How Can I Save This Cake?

Decorating By KMaryP Updated 17 Jan 2011 , 2:58am by ttb

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KMaryP Posted 16 Jan 2011 , 4:28pm
post #1 of 9

Help please! I've been working all weekend on a boot cake that will be served tomorrow. I frosted the bottom sheet in bc made with 1c crisco and 1/3c butter. I covered the 2nd layer (the boot) in bc and then fondant. My problem is that the bc is starting to melt underneath the fondant. I've read not to refrigerate fondant covered cakes, but I'm not sure why. Will whatever happens be worse than my bc melting off of the boot and ruining my fondant work?

It's raining and 60 degrees - too cool to run the A/C and too warm to run the heat to rid the house of humidity. I was so proud of how it turned out and it's killing me to see it melting before my eyes!

ps: the boot is painted with food coloring if that makes any difference.

8 replies
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jade8 Posted 16 Jan 2011 , 4:51pm
post #2 of 9

i have read many posts about ppl putting fondant covered cakes in the fridge all the time. they take the cake out with enough time for the moisture to evaporate off of the fondant. i have also read that you should not touch the fondant until completely dry so as not to get prints on it.

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pattigunter Posted 16 Jan 2011 , 4:52pm
post #3 of 9

Put it in the fridge! Its ok -- just when you take it out dont touch the fondant. It will sweat a little and you have to let it sweat without touching it or your fingerprints will smudge the cake.

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KMaryP Posted 16 Jan 2011 , 5:09pm
post #4 of 9

Yay! Thanks so much. I know what you mean about it being sticky... I accidentally touched it before the color/vodka was dry and it left a print. icon_redface.gif

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brincess_b Posted 16 Jan 2011 , 5:24pm
post #5 of 9

Just be aware that cake tastes best at room temp, and that if it is the bc melting, it will just start to melt again at room temp.
If you box and wrap the cake, and leave it to come to room temp, any condensation should form on the wrappers not the cake.
Are you 100% sure it's the bc melting - as in can you see it melting - and not that the cake hs settled or support has moved? The cake/ fondant moving can make it look like the b has melted underneath it.

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KMaryP Posted 16 Jan 2011 , 6:56pm
post #6 of 9

I'm pretty sure it was the bc. There was liquid pooling under one area. I had it setting on a cookie sheet - hadn't placed it on top of the other layer yet - so I just wiped it up and stuck it in the fridge for a bit.

Now the cake is finally finished. It was a test cake for my nephew's birthday next weekend and I'd planned to make the real one the day before. My problem is that it was so much work, I don't know if I have time to make another one! How long will this one keep in the fridge and/or freezer? I made one layer on Wed, crumb coated it, and kept it refrigerated since. The other two I made Friday night, crumb coated, left out overnight. I know it won't taste as good as fresh baked, but will a bunch of 6 year olds now the difference? icon_razz.gif If it's okay to freeze/refrigerate, how should I cover it? It measures 19 x 13.

Thanks again for all the advice. I'd be lost if not for CC!

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brincess_b Posted 16 Jan 2011 , 7:13pm
post #7 of 9

I would freeze - I know some people have had success with freezing the finished cake. Not tried it myself tho! Just wrap it really well in cling film, and most people also wrap in tinfoil, and if possible, box as well. Obviously takes up sone space! And again, let it come to room temp before unwrapping.
Refridgeration isn't really the way to go - cake doesn't respond well, and will dry out faster if it's not 100% protected from the air. Standard bc doesn't need it either. So keeping it in the fridge won't really extend it's quality shelf life.

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KMaryP Posted 16 Jan 2011 , 9:24pm
post #8 of 9

Okay, it's safely in the freezer. Whew! I boxed it, wrapped in press and seal, taped it, wrapped it in foil, taped it, and then triple wrapped in foil and taped it again. If it comes out tasting like crap, I'll have to assume it tasted that way before it went in the freezer. icon_biggrin.gif

Thanks everyone for your advice. I feel like I had the whole CC team right there in the kitchen with me!

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ttb Posted 17 Jan 2011 , 2:58am
post #9 of 9

Put in freezer until firm. Wrap really well with plastic wrap, then foil, then in a box if you have one. When you are ready for your cake...take it out of the freezer and remove all the wrap so it will not stick to the cake. Take cake out several hours before the party to thaw.

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