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Oh my what do I do?

post #1 of 24
Thread Starter 
I just tried makeing my halloween cake one I plan on entering in the contest but I think I did something wrong I made home made buttercream iceing for the first time here in misssouri anyways when I was putting it on my cake it was doing a melting kind of thing nothing wanted to hold its form ...Any Ideas of where I could have gone wrong?
Lisa icon_sad.gif
"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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post #2 of 24
Is your cake completely cool? It sounds like your buttercream is getting to warm.
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.
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Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.
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post #3 of 24
Thread Starter 
Yeah I cooled it over night well from 2 am on !! lol thats what i thought to but I put it in the fridge for a few min and bring it back out but with in 5 to 10 min it seems to melt .. could the humidity here cause this? its 34% humididty here..
Lisa
"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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post #4 of 24
No offense but 34% humidity?? Try being in the south! What did you put in it?? Even with high humidity, a BC won't just "melt".
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #5 of 24
That's the truth...TN summers are awful on BC. Sounds like a recipe issue since the cake was cooled. Maybe too much thinning liquid?
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #6 of 24
I did have a problem this summer with my buttercream just sliding off the sides of The cake. It would appear to be set then all of a sudden it would start flowing from below. LOL It was like a lava flow where the surface is hard and it just flows below... It seemed as if the Crisco was just leaching out.

To be honest, I have not quite figured it out... I added more powdered sugar and I changed the batch of Crisco I was using and it worked.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #7 of 24
Is the buttercream made of butter or shortening??
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #8 of 24
If you used butter the water content of the butter was probably to blame. The cheaper butters generally have more water in them, European style butters have less water, more butterfat. If it's your first time trying real butter or a different brand of butter, don't add your liquid until the very end because you may not need it.
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #9 of 24
Thread Starter 
it was 1/2 cup crisco the butter flavored one
1/2 cup butter i used land of lakes
1 teaspoon clear vanilla
4 cups powdered sugar used C&H
2 tablespoons milk

and I have lived in AZ my whole life so I have never delt with humidity with cooking I know you r suppose to change ingredents depending on the humidity but as for that Im clueless.. icon_redface.gif
Lisa
"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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"Remember that life is not about the number of breaths you take, it's about the moments that take your breath away"
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post #10 of 24
Just add your liquid at the end, *as needed* and you should be OK. Just add more powdered sugar until you get the right consistency.
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #11 of 24
I've always heard that you're not supposed to use the butter flavored Crisco. Could this be why?
Di
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Di
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post #12 of 24
I got a funky batch of BC with butter flavored crisco too. Don't know if that's it or not!?
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #13 of 24
Quote:
Originally Posted by klkhoneycutt

it was 1/2 cup crisco the butter flavored one
1/2 cup butter i used land of lakes
1 teaspoon clear vanilla
4 cups powdered sugar used C&H
2 tablespoons milk

and I have lived in AZ my whole life so I have never delt with humidity with cooking I know you r suppose to change ingredents depending on the humidity but as for that Im clueless.. icon_redface.gif
Lisa



The recipe sounds fine but when you say cooking...did you cook anything? Or was that just a general term?
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #14 of 24
There is a higher moisture content in the butter flavoured Crisco. Also, for some people, that have really warm hands, using 5 cups of powdered sugar instead of 4 is the way to go.
And as Lisa says, did you heat your butter or cook your icing? You do not do this with this kind of icing.
Hugs Squirrelly
post #15 of 24
I use the butter flavored crisco, but I always add liquid as needed too.. never follow the amount they state.. Most of it is eyeballed when I make it actually.. is that a bad thing? LOL
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