My Cakes Needs A Lift

Decorating By prlak Updated 12 Jun 2014 , 8:13pm by prlak

prlak Posted 4 Jun 2014 , 3:12am
post #1 of 21

AHi everybody, I'm a mom and a hobby baker I love to do it but my last cake was a disaster. Even do was not sped hot outside my fondant cake was sagging. I have done some reuse he's and I realize that maybe I put to much white chocolate ganache and maybe my fondant was to heavy I did a stack cake and it was horrible I feel that the cake itself was sinking but I feel my cakes was not moist and I also put straw support for the second tier, I have never work with buttercream sense I knew that half has shortening I do not stand it ... I work with whipped cream from whip and ice the refrigerated one and it was ok but I love ganache but for some reason it's thick when I start and it finish very soft.... I did try ones a frosting that the chefs call wedding cake frosting it come nice consistence and shine has egg whites and sugar but I did not used so I do not know if I can trust it not to be liquid egg whites in a couple of hours.... Like I say I'm not a pro by any mining, I just love to bake but I was very discourage by my last cake.... I have always lose confident in my cakes if they don't look perfect. The cake was vanilla and strawberry cake box/scratch and has strawberry and blueberry fruit in the middle and white chocolate ganache w mmf... Also[IMG]http://cakecentral.com/content/type/61/id/3245904/width/200/height/400[/IMG]. Does anybody has any suggestions on frosting...

Thank you all...

20 replies
prlak Posted 4 Jun 2014 , 3:15am
post #2 of 21

ABy the way I'm new in cake central and as a baker too but this website it's very cool and help full. Thanks all you great bakers for all the advice...

reginaherrin Posted 4 Jun 2014 , 3:35am
post #3 of 21

Your post is really hard to read and understand since there are really long sentences and bad grammar.  I know your question is about frosting but not sure what the actual problem is. 

AZCouture Posted 4 Jun 2014 , 3:55am
post #4 of 21

AWas that for a customer? Do you sell?

AZCouture Posted 4 Jun 2014 , 4:00am
post #5 of 21

ASorry, my phone cut me off. I can barely interpret what you're saying myself, but you only have a few things you need to work on, you've got the decorating down, just need to clean it up a bit and get consistent tier height and smoothness. Just search around here for buttercream recipes that look good, do some experimenting, and find some tutorials on filling and icing cakes. YouTube has some, there's probably some here too. If ganache is definitely your preference, find some instructions for working with ganache.

prlak Posted 4 Jun 2014 , 1:20pm
post #6 of 21

AThanks for you reply AzCouture, no I esualy do not sell them most of them are for the church or people that I know. Sometimes they pay for the ingredients but this last cake I was so embarrass that I did not take any money from the lady that I knew... Yes I will keep trying new icing and frosting to try to work with that too, I personally love ganache but in a big cake it's alittle more expensive...

Thanks again AZCouture

prlak Posted 4 Jun 2014 , 1:32pm
post #7 of 21

ASorry, I did not realized that the autocorrection was Messing out my words... I have the autocorrection in Spanish so it kind of mess up... And it's really hard to type here it's always saving drafts and taking me out of my page to a website of single Christians ??????

matthewkyrankelly Posted 4 Jun 2014 , 2:02pm
post #8 of 21

I like your work.  A couple of things to look into:

 

First, look into how to settle a cake so you don't get bulges.  Some use weights, extra thick frosting dams, time, or a combination of these.  It will greatly improve the appearance of the sides.

 

Second, study up on internal supports.  Some use wooden dowels, bubble tea straws, or mechanical plate and support systems.  There is not one answer.  Stronger cakes can handle different supports.  The benefit of a mechanical system is that it is independent of the strength of your cake.

 

Third, consider making show pieces ahead of time.  In this case, the crown, bow, and letters for the name could be made ahead of time.  That way they would firm up and keep their intended shape and not melt into the other decoration.

prlak Posted 4 Jun 2014 , 7:51pm
post #9 of 21

AThank you Mattewkyrankelly, I do like to bake but I do not do it a lot I wish I could do it all the time but my 2 kids keep me pretty busy, I made the crown, the bow and the letters almost 3 days in advance and it's when the lady ask for the cake plus also she was not very sure of the colors that's y it's was not enough time for them to completely dry... I did tell her that it was mmf and I was not sure it will completely dry by the day of the party.

And it did dry a bit but the day I put it on the cake just start to melt down.

I did put plastic tea straws in the button cake, but maybe I should have put something more strong or maybe it was to hot for my ganache...

Thanks a lot I will defently look for some better support system and hopefully my next cake will be better looking...

kakeladi Posted 4 Jun 2014 , 10:17pm
post #10 of 21

You mention using tea straws but did you put the upper tier on a cake board?  If not then the straws just cut into that upper tier and that's what caused most, if not all of the problem :(  Using straws should have been enough for support - no need for anything stronger :)  How many did you use?  4 to 6 should be enough:)

Not sure what you mean when saying maybe it was too hot.... Cakes need to be completely cool before you put a crumb coat (b'cream or ganache) on. it. 

prlak Posted 5 Jun 2014 , 4:37am
post #11 of 21

AHello kakeladi, I did put the tea straws but I didn't put a cake board, and it's funny that you mention it because I meant to put one actually I hade the cake in one and in last minute I thought maybe it will be alittle wrong to put a carton board in the middle of a cake, like I say before I bake for a hobby and estrees out( funny sometimes I get more estrees

prlak Posted 5 Jun 2014 , 4:43am
post #12 of 21

AKakeladi also, I meant that the weather here in Denver was not to hot that day it was alittle humid though.

BeautyCakes Posted 11 Jun 2014 , 1:48pm
post #13 of 21

AThis is not an english class. This site is help and recommendations, it's not nice assault people when they have a question.

BeautyCakes Posted 11 Jun 2014 , 1:49pm
post #14 of 21

ABy the way your cake looks nice.

reginaherrin Posted 11 Jun 2014 , 2:31pm
post #15 of 21

Beautycakes, no one was assaulting anyone for their poor English, we stated it was super hard to understand what she was having a problem with.  If you can't understand the problem then how can you help someone?  Not sure why you are upset about a few people not understanding the OP, she didn't seem to?

CWR41 Posted 11 Jun 2014 , 3:48pm
post #16 of 21

Quote:

Originally Posted by prlak 

Thanks so much for the hint, I will defiantly look for more ideas on how to stack a cake with a cake board.... Thanks again.

Definitely, use cake boards...

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

BeautyCakes Posted 11 Jun 2014 , 5:41pm
post #17 of 21

AIf you think her english was so poorly written. You should have responded in a private message. Not on cake central. Plus, there are other people on this post understands what she talking about. (I am not so upset, I just don't like negative feedback)

reginaherrin Posted 11 Jun 2014 , 5:48pm
post #18 of 21

First, I was not the only one that could not understand her.  Second, it wasn't her English that was messed up as she stated in one of her post, the autocorrect on her phone was changing her words.  You must be upset to post about it on a thread that was from a week ago that had stopped getting any replies.  I also did not correct her English, I told her how hard it was to understand, which is was.  You may want to look up what negative feedback actually means since what I said (and not me alone) wasn't negative at all or feedback, it was a simple statement of facts.  I could not help her when I did not understand her.  Again, if she was upset (which I am almost certain she wasn't) then she would have said something. 

BeautyCakes Posted 11 Jun 2014 , 5:59pm
post #19 of 21

AI am not about to have post wars with you on this page or anyone else page. You enjoy your day

Danie Horn Posted 12 Jun 2014 , 2:57am
post #20 of 21

AHi

You definitely have the basics down packed. The stacking to me looks okay.

I would recommend that if you do not use ganache use a crusting buttercream. Frost the the tiers, smooth them and let them stand overnight to crust. If I'm pressed for time I use the freezer to help set the frosting or ganache. My frosting is done in layers over a bit of time. This helps to give your cakes a bit of time to settle which will prevent bulging on the side.

I am in nz and it can be very humid at times. I always have my dehumidifier handy. This will help the drying process for gumpaste detail. Always use gumpaste when making bows and crown etc. I also stack my cakes on the same day I did the fondant. This will avoid any cracking.

Cake smothers also work a charm. You fondant will have a very smooth finish.

Keep up the good work :) and btw there is nothing to be ashamed off. We all had our cake disasters while learning.

prlak Posted 12 Jun 2014 , 8:13pm
post #21 of 21

AThanks So much Daniel Horn for your advice, I have never use gum paste before so definitely I will practice with it... Thanks again for your time...

Best Pearl ✌

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