Ok, I'm no expert at making cakes, but I've done some. I'm just a small, on the side kind of caker doing about 80 cakes a year. But this one from this past weekend was a total flop and I have no idea what I did wrong.
No recipes were different; same cake; same buttercream; same fillings; same fondant. All methods were the same; same temperatures; same everything!
It was a 2 tiered cake. When I applied the fondant onto the bottom tier, all went well. Great - let's move on to the top tier. Instant disaster. The fondant kept bubbling up all over the place while the buttercream underneath kept suddenly sliding off of the cake causing the tier to have this flared out look. As I tried to smooth it, it would just squish out the bottom. Before I knew it, there was no icing at the top portions of the sides of the cake and these areas were all puffing up with air! I was having fits!! No idea what was going on! When I finally was about to throw in the towel, I looked at the bottom tier and it was doing the same thing! It wasn't to the extent as the top tier but it was there!
Why on Earth did my buttercream react this way when it never has before? My fondant is rolled very thin so it's not like it's too heavy or anything; besides, it was the same fondant techniques I use on every other cake.
The gal ended up loving it; even hugged me for it.
But in the back of my mind all I can think is "can she not see that horrible thing??"
I've never seen anything like this. I could just stand and stare at the thing and watch it morph before my very eyes. All when it's due to be delivered in a matter of hours down to minutes.
Any thoughts?
No recipes were different; same cake; same buttercream; same fillings; same fondant. All methods were the same; same temperatures; same everything!
It was a 2 tiered cake. When I applied the fondant onto the bottom tier, all went well. Great - let's move on to the top tier. Instant disaster. The fondant kept bubbling up all over the place while the buttercream underneath kept suddenly sliding off of the cake causing the tier to have this flared out look. As I tried to smooth it, it would just squish out the bottom. Before I knew it, there was no icing at the top portions of the sides of the cake and these areas were all puffing up with air! I was having fits!! No idea what was going on! When I finally was about to throw in the towel, I looked at the bottom tier and it was doing the same thing! It wasn't to the extent as the top tier but it was there!
Why on Earth did my buttercream react this way when it never has before? My fondant is rolled very thin so it's not like it's too heavy or anything; besides, it was the same fondant techniques I use on every other cake.
The gal ended up loving it; even hugged me for it.
But in the back of my mind all I can think is "can she not see that horrible thing??"I've never seen anything like this. I could just stand and stare at the thing and watch it morph before my very eyes. All when it's due to be delivered in a matter of hours down to minutes.
Any thoughts?
While the gal loved it and some select folks I've shown the pictures too, it's one of those ones that I just can't even stand to look at, therefore will not post pics on my site, etc. Surely I'm not the only one that does that! :p haha
