Help!

keeganluvscake · #1 (**permalink**) June30th, 2008

I made WASC cake recipe & Sugarshack's famous bc. I have made the cake before and bc although unaware at the time but in fact had a 4.5 qt KA not a 5 like I orginally thought. I know WASC is a moist cake but I don't know if it the weather or what but I for the life of me couldn't get the frosting to stick. Any ideas? When her bc crusts how is suppose to appear??? I totally hate my oven in the first place I had it checked out and they say it is calibrated. I miss my gas oven!

Thanks,
Kelley

Amanda · #2 (**permalink**) June30th, 2008

Hmmm....I need a little more info. How did it not stick? Did it fall off after you iced it, or did you just have a hard time getting it on the cake? Did you crumb coat first? Was the cake warm, or cooled, or frozen?
There's lots of us here....We'll figure this out!

keeganluvscake · #3 (**permalink**) July1st, 2008

The cake was cooled and I was able to get it on the sides didn't seem to crust and when I tried smoothing it would come off the cake. I hope I'm explaining it right.

Kelley

2sdae · #4 (**permalink**) July1st, 2008

Almost sounds like it was too thick, try thinning her recipe down. It is a very stiff recipe when you make it.
You really have to thin it what seams like alot to me, and then do a layer for crumb coating and then frost and smooth that way, in my experience with it. I am famous for trying to use icing that is too thick to ice with.

Cakepro · #5 (**permalink**) July1st, 2008

I totally agree - her recipe produces a really stiff icing. Thin it with some corn syrup and it will stick just fine to the cake.

Amanda · #6 (**permalink**) July1st, 2008

Why corn syrup? I've never heard of that.

Cakepro · #7 (**permalink**) July1st, 2008

Corn syrup, piping gel, glucose...you can use any of these 'liquid' sugars to thin icing. It's a common way to thin icing. IMO, it blends easier than by just adding additional water.

Amanda · #8 (**permalink**) July1st, 2008

Really? Huh! You learn something new everyday!

I'm gonna have to try that out. Thanks!

2sdae · #9 (**permalink**) July1st, 2008

Also makes it shiny too, add candy colors and the corn syrup and you end up with the whimsical baking house bold colors.<<<but this one will crust as theirs doesnt.

Amanda · #10 (**permalink**) July1st, 2008

Neat-o! How much corn syrup will you have to add to get that effect?....And powdered candy colors? I'm learnin' a whole bunch today!!