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My first cake disaster :( :( - Page 2

post #16 of 27
7/5/10 at 6:08am
I'm voting with your husband. The icing was too thick. The correct consistency for bc is Whipped cream. Really.

And always complete the cake the night before. If the cakes aren't done, I don't' go to bed.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #17 of 27
7/5/10 at 6:27am
Many leave out overnight southern. I always put in the frig. Your call.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #18 of 27
7/17/10 at 11:00pm
Thread Starter 
...made some adjustments from this thread as well as others to try to prevent the icing from "drooping/sliding" off the sdies of the cake, but it's still doing it! I'm at the end of my rope and don't know what else to do.

I have a feeling that by the time I get to my destination in the morning, the cake will fall apart icon_sad.gif

it hasn't broken through yet like the one from a couple weeks ago. So far it's only happening on one side...I've re-done this side 3 times icon_cry.gif

The icing is not thick - 1/4 inch at most....and this is a chocolate cake (again)...I'm beginning to think that's the reason...could it be?
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post #19 of 27
7/17/10 at 11:37pm
I read that you used hi ratio shortening instead of Crisco. When using hi ratio in Indydebi's recipe you have to reduce the amount of shortening by 1/3 cup per batch. I would bet money that by doing this you will prevent this from happening. Or just use Crisco. thumbs_up.gif

This is the only thing that I could think of that may be causing your problem. I live in Arkansas and we also have temperatures over 100 degrees with humidity at 100% and I have never had any issues with this icing no matter what flavor the cake was. I do use Crisco, which I prefer with this recipe.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #20 of 27
7/18/10 at 5:51am
Thread Starter 
Mamawrobin - I did reduce the shortening by 1/3 cup per batch and it still did it! Now I had to make two cakes this weekend = one white, one chocolate - they both sagged but the chocolate one more so than the white. The white cake made it to its destination, but I'm not so sure the other one will without the side falling off b/c it's drooping more this morning than it was last night icon_cry.gif

Thanks for your help and advice...think I'm going to try Crisco next time and see what happens! Do you mix it together any certain way? heat the milk, use half and half, etc? I think I will try it exactly the way you do it and hopefully that will be a charm...
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post #21 of 27
7/19/10 at 4:43pm
Quote:
Originally Posted by cabecakes

Have you tried a little meringue powder in you icing. This really helps when you have to deal with heat and humidity. I too agree with the freezing the cake after cool and then thawing the day before you need the cake. After thawing, give it a crumb-coat and let set to settle. Then add final coat of icing.



What does it mean to crumb coat?
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post #22 of 27
7/19/10 at 5:20pm
Thread Starter 
A crumb coat is a thin layer of icing on the cake. You put it on first and it catches a lot of the crumbs so that when you ice the cake the crumbs don't come off and get into your nice smooth icing. It also helps to seal in the moistness of your cake.
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post #23 of 27
7/20/10 at 12:28pm
im confused what is crisco used for?
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post #24 of 27
7/20/10 at 12:42pm
the same thing happened to me with indydebis bc.... the first batch i made came out amazing, the second time is was just like running off my cakes..... dont know why, except it was alot hotter that weekend.... sorry!
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post #25 of 27
7/20/10 at 1:21pm
Are you smoothing the icing with a Viva towel? That helps to press the icing into the cake, especially on the sides where it may droop.
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post #26 of 27
7/20/10 at 2:57pm
Quote:
Originally Posted by DeeDelightful

Are you smoothing the icing with a Viva towel? That helps to press the icing into the cake, especially on the sides where it may droop.



what is a viva towel?
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post #27 of 27
7/21/10 at 3:27am
Thread Starter 
Quote:
Quote:

im confused what is crisco used for?


It's one of the incredients in Indydebi's BC recipe.

Quote:
Quote:

Are you smoothing the icing with a Viva towel? That helps to press the icing into the cake, especially on the sides where it may droop.


Yes, I always smooth my icing w/ a Viva paper towel.

Quote:
Quote:

what is a viva towel?


It's a paper towel that is white and has no imprinted design, so it's perfect to smooth out your BC with it.
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