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Oh my what do I do? - Page 2

post #16 of 24
klk, I'm from Missouri too and have never had this problem even in the summer, but.... I have never used the butter flavored Crisco either. Like was mentioned, maybe decrease the liked. Good luck and let us know how it works for you!
Have a great day.... and pass it on!!~~Charlotte
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Have a great day.... and pass it on!!~~Charlotte
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post #17 of 24
Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #18 of 24
Quote:
Originally Posted by MrsMissey

Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!


Curious, but do you use cocoa in your chocolate buttercream? Because if you do, then generally adding cocoa means you need to make a substantial increase in liquid. Perhaps the butter-flavoured Crisco, because it has a higher moisture content, takes care of this little issue, just fine.
Hugs Squirrelly
post #19 of 24
..yes, I use powdered cocoa!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #20 of 24
Good to know!
Hugs Squirrelly
post #21 of 24
Ah, Squirrelly solves another mystery! icon_twisted.gif
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 #22 of 24
In a cake class there was someone who had that problem and it seemed that her icing was too "wet" and had too much moisture in it. I would continue to add more sugar to stiffen it back up.
The meaning of life is to live it!
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The meaning of life is to live it!
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post #23 of 24
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by MrsMissey

Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!


Curious, but do you use cocoa in your chocolate buttercream? Because if you do, then generally adding cocoa means you need to make a substantial increase in liquid. Perhaps the butter-flavoured Crisco, because it has a higher moisture content, takes care of this little issue, just fine.
Hugs Squirrelly



....I also add additional water too!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #24 of 24
A similar problem of mine was fixed when I paid extra attention to the measuring spoon. I never thought about the water "humping" or "mounding"over the spoon. That was getting too much liquid into the mix and causing the icing to "melt" off the cake.

I've learned to do slightly less than level, then add a little more after everything is mixed.

Another potential problem is the powdered sugar maker. Different manufacturers/plants put different amounts of cornstarch in the sugar. Maybe the new boxes have less corn starch than in your old town.
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