I Am So Screwed, Need Help/advice Asap

Business By karateka Updated 25 May 2008 , 1:25am by cheeseball

karateka Posted 23 May 2008 , 7:10pm
post #1 of 34

Here I am, making that cake for the woman marrying a chef, had problems collecting $$ from her, check this thread:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=585988&postdays=0&postorder=asc&&start=0

Anyway, I'm icing it with crusting cream cheese frosting and the problem is that it is crusting TOO WELL! I let it crust for a while and try to smooth it, and it has this hard shell crust on it that smooths up to a point, but then only wrinkles. I've taken all the icing off this cake (4 tiers) twice now and I'm ready to cry. I can't get it to look nice, what am I going to do???

This thing is due tomorrow at 3pm and I'm no where near being done. Not to mention that I had to throw one tier in the garbage because it crumbled apart (the chocolate one now), so I still have to fill and crumb coat that one, much less ice it!

The design is a faux fondant look with ribbon around the bottom, no decorations to hide this horrible icing job.

What am I going to do? I'm literally beside myself here. Please help!

33 replies
Denise Posted 23 May 2008 , 7:12pm
post #2 of 34

I would ice it in your regular crusting buttercream. I hope that you are able to make it all come together... icon_smile.gif

karateka Posted 23 May 2008 , 7:39pm
post #3 of 34

Yes, I'd love to, but the contract says cream cheese buttercream.

SweetConfectionsChef Posted 23 May 2008 , 7:40pm
post #4 of 34

This cake had PITA written all over it from the beginning! The bride herself jinxed this thing! I would take it off and use my reliable buttercream recipe. Sometimes we have to make last minute decisions...that's part of running your own business. icon_wink.gif

Denise Posted 23 May 2008 , 7:50pm
post #5 of 34

Hummm...I always want to fulfill my contracts. I say mix in 1/4 of the buttercream/creamcheese icing with 3/4 of the buttercream icing and see how that goes.

SweetConfectionsChef Posted 23 May 2008 , 8:04pm
post #6 of 34
Quote:
Originally Posted by karateka

Yes, I'd love to, but the contract says cream cheese buttercream.




My contract has a clause that states if something in the design or flavor isn't coming together they afford me the right to use my best judgement in completing the cake. After all, they are paying for my skill, experience, & ability....Sometimes you have to change things to make them work and give a bride the best possible cake you can....even if it requires a change in the original plan to make that happen.

foxymomma521 Posted 23 May 2008 , 8:37pm
post #7 of 34

Can you buy cream cheese flavoring and add it to your BC? Loranns has a chscake flavoring. I also always add a pkg of cheesecake pudding to the liquid in my bc before adding it. It gives a nice flavor with no gritty feeling. HTH

gleep Posted 23 May 2008 , 8:39pm
post #8 of 34

If your icing is crusting too fast, you can add more fat to it to slow it down. Just don't add too much or it won't crust at all. I would probably make the additional fat shortening so that it doesn't add water like butter would or soften it too much like additional cream cheese could.

KoryAK Posted 23 May 2008 , 8:41pm
post #9 of 34

Can you do a layer of cream cheese, then a layer (both thinner than normal, of course) of your regular? Bet she won't be able to tell when eaten together. I have done this before.

aswartzw Posted 23 May 2008 , 8:51pm
post #10 of 34

I would try and slow down the crusting first. If that doesn't work, run out and get cream cheese flavoring and use your regular BC.

ANicole Posted 23 May 2008 , 8:52pm
post #11 of 34

Wow. You guys have given her some seriously awesome ideas that I would have never thought of. I am anxious to see how this all ends up - and I'm keeping my fingers crossed for her!!!

ssunshine564 Posted 23 May 2008 , 8:56pm
post #12 of 34
Quote:
Originally Posted by KoryAK

Can you do a layer of cream cheese, then a layer (both thinner than normal, of course) of your regular? Bet she won't be able to tell when eaten together. I have done this before.




I agree with KorAK. icon_wink.gif

Tomoore Posted 23 May 2008 , 8:58pm
post #13 of 34
Quote:
Originally Posted by SweetConfectionsChef

Quote:
Originally Posted by karateka

Yes, I'd love to, but the contract says cream cheese buttercream.



My contract has a clause that states if something in the design or flavor isn't coming together they afford me the right to use my best judgement in completing the cake. After all, they are paying for my skill, experience, & ability....Sometimes you have to change things to make them work and give a bride the best possible cake you can....even if it requires a change in the original plan to make that happen.




Would you mind sharing the wording for this clause?

lorijom Posted 23 May 2008 , 9:00pm
post #14 of 34

I say let the creamcheese crust over and then add a layer of your regular BC. Kind of like an additional crumb coat. You might end up with thicker icing than normal but I'm sure all parties (especially you) will end up being satisfied. They probably won't even notice. icon_smile.gif

Tomoore Posted 23 May 2008 , 9:00pm
post #15 of 34

I had a similar problem before. I torted and filled with cream chz and iced w/ regular BC. No negative feedback.

Can you share your recipe for crusting cream cheese icing?

karateka Posted 23 May 2008 , 9:45pm
post #16 of 34

Thanks, everyone. Those are great suggestions. Since I couldn't run out just now I made a batch of my regular buttercream and mixed in some of the cream cheese frosting. Not quite half and half, but close.

It seems to be working so far.

I figure that if she says anything, I DID use cream cheese frosting on her cake. It's not the same recipe, but it does have cream cheese in it.

And the large tier is filled with the original recipe, so hopefully that will help. All tiers are crumb coated with the original uncut stuff.

My recipe is:

1 stick butter
1 8oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla
~1/3 tsp salt
milk as necessary.

I hope you have better luck with it than I'm having!

Do you think if she says anything I need to refund her any $$$? Especially since my contract doesn't have that nifty "alteration" clause in it like SweetConfectionsChef???

And should I even tell her? Or just keep my mouth shut and wait to hear from her?

fiddlesticks Posted 23 May 2008 , 9:51pm
post #17 of 34

karateka.. I wouldnt say anything ! Its still a cream cheese Icing etc !Just a different recipe ! Does your contract say you only use 1 recipe ?

Tomoore Posted 23 May 2008 , 9:58pm
post #18 of 34

No. She's not likely to notice. icon_smile.gif Thanks for the recipe.

gingersoave Posted 23 May 2008 , 10:19pm
post #19 of 34

Wow, I'm on pins and needles here! Can't wait to read the outcome. My bet is that she will never notice!!!!! In fact, she will probably comment that it tastes awesome!!

Thanks for the recipe!

Good luck, but I doubt you will need it!

auntiecake Posted 23 May 2008 , 10:31pm
post #20 of 34

I am probably too late, but just add some shortening to the recipe to give it more body so it isnt so soft and hard to frost with. It will make it easier and not affect the taste much. Also add a litte more powdered sugar if needed. I have done this and it worked and still tasted like cream cheese icing. Good Luck!

Petit-four Posted 23 May 2008 , 10:32pm
post #21 of 34

I have this in my tiered cake contract....

"[Business Name] reserves the right to substitute fillings, icings, or decorations in high humidity or warm weather conditions."

I have done the cream cheese as filling only, and BC outside, and folks all rave about the CC taste. (If wedding portions are cut small, there isn't much "outside" icing, I guess). icon_rolleyes.gif

icon_smile.gif I know it will turn out well...thinking of you!

Edited to add: and yes, I'd wouldn't say anything either icon_rolleyes.gif ...I was just providing an example of contract language that was being discussed earlier... icon_smile.gif

KoryAK Posted 23 May 2008 , 10:35pm
post #22 of 34

Hells no don't say anything hahah. Its really gonna be fine!

jennifer7777 Posted 23 May 2008 , 11:16pm
post #23 of 34
Quote:
Originally Posted by karateka

My recipe is:

1 stick butter
1 8oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla
~1/3 tsp salt
milk as necessary.




May I suggest adding 1/2 cup shortening (or other fat) plus 1 more pound of p.s. Omit liquid. This will give a good-balanced, crusting b.c.

Full recipe:
1/2 cup shortening
1/2 cup (1 stick) butter
1-8 oz. pkg. cream cheese
1/2 tsp. salt
1-2 tsp. vanilla
2 lb. powdered sugar

I've found with many recipes that the best balance for crusting b.c. is to have one lb. of p.s. for every cup of fat.
Hope this helps, and good luck.

Edited to add: 1/2 "cup" shortening

jennifer7777 Posted 23 May 2008 , 11:17pm
post #24 of 34
Quote:
Originally Posted by auntiecake

I am probably too late, but just add some shortening to the recipe to give it more body so it isnt so soft and hard to frost with. It will make it easier and not affect the taste much. Also add a litte more powdered sugar if needed. I have done this and it worked and still tasted like cream cheese icing. Good Luck!




Exactly!!

karateka Posted 23 May 2008 , 11:45pm
post #25 of 34

Thanks, guys! I'll definitely make those adjustments next time. It isn't my recipe, I got it from a CC'er who was kind enough to email it to me from baking911. I had to add extra PS since it got kinda soupy. I love the taste, but it's a bear to work with. Next time I'll add more fat like you suggested and ice something un-important.

I didn't have this kind of trouble at the tasting, geez.....

I've attatched a picture of the bottom 2 tiers. They aren't perfect, but at this point, it's as good as it's going to get. Let me know what you think.

And I am SO amending my contract for next time....
LL

littlecake Posted 23 May 2008 , 11:49pm
post #26 of 34

every place i ever worked they had us cut the cream cheese icing half and half with buttercream, cause that stuff was so dang hard to work with...no one ever knew the difference...even the fancy smancy people.

I feel for ya....I hate making stuff for picky people...it's just miserable....plus it seems like....i don't know if it's karma or what....their stuff always ends up with trouble...seems like they pull it to them, they are expecting it to suck....if that makes any sense.

foxymomma521 Posted 24 May 2008 , 12:04am
post #27 of 34

I think it's beautiful!!

fiddlesticks Posted 24 May 2008 , 12:07am
post #28 of 34

Its looking beautiful !! Looks like you got it !!!

CambriasCakes Posted 24 May 2008 , 12:12am
post #29 of 34

Oh my God that cake is flawless! You nailed it sister...great job!

CoutureCake Posted 24 May 2008 , 7:50pm
post #30 of 34

All I can think to say is ... looking at that picture... is: STOP beating yourself up and being so gosh darn harsh on yourself!!!!! It looks GORGEOUS!!!!! That looks FAR better than the faux fondant our baker put on our wedding cake that looked like hand and finger blotches over the whole thing... Wedding cakes in the REAL WORLD have flaws. Wedding cakes shown at the OSSAS show, HAVE FLAWS, it's the reality of the medium. We're all our own worst critic and the hardest thing to do is step back and say nothing at all which is the most important thing because you don't want to put doubt into someone's mind. Go with the cake, know it looks GORGEOUS, take photos to show us when it's all done, and relax.

There's sort of a saying in the bridal industry that "If brides understood the HALF of what goes on behind the scenes to make their wedding day look fabulous, they'd realize we all aren't paid NEARLY enough for the miracles we all pull off."... On the cream cheese icing being different from the filling to the covering, there's nothing to worry about, be quiet, and smile as you deliver the cake as it's simply two different recipes for "Cream Cheese Icing"... Just as you can use two different recipes for "white cake"... icon_twisted.gificon_biggrin.gifthumbs_up.gif

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