I am a hobby baker and have recently started volunteering for organization called cakes for kids. I am wondering what I can do to make this cake look more professional.
I welcome any type of feedback! Please please please!
Things I know I need to work on:
1) the red, I did use the microwave method but once I whipped it back up it turned light red again.
2) the fondant, it was my first time working with it. And I also made two tiers of checkers which you cannot tell I needed to put it up higher.
3) I used a buttercream recipe but I want to try Swiss meringue next time.
I currently have a mini stand mixer with a smaller bowl than a standard KitchenAid and a smaller motor, she is trying her best but definitely struggles 🙏
Thank you in advance! Really thank you so much!!
by latte_mocha1450
5 Comments
It looks delicious
The first row of the fondant is covered up by the red icing, so I’d raise the fondant or remove 1 of the icing rings to give it space. I’d also consider a clean line of black icing or fondant at the top of the checkerboard to give it a clean edge.
Otherwise it looks fun and celebratory
The only thing that doesn’t really shout “professional” is the checkered fondant. If that is done very, very precise (think ruler & scalpel) and placed higher, that cake would be patisserie worthy. It’s great as it is, though!
That looks amazing and delicious.
This cake looks more professional than anything I’ve seen at local cake shops. Well done! All I can say is please stop being so hard on yourself! ♥️