I'm very new to cake decorating and have only made one fondant tiered cake before. I always bring my desserts to work for them to try out and give me feedback. Well one of my bosses like my first cake so much she asked me to make a cake for her sister's baby shower.
I warned her that i'm new to this and would not make any promises on how the cake turned out. Told her i would make a practice cake to see if I was able to actually make one. Practice cake turned out better than expected and she loved it.
Told her i would be able to make the cake and asked her for flavors, fillings, etc....She wanted white cake with cream cheese icing, and that's exactly what i did.
I deliver the cake 30 minutes to a meet up spot, look in the back and the fondant has shifted to the side!!!!! The only thing i can think of is the temperature has been in the 100's for the past 2 weeks and the cream cheese icing didn't hold the fondant. BUT atleast she got to see that the first boot cake turned out awesome, right?
I use marshmallow fondant and my past 2 cakes with MMF have been refrigerated with no issues such as melting or being sticky.
I'm ready to pack up my baking stuff for awhile.
I am so sorry that this happened to you. I have been there before and its not fun, but please don't be discouraged. The heat is temporary and will be over soon and you can get back in the game of things!
I can guaruntee that every cake decorator has been through the phase of being ready to sell all your cake decorating gear. Mines happened on my third fondant cake - it was a disaster and I was so gutted because I'd prepared and prepared and prepared for it, but it was just an epic fail. I remember sitting in the kitchen with my fiancee looking at the cake, nearly in tears and saying to him 'that is it, I have had enough, I'm just not cut out for this'.
HOWEVER!!!!!!!!!!!!!!!!!!!! Don't give up hope - the fact is, we all want to be better at what we do and we all want to be better NOW!! lol - practice, practice, practice! You will get more experience, you'll learn more tips and tricks. Just relax and enjoy the process and don't beat yourself up when it doesn't go 100% like you had planned.
Im in the same boat as you!!! I just delivered my cake on Sunday to a christening and it had cream cheese filling/ fondant covered. I made a beautiful handmade rosary, cross and bible to put on top. By the time I got to the venue, with all this heat, the tiers looked like someone sat on them!! the cc filling bulged out from the sides causing the fondant to bump out on all sides And to top it off when i went to put the decorations on, the stupid maitre d picks up my rosary to take a look at it and breaks the thread holding all together Did I mention that this was all done in front of the client and their guests because they arrived at the venue an hour and a half early and the maitre d wouldnt let me prepare the cake it the kitchen. Horrible horrible day.
Sorry that this happened to you. I've put cream cheese icing under the fondant in my first fondant cake... haha. I'd never do it again. Now I use only white chocolate ganache and never had any problems - even with hot summer temperatures.
Just a reminder to all of you, try using zambito's method of kneading a ton of powdered sugar into your BC that you use for your filling dam. I call it Damn Icing. It has been a lifesaver for me in these summer months.
Oh I am so sorry That totally sucks.
Like a couple people said - I did one cake with cream cheese icing under fondant, and will NEVER do it again. Unless I find miracle cream cheese icing that hardens and holds shape.
Don't give up!!