Ugh. This is/was my first time using the stabilized whipped cream icing.
I was expecting it to have the texture of the whipped from premade, store bought cakes.
Is this not the case or did I do somethign wrong? And if I did something wrong, WHAT?
I managed to get it on the cakes, but it's SO not staying where I put it. When I stopped the miser, it was forming stiff peaks, or at least I thought they were stiff peaks. And I was afraid of over-mixing it because the directions warned against that.
I put the bowl back into the fridge until I was ready to cover the cakes.
I covered the bottom layer in white and didn't have too much trouble after I sinply accepted the fact that it was NOT going to be a perfectly smooth icing base.
I colored some other icing a pale yellow and started trying to cover the top layer. It was very soupy and hard to get to stay on the sides of the cake.
I have the cakes stacked and resting in the frisge now. I need to get a shower and get ready for the party tonight. Then I'm planning to put the decorations on the cake right before I leave the house.
I'm afraid at the party all the icing is going to fall off the sides of the cake and it will all end up in one very soupy mess!
WHAT DID I DO WRONG?
The whipped icing TASTES AMAZING, by the way! I figure worst cake scenario, the cake will look like a disaster, I'll admit to everyone that I was trying new recipes, and we'll all get a good laugh out of it.
I'm stressing, though, because this cake is for my sister's b-day party and her friends are people that I'm expecting cake orders from. A disaster cake is NOT good advertising!
I was expecting it to have the texture of the whipped from premade, store bought cakes.
Is this not the case or did I do somethign wrong? And if I did something wrong, WHAT?
I managed to get it on the cakes, but it's SO not staying where I put it. When I stopped the miser, it was forming stiff peaks, or at least I thought they were stiff peaks. And I was afraid of over-mixing it because the directions warned against that.
I put the bowl back into the fridge until I was ready to cover the cakes.
I covered the bottom layer in white and didn't have too much trouble after I sinply accepted the fact that it was NOT going to be a perfectly smooth icing base.
I colored some other icing a pale yellow and started trying to cover the top layer. It was very soupy and hard to get to stay on the sides of the cake.
I have the cakes stacked and resting in the frisge now. I need to get a shower and get ready for the party tonight. Then I'm planning to put the decorations on the cake right before I leave the house.
I'm afraid at the party all the icing is going to fall off the sides of the cake and it will all end up in one very soupy mess!
WHAT DID I DO WRONG?
The whipped icing TASTES AMAZING, by the way! I figure worst cake scenario, the cake will look like a disaster, I'll admit to everyone that I was trying new recipes, and we'll all get a good laugh out of it.
I'm stressing, though, because this cake is for my sister's b-day party and her friends are people that I'm expecting cake orders from. A disaster cake is NOT good advertising!
