Spots and Stripes

For the most part, I’ve been lucky.  My cakes usually go down without a hitch.

Usually.

This cake was a different story.

This week I drew the short straw and had to work at the restaurant Friday night.  Not something I like to do when I have a cake due on Saturday morning.  Before heading to work, I finished decorating the bottom tier of this cake, a task in and of itself, given that the humidity was about 110%.  I felt good about the work, though, knowing that I only had a bit more to do in order to finish the cake before Saturday morning.

Ha ha ha.

When I got home Friday night about 10:30, I discovered that the bottom tier of the cake had settled about 1/4 inch and the fondant looked like a blanket, draped and wrinkled, on top of it.  Ugh!

So…

Plan A was to take off the fondant and and try to re-cover the cake, but when I started pulling off the fondant, the cake came off with it.  Ugh!

On to Plan B.

Start from scratch!  Yep, I baked a whole other cake, made more icing, and decorated all over again, before finally crawling into bed at 1 AM.  Thankfully, my wonderful, multi-talented husband lent a much appreciated helping hand and moral support. 

One part of this cake that I was really proud of is the bow.  It’s constructed of gum paste loops that I made a couple days in advance and assembled with royal icing “glue.”  I think it turned out really cute!

Once again the Tool Man helped out by rolling all the fondant beads for the border.  He’s getting pretty good at that, don’t ya think?

This cake was made of 6” and 8” tiers, filled and iced with buttercream, and covered and decorated with fondant… Twice!  It served about 30.

All’s well that ends well, right?

Linking to:

Sunday Scoop @ I Heart Naptime

Lindsey