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Indidebi's buttercream frosting disaster.What did I do wrong - Page 2

post #16 of 33
If we are talking about Indydebs crisco based....... Thr only problem I sometimes have with this one is that when I ice it all, like 2 hours later it looks like it's leaking water.... Yeah I know, 1st cake gas know it leaks water...lol.... So any suggestions???
JaNeT!
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JaNeT!
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post #17 of 33
I have had "cake gas" before when I didn't completely defrost my cakes. now I make sure they are at room temp, all the way through, before I frost.
post #18 of 33
Quote:
Originally Posted by Ruth0209

I've had blow-outs on the last couple of my cakes and I think it's because I iced them before they were room temperature. From now on I'm letting them rest a full day and bringing them completely to room temp before I ice anything.

I didn't think it was humid in Arizona. What was the humidity? It was 100 degrees where I am but only 20% humidity. That causes a whole different set of cake problems!



Trust me, whoever came up with that stupid bumper sticker that a lot of people around here have that say "At least it's a dry heat"...should be shot. It gets down right nasty-muggy, and often!
post #19 of 33
Sorry I don't have any advice on the recipe, I haven't ever made it.....but I have to say that cake is AWESOME!
Karen
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Karen
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post #20 of 33
Never had cake gas thank goodness, but yes, when I made Indydebi's recipe it was grainy. Maybe Indydebi can provide some info about what went wrong and how to prevent it? That would be great. Flavor was good.
Don't want to divert from original posting, but just maybe she can give us some ideas. TIA
post #21 of 33
I just wanted to say that your cake looks great anyway!

Lomikesa
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #22 of 33
It could be grainy because of the ps you are using. I use 10x and usually sift it.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #23 of 33
I live in the Bahamas and it's wicked humid here. I use only Indydebi's recipe and I don't have any problems with it, even when the cake is taken from my air conditioned house to outside. I mix all the ingredients together, except the PS, until creamy and smooth (takes just a minute or two) then add 2/3s of the PS and mix again until smooth, then add the rest of the PS and a little more of the milk. I never sift the PS, I just pour it straight from the bag. I will sift if I have to use the PS from a box and it's lumpy, but otherwise I don't.

I often use the icing as soon as I make it, however I try to make it in advance and let it sit for awhile because it's creamier and smoother that way.
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #24 of 33
i mix the dreamwhip in the milk first and let it sit a few mins then whisk again so it's blended in nice, mix my shortening in the KA just to help get it smooth and creamy, add milk and mix until smooth then slowly add the PS from the bag too-blend/mix for about 10 mins and it super smooth, no more grainy. i had that happen the first time or two i did it and now that i do it this way, no probs. (though i did experience a bit of gas with my last cake-love the beno jokes!!!)
wisdom is knowledge put into action
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wisdom is knowledge put into action
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post #25 of 33
can someone post the link for indibebi bc?
Being up to my elbows in cream sounded a lot more glamorous!
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Being up to my elbows in cream sounded a lot more glamorous!
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post #26 of 33
post #27 of 33
I don't think it's the recipe, so much as making sure the cake is thawed completely. I would imagine once it thaws, it's absorbing or letting off air and that would affect the icing. Humidity and heat are two different issues....humidity (moisture) and lack of thawing completely (moisture) are probably what happened. BUT that cake looks WONDERFUL, to me. I think it turned out GREAT!
post #28 of 33
Did you check the expiration date on the dream whip?
post #29 of 33
Cakes can both sweat and/or have trapped air when they are not at room temperature before icing.

Cold goes to hot, so as the cake is warming up up that cold air/moisture has to go somewhere. When a cake gets "sealed" by icing, it still tries to escape, resulting in either air bubbles or sweating.

The cracking sounds like the icing is too dry. Try adding a small amount of whatever liquid and remixing.
Audrey
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Audrey
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post #30 of 33
I find that if you use a frozen cake poke holes in the cake with a steak knife before you ice it. That way it will have room for expansion when it starts to get room temperature. I don't really know the scientific way of explaining it but I find it works for me. I used to ice frozen cakes and the icing would crack. After I poked holes I never had another problem with cracking or cake gas. Hope this info helps someone icon_smile.gif
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