I think they're in the background of some pictures on the FB album.
I will totally hit you up to make a cake next time. Though, I do think this is a skill I better perfect considering that I won't really be able to buy cakes and such from bakeries anymore. It's all to the good.
Here's the product pics, and they're pretty accurate to what they are.
Oh wow you are so talented!!! My intial thought is 'rockets'? I love how the way you used them, it's trully a gender neutral appeal. Maybe because my association is blue, and chrome metallic.
Personally, I think the cakes while they are clearly homemade, still look nice. (Coming from the person who ALL their artwork looks like genitalia)
The party was fun, the cakes were NOM and the goody bags were adorable.
For future reference; when frosting a cake to be decorated, you do the first frosting "sloppy" and don't worry about the crumns. That's called the "crumb icing". Then you put it in the fridge to harden up. Using room-temperature frosting, you put a second coating of frosting on top. If you do not manipulate it too much, it will cover the crumb icing smoothly.
Also, I am lazy and usually will just melt some frosting into a glaze and pour that over the cake first. Then refridgerate. Then frost a second time.
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Hit me up next year and I will make you a cake.
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I will totally hit you up to make a cake next time. Though, I do think this is a skill I better perfect considering that I won't really be able to buy cakes and such from bakeries anymore. It's all to the good.
Here's the product pics, and they're pretty accurate to what they are.
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I haven't even gotten my head around the fact that the girls will be three soon, let alone think about their birthday. Weren't our kids just born?
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Personally, I think the cakes while they are clearly homemade, still look nice. (Coming from the person who ALL their artwork looks like genitalia)
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For future reference; when frosting a cake to be decorated, you do the first frosting "sloppy" and don't worry about the crumns. That's called the "crumb icing". Then you put it in the fridge to harden up. Using room-temperature frosting, you put a second coating of frosting on top. If you do not manipulate it too much, it will cover the crumb icing smoothly.
Also, I am lazy and usually will just melt some frosting into a glaze and pour that over the cake first. Then refridgerate. Then frost a second time.
So there's the "secret".
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Its called the "crumb coating"
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