tag:blogger.com,1999:blog-3443129430455250830.post7169242781833356689..comments2023-05-09T07:01:32.782-07:00Comments on Jessica Harris Cake Design: Elmo CakeUnknownnoreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3443129430455250830.post-78116525387406085512013-03-22T07:31:35.766-07:002013-03-22T07:31:35.766-07:00WOW!!! That is so funny...it does look really sim...WOW!!! That is so funny...it does look really similar with the stripes and the polka dots! :) Great minds obviously think alike. I took a look through the rest of your cakes too and they're beautiful!! Nice work!!! :)Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-57981866312925720752013-03-22T06:40:51.557-07:002013-03-22T06:40:51.557-07:00Hey Jessica,
I love this cake & love your work...Hey Jessica,<br />I love this cake & love your work! It looks so similar to a cake I designed, take a look! http://www.juicydesserts.com/blog/2011/10/11/elmo-cake/<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-82650829353257212362013-03-18T14:52:32.260-07:002013-03-18T14:52:32.260-07:00Half and half! :) I had blue and green fondant an...Half and half! :) I had blue and green fondant and I had red, orange and yellow candy melts which I used to make modeling chocolate with. So, a little of both! :)<br /><br />Thank you!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-55675843746885414632013-03-18T13:41:09.485-07:002013-03-18T13:41:09.485-07:00Hi Jessica,
This is just such a lovely cake! Were ...Hi Jessica,<br />This is just such a lovely cake! Were the dots on this cake fondant or modeling chocolate? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-31405890752681635622012-12-02T10:58:45.382-08:002012-12-02T10:58:45.382-08:00Thank you for your prompt reply Jessica. I will ke...Thank you for your prompt reply Jessica. I will keep these pointers in mind next time. For a moment I gave up and thought may be this isn't my cup of coffee. But with a supportive husband and an inspiring & helpful friend like you, I am not giving up. I will keep trying and I know God is with me. Can't find enough words to thank you for being there. <br /><br />The cake was delicious though. Thanks for the Mud cake recipe again.<br /><br />God bless you!Masrathnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-29647719673330750142012-12-01T08:56:34.623-08:002012-12-01T08:56:34.623-08:00I'm so sorry for the disaster!! My heart seri...I'm so sorry for the disaster!! My heart seriously breaks when I hear that!! <br /><br />Cake bulges happen when the cakes settles. So, you need to make sure before you stack/fill your cake that you've allowed your cake layers to settle. I do that by putting a little weight on them overnight. Remember, when you add 1.5 lbs of fondant onto a cake, it's going to want to condense it. So, you need to make sure you've already done that a little in the settling process.<br /><br />The buldge also might have been an air bubble. Your cake is full of air. Some cake has more than others because of their construction. Air could be in your frosting, in your cake, and trapped between the crumb coat and fondant coat. When air warms up, it expands, so a tiny little bubble when cold, becomes huge when it's warm. The best way to cover a cake is at room temp. But if you want to achieve sharp corners and you're using buttercream you have to cover it cold. Then, leave it out at room temp and as you see air bubbles, you insert a pin in there and pop them and push the air out. As you get better at covering cakes, you'll get less trapped air...but it always happens when you're cake goes from cold to warm air. That's why I like ganache! I let my ganache cakes sit out at room temp for a while before covering them. And, I'll leave them out as long as the filling isn't perishable.<br /><br />I hope that helps! The only thing about your fondant is that is wasn't soft enough...it must have dried out. It shouldn't break/crack unless it's dried or old. Try working in some glycerin or corn syrup until it's nice and warm and elastic...then cover your cake.<br /><br />Best wishes!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-44196894461991658962012-12-01T08:31:25.925-08:002012-12-01T08:31:25.925-08:00Hi Jessica,
Just had a cake disaster! :( I finish...Hi Jessica,<br /><br />Just had a cake disaster! :( I finished making my first tier cake by 1:30am and woke to at 5:30am to find my cake bulged up. My fondant bulged up and I don't know why. I was so heart broken and disappointed that I literally cried. Please help me jessica. I used the SMBC icing on both my tiers and lay fondant on cakes right from the fridge. As my icing reached room temp, it was harder to work coz the icing was way too soft. But, when I refridgerated the cake, i had condensation issues. Also, my fondant started to break as I laid it on the cake. I made 3" high cakes before and this never happened. What can I do or not do next time. I would really appreciate your time. Thanks.Masrathnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-83490032269112429122012-11-28T15:27:41.205-08:002012-11-28T15:27:41.205-08:00Yeah! I always store mine in the fridge for about...Yeah! I always store mine in the fridge for about a week (bring it back to room temp before re-whipping) and if it's going to be longer before I need it I'll put it in the freezer tightly sealed for several months!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-71916453969596837162012-11-28T15:00:17.690-08:002012-11-28T15:00:17.690-08:00Thanks Jessica. I just made your SMBC icing and it...Thanks Jessica. I just made your SMBC icing and its delish, turned out very well...light and fluffy like cool whip. Its sitting at the counter right now. I didn't know 5 eggs would make so much. How do I store the left over and for how many days can I store it? <br /><br />(Sorry for pestering you for every little question)Masrathnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-50537491773547125962012-11-28T14:13:09.367-08:002012-11-28T14:13:09.367-08:00I'm glad you liked the cake...it's my FAV!...I'm glad you liked the cake...it's my FAV!<br /><br />Yes...2:1...dark chocolate to heavy cream.<br /><br />I don't sift anything. I always weigh all my ingredients so I don't have to worry about settling.<br /><br />Blessings!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-5717758193826345212012-11-28T11:20:47.190-08:002012-11-28T11:20:47.190-08:00Thanks for being prompt, Jessica. I will try addin...Thanks for being prompt, Jessica. I will try adding more choc next time. So is it still 2:1 (2 Choc:1 cream)if I want to use Ganache as a filling?<br /><br />I made your Choc Mud Cake...yummmmmmm. Its delicious!!! Thanks for sharing the recipe. When you make your cakes, do you sift your flour into measuring cups or scoop flour with them? I am asking this question coz the flour quantity is more when scooped. Masrathnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-91219526730821714752012-11-17T09:33:37.861-08:002012-11-17T09:33:37.861-08:00Hi Masrath!
The standard ganache recipe for a crum...Hi Masrath!<br />The standard ganache recipe for a crumb coat on a cake is 2:1 ratio. So, 2oz of dark chocolate to 1oz heavy cream. OR, 2 cups dark chocolate to 1 cup heavy cream. The 1:1 ratio you used is for a pourable ganche that won't set up on you. If you still have the ganache, warm it up slightly, melt down some new chocolate (use the same amount of chocolate you already used) and add it to the ganache and stir stir stir. You should be fine. I hope that makes sense. You didn't ruin it...you just need to add more chocolate! :)Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-71065821763873134152012-11-17T04:52:33.019-08:002012-11-17T04:52:33.019-08:00Hi Jessica,
Thank you for sharing your recipes an...Hi Jessica,<br /><br />Thank you for sharing your recipes and techniques. I learned a lot from you. I made your Choc Ganache recipe using Girardelli bittersweet choc chips which is 60% cocoa. I do not have a kitchen scale so I researched a lil bit and used 1 tablespoon heavy cream for 1 oz choc. I am sure I did something wrong here coz my ganache didn't turn out well. Could you please tell me how many tsp or tbls of heavy cream should I use per ounce? <br />Masrathnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-31760195852291291642012-11-14T11:37:15.373-08:002012-11-14T11:37:15.373-08:00So cute!! A very beautiful cake!So cute!! A very beautiful cake!Dreams of cakeshttps://www.blogger.com/profile/11240130702964973014noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-10012768320252817532012-11-09T21:55:36.857-08:002012-11-09T21:55:36.857-08:00I am one of your followers.You have been very bles...I am one of your followers.You have been very blessed and you generously share one of the talents that you have been given. Your cake work is always so beautiful! The tips and tricks that you learned doing each of your cakes and share with all of us , is very much apreciated. I am only a hobbyst and have lots still to learned. I thank you and wished you well in all the new and good things that may be coming your way. God bless!soledadhttps://www.blogger.com/profile/17883847794727606884noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-48531224153424118672012-11-09T12:35:50.340-08:002012-11-09T12:35:50.340-08:00Wow. Amazing. God bless you and your family!Wow. Amazing. God bless you and your family!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-66251709540754668382012-11-08T13:40:15.321-08:002012-11-08T13:40:15.321-08:00Thank you!
The row of fondant stripes was done wi...Thank you!<br /><br />The row of fondant stripes was done with a fondant transfer technique I created. BUT, I can't give that info to you right now because I'm in the midst of doing a video tutorial of that and have to keep it "hush hush"! :) So, stay tuned for updates on when the video will be done and out for all to see! :)<br /><br />I put the paper on the fondant right after I cut it so the fondant wasn't dried out and the paper stuck right to it. You could spritz the fondant with a touch of water, then wipe it off, so it's still a little sticky, then put the paper on. You just want to make sure the moisture is pretty much gone (but the surface is sticky) so it won't bleed into the paper.<br /><br />Best wishes! :)Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-50692145352531062582012-11-08T13:20:48.565-08:002012-11-08T13:20:48.565-08:00What a cake! So much detail and it's perfect i...What a cake! So much detail and it's perfect in every way! Happy birthday to your little girl :) I DO have a few questions for you. How did you get the stripes of color all in a row nicely? The ones behind the Elmo head :) And what did you use to adhere the paper to the fondant? I'm working on a cake this week that I'm going to use paper due to time issues but don't know what to use. Thank you!! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-38860307960088849642012-11-08T01:54:21.663-08:002012-11-08T01:54:21.663-08:00Wow, congrats! Happy Birthday to dearie Harper Joy...Wow, congrats! Happy Birthday to dearie Harper JoyJoelynnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-56515377298931355642012-11-07T15:13:32.844-08:002012-11-07T15:13:32.844-08:00Hi!! The cake is so cute, congratulations! ;)Hi!! The cake is so cute, congratulations! ;)Laurahttps://www.blogger.com/profile/01359659899578174078noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-20687332223595986692012-11-06T09:31:09.581-08:002012-11-06T09:31:09.581-08:00hmmm...I'll have to read that a couple times t...hmmm...I'll have to read that a couple times to understand, i think :) i wish you lived right next door so I could just walk over and see everything- i'm such a visual person! so much for me to learn! thank you for taking the time to explain! :)bonnie, mommahttps://www.blogger.com/profile/02423210262737059459noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-66656087795391488182012-11-06T07:01:25.935-08:002012-11-06T07:01:25.935-08:00Hi bonnie,momma!
I usually just smooth it as good ...Hi bonnie,momma!<br />I usually just smooth it as good as I can before it starts to condensate, then put it back in the fridge. I don't let it sit out and soften because then it's real hard to get the top corners sharp. I just get them as sharp as I can before it starts to condensate. But, this time, I let it sit out so it wasn't sticky anymore, flipped it over and continued to sharpen the top edges/sides because the board under it (or on the "top") was helping to keep it's shape by being on the counter. Then, I only had to worry about the sides. I hope that makes sense?! ;)Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-80739326384241623642012-11-06T06:24:08.258-08:002012-11-06T06:24:08.258-08:00soo cute!! Not sure I understand what you did dif...soo cute!! Not sure I understand what you did differently when you were talking about the softened buttercream...you said you left if out for about 45 min. with a fan on it after you covered it in fondant...what do you normally do instead of this? Thanks for sharing!!! bonnie, mommahttps://www.blogger.com/profile/02423210262737059459noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-89390109408065566942012-11-06T06:20:41.460-08:002012-11-06T06:20:41.460-08:00oh!!!!! Another lovely cake, I'm sure the litt...oh!!!!! Another lovely cake, I'm sure the little ones were happy to celebrate with Elmo (and the big ones to remember him, as well!). Congratulations, as always!!!Teseinoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-28533420172777837862012-11-05T21:37:02.380-08:002012-11-05T21:37:02.380-08:00Brilliant! God continue to bless the work of your ...Brilliant! God continue to bless the work of your handsAnonymoushttps://www.blogger.com/profile/13063343067021440920noreply@blogger.com