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The ups & downs of my Flag Cake.

post #1 of 5
Thread Starter 
I made the "Flag Cake" for the 4th. I did 2 red layers and torted them into 7 so it was complete with 13 red/white stripes--just like a flag.

Now--here is the "UP" of the cake. I was deciding how I was going to go about torting the layers when dh came up with a great idea. FISHING LINE!! I swear--it was the easiest I have EVER had it torting a cake. (Of course, I do not own the Wilton "torter".) I usually use my bread knife but was concerned that I could keep it straight. The fishing line worked so perfectly, dh donated his roll to my "cake tackle box".

The very DOWN was that I absolutely could NOT make stabilized whipped cream! I ended up wasting 40 oz by turning it into butter and then almost wasting another 40 oz. It just would NOT come up to a stiff, creamy peak. It was almost grainy in texture. There are a couple of things that I "think" may have gone wrong: 1. my house may have been too warm (about 75); 2. When I put the gelatin in--it may have been too warm; 3. I may have tried to whip too much at a time (I did all of it at once--but I have a 6 qt, 575 watt KA, so I didn't think it would be a problem; and/or 4. I was beating it too fast. This was the first time I had made whipped cream in my new mixer--so I'm not sure exactly WHAT the problem was.

I ended up using the 2nd batch just because I didn't feel like going to the store AGAIN and spending another $10 on whipping cream. It tasted fine and did firm up in the fridge. The cake was pretty cute when it was cut. However, what I had planned for it didn't happen. I ran out of whipped cream and it wouldn't hold anyway--so I didn't ice the sides of the cake with it.

So much for my 4th of July contest entry. From what I've seen in the gallery--it would definatley get worst in show.

Lisa
post #2 of 5
Yes, but how did it taste? icon_wink.gif I like the idea for the fishing line. I tried using a bread knife when I torted my last cake (the 4th one) and I wasn't so strait about it either. I'm not so sure I'd get enough use for the Wilton one yet, so I'm def going to try the fishing line for the cake I make this weekend.
post #3 of 5
Thread Starter 
Quote:
Originally Posted by Beebug123

Yes, but how did it taste? icon_wink.gif I like the idea for the fishing line. I tried using a bread knife when I torted my last cake (the 4th one) and I wasn't so strait about it either. I'm not so sure I'd get enough use for the Wilton one yet, so I'm def going to try the fishing line for the cake I make this weekend.



Oh, it tasted absoltely FABULOUS!!! lol!! I just took the berries that I was going to put on the top and garnished the individual slices with them instead. It was yummy and very, very light.

One note about the fishing line--use gloves when you do it. I started by just wrapping it around my index fingers a few times but it started to cut into my fingers. I put on a pair of jersey gloves and I had no problem after that.

Thanks for responding.

Lisa
post #4 of 5
I have used the fishing line before.
To make it easier to pull through,I put just a little straight starter slice into the cake layer,put the line there and then pulled the loop through,this made it easier on my fingers.
post #5 of 5
Waxed dental floss works great too!
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