My Wedding Cake Odessy And First Wedding Cake
Decorating By chaniliz Updated 7 Nov 2006 , 3:00am by mkolmar
Hi, everyone
I want to thank all of u guys for ur help & taking ur time to answer all my questions during the past few month. Last October 28 was my wedding and we decided that I will be doing my own wedding cake. The wed before the wedding I bake all the cakes level them torte and filled. Put them in the fridge to frost them on Thursday and cover them with fondant on Friday. I modify the design a bit and was going to use my wedding dress as inspiration. On Thursday the bow and pearls were done. I was so happy everything was coming out so good; the cakes were out of the fridge at room temp. When to my horror the frosting started melting and it will not crust I ask my mom are u sure this frosting crust and she said yes. It was store bought from a cake supply, I removed the melted frosting and run to the store and ask the owner what can I do? She replies add sugar (10x) and tartar cream. Run back home add what she told me and frosted again. It did not melt but didnt crust either. I decided to put them in the fridge and tried tomorrow. Friday morning took the cakes out of the fridge; I was planning cover them in fondant in the afternoon. Practice on the 6 and the frosting started sliding down. I removed the fondant and the frosting and remember from on the of the topics here to add meringue powder and sugar . At the end I decorated the cakes using zigzag motion with a tip 18. I almost dont have a wedding cake. I finished decorating around 2:45 am Saturday. Thank God it was my own cake and thank CC for this forum that at the end I could remember this tip. Even with all the month of practicing with fondant I didnt took in consideration the weather conditions in PR (very hot and humid). Well at least everyone love how it tasted and though it was nice. AND THE CRAZY THING IS I WOULD DO IT AGAIN
Liz
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