This is my first reply, I have to say the cake you made was perfect. Your edges were square, your bows were perfect. It was beautiful. I am sure that the recipients were very pleased. I work at a grocery store bakery and make buttercream cakes all the time. I get blowouts quite a bit. I always thought it was the temperature differences. At the store our cakes are frozen. We take the case of 8" rounds out and have to mass produce 2 layer cakes for sale. I make about 16 to 25 at a time. Since the cakes are frozen and the icing comes in a bucket (full of preservatives btw) sitting out in a warm bakery, the frosting spreads easily. We use a cake icer and then a bench scraper to press it to the sides of the cake. Once the cakes are done they are put into a refrigerated display case. Usually the next day I notice a few blowouts. I believe it is the differences in temperature and not enough pressure with the bench scraper to press the icing into the cake side. I am sure there is a moisture problem too. I know that this was long winded but I hope that it helps.
I actually am very bored with cakes like what we do at work. I like to do mine at home with fondant so I can test my skills.
I actually am very bored with cakes like what we do at work. I like to do mine at home with fondant so I can test my skills.
