Things aren't going too well!
I have made 28 - 9x13 cakes. Put the chocolate on the bottom, vanilla on top buttercream in the middle. That was all fine and dandy. Iced the top and sides of the cake. Starting to smooth it out when I had to take my niece home, then went with my MIL to an event. Got home around 9:30 pm. Start to finish smoothing the cake and noticed the icing has changed color in spots! It is now a yellow tinge (I'm assuming from the butter, I use half and half recipe). So I try not to panic. I start to smooth and when I take the knife (whatever you call it, it's too early for me right now) there is nothing but air bubbles!
So I try not to get too worked up thinking the map part will cover this - but it didn't. I left the rest of the icing for fear of this and now my cake isn't very smooth at all! What do I do? STUPID ME for not using a crusting icing! I will from NOW ON!!
So, I have to using icing to "color" in the provinces because that's the only thing that will work.......I thought about fondant but don't really want to use that much and my husband thinks people won't like it and then I won't get any business. I say let them try it (maybe give this town a little class LOL! - bunch of rednecks LOL! I always tell my husband that's what he is!) Doug had mentioned sparkles in a previous post but the store in town only sells them in the very tiny littly tubes, you know the ones where you get red, green, some other sprinkly stuff (as a cake decorator you'd think I'd know what they are called LOL!) so I would need A LOT and I don't think the store even has that much. So I'm back to putting icing on icing. I have tried to make the icing as thin as possible (in some parts you can see the cake) but should I use a crusting icing now? I would like to have it somewhat smooth.
Any help would be truly appreciated! The cake is due for tomorrow around 1:30pm.