I hope someone can give you some answers, I am interested in hearing thoughts on this too.I experimented with freezing a frosted cake a couple of weeks ago and it thawed out perfect. But i frosted and filled with smbc.
I am no expert, but I had that happen to my smbc if and only when I smoothed it with a hot spatula or if I cool it and try to smooth it more while it is hard. I asked about it in another thread and it was suggested to me that when the...
Sorry I didn't make that clear. The buttercream is absolutely fine after I make it.. the blotches showed up after I keep working the sides to smooth them, since it takes me more than one try at this point.
When working with smbc, what causes the yellow blotchy, butter look. It's not in the icing, before i start smoothing, that turns out beautiful. I didn't didn't use a hot spatula this time. Am I overworking it? How do I not get that?