Well, I posted on one of these forums last weekend about my frustrations with cream cheese icing. I was very happy with the overall look of the cake (the christening cake on my photos page), but the CCI was really scaring me. Add to that the fact that I had done the cake half white half chocolate on a round cake, wasn't sure I could put 2 batters in the same pan, doesn't matter anyway cuz I still only have one 10" pan, so had to cut the cakes in half and stack that way. Yes, they were torted, and yes, there was super runny CCI to hold the whole mess together.
Then the client was 4 hours late picking up the cake, time it could have spent in the fridge rather than sitting on the kitchen counter. I didn't want it to collapse completely by refrigerating until she got there, then having it go from 40 to 102 degrees, so I had it sitting out. By the time she got there, a hairline crack spread all the way from the top right edge to the fondant cross, whose placement I think actually held the cake together.
I had redo parts of the top border three times before then, too. Once because of sliding, twice because the box sides kept caving in & crushing it.
In the end, when she picked it up, she thought it was beautiful and I fought back the urge to point out the mistakes. I called her today to make sure they had enjoyed it and they had no problems with the icing melting even though they served it outside. And yes, it really was 102 on Sunday. She said it was delicious and she wants me to do 2 birthday cakes for her 2 kids birthdays next weekend!
I am so excited that I have a return customer! 
The kicker is that one of the cakes will have cream cheese icing. OH NO! I will definitely use less butter, a little more shortening, and more confectioners sugar this time, so I won't sweat as much!
Ali
Once was 
now I'm
that is great, we are always our own worst critics. her happiness should be enough to tell you that you did a great job! Congratulations! your special attention to detail that had you seeing only the flaws made for a super great cake for her, so it is a blessing in disguise! repeats are the best. You should be very proud!
YEAH!!! 
All those problems & you got 2 more orders from her!!
That is awesome!!! Congrats! You sound like me about wanting to point out the mistakes!! lol Everyone on here says don't do it!! So ... I try and bite my tongue! Very happy for you!
Alimonkey,
Way to go!!!!!!!!!! See, all that worrying for nuthin! Doesn't it make you feel GREAT!!! 
I would have been the same way though. I am soooo scared of CCI!!!! I have never done a cake using it, but a friend of mine asked me (Maybe) to do her groom's cake in December, well she wants a carrot cake, which normally has CCI. I am testing out different recipes, but haven't found one that has crisco in it. Didn't you say you used crisco in yours? I hate to ask, but would you mind sharing the recipe? I am so scared to use any of the ones I have tested, cause it gets so soft. I keep telling myself that December wouldn't be hot, but it gets soft just sitting in my house. I am thinking I should just make buttercream as normal, but flavored with the cream cheese flavoring. That is the recipe I was going to try next.
But, anyway....Fantastic news!!!
Leslie
Leslie, Here is the recipe that I used, kind of. I was rocking my daughter today, just thinking about stuff and realized that I think I left out an ENTIRE POUND of powdered sugar from the icing I made. No wonder it was so runny. I'll have to make it again, correctly, to make sure.
Also, I'm again cuz the lady won't return my calls now so I guess she doesn't want me to make her cakes after all 
Ali
CRUSTING CREAM CHEESE ICING
1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt
Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
Ali!
Thank you SO MUCH for the recipe! I can't wait to try it out!!! You are such a dear to share it! I am so glad the lady called you back! I bet you were going crazy! Now you will be a crazy bakin fool!!! LOL ha ha Congratulations on the orders!!! That is what keeps us goin huh!?!?! 
Again, thank you so much! I can't wait to hear how it all turns out and to see pictures!!
Happy decorating!
Leslie
She wound up taking the day off work and showed up a full hour early. 1 cake still needed the roses put on it (only took a couple minutes) and neither was boxed, my house was a mess, so I forgot to take pictures. I'm so bummed. Oh well. I'm hoping she has some from the party that she'll share.
Ali
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