So we had come up with some ideas for different and unique cakes. To which our caterer then shocked us by trying to charge an *extra* $1,000 for the one cake we really wanted. (Remember our cake was supposed to have been included in our catering package.)
Well, that wasn't gonna fly and while she made decent cakes, they kept deterring us from our desires to have fondant on the cake we wanted and from trying our own fondant recipe we wanted to have them use. They kept going over and over again about how buttercream is the way to go but we are anti-buttercream.
Mr Fix It had had enough (so had I), so he said, screw it! Let's just give the money to your mom's friend that makes cakes for all your other family functions. Fine with me because I am seriously over the cake. I don't care if it's falling over as long as it tastes good (that's not true actually).
Well, we met with our friendor who is only charging us $1.00 a slice for our cake. Mr Fix It is going to build the stand for her because we want offset round layers. We discussed cake flavors and are happy with having two layers in red velvet with a real cream cheese frosting and another layer with white cake and raspberry filling with a whip cream frosting and then the 4th layer will be lemon with lemon filling and whip cream frosting. Apparently the whip cream frosting is not as sweet as buttercream and our friend really encouraged us to use it.
Well, we told her that we'd love to have her try this marshmallow fondant recipe we found. It is supposed to be the same consistency as regular fondant but actually tastes good instead of bland or dry. She was on board and made a small test cake for us to see and taste.
Here's what we got:
Now please understand that apparently the cake was perfectly smooth and flat when she first made it. She gave it to my mom who transported it and stored it in a fridge until I could get it the next day. My mom insisted it did not look this way when she was finished with it and handed it off to her. I did notice yesterday as I was reviewing the recipes I had emailed her that one of the web sites said you should not refrigerate marshmallow fondant, so I don't know if the refrigerator did something to it or if time itself had it's way with gravity or what. I am going to ask her about the refrigeration part and if that is all that the problem is, that would be amazing! Perhaps the proportions of the ingredients need to be adjusted, too? But this creasing and melting look that is not perfectly smooth is unacceptable!
The good news? It actually tastes phenomenal! The cake was super moist and yummy...I'm still eating it almost 5 days after it's been sitting in the fridge, too and it's still moist and good! The frosting (cream cheese) was not too sweet at all and you could not even taste the fondant! The fondant tasted good (or rather let the cream cheese overpower it). But now we are stuck trying to figure out what to do because our friend does not think the marshmallow fondant is going to work and we really don't want to have to go with gross tasting fondant!
Mr Fix It insists we must use the regular disgusting fondant if this is what we are going to get because it is more important to him that the cake looks good rather than tastes good. (sigh)
So now I need to call her next week and follow up on what our new options are. This cake thing sucks! Seriously!