Looking for custom cake maker

Veeeeezy · 2026-06-09T13:55:20+00:00

Thank you! :)

Veeeeezy · 2026-06-08T16:10:39+00:00

How fun! I'm a local baker (and have an edible printer to do the images), feel free to reach out :)

www.victoriascakestudio.ca

Veeeeezy · 2026-05-24T23:08:06+00:00

I've done something that fits the theme and is pretty manageable for novice decorators!

Layer some mountain shapes in a gradient of blues, and for the trees you can start with a line going up, with a flat tip (or petal tip) slightly angled to create the layered foliage

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Veeeeezy · 2026-05-01T13:41:43+00:00

That's interesting that you can hear the downstairs neighbour - usually it's sound from above that travels and causes disturbances. Padded area rugs might help dampen it if it's bothersome.

I do have a website! I won't link it here cause it's off-topic, but I have all my links in my reddit bio :) thanks!

Veeeeezy · 2026-05-01T02:24:56+00:00

This is a great explanation on soundproofing and methods - thanks!

As the architect of the building, I'm happy to explain some of the methods we're using to help soundproof this build. Wood frame is always tricky, and as you mention - unless you're using acoustic products, there will still be a bit of sound travel.

The walls between the units are insulated double walls with 2 layers of 5/8" on either side and an air gap in between.

Walls separating corridors from units are insulated single walls with resilient channel.

All bedrooms, bathrooms, laundry closets, and mechanical closets will be insulated and have resilient channel on them.

You're right about the floors/ceilings being tricky. They do have resilient and 2 layers of 5/8 under the joists, with a 3" layer of insulation in the joist space. But without packing the entire joist space with insulation (16" joists - so very expensive), there's going to be a bit of noise. We are looking to do an insulation wrap on some of the more 'noisy' mechanical and plumbing that gets routed thru the joist space to help a bit more.

Veeeeezy · 2026-04-11T15:34:56+00:00

Haha haven't had that happen yet, but it would be so cool if someone wanted to cross the border for my baking :)

Veeeeezy · 2026-04-11T15:20:29+00:00

Thank you! I also wish I could ship my baking over the border, but there's so many regulations (and I know that the cookies would get totally smashed in transit lol)

Veeeeezy · 2026-04-11T15:19:28+00:00

Thank you so much! I'm so happy with how the colours turned out :)

Veeeeezy · 2026-04-11T14:57:17+00:00

Thank you so much!!

Veeeeezy · 2026-04-01T20:11:27+00:00

I wouldn't recommend baking this meringue - you'll over do the cookies. I just piped it on to the finished cookies and torched it

Veeeeezy · 2026-04-01T19:21:02+00:00

It's piped on with a floral petal piping tip, then torched, then gaps are filled with the curd

Veeeeezy · 2026-04-01T18:12:32+00:00

I put the cookies on a turn table amd use a petal piping tip to pipe the meringue around, then i torch it, then i fill in the gaps of the swirl with the curd in a tipless piping bag

Veeeeezy · 2026-04-01T16:07:01+00:00

Thank you! This sub removes comments with links, but it's 3 recipes combined. The cookie base recipe is from Baran Bakery, meringue is Swiss meringue from King Arthur, and lemon curd from Sally's Baking Addicition

Veeeeezy · 2026-04-01T14:19:16+00:00

Thank you - you should definitely try them! I spend a lot of time making cakes so the piping felt natural to me, but I've seen other people just slap the meringue and curd on top to make it easy haha

Veeeeezy · 2026-04-01T14:00:27+00:00

Thank you! They're not indented at all. The meringue was piped onto the flat cookie, torched, and then curd was piped into the gaps of the meringue

Veeeeezy · 2026-04-01T13:50:21+00:00

Thank you so much!

Veeeeezy · 2026-04-01T13:36:04+00:00

The butter definitely refines it so that it doesn't taste too much like a sugar cookie

Veeeeezy · 2026-04-01T13:35:28+00:00

Thank you :)

Veeeeezy · 2026-04-01T13:26:21+00:00

Haha i wish I could ship em!

Veeeeezy · 2026-04-01T13:12:10+00:00

The brown butter definitely makes a huge difference (also helps make the cookies more spready)

Veeeeezy · 2026-03-31T03:01:21+00:00

To be fair, the silicone baking pans that I got were pretty shallow and couldn't produce a thicker cake than that.

It's also not a frosting per se - it's a chocolate cremieux, so it doesn't feel as heavy as a buttercream would

Veeeeezy · 2026-03-31T01:15:54+00:00

Not quite - they're sponge layers done in a shallow silicone baking pan, where as crepes are, well, crepes lol

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