Tuesday, June 2, 2009
Ahhh! I had high hopes for this cake. It tasted good, but I went crazy with the icing and the whole thing collapsed on our way to the celebration :-P
I'm putting this in writing so I'll hope to remember next time what I learned: I still love Wilton's white butter cream recipe. I missed the fine print that said, add 4T each of corn syrup and water to ice cake. When I couldn't spread the icing, I added more icing and more and more....a little obsessively! And crash went the cake.
I also learned, that if you want to make one of those cakes with chocolate on one side and vanilla on the other, don't try to "stick" the halves together with icing. That created a giant crevasse in the cake. Just place them side by side. Not sure I'll try that again though.
Finally, I learned that to create the really thick center layer of icing, you should do what the experts say to do. Pipe a border around the top of the bottom layer and then fill that in. I tried to spread two layers of icing instead, and that make one corner slope. You can see it in the top right of the picture. Down it goes.
One thing that DID work was the air head candy decoration in the middle. Microwave candy for 10 seconds or less. It gets hot fast. Roll it out between plastic layers of Ziploc type bags. Use a sharp dry knife, rinse it often to keep the sugar from sticking to the blade. White airheads are "mystery flavor" and are usually sold in a variety pack with other colors.
There's always next time!