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New to cake decorating with question?

post #1 of 9
2/10/05 at 7:10am
Thread Starter 
Hi,
Hopefully I'm posting this in the right place. I just recently joined this forum and I'm extremely new to cake decorating, so new in fact that I have never taken a class and I'm trying to self-teach.

I tried my first cake last weekend using the Wilton Elmo face. To my surprise I received lots of compliments icon_biggrin.gif and "WOW this was your first cake?" That felt great and of course I had a blast doing this.

I do however have a question I'm hoping someone can answer for me. I found that while using the disposable decorator bags the frosting started to almost melt and I'm assuming this is because of the heat from my hands. I did put the bag into the refrigerator for a bit but what is the best way to deal with this? Should I use a heavier decorator bag versus the disposable? I did like the disposable because I could see how I was doing and of course for the cleanup, any suggestions, recommendations??

Thanks

Vic (joshsmom)
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post #2 of 9
2/10/05 at 7:21am
Either you have EXTREMELY hot hands, or there is something different in your recipe. We need to know what recipe for your icing you were using to really give you a good answer. If you used the "class" buttercream that Wilton has, it shouldn't have "melted". If you are using a recipe with real butter in it, it will DEFINITELY happen if you get it too warm.
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post #3 of 9
2/10/05 at 9:03am
I go through phases of having this happen. I go through periods of extreme hot hands (I'm 42- it's expected, I guess). Then I'll be OK for awhile. When this happens all I can do is use the fridge a lot. I have filled 2 piping bags to swap out if I'm in a hurry.

BTW, I use real butter in my recipe.
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post #4 of 9
2/10/05 at 11:55am
I am fairly new to cake decorating too, although I have been baking for almost 19 years (started baking when I was 9). I have experienced this same problem with my frosting, even while using the Wilton class buttercream frosting. When I was taking the Wilton courses, my instructor told me that it was due to my "hot hands", and I either had to keep putting my frosting in the refrigerator to cool it off or make it a little stiffer consistency so that when it started getting hot, it was the right consistency for the technique I was doing. Hope this helps.
Joanie
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Joanie
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post #5 of 9
2/10/05 at 12:20pm
Thread Starter 
I didn't use the Wilton buttercream, the recipe I used called for 3/4 cup crisco (I happened to use the crisco w/butter)
1/2 c butter, vanilla, salt, 4 cups confectioners sugar and 2 T milk

I hesitated to used the crisco w/butter but tried it anyway. Could this have been part of my problem - too much butter?

Cali4dawn, I'm in my mid 40's so I go through the hot then cold hands - but I guess that's for another forum huh? icon_rolleyes.gif
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post #6 of 9
2/10/05 at 12:40pm
I also have this problem occasionally (yep, late 40's). I keep my decorator bags, disposable or featherweight, in a shallow tray filled with ice while I decorate. Saves me a trip back and forth to the fridge. I suppose if you use parchment bags, covering the ice with plastic wrap would work, too.

Sandi
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post #7 of 9
2/10/05 at 4:04pm
Oh, I only wish I had warm hands!!! I think the more butter in the recipe the more chances you have with the melting factor. I use all crisco and swear by featherweight bags and no problems! Happy baking, Missey
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 #8 of 9
2/10/05 at 5:15pm
Thread Starter 
Thanks for the replies, next time I'll keep a bag in the refrigerator and I also liked the ice in the shallow tray suggestion, that would save me some steps back and forth too.

I'm looking forward to learning alot on this board icon_biggrin.gif
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post #9 of 9
2/10/05 at 7:20pm
yep: Pre-menopause... Good Times!!!

Until now I've been freezing my entire life. Now I freeze everyone out turning down the heat.

Hot hands or not, I'm using butter in my buttercream. I'll just work around it.
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