chelsij Posted 20 Aug 2013 , 10:45pm
post #1 of

Please help!  I used BC to create a swirl rose cake.  I iced it in BC and let it sit, then used the same icing to make my roses.  It was fine all night long, but when my client got home it looked like this:

 

*

 

I am so mortified!!  Any tips for next time are welcome!  HELP!!!

23 replies
ddaigle Posted 20 Aug 2013 , 11:34pm
post #2 of

Was this cake ever in the refrigerator?  How long did this cake  sit out?  I've done that rosette cake many, many times.   After I crumb coat, I put overnight in the frig.   Then the next day, pipe the rosettes and put back in the frig until delivery.  

Nadiaa Posted 21 Aug 2013 , 12:41am
post #3 of

I've made this cake before too, and do the same thing as ddaigle. I crumb coat, then refrigerate, then pipe, then refrigerate until it needs to be transported. Mind you, I live in the tropical north of Australia, and it gets pretty hot here. So I always, always keep any buttercream cakes refrigerated. When I delivered this cake to the party the other night it was nice and cold and firm and my friend was able to sit it out on the party table and it slowly came to room temp for serving. The roses all stayed put. 

Baking Sis Posted 21 Aug 2013 , 1:24am
post #4 of

Oh, what a shame this happened to the cake!!   Was it sitting out by the window all day?  I haven't made this style of cake in bc, but used sugar free cool whip with sugar free jello on an angel food cake for my diabetic dad...of course, my was kept in the fridge.  Try it again on a 'tester' cake (my kids call them that when I am experimenting on new techniques), and see if refrigeration does the trick for you.  Good luck!

nannycook Posted 21 Aug 2013 , 6:51pm
post #5 of

AChelsij, i made that cake a few months ago, i can only think conditions were too warm, i have a pic to show you but cant work out how to do it yet, how do you post a pic on here?

ddaigle Posted 21 Aug 2013 , 7:29pm
post #6 of

Where is Chelsij??????

chelsij Posted 21 Aug 2013 , 8:40pm
post #7 of
ddaigle Posted 21 Aug 2013 , 8:43pm
post #8 of

I never let cakes sit out over night and then deliver the next day....they are just too moist for travel.  I also think freezing may have been an issue with the condensation.    We would need to see your butter cream recipe to determine if it was an issue.   Can you post it?

nannycook Posted 21 Aug 2013 , 8:54pm
post #9 of

A

Original message sent by chelsij

nannycook Posted 21 Aug 2013 , 8:55pm

AOh good grief how dull am i i cant see what you mean with posting a pick, please tell me what to look for.

nannycook Posted 21 Aug 2013 , 9:02pm

A

Original message sent by chelsij

Nadiaa Posted 21 Aug 2013 , 9:05pm

ddaigle - do you refrigerate fondant cakes as well? If so, how do you go with the condensation issue? I haven't made many fondant cakes because the fondant would be soft if I left it out (I think) but I don't like wet fondant on my cakes after taking them out of the fridge. Maybe I'll have to experiment a bit more.

nannycook Posted 21 Aug 2013 , 9:07pm

A

Original message sent by nannycook

Chelsij, i made that cake a few months ago, i can only think conditions were too warm, i have a pic to show you but cant work out how to do it yet, how do you post a pic on here?

ddaigle Posted 21 Aug 2013 , 9:21pm

I put fondant cakes in the frig all the time.  And I'm talking 4 tier wedding cakes too.   I have a commercial fridge that I would never store a fondant cake in...but my old timey kitchen frig has great humidity controls and my cakes stay bone dry.   They glisten when I take them out but it dries up. They do not drip.

chelsij Posted 21 Aug 2013 , 9:26pm

 

 

Here you go Nannycook!  It could be in either location.

shanter Posted 21 Aug 2013 , 9:29pm
Quote:
Originally Posted by nannycook 

Oh good grief how dull am i i cant see what you mean with posting a pick, please tell me what to look for.


This is how I put a picture in a post on a desktop PC (I assume it's the same or similar for a Mac):

The picture should be saved on your computer.

 

In the Reply box, at the top from right to left there are icons for (1) spell check, (2) full justify, (3) right align, (4) center align, (5) left align, (6) spoiler text (reader has the option to see), (7) quote, (8) choose smiley, (9) insert horizontal line, (10) table, (11) insert attachment, (12) insert video, and (13) insert image.

 

Click on the "insert image" icon.  You will get a dialogue box; choose "upload files."  Navigate to the picture on your computer. Click on "open."

 

Choose a size (small, medium, large) and click on "submit." It should show in the post you are composing. (You can still adjust the size - click on the picture and use one of the corner handles to make smaller or larger.)

 

 

chelsij Posted 21 Aug 2013 , 9:32pm
ddaigle Posted 21 Aug 2013 , 9:51pm

I think an all butter-butter cream recipe sitting out all night..then who knows for how long all day with those heavy rosettes were bound to fall.   I always refrigerate over night.   I have never used an all butter-butter cream.  Louisiana weather can't take it.  I'm never up all night...go to bed between 9-10p.  I'm old.  LOL

Nadiaa Posted 22 Aug 2013 , 12:15am
Quote:
Originally Posted by ddaigle 

I put fondant cakes in the frig all the time.  And I'm talking 4 tier wedding cakes too.   I have a commercial fridge that I would never store a fondant cake in...but my old timey kitchen frig has great humidity controls and my cakes stay bone dry.   They glisten when I take them out but it dries up. They do not drip.

Thankyou :) I need a dedicated cake fridge for home I think, then I can play with the temp control and get it perfect for cake. I never even thought of doing that actually, so thanks for the great idea!

lorieleann Posted 22 Aug 2013 , 5:50am

I think the condensation going from freezer to countertop made a slick surface for the rosettes to stick to. Also not being chilled hard overnight is going to make everything unstable once it is driven to the venue. (just the vibration of being in a car going over roads can mess with an unchilled cake).  Those rosettes are heavy and need a little extra consideration to stay up there. 

nannycook Posted 22 Aug 2013 , 11:11am

AHa right chelsij, you cant do it from your phone? Has to be done via your laptop?x

ddaigle Posted 22 Aug 2013 , 11:34am

Nadia...I'm not sure where you live, but on Craig's list there are refrigerators on sale CHEAP all day long here.    You may want to look there.  

Nadiaa Posted 22 Aug 2013 , 12:34pm

Addaigle I'm in Australia. I'm not sure if we have Craig's list here (although it sounds familiar), but I think you're right - second hand is the way to go. I'll start looking around.

chelsij Posted 12 Sep 2013 , 9:34pm

Hi All,

Just an update!  I used a shortening-based frosting and did as you said, crumb-coated, refrigerated, then piped and refrigerated till right before the event.  I also did it at my mother's since I have a swamp cooler!  The day was super humid and muggy, but the cake lasted the entire three-hour bridal shower!  Thank you soooo much for your help.  I couldn't have done it without your help!  

 

AppleMark

 

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