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SOS: Cake broke into 3 pieces, due tomorrow morning! - Page 2

post #16 of 47
Ally, I've never attempted freezing a fully covered fondant cake. Reason being is that once when I first starting to play around with fondant I made a buttercream cake (that I do freeze without a problem) with fondant ribbons and polka dots and when the cake started to come back to room temp the colored fondant started to bleed and dripped all over the place. I was mopping it up with a paper towel! Disaster! Fortunately I was gifting it to a friends baby shower and it did have super cute figures of an elephant and giraffe to take attention away from the dribbles around the bottom. Live and learn. So for that reason I haven't tried to freeze a fondant cake, however, I did just read a thread (several cc's replied) saying they freeze fondant without a problem. I know it wouldn't change the taste of the cake but I'd be concerned about the color staying put.

As far as BC cakes go, I freeze mine (so i can make them a couple days ahead ans spread out my work) then wait until they get the condensation beads all around the cake then put fondant on top. Sticks like glue! I'm just fortunate that my MIL bought me a huge deep freezer BC she owns a wagyu beef farm in AL - she just hasn't been sending as much lately do I have two shelves for cake space. Otherwise I'd always be stressed and overwhelmed having to cram all the steps into one or two days. Then caking wouldn't be so fun!
post #17 of 47
Btw... What type of marker did you use to outline and shade your dr Seuss cake? I
post #18 of 47
Thread Starter 
Yes actually I did mean freezing cakes before covering with fondant.. I don't think I'll ever have the courage to freeze a fondant decorated cake, although I did read here that some have done it before successfully. So when you do it, the condensation helps the fondant to stick to the cake, but there's no problem with the fondant getting sticky with all that moisture? I might have to try that someday, it's very warm where I am and I don't work in an air conditioned room, so it's very difficult to get a smooth finish.

The outlines on the bands that go around the cake were painted on with a brush and food colouring (and a prayer), whereas the details on all other elements were drawn with an Americolour edible ink pen.

A big, deep freezer AND access to wagyu beef fresh from the farm?? Not.fair! icon_biggrin.gif

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post #19 of 47
Yes, I'm lucky I know! And she paid for the deep freezer and told me to get the biggest one so I could use it for my cakes too! I thought that was awesome, I'm very appreciative of the meat, it comes in handy and helps keep down my food cost.

Now as for cake. I have never had an issue with the fondant becoming sticky from the condensation. In fact having some condensation allows the fondant to be easily picked up and re-situated if necessary. But now that I figured out the viva paper towel trick and can make the BC look beautifully smooth I hope to rely less on fondant to achieve that look. On the other hand, I just learned how to make MMF and it's so much better tasting than Wilton but my kitchen, clothes, and favorite slippers were completely dusted in powder sugar!! What type of fondant do you use?
post #20 of 47
Quote:
Originally Posted by allycrumbs View Post


Thanks, haha.. I guess we are our worst critics. Of course we spend hours working on and scrutinizing our cakes so closely, we see every single flaw! On freezing cakes, do you decorate with fondant, and if you do, do you have problems with the fondant getting sticky? Or do you wait till the cake is fully thawed and at room temp before covering with fondant?

We are our own worst critics. we sell all the issues with it that no one else sees which is a blessing i know, we spend all our time criticising our work and then everyone else thinks its brilliant. lol i guess thats the way it works though.

post #21 of 47
Quote:
Originally Posted by allycrumbs View Post


Thanks for the compliment, BakerBee icon_smile.gif Will let Rommy answer your question, but I found this tutorial (link below), not sure if it's the same one Rommy used icon_smile.gif

http://cakecentral.com/tutorial/giant-cupcake-candy-melt-base


Thanks for this tutorial, with this one they shaved the cupcake down so it would fit but others have said they didnt have to shave it. Either way I'll see what happens.

post #22 of 47
Bakerbee Please do let me know if you had to shave down the base. Seems like you would have to since the chocolate will be thick and make the spacing off a little. I'm practicing with one this week as well so I'll come back and let you know as well.
post #23 of 47
Thread Starter 
Quote:
Originally Posted by TheLoveOfSugar View Post

Yes, I'm lucky I know! And she paid for the deep freezer and told me to get the biggest one so I could use it for my cakes too! I thought that was awesome, I'm very appreciative of the meat, it comes in handy and helps keep down my food cost.

Now as for cake. I have never had an issue with the fondant becoming sticky from the condensation. In fact having some condensation allows the fondant to be easily picked up and re-situated if necessary. But now that I figured out the viva paper towel trick and can make the BC look beautifully smooth I hope to rely less on fondant to achieve that look. On the other hand, I just learned how to make MMF and it's so much better tasting than Wilton but my kitchen, clothes, and favorite slippers were completely dusted in powder sugar!! What type of fondant do you use?

 

I started off making MMF.. it tastes good but leaves such a mess to clean up that I decided to buy regular fondant instead. I've never tried Wilton fondant so I don't know how that tastes like. I use Bakels Pettinice (have you tried that?), and I prefer its taste to SatinIce. 

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post #24 of 47

that cake looks awesome well done!

post #25 of 47
Thread Starter 
Quote:
Originally Posted by yarsha77 View Post

that cake looks awesome well done!

 

Thanks, Yarsha!

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post #26 of 47
Quote:
Originally Posted by TheLoveOfSugar View Post

Bakerbee Please do let me know if you had to shave down the base. Seems like you would have to since the chocolate will be thick and make the spacing off a little. I'm practicing with one this week as well so I'll come back and let you know as well.
I will let you know what happens
post #27 of 47

You did an excellent job!!! The cake is so cute!!!  I am sure they were thrilled with the cake!!!
 

post #28 of 47
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post

You did an excellent job!!! The cake is so cute!!!  I am sure they were thrilled with the cake!!!
 

 

Thanks! They were happy with the cake, and best of all, I got compliments on how it tasted too (toot!) icon_biggrin.gif

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post #29 of 47
Allycrumbs & BakerBee, that is the exact tutorial I followed. I did have to shave cake off the bottom half (pretty much the ridges) as well as a thin slice off the bottom. I crumb coated both pieces, refrigerated them, added a thin layer of swiss BC to the inside of the liner, then slid the cake in.
post #30 of 47
Quote:
Originally Posted by Rommy View Post

Allycrumbs & BakerBee, that is the exact tutorial I followed. I did have to shave cake off the bottom half (pretty much the ridges) as well as a thin slice off the bottom. I crumb coated both pieces, refrigerated them, added a thin layer of swiss BC to the inside of the liner, then slid the cake in.
Ok thanks. I'll see how it goes
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