Saturday, August 4, 2012
Reason one: We made this at my mother's. She doesn't have a cake leveler like I do but instead prefers to do what she was taught 15 ish years ago. She uses dental floss. If you've had a ton of practice it is a good practice. If you haven't done it in at least 5+ years... not so much. So the levels were uneven to start with. Then add the heat and humidity. My mother has lived most of her life without air conditioning and had decided to forgo it that night. Store bought cream cheese is used for its fluidity. Let's just say with the heat and the unevenness that the cake was unstable. Still, I think I would try this again and use buttercream for the inner frosting parts to link the layers and use cream cheese for the outside. I air condition my house regularly when dealing with hot humid days (I live on the second floor, it's kind of necessary.) So I think I will make this again sometime and bring it to Mom.