I work a full time job while I am trying to build a client base for my cakes. It's going pretty good. I have had a minimum of 4 cakes a week for over 2 months now. Needless to say I work on cakes at night and last night was a LONG ONE! Got in bed at 3 a.m and back up at 6 a.m. for my full time job. All because of buttercream!
I use Sugarshack's recipe with a mild variation, I add 1 cup of room temp butter to 4 cups of hi-ratio shortening, and have always used this variation with success so I don't know if that contributed to my headaches last night.
With the first batch I couldn't even get all 5 pds of sugar in the mixer it was completely overflowing and no matter how long I mixed it or how much I scraped the sides of the bowl it was FULL of air pockets. It looked like I had beat it with a whisk! And because all the sugar wouldn't fit it was a lot softer than it should have been. So I iced the smaller cake first and was able to get it halfway decent looking with the paper towel method. Thankfully it was covered with polka dots that it hid a lot of flaws.
So now that the mixer wasn't so full I decided to add the rest of the sugar and beat it again to try to get rid of the air bubbles. MADE IT WORSE!!! I slap it on the biggest cake now, 10in square for a 3 tier cake. NIGHTMARE!!
DH (dear husband) comes home (from oldest son's basketball game that I missed FOR CAKE) sees me in tears and decides to make another batch of buttercream for me (he is awesome). SAME PROBLEM!! I finsihed the cake and it looks awful! Thank God that it had a pretty wide ribbon around the center and the venue will be a dark hotel ballroom. I will share a picture when we take it ths afternoon.
If you got this far listening to me whine BLESS YOU! And ifyou have any advise I would love it!!