Our wedding cake was purple with fruitcake one layer and chocolate the other. But it wasn't heart-shaped. Thankfully it was a gift from beest's mom's friend
Product suggestion:
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A Mountain Dew spokesperson said: "We are always testing out new flavors of Mountain Dew, and giving our fans a voice in helping decide on the next new product has always been important to us. We opened up the DEW flavor vault and gave students a chance to try this Doritos-inspired flavor as part of a small program at colleges and universities."
No indications yet of when, or whether, Dewitos will actually be available in stores.
And how does it taste? Here's the verdict from the Reddit user (a Kent State freshman whose real name is Steve Barnes, according to The Atlantic) who broke the news: "It honestly wasn't that disgusting."
I am pretty proud of this one. I made it for a cake due Saturday.
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That is beautiful Aliantha.
I made it for a cake due Saturday.
You mean you picked it. Right? That's a real flower you picked from the garden.
What is this I can't even.
You really need to charge more for delivery and setup. Lovely work!
Yeah but, what kind of savage would actually bite/cut that flower?
Thanks guys. It's pretty amazing what you can do these days with all the tools available and so forth. I do like this one though. This was my first effort at a full blown rose, so hopefully they will only get better. :)
Thanks again ladies and gents. :)
Is that what they mean by "cake flower"? :-)
GOOD LORD!
With a side of
DAAAAAAYYYUM!I don't know Shel. I never heard that term before.
Congratulations Ali, you have truly found your calling. And thanks for sharing the pictures, this is one of my favorite threads.
Thanks Pick. I am glad to say that I think you'rd right. :)
This is the cake with the rose. They asked if it could be more peach, so I dusted the petals.
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I thought so too. The customer didn't like the photo though and wants the petals off and more roses on. I will upload the customers drawing tomorrow so you too can share in my surprise. Haha. They will be paying for the extra time.
This way they each get to eat flower but they can save the blossom. Works for me, but I'm not paying for it. ;)
I think petals with the children's names (I assume so) is a nice touch. However, I may prefer the petals to gather in a way to look like a blossom rather than covering the cake like that. But then, it's just my preference.
I didn't put the pics up, but tomorrow. For now, taking my drunk arse to bed. Mighty night.
I hope you'll sleep well. :)
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They did give me instructions to write happy 80th birthday on the top, then asked me to take it off. It ended up staying.
[ATTACH]49833[/ATTACH] We know the issues with this one. They can get rooted for now.
[ATTACH]49834[/ATTACH] Customer contacted me this morning and said the cake was dry. Don't know why. That particular cake normally gets rave reviews. I have offered a refund.
[ATTACH]49835[/ATTACH] It was supposed to be red velvet. Easy fix for that. I made them a dozen red velvet cupcakes. All's well that ends well.
All in all, a very shit week cake wise, and the rest of my life this week has been even worse.
I now have to go to a family christmas gathering when all I want to do is curl up and give up.
Shit week customer wise, you mean.
Thanks Glatt. I really am responsible for some of my troubles though. Making the wrong cake flavour is definitely my problem. The other things maybe not so much. Who knows. Maybe the purple cake was dry. I don't know. Shouldn't have been, but why would the customer lie about something like that?
"Dry" is a subjective judgment, my dry, your dry, and her dry, could be very different.
Thanks Glatt. I really am responsible for some of my troubles though. Making the wrong cake flavour is definitely my problem. The other things maybe not so much. Who knows. Maybe the purple cake was dry. I don't know. Shouldn't have been, but why would the customer lie about something like that?
because they're a tight wad.
another week is starting though, so onward.
And the rose is a work of art. Have you thought about selling custom decorations -such as the rose- to other purveyors of custom cakes? I bet there are more people who can bake a passable cake than can make a passable realistic flower etc. Maybe therein lies your niche market... just a thought anyway, and no reason you can't do both
That's not a bad idea monster. I might keep it in mind. Most of the decorators I know make their own though, so it'd probably be mainly home baker mrs mum types I'd sell to (I suspect). There are people who make flowers and sell them on ebay etc, but their prices are cheaper than my time is worth to me at this stage. Maybe I will get faster...or care less. haha
Oh, and an update on the dry cake lady. She declined my offer of a refund. I think she just wanted to complain and make me feel bad. She succeeded. At least I get to keep her money.
send her a bucket of water. silly old bag.
Selling premade/bog-standard cake decs on ebay is different from custom though. yes maybe to (local) home-bakers but what the hell, if there's a market... you're still winning the business from the other pros.....
I think shifting the business to making the decorations for others is a bad idea. If you're making enough of them to pay, first, people buying that many will be wanting wholesale prices, secondly, if people see you selling enough to prove there's a market, at least one or two will go into competition with you then start a price war. Having shifted the business over, you would probably be going back to less market share.
Shipping them is another potential pitfall in they are a bit delicate, so they could get there broken, or people claim they're broken, and with your temper, blood pressure spikes and ulcer city.
I think you're better off doing what you are doing now, and if you meet some other cake makers you could offer your decoration in casual conversation. The bigger spread of products allows you to shift your efforts to the market's whims of demand. :2cents:
Oh, and an update on the dry cake lady. She declined my offer of a refund. I think she just wanted to complain and make me feel bad. She succeeded. At least I get to keep her money.
Don't feel bad. Some people are like that. They just like to bitch. I'm sure she's not happy about anything. If no one else complained, then why would your cake be dry now?
Oh, and an update on the dry cake lady. She declined my offer of a refund. I think she just wanted to complain and make me feel bad. She succeeded. At least I get to keep her money.
We went to a show Saturday night. The venue was the kind where there's a swarm of waiters that keep the drinks coming for those that want them, there's an abbreviated menu for appetizers, etc. In addition to the standard drinks menu, there was a special drinks menu with show-themed drinks. One of them sounded interesting and I ordered it: Tulips. It was Hennesey Black Cognac, creme de violette, and sparkling wine. It was served in a champagne flute, and though the light was poor, it appeared to have a pale lavender tint. It was pretty, but ... ugh. foul tasting. Everybody had a different drink, there was sharing, mmm tha's tasty! etc. When asked about mine, I said it was ew, but here, taste for yourself.
After all of us had a sip, the verdict was unamimous--gross. When the waiter made another of his numerous trips to the table to check in "How are your drinks?" I asked him if he'd ever had one of these Tulips, and he said no, how is it? I said "Don't hurry". He immediately offered to take it back, take it off the bill and bring me anything else I'd like. I accepted his offer to return the drink and refund the price, but I'd had enough to drink with dinner anyhow so no more for me.
Point being, the offer of a refund was appreciated. I think you did the right thing Aliantha. I've never returned a drink in my life, and wouldn't have thought to, except he offered. I felt well served, and I bet your customer feels the same way. You probably saved a customer, and probably saved a poor word of mouth review, both of which are worth much more than the price of a single cake.
Well, who knows. Glad last week is done. I gave one of my jobs for this weekend to another caker in the area that I sometimes work with. I have a three tier birthday cake which seems to have a huge amount of emotional investment by the mother of the one year old it's for (I know right? who gets a three tier cake for a 1 yr birthday) so I'm just going to try and focus on getting it out without any issues. Fortunately with this one, she sent me a pic and said can I copy it. No changes no poetic license. Just copy it. So that's pretty easy really. I'll post pics next week if I make it there.
Are you crying? Are you crying? ARE YOU CRYING? There's no crying! THERE'S NO CRYING IN BAKING!
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xoB, funny as hell
Ali, wtf, a three-tier birthday cake for a one-year old? I don't believe it. That cake is for Mom, for sure.
Oh yes, it's always for the adults V. Always. This lady is over the top though. Referring to her baby as "our little miracle" etc constantly. Yes, she may have been, but seriously, I hope she lays off a bit soon or she's going to ruin that child.
Here is a sneak preview of a cake that's going out today.
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Intriguing. Birthday cake? Baby born at 2:05?
Intriguing. Birthday cake? Baby born at 2:05?
I like Glatt's idea, and given the Mom's exuberance over this child,
my thoughts go to a "count-down" clock on this couple's window for offspring,
and this child was born after they thought that the window had closed.
OTOH... maybe that's a bit of over-thinking
OK, the finished product. It was picked up yesterday arvo to many oohs and ahhs. I consider it to be my best work to date. A friend of mine who showed up doesn't agree, but I'm not sure which cake she thinks is better. haha Maybe she's just not an Alice fan. Last night a made a pile (literally) of mudcakes for a wedding cake due on the 27th. I hope to at least crumb coat them today and get them assembled so all I have to do on boxing day is put the ruffles and rosettes on. and a black rose on top. :)
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Oh, I made the teacup out of fondant. It's a bit wonky, but that's kind of in keeping with the theme anyway (fortunately for me). The customer requested peppermint flavoured fondant, but I was concerned it wouldn't set with the added moisture, so I made a peppermint mix up and popped it in the bottom of the cup, then covered it with melted chocolate so now the teacup even has tea in it. Customer was pleased.
You guys don't like this cake?
Sorry. I don't like any food I don't get to eat. :D
That cake is a WOW, Ali! I enjoy seeing your creations - just not online every day. Sorry it seemed no one was looking.
I think the cake is fabulous. I especially like the teacup with tea in it. :thumb2:
Wedding cake going out tomorrow.
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Reminds me of a poofy wedding dress.
Stupendous! Your roses are out of this world!
Sent by thought transference
Thanks guys. This cake is actually really simple to do. The techniques are pretty basic except for the rose, which you could leave off. I could do one of these every day and make decent money. Actually, I could do several per day if I could be bothered making that much cake. Haha
I have no idea what you charge for them. I'm thinking you could sell some for upwards of $250 around here. Without being too forward, am I way off? Anyone?
Googled wedding cakes around here ....
Minimum $200. The charge per the guest. $4.50 - $5.50 If you have a 100 people at your wedding = $500! One place is "Per serving: $10.50"
I charged $200 for this one. Next time I will charge a bit more because I know it looks great and will taste better. :)
Tardis. A bit wonky. Not my best work, but it was for a friend and a bit last minute. Her son was happy though, and so was everyone else. This was a lemon cake filled with buttercream and covered with fondant.
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I think your flowers are your best work, at least that I've seen ... not meaning to denigrate the cake itself, because your fruitcake, certainly, is divine. But I'd charge folks for the wedding cakes you've posted far far more than you probably did, because your roses are simply heavenly.
If you perfect a few other flowers to the extent of the roses, I'd be upping my fees exponentially. Your artistry is clear, ali. Carry on, perfect more flowers, and charge whatever you want, because you will be able to.
For a cake like the one you posted a few days back, the price here would be $800-1500 easily. I know markets differ, but don't undercharge.
My last cake for 2014. Disney Princess. The images are edible. The rest is my work. Vanilla sponge with buttercream. Gumballs round the base.
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The madhatter one was a true cup cake ;) Your work is amazing, do you record how long you spend on each cake?
Not exactly. I think I would be shocked at how much I think I'm worth if I did. Haha
I think you would be shocked at how much MOAR people would pay you. You really have a talent here.
Late to the party but that Mad Hatter cake was awesome!
You have to step outside yourself for pricing things. What would you pay a skilled tradesman for the hours? That's what you should charge for your skills.
Just click your heels together 3 times and say ...
The world is my cupcake
The world is my cupcake
The world is my cupcake
Then raise your prices.
[Devil's advocate] Being the place that's as good as the best, and a little cheaper, is not a bad business position. [/Devil's advocate] Find the sweet spot? Never, you might as well be looking for the honest man. :haha:
I think I'm just about on target with my pricing. I very rarely have people make comments about how expensive my quotes are, and win probably at least 50% of my quotes, so I think I'm about right. If most people get about 3 quotes, then if I'm winning more than 50% I am doing ok.
If I were only winning 33% I think I'd have to address things, but people do shop on price, and I think now I have a reasonable portfolio, people are getting an idea of my skill level. The money is in the wedding market really. Not because I think it's fair to ask more for wedding cakes, but because I am prepared to quote fairly for effort expended, and a lot of places quote at least $100 more when they hear the word wedding, where as I think that's unfair. My prices are based on labour and costs. They don't need to change because it's a wedding. My plan (to conquer the world) is to begin the relationship with the wedding cake, then continue it with all the kids parties and so on. If I could just begin that relationship with say 100 couples, imagine how much business I can create for myself down the track. ;)
You could move your hem up and show a little more cleavage. ;)
she's talking wedding cakes, not cheesecakes...
Not that I'd complain.
You could move your hem up and show a little more cleavage. ;)
If she has to raise her hem to show more cleavage, it might be time to get them lifted. lol!!!
haha...they aren't quite that bad. Actually, I think they're pretty good for an old woman who's given birth four times.
Someone has made a
Lady Violet (from "Downton Abbey") cake.
That's creepy, I wouldn't eat it. :headshake
It is amazing what some people are able to create with cake. I'm usually just glad if I can get the icing flat. haha
What is this I don't even
"you may now eat the bride."
When she cuts it, could that be classed as self harm? haha
Seriously though, check the look on her face. That cake would have taken god knows how many hours work, and she doesn't even look happy?
When I hand a cake over that I think I've done a good job on and don't get a positive response, I usually feel like getting a photographer and doing a cake smash on their face.
She's mad cuz all the people at the wedding keep telling her that the cake is prettier and has a bigger rack.
and also, WTF??
She's gonna cut that bitch fo wearin' the same dress. ;)
I wonder how many people she's having at the wedding. That's a shit load of cake if it's all cake.
So all those tiers are actually cake! That's still a shit load of cake. BTW, 'shit load' is a standard unit of measurement over here.
I guess you can have your bride and eat it too. :-)
A few of my recent jobs.
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The thread title needs changing to Bucket Cakes. Unless your cups are as big and dangerous as your wildlife. because these are huge. and most excellent.
Ha Ha, I was thinking the same thing, them ain't cupcakes. But that's OK, they're beautiful
I love that treasure chest scene!
It blows me away how good these are.
Absolutely beautiful Not-Cupcakes!!
haha...I was thinking that womans face looks kinda weird and ugly...then I noticed it was mine.
This is a series of photos sent to my by a customer. I called the cake Lady Lush.
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some other recent jobs.
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"Now, *that's* a knife!"
They're all gorgeous, as usual. Cupcake Overload!
This is a series of photos sent to my by a customer. I called the cake Lady Lush.
Is the drinking age there also 21?
Once again your artistic talents have impressed us.
Unfortunately we can't taste-test your chef-ly talents too.
Either way, I get the idea you are a professional.
Now, a question about the "pool table" cake above...
Without giving away your professions (proprietary ?) secrets,
how did you create an (edible) picture decoration ?
Lamp, they are printed from a machine very similar to a normal printer. The only difference is that it prints onto sheets of very thin fondant with non toxic ink, so it's called an edible image. :)
Drinking age here is 18. This lady was actually turning 32 I think, but apparently she has never gone past 21 for her cakes. Haha
This lady was actually turning 32 I think, but apparently she has never gone past 21 for her cakes. Haha
She looked a little mature for a 21 y.o. to me, but I just assumed that's because kids today are in a hurry to grow up and look older. I'm actually relieved to hear she's in her 30s, because she looks it.
I did this yesterday for my neighbours daughter. It was good to try out a couple of new techniques on someone who was just happy to be getting a cake for their birthday. :)
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That's creative and pretty, I'd be inclined to do something like that. Well done!
I don't like those little silver balls, they're too damn hard.
But that's a personal problem, the cake looks great.
Here's a simple one.
There have been some improvements in the cachou department Bruce. They are much softer these days, and you can get them in all sorts of colours. :)
Twinky minions! Haha. Love it.
I showed Mum this thread over the weekend, Ali.
Mum's first comment? I bet she makes a loss when she bakes for friends and neighbours, she's too nice. Which is a backhanded compliment of sorts...!
Underneath that she was genuinely impressed with your talent, saying "If only you had the plane fare, you could really help her out.". Hey, you met her, you know what she's like. She meant to say she thought you were amazeballs.
She asked about your personal circs and I replied honestly that I did not know, not having been around here much recently. We agreed that you would be following your heart regardless, because it's a big one. And that Eva must be growing up a real beaut.
Thanks Sundae. I know she would have said those things in all kindness. I say stuff like that too sometimes, not realising I have actually mildly offended people.
I am sure that if you put your mind to it, you could be just as successful as I have been. There are a lot of online tutorials available.
Oh and no, I don't make anything out of family and friends. Fortunately, they are only a small portion of my clientele these days. Haha
Something I found on Caturday.
That snake cake is amazing. I was wondering about it. I wanted to see construction pictures. So I tracked down
the baker, and it turns out you can
order plans for the cake for only £9.99. :rolleyes:
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That's mostly what I've been up to lately.
Sorry bout the double ups. Haha just realised i already shared a couple of these.
Good lord. Those are fantastic. When you throw a bunch of them together like that, what's a viewer supposed to look at? They all look great!
That one that looks like it's sheathed in a diamond stud chain mail. Can you just cut the slices right through that chain mail, or do you have to remove it first?
Good lord. Those are fantastic. When you throw a bunch of them together like that, what's a viewer supposed to look at? They all look great!
That one that looks like it's sheathed in a diamond stud chain mail. Can you just cut the slices right through that chain mail, or do you have to remove it first?
Yes, that's the one that caught my (concerned) attention.
I'd give that cake a name of something like "Dentists' Delight",
those tiny silver balls might be tooth breakers.
But seeing all of these together really show Ali's remarkable talent.
I'm glad to see you've been getting so much work, Ali!
Thanks guys. I have been pretty busy. It might be necessary to take myself out of the hobbyist ranks by the end of this financial year. Here's hoping for that much growth anyway. :)
The bling is not edible. It's $20/metre to buy, but that many edible diamond would cost far more than most would justify spending. It's interesting to note that that little cake (5 inch diameter) was a rush job for a friend. Literally less than an hour from start to finish including bake, cool and decorating time. That's why it ended up covered in bling. The sides had a couple of wrinkles, and I won't supply dodgy looking product, even to friends. Who knows who will see it.
So, the other day at the office, the Dr.'s friend came and gave us "cheesecake," as she called it. Cupcake size and it was very yummy. I asked her for the recipe because, you know, I bake. I figured I could make it for my family because I like it so much. She replied no because it's a "secret family recipe." :neutral: So, I guess I have to place an order with her. :p: Oh yeah, I forgot to mention that she's like Aliantha. She bakes as a hobby, but friends started to bug her so much about taking orders that now she takes orders from people.
So, Ali, would you give any recipes away if someone asks for them?
It would depend who's asking Lola. :)
I also did another pink cake with sparkles, but it was pretty similar to other stuff of mine you have already seen.
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You post pictures of these cakes, one after the other, that make me stare and marvel at the level of skill you've reached in a short span of time. They make me wonder how far this decorating art can go. But you know what they don't make me do? Salivate.
I've made a disconnect between this decorative art, and sweet, ooey gooey, lick my fingers, baked goods. Maybe it's just me. Plus I suppose a series of pictures showing things that are differentiated by flavor would be kind of boring. :dunce:
I'm not being critical of your baking skill or business acumen. I think you're doing the right thing, and it appears a good job of it, following (or trying to stay slightly ahead of), the market. Hey, that's where the money goes. And it's a moving target too, shifting with a public that wants to newest, coolest, hippest, thing on the planet.
Go girl! :lovers:
The book cake was cointreau white choc mud filled with Tia Maria butter cream. The pink cake was white choc mud filled with dark choc ganache. The bum cake was straight dark choc mud and the gumball cake was choc coconut sour cream cake with plain butter cream. :)
Oh great, now my blood sugar has spiked and I gained four pounds.
Thanks, Ali. ;)
not a ho cake?
or a hot cake?
You guys are blaspheming the cake. you will be in trouble. haha
Blaspheming? :morncoff:
Nay, nay.
Worshipping. :notworthy
[SIZE="4"]Hosanna[/SIZE], [SIZE="3"]Hey sanna, sanna[/SIZE],[SIZE="2"] sanna, Hosanna[/SIZE], [SIZE="1"]Hey sanna, Hosanna[/SIZE]Hey, Ali, I saw this article of fake cakes used for weddings. Do Australians do that? I know back in Vietnam do that. When my friend got married in Vietnam about 10 years ago or so, she actually had a fake wedding cake. Only the top layer was real for cutting and the rest was fake, just decorated on the outside. She said no one really eats cake, so it was a waste to have all that cake. It was the trend already back then. Anyways, I thought the article was interesting.
https://www.yahoo.com/makers/fake-that-cake-hot-wedding-trend-will-save-you-113525918285.htmlBlaspheming? :morncoff:
Nay, nay.
Worshipping. :notworthy [SIZE="4"]Hosanna[/SIZE], [SIZE="3"]Hey sanna, sanna[/SIZE],[SIZE="2"] sanna, Hosanna[/SIZE], [SIZE="1"]Hey sanna, Hosanna[/SIZE]
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Just noticed, in that clip the whole entourage is waving vegetation, mostly dry palm fronds but some greenery too. Yet in the background you can see for miles, you can't see a damn thing growing. :haha:
[SIZE="4"]Hosanna[/SIZE], [SIZE="3"]Hey sanna, sanna[/SIZE],[SIZE="2"] sanna, Hosanna[/SIZE], [SIZE="1"]Hey sanna, Hosanna[/SIZE]
♪ ♫All I wanna do♪ ♫
♪ ♫When I wake up in the morning♪ ♫
♪ ♫Is see your eyes♪ ♫
♪ ♫Hosanna, Hosanna♪ ♫
♪ ♫Never thought that♪ ♫
♪ ♫A girl like you♪ ♫
♪ ♫Could ever care for me♪ ♫
♪ ♫Hosannaa-aa-aaaaa♪ ♫
I'll be singing it like that for years, now. Thanks, thanks for that.:mad2:
.
That came from:
www.plus613.comWell, there's another way to kill an hour...
I thought that you would like that.
That came from: www.plus613.com
Uh, no.
Uh, no.
Where did you get it? Plz Sir.
I saw it a three different sites in the last two days.
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I'm running out of superlatives.
Those are fantastic!
I'm out of superlatives too, but I still have room for more cake!
Bloodyhell, Ali, you've really stepped it up. Your cakes have always looked great, but this is a whole new level.
The sunset one is still in my kitchen. I am very proud of it. It's a double barrel cake, so two full sized cakes stacked up. There's 8 layers of cake there. 4 of them raspberry white choc, 4 choc peppermint, both with complimentary fillings. I used a new technique (to me) called the wrap method, which is where you roll your fondant out, then lay the cake down on its side and roll it up. I was nervous, but excited to try it and very pleased with the results. The airbrushing I was very happy with, and all the silhouettes were cut free hand using a scalpe, except for the blades on the windmill. I used a square cutter and then halved it then halved those halves on the diagonal to get the shape I was after. :).
What Dani said, Ali.
You're a true artist.
The cowboy one is more spectacular now I know the details, but it was the sheer decadence of the choc one which blew me away.
And I don't even do cake!
Can't wait to show Mum over the Bank Holiday weekend.
Yes, knowing the details of your sunset/cowboy makes it even more impressive.
But I suspect there's more talent and coordoination in the pink roses atop the 2nd cake.
They show a very delicate touch - in keeping with a more formal overall design.
Well done, all.
Although I could definitely make those flowers, I actually didn't. I found a place that sells them for half the price I can make them for. I decided to use them because my customer didn't have a specific colour requirement, and just wanted the same as the previous cake I had used them on.
4 of them raspberry white choc, 4 choc peppermint, both with complimentary fillings.
Does that mean a coupon from a dentist? Just reading that made my dentures ache. :haha:
Seriously though, unbelievably beautiful.
Just amazing work. I can only dream of being so talented.
Balls. I wonder if they're Malted Milk Balls, which I find repulsive?
I don't know, but, dayum if it don't look delicious.
Aw crap, my fears were justified. :(
Ingredients
200g (1 cup, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, chopped
115g (3/4 cup) self-raising flour
75g (1/2 cup) plain flour
50g (1/2 cup) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
345g (2 1/4 cups) icing sugar mixture
95g (3/4 cup) malted milk powder
1 tablespoon milk, extra
[COLOR="Red"] 465g Maltesers[/COLOR]
Ganache
300g dark cooking chocolate, finely chopped
125ml (1/2 cup) thickened cream
30g butter
Cupcakes at Leeds Food Festival yesterday. They're themed around popular sweets/ chocolates.
I had a good old chat with the owner of the stall; like you Ali he mostly takes commissions. Although his range is nowhere near as diverse as yours. I think he found a niche and decided to exploit it. No free samples, although to be fair I wasn't angling for one.
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His patter included the claim that there was a whole Creme Egg in the cupcakes of that name. A little bit disingenuous, given it's a MINI Creme Egg. Still, good luck to him.
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What were you hoping for?
.50 cal black powder ammo?
They would taste better than those malted shitballs. :vomitblu:
Na na na na na na na na Batcake.
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Those are most of the jobs I have been working on lately. The last couple of weeks anyway. :)
Very purty, I'll bet they taste pretty good too.
Nice, do you get a lot of repeats where someone sees one of your cakes and says I want one just like that? Or does everyone want a completely unique design?
I love the ladybirds!
Sent by thought transference
Bruce, I often get people ask for quotes for particular cakes and then they change things around a bit. Frozen themed cakes are like that. Mine craft too. The cake with edible lace and pink roses on top has been a recurring theme also. That's a fairly traditional design. Usually those ones are door older people. More often than not though, people find designs or design elements on pintrest and send them to me to incorporate or replicate.
I hope so fargon. :) .I did have an opportunity to partake in one of my cakes yesterday. I thought it was pretty good. :)
Me too limey. I hope I get more orders for that one. It was quite fun to do.
Ali:
Regarding your latest cakes:
DAYUM, WOMAN!!
Yah....I bought some before to put pics on cupcakes. However, I became lazy and never made it, so I never ate it. The edible paper, that is.
Sent from my SAMSUNG-SM-G850A using Tapatalk
I've done the edible paper thing, and had images put on cakes, yeah.
But using that wallpaper was a stroke of genius. So chic.
That's the kind of cake I'll get Ali to make me when I go see her. Who am I kidding? I want fizzy sweets and cartoon cats and sparklers and glitter.
Never knowingly reserved, that's me.
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I'm sorry, but I'm afraid we have to revoke your amateur status. Clean out your locker, we're sending you to the big leagues. :yesnod:
Yeah, that carousel pony is not just professional, it's award-winning level.
Ehrmahgerd!
Are those [Strike]Twix[/Strike] Kit Kat bars on that cupcake cake?!
:drool:
That is one big gay cupcake!!!
I completed all these in the last week. No more for a couple of weeks now thank goodness.
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I'm digging Mav's owl cake.:devil:
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Yups....I agree with Bruce. Very professional. Would so order from you if possible. [emoji1]
Mav's owl cake is actually a motif from his favourite artist, Drake. OVO stands for Octobers Very Own, which is the month Drake was born in. Still doesn't make much sense to me, but that's the story anyway.
Is the beautiful softly coloured cake* the wedding cake you had to make one-handed?
Either way it's gorgeous. But if you can do it with one hand tied behind your back I'm floored.
*I love the artistry you bring to all your cakes, but I appreciate you're making them to customer specs. So some look more appealing to me than others.
Yes Sundae. That was the wedding cake last weekend. I was really proud of how it turned out.
The proper way to eat Ali's cakes.
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The arches of the baby's feet look like they're on the outside instead of the inside; but, the toes are in the right place. Perplexing.
The feet are meant to look like they're bending slightly outwards. ;) .Put your ocd away when you look.
Feet arch the other way south of the equator.
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There you go. Those are the main projects I've been working on over the last month or so.
Good lord girl.
Someone in this thread has enormous talent. And it's not me.
Gorgeous. Especially love the butterfly cake - I could never buy that because I could never desecrate it by cutting into it!
These have passed into magical status--clearly it's not possible that someone I know made that. It's like each cake is a celebrity, only internet-real, not real life real.
I am in awe. The kids' cakes are delightful, but it's your artistry with sugar(?) flowers that blows me away. Love these. Do you enter competitions, or is that not your thing?
Damn. You have been busy! They look outstanding.
Thanks everyone. :). I've only been at the whole cake decorating thing for a year or so at this stage, so no, I haven't entered any competitions. I might down the track though. It will depend a lot on whether I have time when different comps are on. At this stage, I am more focused on building my business and making it financially viable. There's no doubt an award or two would boost my prestige though.
They are truly beautiful, you are an artist of the highest order.
Cake idea, hihi....
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Lola, that's gross. Haha. Who would want a cake like that?
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Cucaracha would be a little more awesome if there were a few cake crumbs on the the base around the critter.
This is the fairy toadstool house cake I have made for Eva's third birthday which we are celebrating today. :)
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Lola, that's gross. Haha. Who would want a cake like that?
KIDS! Kids love that icky shit, the grosser the better. :haha: Unfortunately it's the adults who do the buying.
Lola, that's gross. Haha. Who would want a cake like that?
Hahahahhahahah.....I saw it on FB. Thought it was funny so I showed it to my sisters. It was so hilarious that they had such a violent reaction to it that I decided to put up here. :D But wouldn't it be funny? You open the cake box and all the women would just freak out. :lol: Someone suggested I make that cake for Halloween. :p:
I like the look of that cockroach cake - it looks crunchy.
But then we don't really have a cockroach problem here, so I probably don't feel the same disgust for them.
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yeah, what's up with the two faced cake?
And the wedding cake looks very elegant
I have a friend whose kids aren't even twins, but their birthdays are very close, and they just decided a long time ago that the kids had to share one big cake because they just didn't have room in the fridge for two cakes in the same week, plus the mom hated baking. But instead of doing it half-and-half, she would combine the two styles, like a bunch of soldiers would be marching over a bridge, and down in the water there were mermaids swimming, or one year a bunch of princesses were riding dinosaurs...
It was a princesses and superhero themed party. Two faced cakes are all the go at the moment. Even in wedding cakes.
Now that is a very sorry looking minion. Haha
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The purple one was for an auction for the starlight foundation. It went for $650 au.
Sounds fair to me. :yesnod:
I wonder if they just used the lolly teeth and then painted them. Looks very zombie cool though.
Don't know, I didn't read the instructions.
they look like almonds to me.
From the link...
Make the teeth- shape smallpieces of ivory fondant to the shape of teeth, including their roots, let them dry for about an hour. you may use tylose powder or CMC to make them sturdier. when they are firm, take each tooth and push it to it's designated cavity in the gums we've made earlier. make sure to apply it by using a wet brush to stick the root to it's place. You may skip one or two, to make the impression the zombie had lost a tooth...
Drippy candle cake.
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Beautiful as usual. What is the cake with the Oreo cookies on it?
Damn. Is that a melted sugar container basket you made to hold all that candy?
Yes it is glatt. :). Well done. I call it a toffee crown. L dcake, ganace and all sorts of yum inside.
Carbon, it's lots of sweeties. Very yummy. :)
The toffee crown is absolutely stunning. And that is a very good replica of the Octonaut guy. :)
It's not about the cake anymore, you could have a roll of toilet paper under there. Nobody would know or care, they'd just ooo and ahhh, and take pictures. ;)
oh no, people still expect good cake too Bruce. Luckily I am able to deliver on that fairly consistently. I very rarely have complaints about flavour or texture.
You mean they butcher them, not a separate eatin' cake. :eek: The cretins.
My sister's mother-in-law still makes decorated cakes.
Really heavy Royal icing, plastic figures and the heaviest sponge imaginable.
Mum got me one for my 21st. My brother and I joked that we couldn't even put the leftovers out for the birds, because the cat would be in feather heaven, what with them being unable to fly away.
They were designed to be looked at. In a heavy handed late 80s-early 90s way.
When I found out she'd made one for my niece's 21st I sent my brother a text immediately (he was in the US.) I saw a photo of it. She hasn't learned any more skills since she made mine!
Sorry, I know that's nasty of me. But that's what happens when everyone just accepts your cakes are inedible.
Mine were nowhere near as gorgeous as yours, but people ate them. How wonderful to be creating edible art.
A couple from this weekend.
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Ali's Sculpture Studio & Cakery. ;)
OMG
so awesome, toffee crown is unbelievable.
Even edible bricks, made for a
lego theme wedding.
Meet newlyweds Emma and Jon Chapman, the British couple behind THAT Lego wedding cake, which went viral last week and prompted orders from across the world. The influx of orders to family-owned baking business in South London, Cupcakes by SJ (aka Emma’s cousin, aunt and uncle), was so huge, they even had to take to Facebook to say they couldn’t possibly fulfill them.
Lego cakes are really popular these days. There are a lot of gadgets you can buy to make it easier to create them too. I've been avoiding making one because most people really don't want to pay the amount it would cost to make one.
Piñata cake, pretty clever.
Yebbut how do you stop the kids from just smacking it into cake crumbs?
And how do you cut it into slices? You'd need a big serving tray and flop it onto its side to operate on it, and that defeats the presentation.
Ever see what happens to a real piñata, flopping it on it's side is nothing.
That's a pretty impressive cake. I'll bet the kids would have loved it!
That's what I though. Does you business drop off in the summer?
Not in particular. In fact, if anything I think it's a little busier.
Is this wedding time down there. Here it's traditionally a May/June peak, along with graduation parties.
August to October and March to May here, but really it's all year round. The weather is pretty good all year. September is the peak month though. Middle of spring and all that romantic blah blah.
Stop the show...
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Hey Ali, I see a woman set a new
Aussie record when caught driving with a blood alcohol level of 0.48(yes, she should have been dead). It wasn't you was it? :haha:
This could be cupcakes, or even adapted to a cake.
Lenticular cake.
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I want a piece of red and orange, but no icky green. :haha:
Don't you mean purple and blue?
No, the blue and black dress. :lol:
Stop the show...
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Repulsive.
Running across odd cakes recently...
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the man *did* say "many parts are edible", but I had no idea!
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Ali - Those are amazing!!
Ali, You are very good at everything you do.
Thanks Sarge. I'm actually really enjoying hand painting cakes lately. I'm thinking of taking a couple of painting classes to improve my skills.
Thanks fargon. It helps when you love it. :)
You've gone beyond professional, into award-winning professional territory. I hope you're charging a lot for these.
All the two tiers are around $200. Most of the single tiers are about $120-$150. I'm starting to charge a little more. My page has hit critical mass and is now generating quite a lot of enquiries to the extent that yesterday, I officially opened a separate bank account for my business. Finally I am starting to actually make some money. I'll have to share my good news with the government next. If they're not among the first to know they get a bit jealous and do nasty stuff which makes you regret ever even thinking about having a business. haha
I also need to design a watermark for my photos!
You've been busy improving your skills, Clod nailed it, top shelf. :notworthy
Ali you take me back to childhood words to express how impressed I am.
Golly gosh!
You, madam, are amazing.
Ali, those are fantastic!
Thanks everyone. Having these types of cakes to do has kept me focused. I think I would have totally lost my shit if I didn't have this to keep my mind busy.
I must say the cherries are especially realistic.
Amazing work. Though, I gotta say the thread title gets more and more inadequate to describe the contents.
Amazing work. Though, I gotta say the thread title gets more and more inadequate to describe the contents.
How about "A Feast For The Eyes".
I must say the cherries are especially realistic.
All the fruit on that cake is real. haha It's a popular way to have your cake here at the moment. :)
I told you you nailed it. NAILED IT.
Last week I did three repeat cakes. Tardis, Kwasi from a kids show, and also a Paw Patrol cake. Not sure if you get those shows in other countries. Anyway, I included the new tardis and the Kwasi. The Tardis is much better than the first one I did almost a year ago. Kwasi is pretty much identical. Sometimes people just want exactly what they see in the pictures.
This week I have to do a poop emoji cake. That should be interesting I guess.
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I want that Tardis!
That's amazeballs Ali.
BTW Mum said hello.
I have to cut & paste your pics for her, but she's blown away at how talented you are.
Tell your Mum I said hello and sorry I'm am a very poor correspondent. I do think of her often though. When is she making the trek over again?
Today I made a shit cake.
... is that like a mud pie?
Doubt Mum will see Oz again while Dad is alive.
She simply could not leave him these days (he can get himself in trouble in the time it takes for her to have a shower) and it's far too far for him to travel.
I know she'd love to go back, but it's a sad truth that she's tethered to Aylesbury now.
She wouldn't wish him gone - at least not for more than a few minutes when he "tidies" away things like her slippers (still not found) or phone charger, or camera. But the truth is she has to build her whole life around him now.
Anyway - too sad to think about in a thread about beautiful cakes!
Here it is. The shit cake (poop emoji)
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I used a shitload of ganache on it.
Couldn't have been your first one, not even second, although I'd believe turd. :turd:
That actually looks good. If you were trying for shit, you failed. But if you were trying for something appealing, you succeeded.
finally a reason to eat shit and die,
of happiness
Decorate
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Those types of cookies always seem like so much effort for something that's just going to be destroyed in 3 seconds.
Destroyed? You mean they don't get sealed in plastic to hand down from mother to daughter for generations? :eek:
Those types of cookies always seem like so much effort for something that's just going to be destroyed in 3 seconds.
I feel the same about roast dinners. I can spend all afternoon cooking a one-pot meal (which is mostly just a case of watching TV and keeping an eye on the clock) but the faff of peeling veg, getting timings right, carving meat and washing up fatty pans is FAR too much effort for me.
I'd probably have a go at something as pretty as one of those cookies though, if I had a steadier hand that is...
Good Job! Did you mix that cake in a bowel?
I'm guessing you didn't forget that one because you had written it in your
Diary o' cakes.....
I'll get my coat
Lol at monster.
Nice work Ali. I am of the envy of your talent.
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A lot of Aussies getting skinny with cakes too nice to eat. :haha:
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That is Teh Awesome.
The Dinosaur means it must have been like hundreds of years ago. ;)
Do you get the lace ready-made or DIY?
....if the latter, that must be a really time-consuming part of it
Lace is really simple these days. You can still do it by hand, but I doubt that anyone does other than for competitions. These days you buy a silicone mat and pour a lace liquid (there are a number of different brands) then scree it off, let it set - either in the air or quickly in the oven at a low heat (which is usually how I end up doing it because I never get my shit together early enough to air dry it, and it takes 8 hours or so to set by itself, which means refrigerating the mix then bringing it up to room temp to use etc. If I do it in the oven it takes about 10 mins and I can just leave the bowl of lace mix on the bench while that happens so I can do the next batch. For larger cakes it's usually necessary to do several lots of lace because the molds are not long enough to go around the whole cake.
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Mmmm...[strike]fake[/strike] cake weaponry.
Created by Kentucky Wildflour Cakes.
So, if you’re a gun person or just a cool cake fan. How do you top this Kentucky Wildflour Cakes creation?
Make it so you pull the trigger and it divides into predetermined slices. :lol:
By The Book!
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That rifle is a pretty cool cake. Freaking awesome actually.
At the bakery of that
gun cake site, They say a 14" dia, 4 layer cake, feeds 60 to 70, and a 14" square cake, feeds 70 to 75. I suppose a wedding or party where each guest is supposed to get a piece by custom, that may be true. But that won't work for cake eaters, or KY stoners. :lol:
Ali, I have been truly amazed by your skills. Do you have an online portfolio? Elizabeth, my oldest daughter, is finishing her second year of culinary arts. I want to show her some more of your creations.
At the bakery of that gun cake site, They say a 14" dia, 4 layer cake, feeds 60 to 70, and a 14" square cake, feeds 70 to 75. I suppose a wedding or party where each guest is supposed to get a piece by custom, that may be true. But that won't work for cake eaters, or KY stoners. :lol:
Are we sure that's the same bakery? That one is in extreme northern Ohio, the gun cake was made in Beaver Dam, KY (about 50 miles from yours truly), at least the article said so. I couldn't find a website for the KY entity. Seems like there was a Facebook page. Maybe.
That statement about [strike]us[/strike] those KY stoners and cake reminded me of this:
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Ah, my bad. No wonder they stretch their cakes so far. I Googled it and found Kentucky wildflour but it was a facefuck link, which I try to avoid. Then right below that was a link to the bakery, except I didn't notice no KY. Looking again there's a shitload of wildflour bakeries all over the country. I wonder if it's franchised, or just a bunch of people who think alike?
And it goes further when have the people barf.
Ali, I have been truly amazed by your skills. Do you have an online portfolio? Elizabeth, my oldest daughter, is finishing her second year of culinary arts. I want to show her some more of your creations.
She can look at my facebook page. :)
www.facebook.com/cakesandthingsgoldcoastIt's quite amazing how many serves you can get out of a cake. I did and 8"&6" two tier cake for my Aunt and Uncle to celebrate their wedding anniversary and we got over 100 coffee sized slices with half a cake to spare. The fashion is to have quite tall tiers these days, so the cake is higher and you get more serves.
Must be hard to cut tall thin slices that will not fall to pieces when trying to move from the cake to a plate or napkin.
Not if it's good quality cake and correctly put together. Most tiered cakes tend to be mudcake of some description these days, so if the recipe is good, it should be quite dense, but nice and moist and seem soft. When filled with a good quality ganache which is the right consistency, there usually aren't too many problems, as long as the cake cutter knows to wipe the blade after each cut. :)
Ahh, needs a professional cake-erjack. :haha:
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These are some of my favourites from the last few months.
Remember back when you were like, "I just bake for fun like any mum in the kitchen, anyone can do this..." Do you now feel like you have above-average skill, or are you still convinced it's not that hard? :)
They are too pretty to eat.
Remember back when you were like, "I just bake for fun like any mum in the kitchen, anyone can do this..." Do you now feel like you havi above-average skill, or are you still convinced it's not that hard? :)
Interesting question. I recognise that my skills have improved and that I deserve to be paid fairly for my work, but I still feel that the things I do aren't that great. I mean that in the sense that if anyone took the time to purchase the tools and do a few classes and employ their creative mind, that anyone could do the things I do. Using the right products and tools for the job make it so much easier.
I look at other artists work and just think wow. I have such long way to go, but I'm getting there. I'm happy with my progress. :)
...if anyone took the time to purchase the tools and do a few classes and employ their creative mind, that anyone could do the things I do.
The point is they don't want to, they want to pay someone else to do it, so pay they shall. You didn't any have any influence on their decision, so you should have no guilt in taking their money.
I don't feel guilty. :) In fact, with some customers I think they deserve to pay more.
Some of them are a bit precious. haha
Charge them what you want unless two people are getting the same cake fairly close in time, then the price should be pretty close. Usually a cake means a party, and you never know who they might know in common even if they don't know each other. ;)
Well I do have a base pricing structure. :) It is somewhat vague, designed to allow me to charge a premium for customers who are likely to take up a lot more of my time than the average.
This is a wedding cake I did last weekend. My tallest order to date. The bride was very happy.
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Beautiful. How tall is it?
THanks fargon. It was a bit over 2 feet tall, so not that huge really, but tall enough to be my tallest cake yet. :)
It's beautiful.[/sincere]
Also, with that much dark dye in the fondant, the wedding guests were surely all pooping purple for days. [/can't help myself]
Yes, dark fondant makes for rainbow toilets.
I'm a lumberjack, and I'm ok.
Diddle all night, and bake cakes by day.