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post #16 of 27
AAWWW what a pretty cake! I cant find one thing wrong with it! Great job!
post #17 of 27
The cake looks great! I had to do a double take to even slightly see the slope. Good job!
post #18 of 27
You're cake is beautiful! Like others here have said, we are our own worst critics! You did a wonderful job - just stand back and take a look at it as if seeing it for the first time - you'll be surprised how good it will look to you! Give yourself a big ol' pat on the back!
post #19 of 27
I think it looks great! Will you need to refrigerate the cake with mousse filling? I thought that caused problems with the fondant.
Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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post #20 of 27
Your cake is very pretty and wonderful job inspite of any problems you might have encountered. As for the Strawberry Cream Filling, I'm glad you said something cause I was going to use that filling for a cake I have to make this evening. I have come up with a version of my own, but not quite ready to share cause I need to make some modifications to it, but as soon as it is just where I want it to be, I'll be more than happy to share it. Some people say it taste like a strawberry milkshake and very flavorable. In fact I have to do a strawberry shortcake sometime this month and I'm hoping by the time the day rolls around that I would have my own creation with some guidance of a well known person, which I will reveal later on with their permission. Great job and continue to baking. As a matter of fact, I got to sign off and get started with my own cake for tomorrow. See ya all later. icon_smile.gif
post #21 of 27
OH MY GOODNESS!!!!!!!!! I'm so sorry you had problems with the cake...It in my opinion Looks FABULOUS! Ok now I MUST appologize! The filling is my Fault. I need to make a post about it! It taste great, and works great as a filling...AS LONG AS IT IS KEPT COLD. I make a thick dam when filling my cakes (just using a bag and frosting no tips) and then I add the filling. It is a runny filling. I"m sooooooooooooo sorry that when I posted the recipe I forgot to add about adding more cream cheese and more MM cream to thicken it up! I"m so so sosossooooooooo sorry! Or another thing to do is only use half the comstock cherries and 1 block cream cheese and 1 jar mmcream! AKKK I'm such a dork for not putting that in there and you had to deal with the mess! SORRY YOU GUYS!
Tammy Crema
CremaCakes!
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Tammy Crema
CremaCakes!
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post #22 of 27
Tammy don't worry about this, even though I know you will. A lot of things might have contributed in the filling being runny. Remember when I made it I went outside while the mixer was on & mixed it for about 15 minutes????? What a MESS that was!! All it needs is about another block of cream cheese, 1/2 jar of MMfluff & only 1/2 jar of the cornstock. It is delicious!!! I love all the ingredients!! YUMMY!! Don't worry I'm sure 4bugz isn't going to be mad at you icon_smile.gif
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #23 of 27
Thread Starter 
Quote:
Originally Posted by tcrema

OH MY GOODNESS!!!!!!!!! I'm so sorry you had problems with the cake..!



Oh no, it's fine! This is why I am making practice cakes, to see what works & doesn't before I make the final one. I thought the sauce was absolutely delicious. If I had the ingredients on hand, I would have tried another jar of marshmallow fluff to see if that thickened it. And now I know to try again but just using a different combination of ingredients. Don't worry about it! My kids loved the sauce on top of the cake remnants, and there is plenty leftoever perhaps to use in a frozen style pie. It's all good icon_smile.gif

Thanks again for all of your positive comments about the cake ... I am really thrilled to have discovered this forum. You all are so helpful! I decided that if we can pull this cake off for my parents at the end of the month, I will probably start making paid cakes for others. Just need to practice my techniques more and invest in more tools (cake boards, LOL!). It's amazing how all these cake tools add up when you are doing a large & detailed cake. There are no cake shops in our town, the only "bakers" are Walmart and Safeway (ugh!). Wow, there's me running off topic again. Anywhoo, I am sure there will be more questions .... and really don't worry about the filling icon_smile.gif Best,

Jennifer
Worse Things Have Happened To Better People
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Worse Things Have Happened To Better People
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post #24 of 27
I think your cake is beautiful!!!
post #25 of 27
Ok, I'm glad to know that it all worked out. One thing I do know is that this filling does Freeze well. I filled a vanilla cake with this filling and then froze it and took it out. It did really well. The customer loved it and I couldn't tell the difference in the one that had been frozed vs. the fresh one
Tammy Crema
CremaCakes!
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Tammy Crema
CremaCakes!
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post #26 of 27
I just thought I would mention that I did try the Strawberry Crema filling.
The first time I actually tried it with a lemon filling(the kind in the tube) I used about 1 cup of it with the cream cheese and marshmallow fluff and it turned out great!
Yesterday I went along with the original recipe and used a large can of strawberry filling, but it did turn out runny. It went down the drain.
I tried again with the smaller can of filling(about 10oz., it didn't have the whole berries in it, it was more like preserves) and it was perfect, and both the lemon and strawberry are very delicious. I did add a bit of yellow coloring to the lemon to make it more yellow.
post #27 of 27
Nathalie, how do you think it would work with blueberries? I'd like to try a lemon cake with blueberry filling, and was thinking of trying this recipe with either a partial can of blueberry pie filling, or with blueberry preserves.
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