New cake from the Hapan kitchens

Isolder74 · Post by **Isolder74** » 2008-07-02 01:36am

Rate my latest cake.

Behold the latest creation from the Hapan Cake Kitchen!

The Cake

Surprise!

reaction 1

reation 2

So what do you think of my latest cake? I made this one as part of a surprise birthday party for my boss. She loved it which I guess is all that really matters.

Edit: Well I thought I ought to mention that I almost got caught bringing the cake into the conference room by her before the surprise was to be set. She was in the conference room and the surprise was about to be set when she came out unexpectantly and I had to duck into an office, an office with clear walls. I ducked behind the door and was sure I was caught. Luckily one of the others in on it talked her back into the room so I could sneak up behind her with the cake.

Isolder74 · Post by **Isolder74** » 2008-07-02 01:47am

Comments are welcome!

Odin · Post by **Odin** » 2008-07-02 02:03am

What is this cake made of?

Isolder74 · Post by **Isolder74** » 2008-07-02 02:09am

Odin wrote:What is this cake made of?

White Cake, buttercreme frosting.

CaptainChewbacca · Post by **CaptainChewbacca** » 2008-07-02 02:30am

Odin wrote:What is this cake made of?

It is made of Win, obviously.

Isolder74 · Post by **Isolder74** » 2008-07-02 02:33am

CaptainChewbacca wrote:
Odin wrote:What is this cake made of?
It is made of Win, obviously.

What is this Win and where can I get more? Not all my cakes turn out so well.

Darmalus · Post by **Darmalus** » 2008-07-02 12:45pm

So, Heidi is you bosses name, or a reference I'm not picking up on?

Anyway, good looking cake! My only nitpick is that "Heidi" isn't centered in the middle of the ST symbol.

Post by **LadyTevar** » 2008-07-02 12:56pm

Did you have something under the insignia to raise it, or is that just layered frosting?

Either way, I only rate it a 5. Basic sheet cakes are realitively easy

Isolder74 · Post by **Isolder74** » 2008-07-02 02:40pm

Darmalus wrote:So, Heidi is you bosses name, or a reference I'm not picking up on?

Anyway, good looking cake! My only nitpick is that "Heidi" isn't centered in the middle of the ST symbol.

Heidi is the name of my boss.

Isolder74 · Post by **Isolder74** » 2008-07-02 02:40pm

LadyTevar wrote:Did you have something under the insignia to raise it, or is that just layered frosting?

Either way, I only rate it a 5. Basic sheet cakes are realitively easy

The top of the cake is carved into the shape of the insignia.

Edit: I must admit that this cake was my easiest yet.

Isolder74 · Post by **Isolder74** » 2008-07-07 01:06pm

Why is there always someone who votes 1 and doesn't have the guts to explain themselves?

Post by **Darth Wong** » 2008-07-07 02:32pm

I suppose it would be really rude of me to point out that the woman in the picture doesn't look like she needs to be eating any more cake?

Havok · Post by **Havok** » 2008-07-07 05:12pm

Darth Wong wrote:I suppose it would be really rude of me to point out that the woman in the picture doesn't look like she needs to be eating any more cake?

Rude maybe, but true.

I gave you a 4. It is below average, especially compared to your other yummy goodness. It looks like it was rushed and the lettering could have been planned out better as well as the color scheme. Also, do you have a smaller tipped uh... squirty thing for your icing? I think this cake would have benefited from thiner lines.
Don't get me wrong, I would still totally grub the shit out of it, as I'm sure it is delicious, but on a purely artistic level, definitely one of your poorer outputs.

Isolder74 · Post by **Isolder74** » 2008-07-07 05:30pm

havokeff wrote:I gave you a 4. It is below average, especially compared to your other yummy goodness. It looks like it was rushed and the lettering could have been planned out better as well as the color scheme. Also, do you have a smaller tipped uh... squirty thing for your icing? I think this cake would have benefited from thiner lines.

I have the one used on the Writing and the one used on the Icon. Nothing in between in size. I suppose I could have used the shell tip upside down for that.

I have just noticed that it's suppose to have the disk gold and the shield silver however....

Post by **LadyTevar** » 2008-07-07 05:59pm

Isolder74 wrote:I have the one used on the Writing and the one used on the Icon. Nothing in between in size. I suppose I could have used the shell tip upside down for that.

My dear Isold, please go to your nearest baking supply store and BUY MORE TIPS. If you don't have the money for a new set, let me talk to my mother and see if she'll get rid of some of hers for a low price. Shes' got 4 boxes of them, with damn near every size of every tip-shape. She's even got 2 'icer' tips, the kinds that are made to cover an entire cake-side at once. More rose-tips than you can count, countless variations of leaf-tips, bead tips in 10 sizes, shell tips in 8 sizes....

Anyway, you get the idea. One tip I will pass onto you: How To Get A Smooth Icing Surface.

First frost the cake totally with your base icing, then let set 5-15 min. until icing is just set. Fill a tall glass with hot water. Take a long straight metal spatula, and stir it in the hot water for a moment. Shake off excess water, then carefully run the spatula over the frosting. Return to the hot water as needed to wash off excess icing and reheat spatula.
With any royal icing recipe, the moist heat will help smooth the rough edges and allow you to even out the base. When done, let the cake sit another 15min. This also has the bonus of forming a paper-thin 'crust' that makes further decorating much easier.

Isolder74 · Post by **Isolder74** » 2008-07-07 06:06pm

LadyTevar wrote:
Isolder74 wrote:I have the one used on the Writing and the one used on the Icon. Nothing in between in size. I suppose I could have used the shell tip upside down for that.

My dear Isold, please go to your nearest baking supply store and BUY MORE TIPS. If you don't have the money for a new set, let me talk to my mother and see if she'll get rid of some of hers for a low price. Shes' got 4 boxes of them, with damn near every size of every tip-shape. She's even got 2 'icer' tips, the kinds that are made to cover an entire cake-side at once. More rose-tips than you can count, countless variations of leaf-tips, bead tips in 10 sizes, shell tips in 8 sizes....

Anyway, you get the idea. One tip I will pass onto you: How To Get A Smooth Icing Surface.

First frost the cake totally with your base icing, then let set 5-15 min. until icing is just set. Fill a tall glass with hot water. Take a long straight metal spatula, and stir it in the hot water for a moment. Shake off excess water, then carefully run the spatula over the frosting. Return to the hot water as needed to wash off excess icing and reheat spatula.
With any royal icing recipe, the moist heat will help smooth the rough edges and allow you to even out the base. When done, let the cake sit another 15min. This also has the bonus of forming a paper-thin 'crust' that makes further decorating much easier.

I tried doing that but the badge kept getting in the way.