What Would Cause A Bc Basketweave To Collapse?

Decorating By Terri_A Updated 27 Nov 2006 , 6:43pm by amycake

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Terri_A Posted 26 Nov 2006 , 2:42pm
post #1 of 9

The subject says it all. I don't know if the icing was too thin, too hot, etc, but the basketweave just slid down off the cake collapsing upon itself.

What did I do wrong???

Thanks!

8 replies
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vixterfsu Posted 26 Nov 2006 , 2:49pm
post #2 of 9

What type of frosting did you use?
When it's to hot, I've had swiss mer bc fall of from a weave.

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patton78 Posted 26 Nov 2006 , 2:51pm
post #3 of 9

It could be that your icing was too soft and/or too thin. I once made a chocolate fudge icing and tried basketweave with it and it was a disaster. Way too soft!

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littlecake Posted 26 Nov 2006 , 5:12pm
post #4 of 9

i alway add a little more powdered sugar to the icing if i'm doing basketweave

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springlakecake Posted 26 Nov 2006 , 6:32pm
post #5 of 9

I'd say you might not have had it 'attached' to your cake well. I usually pull the tip away from the cake while I am doing the lines to help get a straighter line and sometimes they fall off because the icing didnt really get well attached to the side of the cake. that might not make sense!

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Zmama Posted 26 Nov 2006 , 6:50pm
post #6 of 9

That makes sense - icing can't float! Maybe push the tip against the cake harder to start and finish?

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cakekrayzie Posted 27 Nov 2006 , 3:05am
post #7 of 9

basketwaeves only work with firm icing if not it just melts right off, had it happen to a friend of mine who did a basket weave for a wedding cake in the middle of summer with cream cheese icing was not pretty.

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GeminiRJ Posted 27 Nov 2006 , 6:30pm
post #8 of 9

This is interesting. I've never had a basketweave fall off a cake, and the icing I use is not all that stiff. I can't even say the temperature has affected the basketweave. I'll have to see what everyone else thinks.

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amycake Posted 27 Nov 2006 , 6:43pm
post #9 of 9

My gosh I have never had that happen. Did you frost cake with crumb coat first?? I always do that. and I work from the bottom to the top. My icing is usually a med/stiff consistancy.

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