Need Help Asap :( Pleeeeezzzzz

Baking By pinkalicious Updated 5 Oct 2009 , 3:12pm by matthewkyrankelly

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pinkalicious Posted 3 Oct 2009 , 2:43am
post #1 of 13

I am working on a 5 tier wedding cake. It is Carrot cake with cream cheese icing. I got a recipe off this website for crusting cream cheese icing. I made it and it tastes great, one problem though....I cant get it smoothe on the cake!!!!!! Its drooping and kinda sliding off the cake, not to mention that its just not smoothing out! What can I do?????? Please help Im stressing and not sure what to do AHHHHHHHH

12 replies
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Kitagrl Posted 3 Oct 2009 , 2:57am
post #2 of 13

Whats the design of your wedding cake?

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sadsmile Posted 3 Oct 2009 , 2:58am
post #3 of 13

Breathe! Someone will be here with experience to help you. I wish I could help but I have not made cream cheese icing. Mean while post the recipe you used.

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debster Posted 3 Oct 2009 , 2:59am
post #4 of 13

I use the crusting cream cheese recipe from this site , it works for me but I do notice it takes longer to set up to be able to smooth it but it does smooth. be running down the sides I would think it's too thin . Try adding some more sugar to it if you can.

I was just thinking maybe cool the cake in the fridge for a bit before you add the icing????????? Like I said it does take awhile to set up , at least for me it does. I've even set mine under the ceiling fan to help it at times if it's humid.

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SimplyM Posted 3 Oct 2009 , 2:59am
post #5 of 13

It doesn't sound like there is enough PS. Even though I don't have a problem with it sliding, I can't get mine smooth either.

Sorry, that really wasn't much.


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Luvsthedogs Posted 3 Oct 2009 , 3:08am
post #6 of 13

I've tried one with cream cheese from this site too, has the same problem. Glad it was just for my family!

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step0nmi Posted 3 Oct 2009 , 3:12am
post #7 of 13

the cream cheese icing takes a lot longer to smooth on the cake unfortunately icon_sad.gif I remember when I used it for a cake and I had to keep refrigerating it....refridgerate each tier like 15-30 min then use a viva paper towel to get them smooth. if you are doing an intricate design you will have to work a little bit and then put it in the fridge to firm up once in a while if it's warm out.

good luck!

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sew4children Posted 3 Oct 2009 , 3:19am
post #8 of 13

If you followed the same recipe I found here, it's probably the temperature. I have to cool my cakes, work on them, cool them, work on them! It's very frustrating. I use it under fondant so the smoothing isn't a big thing. The one time I tried to smoothe it, it about drove me over the edge. I had to lower my standard to "good enough."

Good luck!

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Kitagrl Posted 3 Oct 2009 , 3:32am
post #9 of 13

Cream cheese icing is just gooey and soft, in general...that's why I usually just fill my cakes with it...and then use regular icing on the outside. The only exception is if I'm icing the cake "homestyle" (with swirls), then I use the cream cheese on the outside too.

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pinkalicious Posted 3 Oct 2009 , 4:32am
post #10 of 13

the cake is soooo simple! Thats what is driving me crazy! Its just 5 square tiers with a ribbon around each layer. SO SIMPLE!!!!!!! I have ben fighting with this icing for about 4 hours now. I did what some suggested and worked on it then put it back in the fridge a bit. I have got it somewhat smoothe, but it looks cracked or wrinkled. The recipe I used is pretty much 1/2 shortening 1/2 butter, cream cheese, vanilla, and powdered sugar. In my frantic search for some answers tonight, I saw a mention of using meringue powder...anyone know about that? I appreciate everyone's help, thanks so much

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step0nmi Posted 3 Oct 2009 , 4:49am
post #11 of 13

well, I thought it was the recipe with 1/4 cup of shortening icon_redface.gif that probably would've helped some.

but if you've already frosted the cake then meringue powder isn't going to are getting "cracked or wrinkled" look because it's being over worked. I would just leave it to the best you can and then decorate

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luvmygirl Posted 5 Oct 2009 , 2:57pm
post #12 of 13

Found this recipe on Sugarshacks Blog-
maybe it will help you!

Kathy Finholt's Crusting Cream Cheese Icing:

1 cup butter
1/2 cup Crisco
6 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt

Kathy says:

Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.

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matthewkyrankelly Posted 5 Oct 2009 , 3:12pm
post #13 of 13

I use a crusting cream cheese recipe - 2sticks butter, 8 oz cream cheese, 2lbs PS, flavoring.

Refrigerate or freeze for a little while. The frosting is very stable. Then, rinse your spatula in hot water and smooth. If the frosting is runny, it either needs more PS or needs to sit before you frost with it. Try frosting in thinner layer and chill well. Once it is set, it holds up well in normal temps.

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