Hope she won't care...

Bride had a whole planned fondant cake with the colors white and ivory. But her budget changed and we had to change it to a simple buttercream four tiered cake, white, with ivory ribbon. Okay no problem.

However...

My noncrusting icing is not a pure white. The butter and the evaporated milk in it make it slightly off white. However if you look at my photos, I have a raspberry wedding cake and then a more recent calla lily cake, both done in this icing, and they look totally fine...actually the calla lily one, I actually had to ADD ivory color to make it ivory.

Finished this cake just now for this customer and somehow my icing (even though I used clear vanilla instead of the pure vanilla, to keep it as white as possible) matches the ivory ribbon I bought!

I guess I'll just hope that the lighting at the venue will be such that its not so noticeable....??? Ugh. And the cake itself is SUPER heavy and I was foolish and used a board that doesn't have a whole lot of clearance...I hope hubby can balance it all the way to the table for me. It was hard enough getting it into the fridge.

Ribbon cakes are so easy, in a way, but I had trouble getting them iced prettily and the cake just looks like a huge big old four tier lunk (not much clearance between tiers, its every two inches) all in ivory and nothing else, and will have nothing else but a topper on top, due to budget cuts. *sigh*

I just hope she doesn't complain and say "I wanted WHITE frosting...." It will be hard to explain that its the exact same icing that LOOKS white in my other photos, but when its next to ivory ribbon, it doesn't stand out as much. (And here I thought the ivory ribbon would make it look MORE white...boy was I wrong.)

Oh well. Cake will TASTE good anyway. She picked some yummy flavors.

Yeah but um...the cake looks ivory. "Spot on" with the ribbon, as if I wanted it that way. ha. *sigh*

Yeah I was thinking I should mention the real butter and stuff in it...

I thought about it but yeah prolly too late, I added border and everything...plus, this was the only ivory border I found at Michaels and I don't think I have time to drive around everywhere looking for a darker shade...I have to keep on caking tomorrow. Oh well. Good idea though.

Too, I kinda hope the venue has darker lighting so I can blame it on that too.

Yeah...I've used the white-white and also the tad purple before...but I didn't realize it was a problem until all the cakes were iced, refrigerated firm, and then I started wrapping ribbon.

I do have a contract on this one (we actually had to do a new one when she changed her design idea to a cheaper cake) but I don't have any "I can change things if I want" clause....

I actually thought for a second of going out and buying WHITE ribbon but figured that would cause even more problems. haha.

I just compared the leftover icing to a bowl of leftover royal icing and they are only like a shade apart, so my ivory ribbon must just be pretty light (and yes it IS ivory).... I guess I'll just explain (if she asks) that comparing buttery icing with dyed fabric is sometimes difficult, esp when dealing with white and ivory.

Of course then she'll be like "Okay why didn't you mention that before?"

Oh well hopefully it will all be okay! If its not, I'll give her a 5%-10% refund and whatever.

I will tomorrow. At least when it has a topper on it. Otherwise seriously...its this huge, plain, ivory tower. haha.

I thought of that too....This noncrusting icing has too high a shortening content to hold airbrushing nicely but I bet it would work on crusting icing.