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Hubby thinks I should quit cakes (LONG sorry)

post #1 of 74
Thread Starter 
And I think I might agree. And after getting legal just last week! Here is my latest disaster. Another @#$%! bubble in my icing. Of course, I didn't notice it until I downloaded my photos tonight and the wedding reception is half over by now. I think I'm going to throw up. This is the second wedding cake that has been ruined by a huge bubble in the icing. I am doing things EXACTLY like I have always done them, and I never had blow outs before.

My other issue is not ever being able to get my cakes level like you pros here on CC. I try and try; I work for hours until I think I've got it (and work at eye level to make sure I'm getting everything square and level, and then it's not. Hubby thinks it's not worth all the frustration. I've been doing this for years now, and don't seem to be getting any better at it. In fact, when you consider the blow outs in the icing, I'm getting WORSE. Thanks for listening to me vent. I don't know what I'm going to do. I'm so depressed.
LL
Goals are dreams with deadlines.
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Goals are dreams with deadlines.
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post #2 of 74
That is NOT a ruined cake! It's fantastic!!! Keep your chin up and remember why you love doing this. We all have out set-backs icon_wink.gif I don't know why it bubbled though, good luck to you icon_smile.gif
post #3 of 74
Please don't give up! Your cakes are beautiful and your talent is quite evident. thumbs_up.gif
post #4 of 74
I know it won't help how you feel but that is an absolutely adorable cake (bubble and all)....I hope you can figure out what is going on and then continue to do your cakes.

sometimes I feel the same way about getting "worse" instead of better- I think stress has a lot to do with it! I've pretty much resigned myself to the fact that I won't do wedding cakes - too much stress on myself let alone stress from a bridezilla!
Kathy W
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Kathy W
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post #5 of 74
Sweetie, don't be depressed. First off that cake is gorgeous. We all see every little flaw in our cakes because we are looking at them at the end of our noses for hours on end. Heck anyone would see every little flaw that way! I've accepted that there are techniques I'm terrible at and no matter how hard I work at it my work just stays terrible in those areas. My cake teacher says I have talent in those areas but I don't like them and I'm not good at them. However I do enjoy what I am good at and I focus on that. I tell my students -- it's sugar, it's fun! Have fun with it. And give yourself a break, this isn't rocket science you know! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #6 of 74
Are you kidding me? That cake is gorgeous! It would be a shame if you quit. What is one little bubble? Nothing major.

You know what I think you should do? Make a couple of cakes as gifts for people you love or for yourself. Don't tell them you are making them so there is no pressure if you don't get them done or they aren't perfect. Sounds to me like the stress has made you forget how much you love doing this. I think you need to enjoy it again before you commit to doing it with a deadline. I can see from your pics that you are awesome at what you do and that you put all of your heart into it. Don't you dare give up, you can do this!!!!!

<<<<<<hugs>>>>>> <<<<<<more hugs>>>>>>

Keep your head up and have a few drinks. Tomorrow will be better! icon_smile.gif
"It never ends! It never ends that way too." ~Hammy
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"It never ends! It never ends that way too." ~Hammy
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post #7 of 74
Your cake looks beautiful! I doubt many people will even notice the bubble. The bows are perfect and your cakes look level to me. You must be a perfectionist because I don't see anything wrong with the cake! Don't quit because you are very talented!
post #8 of 74
That cake is gorgeous!..Do you have that covered in fondant? I try and make sure my buttercream underneath the fondant is still wet when covering the cake.. I sometimes even put on a THIN layer of Piping Gel..that will make the fondant adhere better as well..If I get a bubble, I use a straight needles and get the air out and it usually lays just fine then.
This is a GORGEOUS Cake, I think you have LOTS and LOTS of talent. The cake certainly wasn't ruined. Those are some of the most beautiful bows I have ever seen on a cake.. Don't quit..
post #9 of 74
beautiful cake! Is the bubble in icing or fondant? I think you are being way to hard on yourself. Do you have any of SugarShacks decorating DVD's? She's got some great ones icon_smile.gif The buttercream one is great, and give lots of tips on leveling.
http://www.sugaredproductions.com/

If you got licensed, don't give up thumbs_up.gif
post #10 of 74
I'm so sorry you're feeling this way. I know I always want perfection when I've charged someone so much for a cake, even though I know it's not possible. It is weird that all of a sudden you're getting bubbles. You must be doing SOMETHING differently. If it's the same ingredients, it must be in your process. Are you not letting them rest overnight? Refrigerating when you haven't before or vice versa? Freezing?

I've had blowouts on a couple of recent cakes when I never had before, too. Never figured out why. I figured maybe it was the weather, or just a fluke.

Okay, I just looked at your cakes, and they are beautiful. And please believe me that I wouldn't say that if I didn't mean it. Maybe you just need to give yourself a little slack and quit being so hard on yourself. This is supposed to be fun, remember?!

Chin up, girlie! You didn't go to all the trouble of getting licensed for no good reason. Hugs!!!!
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #11 of 74
Your bows are AWESOME! We all get bubbles. I pop them with a needle & they smooth right out.
post #12 of 74
I also think your cake is really beautiful. I do see the bubble in the picture that concerns you..i'll be interested to see what others have to say about the cause of it. I've done a couple of cakes covered in fondant and both developed small bubbles early on. I just took a pin and picked the area, then gently pressed the fondant down in the area, fixed.
I know what you mean about the stress involved in cakes. Each and everytime i do one i have 'mini' meltdowns because something hasn't gone as planned. My DH knows to expect them and is WONDERFUL at bringing me down to a calm place..he is a great problem solver and can often come up with a solution to the problem quickly. That being said, i still won't even touch wedding cakes because of the level of expertise i think most brides expect. I worry about messing it up or a cake disaster. I just don't think i could handle that level of stress even with the best husband at my side...maybe one day.
Don't give up.
post #13 of 74
I absolutely agree with everyone else...your cake is 100% lovely. It took me a minute to find the bubble...I would imagine no one but you noticed. Don't give up!!
post #14 of 74
Your cake is gorgeous--I really had to look for that bubble; if I didn't know there was one, I wouldn't have noticed. I would be ecstatic if my cakes looked half as nice!
post #15 of 74
At first, I couldn't find the bubble. I know you are crushed, but probably more so because you saw it too late to fix it. Your cake is precious, don't get discouraged. Out of all the successful cakes, you've had, what, a couple of blowouts? I call that a pretty high success rate!

It's cake. Sugar does not comply without a fight. icon_lol.gif

Now, ask yourself these questions:

Did the last blow out happen on a square cake as well? (Just wondering)
Was the cake quite cold when you applied the fondant?
(I find if the cake is too cold, I have more trouble with a bubble wanting to surface. For me, there's a fine line for chilling, I try not to let it sit in the fridge prior to the fondant layer for more than 45mins.
Did you refrigerate it? (Overnight? Was it humid at the reception site? Could moisture have caused the blowout?)
How thick was the layer of bc beneath?
Have you changed fondant?
Did you rush how long you kneaded the fondant?

I truly have no idea if any of these variables might be the reason for your blow out... they are just some of the things I have come up against in the past that I thought might have caused some of mine.

Don't give up! And... don't let these little "bumps in the road" destroy your confidence and ruin your fun either.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
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