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stressed help please. - Page 2

post #16 of 29

 do you have to use cream cheese as the frosting? If you can't buy any, then I would just make another type with what you have available. Also- does the cake have to have 80 flowers? Can't it be less and just redesign the cake to something more manageable? Honestly that is what I would do...try to make it as simple as possible because you do sound very stressed. 

 

edited; sorry i see that you're not using the cream cheese anyway. Just use a bit less butter in your SMBC (to taste less buttery) and maybe add some shortening in there (with the butter) for heat stability. 

 

good luck!

post #17 of 29
For your buttercream, be sure to use unsalted butter, because salted butter will make a more pronounced butter flavor. You can always add a teaspoon of salt if needed afterwrds. Good luck! Take a deep breath and just do the best you can.
post #18 of 29
Thread Starter 

i actually went out and got some shortening last night, and i've been doing like anna said and used half and half, my mom seemed to really like it, and she is the one who usually complains about butter lol.

the couple is my cousin and his fiance and they seem to be pretty flexible about the design of the cake, so, it's going to be flowers that fade as they go up, maybe with just flowers. i probably have about 120 after working last night.  thank you for the tips and luck :)

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post #19 of 29

To the OP - I didn't like the Cream Cheese Emulsion either - wasn't impressed.

 

To future readers of this thread: Would you give a $500 gift to a cousin as a wedding gift?  If not, you shouldn't be volunteering to make their cake, especially if it consumes all the resources you have, to point of not being able to buy $20 of additional ingredients.

 

OP, I feel bad for you, but I would never volunteer to do something for someone else that I hadn't done before, or that I didn't have the resources to complete.  I really hope it works out well in the end, and that your cousin really appreciates the effort you have put forth.

 

Liz

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post #20 of 29
If you have not petal dusted the flowers yet and still need them to dry out a little more, perhaps you could dust them with some cornstarch. It seems to dry out the fondant a bit. I don't know if the cornstarch would prevent the petal dust from adhering. If you have not yet made the flowers, maybe you can just add the cornstarch to the fondant befor making the flowers.
I have also heard you can put them in the oven. Don't turn it on, just leave the door open a bit so the light stay on. The heat from the light will help dry. Leaving the door opens bit will let out moisture. I think if you are in a humid area though, the flowers will soften again once on the cake.
I have never tried either of these before. Just throwing some ideas out there.
I hope it works out for you.
post #21 of 29
Thread Starter 

liz i agree. live and learn i suppose.

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post #22 of 29
Quote:
Originally Posted by kaylawaylalayla View Post

liz i agree. live and learn i suppose.

 

You are a step ahead of many other people in thinking this way.  Many people make the same mistakes over and over, and wonder why they never get a different result.

 

Everything will turn out fine.  Have a great weekend!

 

Liz

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post #23 of 29
Thread Starter 

phew finally over. so relieved. thanks every body for your help.

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post #24 of 29

okay- I'm impressed! That is a gorgeous wedding cake!! You did an amazing job. 

post #25 of 29
Thread Starter 

thankyou!

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post #26 of 29

Yes, looks lovely!  Glad your stress is over!

 

Liz
 

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post #27 of 29

omg this is really lovely cake.did u use fondant or only the buttercream for covering ?

post #28 of 29
Thread Starter 
Iced with buttercream and flowers are fondant.
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post #29 of 29

You did a fantastic job! So happy everything worked out for you!

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For we are God's MASTERPIECE! He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago. Ephesians 2:10
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