Today, I ventured to one of my best buddies' house to bake a wedding cake. Everything was going smoothly as I had hoped and expected, that is, till the decorating time came...
We slopped on the special cream, but the cream was just not staying on! It would get a bit liquid-y and start slipping off the edges. Decorations with icing on top of the cream would then fall off with the cream... So, my detective brain snapped open, as I ran through my mind what I did wrong.
I kept thinking, until my buddy's dad came with pizza for us. They were from pizza hut, and one was a supreme pizza with thin crust, the other pineapple and chicken with pan crust. I followed my instincts and ate the pineapple and chicken pizza, but I decided to give the supreme a shot. Tasting the pizza in my mouth, my taste buds discovered the new wonder of the exotic tastes of thin crust. Crunchy, but not too hard... Crispy, but not too crumbly... And the taste was simply too extravagant!
So afterward, I head home with the mystery still spinning in my head, unsolved. It was not till I was at my driveway that I realized my cake-fatal mistake: I had not let the cake cool enough. Usually, when cakes are to be decorated, especially with something not as hard as icing, they need to go through 2-3 hours in the fridge, which I had neglected. Case solved.
I will include the recipe of the special cream that I use, which is, much better than icing in my opinion. (It will be more appealing to those whom find icing too sweet.)
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