Tuesday, February 12, 2013
A few hints for this type of cake. First we did use our buttercream for the stencil instead of royal icing. Due to condensation and general humidity, the very heavily colored stencil may have the color run. There is no way to really fix this since it will stain everything it runs onto.
Second, keep your hardened bows out of the fridge until the day of the event. If you put them on sooner, they will become soft and lose their shape. If you put them on right before you leave with the cake (the bows never made it into the fridge in this scenario) the bows will be matte and the other fondant will be shiny looking. It does look really bad.
Third, to keep all condensation off your cake cover it with a brand new garbage bag. Cakes going in and out of the cooler in short bursts of time won't get condensation. Stack your cake and chill it for a while so all the piping, stenciling, etc are hard. I use really large clear bags from Sam's. Open the bag and put the cake on top of the bag and bring it up to the top. Use a long pipe cleaner to secure your bag closed. When you take it out of the fridge for delivery, give the cake about 10 minutes to acclimate to the kitchen temperature before removing the bag. You may get some damage to your cake, so be super careful and only use this tecnique if you have a sturdy design. Some cakes you just can't let sticky for different reasons so use this trick when it will really make a difference.
I'd love to know if any of these tricks have worked for you or if you have some that work even better. Thank you all for your comments and participation in my little blog.