Ever Have One Of Those Days, Or One Of Those Cakes?
Decorating By Chef_Stef Updated 2 Mar 2007 , 8:44pm by Chef_Stef
agh
So I'm working on a wedding cake for tomorrow. I think *this* time I'm going to do everything as ahead of time as possible, you know, be totally prepared so I can just ice and decorate the day ahead (that would be today...)
Started baking yesterday, baked two 12" layers, they're fine. Made 6" layers, they seemed to sink, so I made an extra set of 6" layers so I can get four full 1" layers for that tier (ok, so I'm baking some extra, just in case). Made one filling, it's fine. Made mousse, it's fine.
Made 9" layers, one is perfect, one seems to completely sink on ONE side. And they're not deep enough. So I quickly whip out another whole recipe of that cake and bake two more 9" layers. They BOTH sink at the edge, but I figure I can get four 1" layers out of the four cakes that are sitting on the counter.
Make IMBC and put in fridge. I decide to make some extra IMBC, just in case--you know, to be prepared.. So I put the sugar and water on the stove, but then the phone rings, and rings, and rings. So the sugar once I start heating it, crystalized to the point that it's not usable. Into the trash, wash everything, and start over, meanwhile the egg whites are whipped and waiting. So I quickly heat ANOTHER batch of sugar and water and add to the whipped egg whites, but this time, the sugar is fine but the egg whites completely collapse on blending and will not whip into a meringue (never had that happen). I gamely run the mixer for like ever, then even put it in a bigger mixer to see if it will whip. It won't. So IT goes in the trash.
This morning, I'm thinking, well, everything's baked, and fillings are all made, etc.
I get the 12" layer torted, filled, crumb coated and chilling, and I realize that yes, I will totally need more IMBC. Oh, and I realize I used all my cream in the mousse last night, and so I can't make the last filling yet. I start on the 9" layers. Only ONE is cooked enough to use, the sunken ones are underbaked enough to be not something you'd serve. (we eat them, they're extra moist, but you know--not for strangers...)
SO (huge duh moment here) I decide to check my oven thermometer, while greasing yet ANOTHER set of 9" rounds and starting another set of the 9" recipe, double batch, and I see that my oven, which has always baked at 15 degrees hotter than what I need (so for 350, I have to set 335), is saying that it's ready and preheated, but the oven therm says 325!! So now it's baking 10 degrees colder?!? So I fool with that and get a 345 reading to say the oven therm is at 350. Make the cake, which of course uses the last of the eggs I'd need for the IMBC recipe later. So I have to go to the store and get more eggs, cream, AND probably butter. Bake, cool, etc., make whole other batch of icing, and STILL ice and decorate today for tomorrow....
And here I thought I was SO ORGANIZED when I went to bed last night! All smug and everything...
What next!? 
So soory to hear about your trobles with the cake. It happens to everyone. It always seems to get pulled together in the end. Good luck and do not stress.
I know. I must just have a lot on my mind. After I wrote this, I went back into the kitchen to check the one single 9" layer that is baking and start the next, and I realized that, thank goodness I didn't bake TWO of them (which is what I'd normally always do!), because (duh, again), I did salvage one of the original two layers of 9", and it's sitting in the fridge chilled and waiting. So I'd have baked an extra 9" if I'd gone and finished up just now. whew.
So without making an extra 9", I DO have enough eggs to make my last batch of IMBC, but...I'm still out of cream.
And the layer baking looks great--baking nice and high and super flat on top.
It'll be fine. I just may be decorating tomorrow before the wedding...
thanks guys 
Quote by @%username% on %date%
%body%