Crusting Cream Cheese Icing Disaster

Baking By kcrossln Updated 29 Oct 2010 , 6:42pm by Tclanton

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kcrossln Posted 29 Oct 2010 , 3:36am
post #1 of 3

icon_mad.gif I made a crusting cream cheese icing and it crusted, then I put it in cake carier and it it got soft. I then put it in fridge and it still did not crust again. I then took it out and it finally crusted again. O.k. My question is why does my icing slide off cake once it has crusted. It was not in the heat. I dont get it. The cake crusted I decorated it and then it melted. Please tell me what I may have done wrong? icon_cry.gif

2 replies
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sumerae Posted 29 Oct 2010 , 1:27pm
post #2 of 3

I learned the hard way (a way to soft and mushy cake!) that the cake carrier is not your friend. I just do little cakes for fun, but I've quickly realized to leave the cake out, if you need to transport it, do so in a box.

The carrier keeps all the humidy in and really screws up the icing. (you'd think it'd be good, keeping the cake moist...unfornately, moisture is icing's enemy.)

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Tclanton Posted 29 Oct 2010 , 6:42pm
post #3 of 3

It is kind of the same effect you get out of putting warm french fries inside of a styrofoam to go plate - they get soggy. I use the bakery boxes and havent had any issues.

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