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Worst cake day of my life! - Page 2

post #16 of 25
Thread Starter 
Thanks so much for all of your responses! They definitely made me feel better! I am looking into all of you suggestions. I have been avoiding the high ratio switch since I found the Kroger brand that worked as well as the old Crisco, but fear it may be time to take the plunge! I have double, make that triple, checked my shortening and they all say 2% transfat. But I have this feeling that they just couldn't be! I felt like I was making slime. Maybe could have been the weather, but this weekend was actually the first time we've had good weather in a long while! I need to make some more icing and see what I can figure out, but I went to the doc today and have bronchitis so I haven't felt like doing much of anything!
post #17 of 25
Humid weather really makes doing any kind of sugar work frustrating. Invest in a dehumidifier and plug it up in your kitchen on humid days. Will help a LOT!
post #18 of 25
Hey, listen, I've just posted about what happened to me this weekend. I've had a cake slip on me before when my stupid customer put a stacked 3 tier cake on the front seat of her car! I told her not to.

After all, we are only human aren't we. Everyone has bad weeks. I'm afraid that I can't help you on the technical side as I live in the UK and our weather is much different and the techniques we use are different too. However, chin up and keep going....you're obviously a good cake maker.

thumbs_up.gif
post #19 of 25
You should def. check the shortening that you are using. For the past year I had used the generic brand of Crisco with no problems. About a month ago my colors wouldnt mix right and it looked like the ps wasnt mixing right. I broke down and bought some Crisco and the problem went away. They have a HUGE can of it at WalMart for around $7. The bakery I go to sells the Hi Ratio shortening but as of today I havent had to buy it.
I smile because I don't know what the hell is going on.
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I smile because I don't know what the hell is going on.
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post #20 of 25
The only time I had something like this happen was when I had to make individual 4.5" cakes for a decorating party. Instead of waiting for them all to cook in 5" pans, I made sheet cakes and cut out the cake layers with a large round cutter. Crumb coating was a mess, since the edges of my cake were all crumb edges. The final coat of icing went on fine, but after delivery, I had this cracking and sliding down. Were your edges regular?
post #21 of 25
I had the same thing happen to me a couple of months ago. I was using the store brand shortening just fine (never had a problem with sliding icing) and then the next batch of icing I made with the store brand (freshly opened can, new label and apparently, different shortening) slid down my cake just as the OP described. I decided at that point to make the switch to Hi-Ratio shortening. No problems since then and the texture/feel of my icing is much better with the Hi-Ratio shortening.
Lam 3:22, 23 (KJV) It is of the Lord's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is Thy faithfulness.
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Lam 3:22, 23 (KJV) It is of the Lord's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is Thy faithfulness.
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post #22 of 25
Hi-Ratio is the way to go. You might be able to find it if you have a restaurant supply store near you-we have monarch-comes in a big container but it sounds like you're making a lot of icing so you will go through it pretty soon anyway. I loath bad cake days icon_cry.gif
Tomorrow is a new day icon_smile.gif
Cake Fixes Everything!!
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Cake Fixes Everything!!
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post #23 of 25
Hmmm... I am afraid the only answer to your problems is tequila. Yep. Add directly to your mouth. The amount may vary, based on tolerance, your weight, etc. but in general... that'll fix it. icon_rolleyes.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #24 of 25
Quote:
Originally Posted by Melvira

Hmmm... I am afraid the only answer to your problems is tequila. Yep. Add directly to your mouth. The amount may vary, based on tolerance, your weight, etc. but in general... that'll fix it. icon_rolleyes.gif



tapedshut.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif
post #25 of 25
You know, I always make those jokes, but I drink less than most nuns I know. icon_rolleyes.gif Ok, every great once in a while I will have a single small drink, but only if i'm getting together with some good people.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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