So I did my first wedding cake this weekend and when I got to the hall to set it up, my frosting had fallen off the side of one of the cakes.... Nothing like adding more stress to the situation.
I was able to slap some more frosting on their, decorate it and place that section towards the back.. WHHEEWWW...
Has anyone ever had this happen?? It was nice and cool on Sat. and it had been fine all night... I also noticed that around the top of the cake the frosting had literally cracked and I could see the cake.. why would this happen?? how to prevent??
The first thing that ran through my mind also was if you used the new 0 transfat Crisco.
Also, did you put a crumbcoat on first?
I used store brand crisco, full of the trans fats .... and I did crumb coat it first also... I didnt refridgerate though.. could that be it? My frosting was the crisco only buttercream... suppose to be good for the high humidity... its the same recipe I always use..
Where do you get the high ratio shortening and how does it relate in cost???
I had this happen recently using hi ratio shortening, no butter recipe...an area of the border was pulling away. It was a homemade carrot cake recipe that I used. The cake was not frozen, not refrigerated, it was 7/7/7.
Looked like the area that was pulling away had a small amount of oil pooling or something just at that area and caused non adherence????
Dunno!
I just thought of a couple of times when I had trouble with the icing sliding off while the cake was still at my house. Both times I had trimmed the sides off the cake rather than leaving the brown sides on them. In both cases the cakes were strawberry.
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