I was hoping someone could provide some advice on what I can do to save the ruffles on my cake? I am from Australia so funnily enough the buttercream recipe I'm using doesn't consist of butter?!?!!!
My mix is made up of 100g So lite vegie shortening (which I believe is very similar to Crisco) 750g icing sugar mixture 100ml water
My consistency is perfect and the cake turned out lovely until I decided to change it to another board (bad move)
I crumb coated the cake with the same mixture and now I think the crumb coat is too dry which is why my "repaired ruffles" won't adhere. Most are perfect but there's two or three rows that seem to keep sliding.
Can I use something to moisten the crumb coat before trying to pipe again? Or will this cause me more issues? Getting a little concerned as the cake will be on a 1 hour journey into Sydney tomorrow afternoon and I'm worried how it will survive!!!
Here's my cake pre ruffle malfunction..[ATTACHMENT=1272]image.jpg (143k. jpg file)[/ATTACHMENT]
Any tips would be fabulous... Feeling slightly stressed :-(
AMist the cake with a water bottle and wait a few minutes for some of it to absorb and rehydrate your buttercream, then try again.