Cake Decorating Community - Cakes We Bake

I made this cake especially for Betty's birthday today. She is an active contributor of Cakes We Bake New York and she's from Southern Pines, NC, United States. To honor her, each of us from different countries, agreed to make her a cake using the piping skills we've learned from her. I really adore her good piping skills and all the beautiful cakes she created. I've tried doing it for the first time. This is a chiffon cake with whipped cream icing. On behalf of my family and the Philippines we wish you good health, happiness and an enjoyable birthday. God bless always. More birthdays to come.... more cakes to decorate!!!

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Comment by Bonnie Willey on October 18, 2014 at 8:43pm

This was my first cake, that was not just a box mix with matching boxed icing!  And I only did them, maybe once every year or so. lol   I was certainly not much of a baker.  Then I was asked to do this by a family member, and said to myself...'why not??!', and tried it.  I prepiped, and refrigerated overnight, all of these roses & flowers, and they were easy to work with and arrange, so you can see why I personally prefer this method.  I piped the leaves straight on, after I decided where I wanted the flowers.  For me, this way was easy-peasy! {:o)

Comment by Bonnie Willey on October 18, 2014 at 8:13pm

Works both ways, but letting them dry first prevents them becoming misshapened from handling.  I can do them straight onto the cake, if necessary, but much prefer to let them harden a little first.  Just a personal preference.  Most people do them straight unto the cake, because they have been doing it long enough, that they know how! lol

Comment by Maria Gemini on October 18, 2014 at 6:55pm

I didn't put it in the fridge, that's my mistake. I just transferred it right away from the flower nail with the help of a slightly opened scissor. Maybe next time I'll do it. Thanks Bonnie!!!

Comment by Bonnie Willey on October 18, 2014 at 2:31pm

I'm with betty. I do them on little squares of parchment, slide the paper off the flowernail with the rose still on it, onto a tray, then into the fridge to set, then they can be easily handled to place for decprating.

Comment by Maria Gemini on October 18, 2014 at 6:27am

Thank you Luz and everybody!!!

Comment by Luz Iglesias on October 17, 2014 at 9:45am

Maria, what a wonderful cake you made!!  Your flowers are beautiful, love the colors!!

Comment by Maria Gemini on October 17, 2014 at 12:07am

@Sandra Yes I used opened scissor in transferring the roses. @ Betty, it's whipped cream, I couldn't use buttercream because we have a hot weather here, it will just melt. You really helped me a lot Betty, your beautiful piping inspired me.

Comment by Maria Gemini on October 17, 2014 at 12:06am

Thank you all!!!

Comment by Bonnie Willey on October 16, 2014 at 6:02pm

This one is so pretty & colorful!  Love the way you gracefully switched colors on the sides.  And it is an all whipped cream/buttercream cake, top to bottom.  Even have the little viney/curly things coming out from the roses...  And the piped borders, both top & bottom.   And it's an original.  So it has all the requirements to be an imitation 'Betty Cake' :o))  Well done Maria!

Comment by art deco cakes by galidink on October 16, 2014 at 3:41pm

SO PRETTY ! SUCH A HAPPY CAKE !

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