I Want To Cry!!!! Help!

Decorating By katespate Updated 11 May 2014 , 5:39am by katespate

katespate Posted 2 May 2014 , 2:09am
post #1 of 22

AI am selling this cake for $80 and its a bulging disaster. I used MMF and I never had to many bubbles and bulging. I tried to pin prick them but its not working. Please help me. I'm going to cry :([IMG]http://cakecentral.com/content/type/61/id/3229296/width/200/height/400[/IMG]

21 replies
katespate Posted 2 May 2014 , 2:12am
post #2 of 22

AShould I add that I'm so scared to see what it will look like in the morning?!?!

FioreCakes Posted 2 May 2014 , 2:16am
post #3 of 22

honestly? rip that fondant off and redo it! You will feel better, you wont be worried about the customer asking for a refund, etc. 

Mmmcake25 Posted 2 May 2014 , 2:16am
post #4 of 22

AI'm not an expert, I don't know how to fix a bulge that has already came forth unfortunately, but could you maybe wrap it and freeze it over night to possibly stop any further bulging?

katespate Posted 2 May 2014 , 2:17am
post #5 of 22

AI don't think I can redo it. All the decorations are stuck on already and I can't redo those. It'll take hours and hours.

FioreCakes Posted 2 May 2014 , 2:23am
post #6 of 22

I've noticed you have had several questions with this one cake, getting help from cake central every step of the way... I think you have potential to sell cakes, but, maybe you should take a step back with your business until you develop the skill necessary to sell. I only say this to help, as you don't want to hurt your future potential business by having customers bad-mouth your product because you're not ready to sell. As far as this cake..if you cant redo it...it may be too late...working out the fondant after it has dried will only cause cracking. Best of luck in the future. 

FioreCakes Posted 2 May 2014 , 2:26am
post #7 of 22

Ok just read that you said you were "totally new to cake decorating"... I hope you know your customer well otherwise I think you were wrong to sell someone a cake you had no idea how to complete. 

Evoir Posted 2 May 2014 , 2:27am
post #8 of 22

If it was me, and this was for a paying customer, I would first try to remove the bulges with a pin, or by using a sharp scalpel to deflate them (if you do slice, cover large marks with an appropriate border or decoration). Seeing as you said this hasn't worked, you will need to go back to fix the cause of your problem, which is not the fondant, but what lies beneath.


Remove your Superman decorations, peel/cut the fondant off, ganache your cake properly as a means of holding in the fillings, chill it, re-roll some fresh blue fondant, brush cake with warm water or strained apricot jam or sugar syrup, apply fondant, smooth as normal. Then go to bed, wake up early and tidy it up, re-apply your decorations and a new border before delivery.


As a business, your work speaks volumes - it speaks for who you are and what your principles are. I know personally I would not feel comfortable taking money for something less than what was expected by the client.


Your alternative is to call the client, explain the bulging, and offer to give it to them at a discount/for free.


(Note: its also worthwhile familiarizing yourself with what you legally can and can't sell with regard to the use of trademarked logos and characters, ie. other people's intellectual property. Just a heads up).


All the best with it!

katespate Posted 2 May 2014 , 3:31am
post #9 of 22

AThank you all for your advice.

remnant3333 Posted 2 May 2014 , 4:14am
post #10 of 22

Don't think that you are the only one who has had a bulging cake. I think most here in their beginning of caking has been through this problem. With more and more practice, you will get better. Don't beat yourself up too badly!!! Keep the faith and hang in there!!! I only do cakes as a hobby but I can remember one of my butter cream cakes that did the same thing. Now, I let the cake settle for a while with the filling inside of cake before frosting the outside of it. I have never done fondant because no one in my family likes fondant. Good luck!!!

katespate Posted 2 May 2014 , 4:33am
post #11 of 22

Remnant, thank you for your kind words! It's just super disappointing when someone is counting on you for something and you don't deliver what they want. I think I will charge half or even less. Thanks for the input.

HollyLE Posted 2 May 2014 , 4:40am
post #12 of 22

The photo of your cake looks fine to me, has it changed since you took this photo? If not, I'm not seeing anything terribly wrong with it, except perhaps your price! That's steep for novice cake decorating.

IF it's bulging more than the photograph, your best bet is to take the hit and only charge your customer for the ingredients you used...if you can afford it...comp the cake to her and then do your homework before your next sell. You will NEVER learn experimenting on customers!! You have to take the time to bake and experiment on your own dime and time to get good enough to sell.


www.MyCakeSchool.com is an inexpensive teaching tool and has videos for everything you could ever need to know about cakes. I do agree with the others on this forum...until you are more versed on how to build a cake and cover it without this kind of worry, you shouldn't be advertising that you're a baker. Your cake is cute and I have certainly seen cakes from brick and mortar bakeries that didn't look as good, but you're going to get into trouble with customers if you don't learn the skills necessary to build a successful cake business...not to mention the worry and frustration you'll have to endure! Considering your dilemma here, I can safely assume your not aware of the importance of settling your cakes before icing and fondant is used. You have to 'know' your cakes and your frostings before attempting to assemble a cake for sale to a customer. Density of the cake and consistency of icing are important variants...especially when placing a heavy fondant on the cake!  Best of luck to you~

katespate Posted 2 May 2014 , 4:48am
post #13 of 22

Thank you for your reply, Holly! I don't advertise that I'm a baker, people know I bake as a hobby but I never had a cake turn out this badly with fondant.

I am really quite embarassed to charge for this so I will charge less than $30, if not free.

howsweet Posted 2 May 2014 , 5:03am
post #14 of 22

I think you're going to have to give this one away along with a big apology. Fiore is right, step back and regroup. It feels devastating right now, but it's just a mistake. Everyone makes them.

howsweet Posted 2 May 2014 , 5:09am
post #15 of 22

Here's the first cake I did using a fruit filling. I didn't know how to do the dam. Fortunately, there was a lot decoration that went on that covered some it and the little girl thought it was beautiful, but I gave them the cake for free.


FioreCakes Posted 2 May 2014 , 5:14am
post #16 of 22

oh, I definitely learned the hard way too! I had the "why is my buttercream doing this?!" panick from a cake bulging. That was a cake for a friend's bachelorette party and I wanted it to impress!! It bulged and the ABC started cracking! Then I searched and found settling and never had that problem since! We've all been there Kate! Don't quit by any means...I can tell you have talents! Just save yourself the stress and only charge for techniques you know very well! 

katespate Posted 2 May 2014 , 7:43am
post #17 of 22

AThank you so much everyone. Yes, it was a mistake but it does feel awful in the moment. I ripped the fondant off. Do you think I should pipe buttercream border around the bottom and charge $30? I appreciate your advice!

-K8memphis Posted 2 May 2014 , 9:46am
post #19 of 22

if you have your buttercream and fondant pricing already determined -- then charge the buttercream price--otherwise maybe give $10, $15 off --hang on to as much dignity and money as possible-- it's a grueling experience -- most have been there --


were they expecting fondant ? apologize for the change if it is necessary to do so but do your best to, for lack of a bettter word, not dump on them about the issues and heartbreak you encountered--


that is a very fine cake-- i know you're pretty spent by now but if you need another idea you can ice over the choco with blue buttercream to get the original look--two icings--or slap on some clouds or borders or swoosh lines --


not that you din know all that-- just wanted to put it out there -- best to you, from another kate ;)


howsweet -- your new name needs to be toosweet -- i mean i don't even take pictures of those kinds of cakes and here you post it to make kate feel better -- brava well done!


howsweet for caker of the week!

howsweet Posted 2 May 2014 , 6:46pm
post #20 of 22

AK8, you're too sweet! I have to admit that I only took the picture so I could get advice on how to prevent it from ever happening again. It was like 6-7 years ago, I think.

Nicole B Posted 8 May 2014 , 12:24am
post #21 of 22

I have been decorating cakes for 2 years and at first this is what every cake of mine looked like and I do a couple things maybe this could help in the future...


I always split and fill my cakes with buttercream i do not put any on the outside, I put my cake together than I do a crumb coat of frosting (just a very thing crumb coat) then I ganache my cake before covering in fondant . the ganache will get cold and set to keep the cake more sturdy and then all the edges will be very smooth and crisp.


also fondant is made mainly of sugar so NEVER put water on it because it will start to melt it and it will look shiny and start drooping.


hope this helps ! keep up the good work :lol:

katespate Posted 11 May 2014 , 5:39am
post #22 of 22

Thanks for the tips! Your most recent cake you posted is superb!

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