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Falling Swirl Roses

post #1 of 24
Thread Starter 

Please help!  I used BC to create a swirl rose cake.  I iced it in BC and let it sit, then used the same icing to make my roses.  It was fine all night long, but when my client got home it looked like this:

 

*

 

I am so mortified!!  Any tips for next time are welcome!  HELP!!!

post #2 of 24

Was this cake ever in the refrigerator?  How long did this cake  sit out?  I've done that rosette cake many, many times.   After I crumb coat, I put overnight in the frig.   Then the next day, pipe the rosettes and put back in the frig until delivery.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #3 of 24

I've made this cake before too, and do the same thing as ddaigle. I crumb coat, then refrigerate, then pipe, then refrigerate until it needs to be transported. Mind you, I live in the tropical north of Australia, and it gets pretty hot here. So I always, always keep any buttercream cakes refrigerated. When I delivered this cake to the party the other night it was nice and cold and firm and my friend was able to sit it out on the party table and it slowly came to room temp for serving. The roses all stayed put. 

post #4 of 24

Oh, what a shame this happened to the cake!!   Was it sitting out by the window all day?  I haven't made this style of cake in bc, but used sugar free cool whip with sugar free jello on an angel food cake for my diabetic dad...of course, my was kept in the fridge.  Try it again on a 'tester' cake (my kids call them that when I am experimenting on new techniques), and see if refrigeration does the trick for you.  Good luck!

post #5 of 24
Chelsij, i made that cake a few months ago, i can only think conditions were too warm, i have a pic to show you but cant work out how to do it yet, how do you post a pic on here?
post #6 of 24

Where is Chelsij??????

Debbie - US Army (Retired) --aka "The Cake Sarge"

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #7 of 24
Thread Starter 

Thanks everyone!  I will try it again and see if refrigerating it helps!  After I crumb coated, I put it in the freezer to set up while I worked on my smash cake.  There might have been too much condensation as well.  Then I decorated and left it in the shade on my counter.  My house was a cool 70 degrees all night and day, but perhaps my client's car was too warm.  :( Is there a possibility it was my BC?  I'll try it again on a family member with a different icing and try the fridge instead!

 

@ddaigle:  I was asleep! ;)

 

@Nannycook, there is a little button under "Source" in this reply box.  It looks like a little picture of a house.  Click on that to add a pic.

post #8 of 24

I never let cakes sit out over night and then deliver the next day....they are just too moist for travel.  I also think freezing may have been an issue with the condensation.    We would need to see your butter cream recipe to determine if it was an issue.   Can you post it?

Debbie - US Army (Retired) --aka "The Cake Sarge"

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #9 of 24
Quote:
Originally Posted by chelsij View Post

post #10 of 24
Oh good grief how dull am i i cant see what you mean with posting a pick, please tell me what to look for.
post #11 of 24
Quote:
Originally Posted by chelsij View Post

post #12 of 24

ddaigle - do you refrigerate fondant cakes as well? If so, how do you go with the condensation issue? I haven't made many fondant cakes because the fondant would be soft if I left it out (I think) but I don't like wet fondant on my cakes after taking them out of the fridge. Maybe I'll have to experiment a bit more.

post #13 of 24
Quote:
Originally Posted by nannycook View Post

Chelsij, i made that cake a few months ago, i can only think conditions were too warm, i have a pic to show you but cant work out how to do it yet, how do you post a pic on here?
post #14 of 24

I put fondant cakes in the frig all the time.  And I'm talking 4 tier wedding cakes too.   I have a commercial fridge that I would never store a fondant cake in...but my old timey kitchen frig has great humidity controls and my cakes stay bone dry.   They glisten when I take them out but it dries up. They do not drip.

Debbie - US Army (Retired) --aka "The Cake Sarge"

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #15 of 24
Thread Starter 

 

 

Here you go Nannycook!  It could be in either location.

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