I did a cake this weekend for a friend's mom. This was a "just because" cake but I wanted to play with a few things and had in my mind a Vintage Valentine look. It's an Italian Cream cake with cream cheese frosting. I hate working with cream cheese frosting...I can never get it smooth. As with many cakes, in my head it was stunning...then as I was working I absolutely hated the cake. I wish I had taken pics in progress because I was almost too embarassed to even give it away as a free cake. What finally saved the cake for me was adding the pearls and adding the very small boarder. It was amazing how much it improved the look of the cake.

I went from absolutely hating everything about this cake, to something I was OK presenting. I don't think I'll put it in my portfolio, but I do think I will use the techniques again. And next time I'll use a smoothable buttercream.

I've been there. Unfortunately, some of those I couldn't salvage. Yours looks really cute!

I have to say, though...I finally decided that I would NEVER EVER again allow a cake to be frosted with cream cheese frosting for decoration. Just not worth the hassle. And if someone insists...its going to be $10 per serving, baby!

I agree, I won't frost cakes in cream cheese anymore! Its a PITA to smooth!! I use it as fillings though

I love all the different elements on your cake and you are right, the pearls did a lot for it. I particularly like the roses and leaves, very nice. Next time use the decorators cream cheese or crusting cream cheese icing, depends what you want to call it. I have used it many times and love it because you can get it smooth.
All in all, still a pretty cake!
evelyn

I think your cake looks cute and I'm sure it was delicious. Have you ever tried the crusting cream cheese buttercream by Edna De la Cruz? I have found this one easier to smooth and it tastes good.

Thanks everyone. I knew my CC budies could relate. I have not tried Edna's crusting cream cheese frosting. I will have to check it out. I've used Earlene Moore's but it's not that cream cheesey to me I will try Edna's and/or I may just stick with cream cheese as a filling.

My basic buttercream has cream cheese in it and it crusts beautifully. I don't cover my cakes with fondant so it smooths nicely too. It's pretty simple...one 8 ounce pkg cream cheese, 2 sticks real butter (salted), 2lbs of powdered sugar. Cream the butter and cream cheese until light and well blended, then slowly add in the PS. That's it! Easy and so so good. You can see in my photos it's pretty versatile.

I had to laugh when you said "In my head it looked stunning!" I always say, "If this turns out half as pretty as the one in my head, I'll be happy. Anyway, your cake is pretty and I'm sure your friend's mom appreciated the labor of love.

I think yours looks great! Also, cream cheese isn't THAT hard to smooth if you choose a design that smooths well.

http://www.flickr.com/photos/38567863@N05/6866244155/

Give this cream cheese frosting a try: http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=122773&FTVAR_MSGDBTABLE=

Thanks everyone. I will check out these different recipes. It looks like basically they use 1/2 of the cream cheese the recipe I tried uses.