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New to cake decorating with question?

post #1 of 9
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)
post #2 of 9
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.
post #3 of 9
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.
post #4 of 9
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
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
post #6 of 9
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
post #7 of 9
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
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
post #9 of 9
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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