After a couple of glasses of wine I agreed to make my friend a carrot cake for a her birthday. The recipe I used was from a friend (she made one for a coffee morning I went to and it looked great) and seemed simple enough; it was three tiers and covered in cream cheese buttercream icing but I wanted to challenge myself.
Making the cake mix went fine, but I don't think I divided it equally enough (tips please!).
The next day I tried to level the cakes with a serated knife but there wasn't much to take off without making the cakes too thin. It also took off a few chunks. Then I made the icing: 600g icing sugar, 100g butter 250g cream cheese. It seemed to curdle after I put in the cream cheese and was pretty wet. I added more icing sugar to make it thicker and put it in a food to processor to get rid of the lumps.
I thought it seemed ready to put on the cake and do a crumb coat but after a few seconds it started dribble off the edge, not helped by the cake being unlevel! I added another layer - same problem. It was reminding me of the leaning tower of Pisa. The top two layers were just sliding off because of the icing.
I couldn't give it to my friend like that so I told her it was a disaster.
Obviously my main problems were the size of the cakes and getting them level, and the consistency of the icing. Any tips would be very welcome.