Okay, I'm having my final Lesson in Course 1 on Wednesday so I was feeling kinda special and decided to do the Crusting Cream Cheese frosting for my cake. Preparing the frosting was fine and my pathetic handheld mixer survived it I was worried the icing wouldn't crust but it did. Unfortunately, as soon as it did, my cake looked like an old wrinkled lady I tried the Viva and Melvira Method but it seems I coudln't revive her. Here's pic of what I'm talking about. Is there any trick in the book that could help?
Help anyone? She needs a facelift!!! Can I scrape her off and add a little bit of shortening and then ice her again?
hmmm... i'd be leery of scraping it off and then re-mixing it... could you do basketweave over it or something so that the wrinkliness isn't as apparent?
I think you should try the hot knife method where you stick a spatula in hot water, wipe it dry and then smooth your frosting with it. Maybae the heat would help.
hmmm... i'd be leery of scraping it off and then re-mixing it... could you do over it or something so that the wrinkliness isn't as apparent?
I'm only taking Course 1 so I'm not sure if I can do that. Course 2 teaches the basketweave. If I can't smooth it out by tonight, I will have to give her a make-over. She needs tons of foundation and beautiful eyeshadow to cover her flaws!
I think you should try the hot knife method where you stick a spatula in hot water, wipe it dry and then smooth your frosting with it. Maybae the heat would help.
I tried that but she's too stubborn and crusted. She needs major operation!
the sides look okay now... your main concern could be the bottom border, make it nice and thick to cover up the bumpiness at the bottom. also, if you wanted to camoflage the sides, you could make tip 3 swirls or spirals (freehand) on the sides (see the strawberry shortcake theme cake in my gallery)... that'll mask it nicely.
hope it goes okay,
cheers!
Maybe you could take a star tip and either do vertical lines of piping touching all around the cake or just cover the outside with stars!
Once it is all decorated up, it'll probably look OK and that icing is likely very tasty!
I had horrible troubles with cream cheese icing that I did for a basketweave and rose cake..kept slithering off the cake, I would put it in my frozen garage till it firmed up and then do a little more...
Good luck and sorry you had such troubles!
FYI, I was able to fix the cake. I was right when I said there was too much sugar so I carefully scraped off the icing and made sure no crumbs were in there. Added the scraped icing to my leftover icing. Creamed 1/4 cup Crisco and 1/4 cup butter, added the icing and voila! Worked like a charm. Thanks to everyone who gave their advice.
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