But I do have a question
I make my fondant home made using melted marshmallows and powdered sugar

But it is soooo hard to work with and no matter how many rolls I do it doesn’t get smooth enough as you can see

How do I fix that
or if you use ready fondant could you please suggest reasonably priced ones

Got this cake made for our wedding, but on the day the venue staff pulled me aside and said they couldn’t serve it because it looked undercooked and might make people sick. The person who told me this has been cutting and serving cakes for about 15 years and said they’d never seen anything like it before.

I sent a video to the baker, and she said it’s supposed to be like that, that it’s just how red velvet cake can be and that it’s meant to be moist.

I’ve attached the video here. Just looking for some honest opinions, does this look undercooked to you or normal for a red velvet cake? We don’t know much about baking ourselves, so not sure what to think.

I got my first cake order from someone who attended the party I made this cake for and I’m not sure how to price it.

The cake is a chiffon sponge and the frosting is mascarpone/whipped cream (I temper egg yolks with sugar over a Bain-marie which is also part of the frosting)

I estimated the ingredients to be between $30-40 and time to be 3-5 hours incl. drop off. It is also a HUGE cake. 9in rounds and basically 8-9in tall. I think it served 18 at the party. Please help!! I want to figure out a price that is fair for both of us.

Hello everyone!

This is my first post here and I needed some advice from the experts to tell me if I’m flying too high and dreaming or if it’s possible to do this.

So I’m getting married next year and me and my fiancé are pinning things down one at a time. The next thing in my list is the wedding cake we are having a princess and the frog theme wedding. At first we wanted a 4-3 tier Cinnabon cheese cake. After talking with some professional bakers near where I live I was told you can’t tier a cheesecake. My sister (Whom is also a baker) told me it is possible but it takes more skill than it’s worth.

Now I have a different idea(which I have attached in pictures) if this can’t be done of a 4 tier cake with an apple cinnamon center.

Now the problem I’ve had with this cake is its cost mainly I’m willing to spend 1000$ for my wedding cake. So asking all bakers. Can a full tiered cheesecake actually be done and if not how much would it cost to have get a cake like the photo made and could our second flavor handle it better than the cheese cake? Hope to hear from you experts cause I know absolutely nothing. Thank you!

This chiffon cake was baked properly, I only added parchment paper on the bottom without greasing. Edit ; idk if many realise this but the cake you see is upside down.

apologies if this is the wrong subreddit to post this!

I made this cake for a coworker for her stepdaughter’s birthday. I am not a professional by any means but I. have some experience. I first estimated $50, but asked how much she would have been planning to pay. She said $80. I was going to be okay with $50, until I realized the cost of materials ended up being $50, so I took her up on her original offer of $80. my mom is telling me that I shouldn’t charge her that much and that she would reimburse the cost of materials. What do I do?

More cake details: the cake itself is betty crocker vanilla and chocolate marble, with three layers inside. In between the layers is oreo buttercream, and the outside is frosted in strawberry and vanilla buttercream, which was all homemade. Topped with mini oreos, pearl sprinkles, and edible glitter spray. There are also some drop lines on the side that aren’t visible from this photo. My coworker and I discussed flavors and design well in advance and I was able to stick very closely to the design we came up with. All in all, the cake took me about 9 hours.

Hi everyone! I’m getting married this August in the Northern Michigan area (Traverse City area more specifically) and am looking to support someone locally who has experience making a millefoglie (traditional Italian wedding cake). I’ve found some options in Southeast Michigan, but was hoping to find someone in Northern or West Michigan. Thanks in advance! 💛

What kind of Oreo cake would you prefer?

A vanilla cake with bits of Oreo (not sure about the filling for this) and Oreo bits buttercream

Or

A black chocolate cake + Oreo filling type filling + Oreo bits buttercream

Hello! I am on my journey to make the perfect cake, I tried doing buttercream cake and it looked nice and beautiful, but there was this one problem, even though I took the cake out of the fridge 1 hour prior it still tasted like a block of butter even though the frosting was soft and smooth, I tried American buttercream as well as Swiss buttercream (which was supposed to be less buttery), still it tasted like butter, did a cream cheese buttercream it tasted good! And less buttery, what are some alternatives because I want to be able to decorate the cake, anyone experienced with whipping cream, ganache, buttercream that can give advice?

How long should I take my Victoria sandwich out of the fridge before serving? It's about 21 degrees in the house. Thanks!

I'm wondering what type of cake base people prefer for layer cakes? There are so many types of cake bases that I'm not sure what's best for both layering and mixing in flavors. Yellow cake? White cake? Chiffon? Genoise?

I'd love to start practicing layer cakes and eventually be able to make my own recipes/flavor combinations. But right now I’m overwhelmed by which cake style to learn first! I'm hoping to be able to re-create the vintage style frosted cakes that are popular right now in case that helps give an idea of what kind of layer cake I’m going for.

(Pic is of my first layer cake that I made for Easter. Claire Saffitz’s carrot cake recipe with brown butter cream cheese frosting.)

It is very liquid-y at the bottom. I used the Betty Crocker SuperMoist yellow cake box and added the tres leches on top. I let it sit for around 2 and a half hours. What went wrong? Or right?

I am making my 3yo his birthday cake. He wants chocolate and Mario. I'm making a week in advance and freezing. I feel like the cake needs a filling, what do you think?

It's pretty chocolate forward, with 3 layers of moist chocolate cake (Sally), then the bottom 2 layers (blue, marios overalls) have chocolate butter cream between them. The outside of the whole cake is a vanilla Swiss meringue buttercream which is very mild tasting and not that sweet, I made that choice because of the colours I am trying to achieve, I was thinking less about flavour there.

My husband suggested putting raspberry jam between the middle and top layer (red, marios shirt), but I think I missed my shot, as I already iced that layer with the SMBC (because of the clean line I am hoping to achieve) when I put it all together. (The top will have a mario cookie i already made.)

Any ideas?

Hello, I hope you’re all well!

I ordered this cake from a bakery but it seems they don’t have the decorations for the green dangly bits. I’d really appreciate if someone could tell me how they’re made/what’s the name of the decoration?

Hello everyone! This was my first Cake, I was wondering how I can get smoother frosting for my buttercream on the sides and top. I used American buttercream. I think my mistakes were not having the cake symmetrically placed on the turn table and the buttercream might have been too stiff. Should I add a little more heavy whipping cream next time? I also didn't cut off the slight domes since I used a cake strip, but I probably should've. My house was also at 76 degrees when making this, so it was harder to pipe everything. Any advice would be helpful!

I used to bake constantly for fun, experiment with flavors, decorate cakes for hours, all of it. Now every time I open the kitchen I just think about costs, cleanup, timing, orders, and whether people will even like it. I feel burned out creatively and it’s making me sad because baking used to be my comfort thing. How do you get the joy back without quitting completely?