I have a strawberry cake that the customer wanted covered n cream cheese frosting by DH. I have completed the crumb coat and spreaded on what I thought was going 2b the final coat b4 decorating, but the cake is bleeding MAJORLY. any suggestions or tips plz....cake has 2b done by tomorrow
Did you put a dam around your filling?
You definitely need a stiff dam for strawberry filling (I'm assuming it's strawberry filling, right?). And DH frosting is definitely hard enough to work with...it just doesn't crust enough. When I need the 'cream cheese' icing taste but can't deal with storing the cake in the fridge, I mix some DH cream cheese icing in with my regular buttercream icing. It still crusts, just not as much.
im sry i wasnt clear its was a strawberry batter no fresh fruit. and with the batter i leveled the cake and the pinkish/red color from the batter is showing thru the cream chesse frosting.
I think we're having a terminology problem.
Batter is uncooked.
Are you saying you can see the cake (baked of course) through the icing? If that's the problem you have two choices.
1) put on another coat of icing
2) don't use store bought icing to start with. It's too soft for good coverage.
thx...and ur rite regarding terms as bleeding may not have been the best term either....still new at everything... and im realizing that im runnin n2 most issues because a lot of my stuff is store bought as idk how to make homemade cream cheese for ex. so its all a work n progress..... i have just added another coat and it is btr hopefull no more issue
I'm sending you a cream cheese recipe...This was giving to me by a decorator on this site because the recipe I used didn't crust. This recipe can be used under fondant.
Thx a bunch platinumlady really appreciate it