I would tell het to get it out the bin, put it in a bag and you will be over to get it so you can see what the problem is!!

Im betting you will get something like "the bag has been put into the main rubbish now so i cant" 

ASorry kuuushi, I find it insulting that she actually threw the cake away without any understanding of how much time and effort thats gone into your cake, if she had any shred of decency she would know how upset this would make you and be abit more tactfull.

She could have even mircowave and put some icecream with it, sorry rant over. Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr.

AMmm that's a good idea.

AGetting out the bin I mean.

Yeah nanny, that's what I mean, a bit hard just doesn't go in the bin does it? Even if it's too hard for you, you'd give it to the kids/husband/neighbours. You wouldn't chuck it away.

AIf it was so hard it was actually inedible you'd take it straight back to whoever made it so they could see it.

AHaha guys, it's killed me because in all the years this is the first I've had "it's hard and dry"

She's my mil best friend, it was for a girl who she knew. She want next weeks cake for herself, honestly and this is NOT like me. But I'm seriously considering a box mix just to shut her up and get it out of my hair.

She said the outside was fine and they are it but the middle was hard and dry. I'm calling BS wit it to be honest just I just don't want to cause a family argument. I'm just in a get it baked and passed to her and then she can leave me the hell alone. This time she's having basic vanilla jam and cream with white chocolate renshaws on top. Gonna slap a flower in the middle and she can have it. She can do one. Never doing a cake for them again. I mean, she paid for ingredients!!!!!!

Yeah it went in to the bin and the ash man has probably come and taken it. She's probably even been to the tip to try and get it! GRRRRRRRRR

Not that I care, psssh; peasants! :princess:

I do really lol :(

AWell like I said if she's paid 50 quid, she would have eaten the lot no doubt.

AI've had cake that's been a bit dry, a bit hard on the edges, a bit sweet, a bit whatever. I still eat it, it's just not as nice as some I've had or what I can make myself. I had one Mother's Day that actually was inedible and I did throw it away. That was cos I didn't want to hurt my stepsons feelings cos he bought it for me. If I'd bought it I'd have been straight back round to whoever made it. With the cake.

AWhat? Dry and hard in the middle? That's a new one! I wouldn't make her another one Kuuushi .

AAnd, if you think about it, if you had a cake from someone (whatever the price) and it was so bad it had to be thrown away would you ever want another cake off them? I think not. So why does she? Doesn't make sense to me.

AIt does sound fishy but do you know what, I've had my little cry and I'm not the kind of person to sit around and let it get to me!

She's gonna have a cake next week and it's gonna be amazing and she's gonna feel sooo guilty about all the bad stuff she was saying about me. Let's be honest she was!

I'm going to turn the tables. I'm going to make HER feel bad!

What doesn't kill you makes you stronger and all that... Failing that I'll go strangle her with my florist wires! MUHAHAHAH! hehe

AHaha oh yeah!!

You have been warned psycho cake lady, you have been warned!

*does nunchuck style routine with warped pins*

Go ninja on her! haha!

AI can't think of anything that would cause a cake to be dry and hard in the middle. In the 15yrs I've been baking, I'm sure I've made EVERY possible mistake there is and not one has caused a fresh cake to be dry and hard in the centre. I'm gonna come and go ninja on her with ya kuuushi. What a bloomin' chancer?!!!

A

Whenever I have 'friends' who presume they have a right to free cake, just because they know me, I give them box mix. No one has ever noticed. Bloomin' cake heathens. Can't tell the difference between my carefully honed over the years original recipes and a generic supermarket mix. They don't deserve cake! RAWR!!!

Kuuushi I'm with everyone else and calling Bulls**t, the cake was fine on the outside but dry in the middle wouldn't it be the other way round? , and there's no way that cake went in the bin someone would have eaten it. Once again Bulls**t.

 I need your help guys I have covered my cake and added the cmc like Tiddy said the other day so the SP wasn't to soft and it is showing the buttercream on two corners and I've had a couple of bubbles which I've never had under the SP when it is on the cake before only when rolling it out, on the other cake I'm making the SP just looks a mess and looks like the buttercream in melting underneath, they are both just gifts  for family so have done my best to cover it up but I am so frustrated with myself I feel like crying as stupid as that sounds. I have never had problems getting SP smooth before until the last few cake and now it looks like the buttercream is smooshing under it which has never happened before. The only thing I am doing different is the way I apply the buttercrean I just use to put it on with a spatula where now I am using the upside down or the board on top method, do you think maybe this is putting to much buttercream on the cake and that is what is causing the problem? please help. 

Roxy, personally I would say yes. i have tried this method and didnt like it for that reason! Now i just stick to good old turntable and scraper, never have this problem at all. Sounds like it could be this if you have only done it for the last few and since then the problems have started. Very annoying 

Tiddy Would you mind describing to me step by step how you ice you cakes please. Including if you chill etc please if you don't mind I am feeling like giving up today.

Roxy i dont use cmc i use gum trag, mainly because you should leave it overnight to do its magic so its still good to work with while putting it on then next day is nice and firm. I add just a pich to 250g sp so it firms but doesnt go hard. Not sure if cmc would do the same 

How much buttercream do you put on your cakes Tiddy, i've seen some people only do a light crum coat where you can see most of the cake an others put loads on.

I was under the impression they were the same, I've just looked and mine says tylo on the tub should I have left it overnight? I do that when I'm using it for flowers etc but add more powder but thought it would be to hard for the cake if i left it overnight.

AHave to honest I only crumb coat, nowt else.

I had a go at painting today, only on paper, it isn't brilliant but hopefully I'll get better be honest, dont mind any opinions at all.[IMG]http://cakecentral.com/content/type/61/id/3265828/width/200/height/400[/IMG]

I think for a first go Nanny you've done really well.

If you only crumb coat your cake Nanny doesn't the SP tear more? How thick is a crumb coat then is it where you can still see cake?

Aaargh! Don't give up Foxy! Never be defeated by cake x

Ok my cakes never ever go near a fridge! Even in this weather. Once baked and cooled I split twice and let rest for half an hour. Then usually jam in the bottom layer (never the top as it moves around too much) add the next layer and press down firmly (i sometimes us a thin board to do this) Then vanilla buttercream and top layer and again firm pressure. I will then leave for about 15 minutes for it all to settle and crumb coat. I add a massive dollop to the top and use a spatula to take it down the sides. Once covered I level it all off with a flat edge scraper. I then turn on my fan and leave the room for about 30 mins.

Now this next part i always do but i know some dont. I cut a square of greaseproof and lay it on top of the cake and very gently smooth over with my hand getting all the little lumps and pinholes. This really does work. Ive seen it done with kitchen paper but personally its not the same.

Then i will knead my sp for however long it takes to get it feeling smooth and at this stage will make a hole in the middle and add a pinch of gum trag. I carry on kneading til i know its well mixed and roll it out. As the buttercream is quite dry now i take a soft paintbrush and a little water and brush waster around the top side edge and the bottom edge and cover. i use a smother to get it on and once trimmed i take a ball of the leftover sp rub it in some icing sugar and smooth all over with it. It kind off buffs it up and should there be any elephant skin going on it will get rid of it :).

Just to finish off the bottom I take my colur shader tool and as im turning the table just kind of tuck in and tiny bits.

And voila! I bet you wish you hadnt asked now! 

Roxy i only put a thin coat on. and once ive used the straight edge you can see cake in some places but thats how i know its level!

Although gum trag/tylo/cmc are essentially the same thing gum trag takes longer to work the other two are instant chem reactions. This is why i prefer it. If i need solid fast i use satin ice :)

A[IMG]http://cakecentral.com/content/type/61/id/3265833/width/200/height/400[/IMG]

This the 12" I crumb coated last week, as I've left it all day (works gets in the way) I did put another thin coat mainly cos I ha some left and thought rather than waste it, but thats it really.

No doesn't tear, the only one I had problems with was the flipping birdcage!