What A Mess Aka Help Me!

Decorating By fooby Updated 13 Feb 2007 , 12:24am by all4cake

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fooby Posted 12 Feb 2007 , 12:06pm
post #1 of 17

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 icon_lol.gif 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 icon_cry.gificon_cry.gif 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?
LL

16 replies
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foxymomma521 Posted 12 Feb 2007 , 12:15pm
post #2 of 17

Did you wait too long to Viva/Melvira?

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karensjustdessert Posted 12 Feb 2007 , 12:19pm
post #3 of 17

It looks like something that I do sometimes, which is put too much icing on.

???

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fooby Posted 12 Feb 2007 , 12:20pm
post #4 of 17
Quote:
Originally Posted by foxymomma521

Did you wait too long to Viva/Melvira?




Nope. But it seems there was too much powdered sugar in the frosting. I tried wetting my finger and smoothing out the icing. It seemed to work. I'm waiting till it crusts before I try smoothing it out again. Here's a pic:
LL

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fooby Posted 12 Feb 2007 , 2:04pm
post #5 of 17

Help anyone? She needs a facelift!!! icon_lol.gif Can I scrape her off and add a little bit of shortening and then ice her again?

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fooby Posted 12 Feb 2007 , 2:35pm
post #6 of 17

bump!

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jillchap Posted 12 Feb 2007 , 2:38pm
post #7 of 17

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?

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Maureen1954 Posted 12 Feb 2007 , 2:38pm
post #8 of 17

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.

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fooby Posted 12 Feb 2007 , 2:47pm
post #9 of 17
Quote:
Originally Posted by jillchap

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! icon_lol.gif

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fooby Posted 12 Feb 2007 , 2:48pm
post #10 of 17
Quote:
Originally Posted by Maureen1954

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!

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jillchap Posted 12 Feb 2007 , 2:53pm
post #11 of 17

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!

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JaneK Posted 12 Feb 2007 , 2:54pm
post #12 of 17

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!

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all4cake Posted 12 Feb 2007 , 2:54pm
post #13 of 17

eat that one and start again icon_smile.gif

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fooby Posted 12 Feb 2007 , 3:03pm
post #14 of 17
Quote:
Originally Posted by all4cake

eat that one and start again icon_smile.gif



icon_lol.gificon_lol.gif

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fooby Posted 12 Feb 2007 , 4:44pm
post #15 of 17

bump!

Sorry for being a pest but I need more ideas. Thanks!

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fooby Posted 12 Feb 2007 , 11:27pm
post #16 of 17

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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all4cake Posted 13 Feb 2007 , 12:24am
post #17 of 17

I'm so glad it worked out for you! icon_smile.gif

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