Well here it goes. This was my first cake done for a non family member and not a close friends. I was soo ill after it. First off most of my clients are hipanic so I get alot of orders for Pastel de tres leches. I have always done little cakes or half sheet cakes. This was my first ful sheet wil an 8in on top. First the cake woulding come out of the pan. That has never happened to me before. then I had to frost it. Which normally is very easy on this cake because the frosting has something to stick to better. but for some reason not this one. then I got the little square on to decorate then I put the lillies on then the drap then the cross, then the cross broke. I made five the ALL broke. Well I always have little angels so I put that on in the end. That part looked great. but then the cake started sinking or something so it looked crooked. I felt soo awful. so when they picke up the cake they really didn't look at it sooo I hope everything is ok... I charged 70 because a regular full sheet I charge 60 then this was pastel de tres leches. Oh I just don't know. Tell me what you think hit me with your best shot

don't be so hard on yourself. it turned out great and you should be proud of your work!

don't be so hard on yourself. every single cake I've ever made I have found something that I felt was horribly wrong with it! Yet I have never had a complaint and everyone else seems to like them. It looks fine and for that much cake 70 dollars is a good price.

Your cake looks great. The only room for improvement I see is smoothing the icing. Do you use the Viva or Melvira method?

Don't be so hard on yourself. We all see things that we want to do differently on each of our cakes.

I think it's a lovely cake and don't laugh, but every time I see something about crying while baking I think of my favorite movie 'Like Water for Chocolate' and Tita crying into the wedding cake and all the guests getting sick - lol

*** edited to add: Yes, this would fall under 'Random thoughts by Jack Handy'

What is pastel de tres leches?

Your cake is wonderful. Try the Viva or Melvira method of smoothing. Both works great. I had a problem with smoothing too and both the Viva and Melvira method have been life savers for me.

Sandy

Dearest Natasha...
My heart goes out to you, !!
I went through this situation with the Red Velvet Cake situation for my African American clients. We don't eat Red Velvet Cake in the Caribbean, at all!!!!!!!!!!!!!!!
First thing you need to learn in this situation is to acknowledge to that specific client that you have never done a cake like this one. And if you have to decline this cake order...So be it...Learn how to say "No". But if the client insists ( and I went through this too!!), tell the person that you will research it, to see if you can find a good recipe, but that you cannot assure anything 100% since it will be the first time you would attempt to bake one of these. BE HONEST!!!!!!!!!!! Discuss and clarify everything at all costs, so you don't look bad.
I am proud to tell you that I know how to put together a very good Red Velvet Cake now!
Buena Suerte!!

Dry your tears and use this as a learning experience!!!

Did you put dowels in the bottom cake to help hold the top square you put on? Make sure some of your dowels are near the outer edges...they need support especially if you are going to drape something, like you did on your cake.

What did you make your cross out of? Humidity will kill royal icing..maybe think about using gumpaste and letting it dry extra long.

Temperature will change the work ability of buttercreams. Crusting ones get stubborn and smoothing can be difficult. Try to work in a cool spot or start very early and do the icing in the cool of the early morning hours.

I noticed the diamond pattern on the sides...I use a clean stocking/knee high filled with cornstarch and pat it on the mat before trying to make the impression. It seems to work much better, especially in high humidity. It helps keep the mat from sticking to the buttercream, especially if it seems to be "sweating" when it is humid.

Keep up the good work!!!