the "crusting cream cheese icing" recipe that I already hated had to be PEELED off of the cakes today and all of them had to be re-iced.ugh....it looked like a vulture or stray dog got to the cakes.....
not only did it go from 80+ degrees heat here (texas) it got down to 30 degrees cold over night.......so the icing that I was worried about melting would have been fine(gotta love that TExas weather!)...

I almost got two of the three cakes confused(2 italian creams, 1 white ) and spent over 6 hours ALREADY on three freakin cakes(8")...good gravy!!!!!

THEN. I thought I would recover by whipping up some dense chocolate petit fours(as an extra for the bride, since she didnt have anything chocolate) and they came out like jagged little chocolate squares, they were very good and tasty, but NOT uniform, and by the time I dipped them in chocolate they were TWICE the size that I thought they would be...that was at least 2 hours of work(+clean up_...)...they arent going to the wedding(I think I have had like 4 of them already)...
I am really hoping this will be one of those sitautions where I think the cakes arent good enough, but everyone else(non-cake decorator) will LOVE them.

this has been a nightmare.it started out smoothly, but has been downhill ever since.

from now on, birthday cakes ONLY for me.....

thanks for letting me share.

WISH me luck, sat is the big day.........

best of luck...I'm sure everything will be fine. sometimes those cakes that give us the worst time, are the best ones.

woooo hooooooooo,
I made it

the bride LOVED the cakes, thankfully I did a few extra touches (added pizelles and sugared walnuts to her deesert table)..plus I did three different kind of cannolis!

in all, had the icing come out smoothly, the entire worry would have been done with.
thankfully , I salvaged it, but as I suspected, the events cooridinator put the dessert table OUTSIDE(not ever good in texas weather)......

so I finally mustered up the courage to call the bride a few hours after the reception and see if all went well........and it DID!

YAY, I guess I am not hanging up my pastry bag just yet.

thanks everyone for the well wishes!

So glad all went well.

Did someone say cannoli? What flavors? How about a recipe?

Theresa

I bought the mini shells(about 2" long) and filled them with :
ricotta cream filling recipe....
30 oz container of WELL drained ricotta
1 brick of cream cheese(8 oz?)
1 cup (+or-) powedered sugar
1 tblsp van x
1teaspoon cinn

mix it all up, let set in fridge overnight, then pipe into shells serve Immedaitely.
the shells will NOT hold up well if they are filled ahead of time.

I dip then ends in toasted almonds, choc pieces, pisatcios, etc.....I dont like the kind dipped in citron pieces or candied fruit.

I used choc ricotta cream too, I just added cocoa powder and a tad of rum xtract.

I dust them with powdered sugar.

HTH

Yum-m-m! Thanks! I love cannoli!

Theresa

Pssst! 2sdae --

Change your shirt! LOL!

Theresa

I've never had cannoli but I want one now! Yum!!