I was making a cake for a co-worker and nothing worked for me. Satin Ice fondant was too dry no matter how much shorening I kneaded in (this is the 2nd time with this problem) and I threw out so much that I ended up almost running short. I baked on Wed, filled and stacked on Friday, let it settle overnight and started to decorate on Saturday. No matter what I did the fondant would not lay smooth and also tore no matter how thick or thin I rolled it. Today, I peak in the box and see a bulge This cake had plenty of time to settle and didn't have to much buttercream as filling so I don't know why this happened
I'm so embarrased by this mess of a cake I don't sell, but my co-worker insisted on paying for this cake (he knows there is a class upcoming I want to take so it's his way of helping) but I'm going to give him atleast half of it back. I spent so much time on this and it isn't close to what I expected (the lid didn't even get on the cake - another long disaster story..like the lid stuck on the mold even with a ton of corn starch under it). OH WELL...thanks for listening.
So sorry this happened to you. We all have those bad cakes that go wrong no matter what. Just let it go and get ready for the next one, which will probably be better.
Thanks! I've been trying to attach a pic but the site won't take it.
What did you try to mold your lid on?
On this cake I did I used gumpaste for the lids, cut out the square for the lid, then cut the corners out so i could "fold" the sides of the lid down and then put it over a cake board. I elevated the cake board so the sides could hang down and dry without getting bend or mishappened. I was able to get one of the lids off of the board, but the other i wasn't so I just used it as is, no one cared since no one was going to eat the lids anyways. Hope this gives you an idea for next time.
I used the pan, but even coated well the fondant stuck. I thought of lots of different ways I could do this in the future. But right now it has to be what it is and I hope my co-worker isn't too disappointed
I'm so sorry this happened to you. I'm hope your coworker was understanding. Sometimes the cake demons win.
Was it white Satin Ice? I absolutely HATE that stuff!! The colored SI is okay - even the ivory color, but the pure white is terribly dry with no elasticity whatsoever. I wonder if it's formulated that way so it will take the color better.
As for your lid sticking, next time, line the mold with plastic wrap. That way it will come right off and you can then peel the plastic from under the lid.