I made the cake for my son's 1st communion/confirmation on Friday. (Picture in my photos) DH white cake with a couple tablespoons sourcream added. No filling. Buttercream frosting. I used foamboard covered in press and seal. The fondant is only on edges of board and barely touching cake on bottom (used wilton for this part). Pettinice for the top decorations. Cake tasted fine until yesterday. It has been covered with saran wrap since we cut it saturday. Went to have some leftover cake yesteday and notice it has aquired a chemical smell/taste. YUCK! What could have caused this?
TIA
Judi
could be the wilton fondant... I think it has that wierd chemical taste.
The wilton stuff barely touched any cake maybe an 1/8th inch of the cake. This cake took 3 boxes of mix to get the height I wanted. Even the middle pieces which were about 4 inches away from any wilton fondant had the funky smell and taste. It seems wierd to me that it would effect the whole cake that size. I know it is nasty that's why I used it only to cover the edges of the board not under the whole cake or even for the accent peices on top (I used the tasty pettinice for those).
JUDI
Has it been refrigerated? If not, maybe the sour cream in it is getting funky. Just a guess though...
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