Ok so I've been trying to make this Martha Stewart Chocolate Lace Cake - I don't know what I got myself into! It's for a friend and it's supposed to look like that:

http://www.marthastewartweddings.com/sites/files/marthastewartweddings.com/ecl/images/content/pub/weddings/2006Q3/msw_fall_06_piped_dotted_xl.jpg


I have attached the pictures of what it looks like at the moment. First of all, the middle tier (haven't done the bottom tier yet) is slightly wonky..and the icing is pretty bad on the sides of the top tier...Since I can't use a ribbon to hide my sins in this case I don't know what to do

Or am I just being over-dramatic and you think it'll look fine in the end?

Not sure why it posts one pictures twice..argh

No one wants to be hurtful. It's pretty awful. I'm sorry. I wish I could say it is ok.

Is it supposed to be that color? It looks like there are splotches of different color. It also looks like it's cracked in alot of places.

The "middle" tier looks good in terms of structure. That top is awful wobblie & weird. I would rebake that or at least crumb coat it to fix it. Are you using some support system? The top looks like it is sinking into the middle.

You are going to fix this. It is going to be wonderful when you are finished. There are plenty of wonderful people here to help!

Did u use the pan that have that shape ? Or u carved it by ur hand ? Coz it looks uneven dimensions in the cake

It will look good am sure

Yes, take off the fondant. Go back over the cake with ganache, and use your offset spatula to make that cake the perfect shape. When it's perfectly shaped, refrigerate it until it's quite firm, then reapply the fondant. You still have time to save this.

Is this marshmallow fondant? It looks like it may be. Is it possible to pick up some chocolate satin ice?

Thanks for your honesty

In actual fact, it is chocolate satin icing - but my friend wanted it lighter so I put some whitening powder in - not sure if it's the picture but there are not blotches..only cracks..

I am using dowels and boards so not sure why it's sinking - I used shaped tins though - only the middle tier fell apart (I posted about it last night) and I had to reshape the sides. Thing is, I don't have the tins anymore, I had to give them back.

When you say Ganache, do you mean buttercream? And crumb coat - I still haven't figured out how to do it.. I have now finished the bottom tier and that one looks a lot better...

Some people use ganache under fondant. I, like you, use buttercream.

Did you knead the satin ice real well? That helps. I've never used whitening powder. Maybe that changed the fondant. I would mix a little white fondant to the brown fondant. New!!! Not this that you've used.

I don't think you need to scrape off all the buttercream but you do need to re-ice it in terms of getting the right shape. Take off the fondant & ice over what you have.

A trick I use for the bottom is to put the cake on something a bit smaller so the edges hang over. Cover with fondant then trim just below cake board.

Ok - I don't know if that's any better...bear in mind, I am not a professional

I just hope that the piping can hide any imperfections..I tried to re-shape the cake with butter cream yesterday but it actually made id harder to ice - even though I let it cool.

P.S.: The original has an even color! It just lookes funny in the picture!

Good recovery. Can't wait to see a photo of the finished cake.

Well, IMO, that looks much better than the earlier pic above from approximately the same distance. It's not Ron Ben Israel perfect by any means but it looked like you were heading for the "What the bride asked for/what the bride got" section of Cakewrecks.com before. You are headed in the right direction.

Looks so much better. Now get piping-the wedding's tomorrow!!

Best of luck!

Ok so - it's not perfect but she got it for free

jk - I am jaded after this, I spent all morning smoothing the edges and corners...And only then I was able to start piping. The result is only mediocre but hey...you live, you learn...(That was my first attempt at piping mind you...)

This was your first attempt at piping? Wow, I'm very impressed.

It looks SOOO much better!

When I quoted the statement about cakewrecks, I meant the first picture. The second was so much better.

I know it was alot of work. If you are anything like me, you are glad you went back & fixed it. It was like a whole other cake! Seriously!

It looks really nice. Good job!!!!

Thanks for posting the final pic. You may not be a professional, but this was a professional save! It is hardly mediocre, your friend has a lovely wedding cake that has a unique design and is made by a good friend.

That came out really well, especially since you had so much trouble with it to begin with. You should be proud of yourself!

I agree 100%!!! Excellent save and lovely, unique cake. You have some serious talent that you need to expand!

It turns out great
Congrats

Absolutely beautiful! Please tell us how the bride loved it.

Beautiful cake! I wish I could pipe that well .

I am sure the bride will love it!

Knowing how to fix any problem that creeps up is just as important as knowing cake basics. It seems like....problems will always happen. Trick is not to panic I think.

Great job. I would NEVER have attempted to bake a shaped cake...I don't trust my buttercream skills. AND then to cover it in fondant. Good Lord! As a beginner, that has trouble written all over it! But it looks so good. I'm sure the bride will love it.

You should be super proud!

Congratulations!! I admire you for trying this---awesome recovery too!!!

I got those pans and I've never used them since I'm afraid of the shape...afraid of piping too LOL

Nice save OP!

You did a great job..

Great Job!!! We all know that feeling too well when you think it will be a total wreck!! You did it!!!!