Hello, I have been working at a bakery for a little over 3 months now. In the bakery I mostly work with cupcakes and brownies etc but never a full sized cake.
This cake was actually a practice cake that I did, since the cake decorator is on leave and I’m currently being trained on full sized cakes. Can I please get honest feedback on as it will genuinely help in my future decorating skills.
Thank you 🙂
by DridnkSh7ot2_74-0
9 Comments
I think overall it looks very nice!
Looks like the buttercream you used to pipe the decorations was a bit stiff or cold, and as a result the edges are not smooth. I get this problem a lot, too.
The decorations at the top close in a bit too much into the center, so it kind of makes it look like you ran out of space for the letters. Maybe doing a thinner crown at the top would make it look a bit less crowded?
Those are the two things that stood out the most to me. As I said, I think you did great 🙂
I am a tough critic, but I actually think this is really good! Your piping is beautiful. My two areas to improve would be with the drip (it isn’t smooth or consistent) and the placement of the cake on the round, it’s not centred.
objectively speaking, the piping is great. For the bottom and top border piping, instead of the star piping, I’d do it “flat and dragged” like in the vintage cakes (idk the exact term but ykwim?) and then getting a smoother drip, this one has noticeable clumps.
objectively speaking, the piping is great. For the bottom and top border piping, instead of the star piping, I’d do it “flat and dragged” like in the vintage cakes (idk the exact term but ykwim?) and then getting a smoother drip, this one has noticeable clumps.
Make sure you clean the cake board with a damp paper towel
Overall, I think it’s beautiful!! I would definitely keep practicing on smoothing out the surface – there are some vertical indents from your scraper/spatula and some small cracks. Running my scraper under hot water first really helped me keep everything smooth. Also, maybe play around with the consistency of your ganache to prevent any lumpiness in the drips.
I think this is a great start! One thing I would change would be the piping. I think a shell border on the top and bottom or swirls on the top would look nicer. When wiping off the cake board, make sure to do it before adding the bottom piping. It’s easier that way. Also, the side of the cake could be smoother. That comes with practice!
I like the overall design but you can improve a few things that I’m seeing
Buttercream color:
are you looking for a whiter buttercream? You can put the tiniest bit of violet food coloring when whipping the buttercream and it’ll be less yellow and more white
Drips:
some good some not. The lengths of your drips work well together imo. Short long ratio and spacing look nice to me. Nothing too short nothing too long. They do look a bit chunky though. My advice is be mindful of the drips temperature and take your time heating up to just the right temp but also do not hesitate when applying it to the cake. Don’t rush it. Drips are hard but you are doing well
Finishing.Touches:
You’ve got some issues with the smoothness of the cake. I can see where you pressed with your scraper and there are also some holes and lumps in the buttercream finish. I had the same issues when I started. Take your time. Spot check over and over and over and over. You’re gonna have to become someone who can spot an imperfection a mile away. Once muscle memory sets in you will start negating those imperfections before or as they occur.
Little things make the difference
Hope this is helpful to you 🙂 any questions feel free to ask. You are doing great!
Looks good