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Slip-sliding away...my bc, that is. - Page 2

post #16 of 27
I agree. I usually stick store brands also. But I didn't realize that the store brand I usually buy did change to No Trans Fats. I saw a difference.
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post #17 of 27
Oh, by the way Poohsmamma The cake you are showing the problem with is really cute. It's a shame that you a had a problem. I can tell you put alot of work into it.
Jeremiah 29:11 For I know the plans that I have for you....
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post #18 of 27
For what it's worth, I suspect Aldi brand shortening has changed. It seems a lot softer now. So far, it still seems to be working for me but I have to add a lot less liquid to my buttercream. I made a batch today and piped swirls on cupcakes. It has crusted nicely even though it's raining here today.
post #19 of 27
If she's using my icing recipe, then trans-fat makes no difference. This is why the recipe is getting so many good reviews because while everyone was complaining about what their icing was doing after the formula change, I was sitting back asking, "What? What? There's a change? No sh*t? Really?"

In my years, I've also developed a stance of using crisco only ... no off brands at all. I sound like a commercial but "I used one of those cheaper shortenings once ......" and the roses kept falling off of the cake .... and I only used the store brand once .... and ONLY once. This was YEARS before the trans fat formula change .... like 25 years ago.
post #20 of 27
Thread Starter 
I have only used Indydebi's recipe-exactly as written-for the last several years, and like I said earlier, this has only happened on the last few cakes.

I will try to put it on thinner next time, but I'm still thinking it's a cake problem, not an icing problem.

Once again, many thanks for your responses.
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post #21 of 27
Are you cutting your cakeboards the exact same size as your cakes? I've read on cc that alot of people trim the cakeboard to fit the cake. When you do this there isn't anywhere for your icing to "rest". I buy the precut cardboard cake circles and I have about 1/4 inch or less around my cake. Once it's iced I have just enough room for my border. If I trimmed my board to be the size of my cake that icing wouldn't have anything supporting it. Just a suggestion. Your cake is adorable btw thumbs_up.gif
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post #22 of 27
Could be the weather. My last cake had started to show problems of drooping. I turned the AC up a couple of degrees and every thing was better and didn't have any other problems.
post #23 of 27
Are you letting your top tier firm up before stacking? I too agree continur working on getting those exterior coats thinner, not only for a smoother finish but will cut down your costs too! Win, win!
post #24 of 27
I can't believe you said Aldi's (I didn't mention it because I didn't think anyone would know what I was referring to). That's the brand that has changed. I agree that AC has alot to do with it. You have to have a cool house when you are doing cakes!
Jeremiah 29:11 For I know the plans that I have for you....
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post #25 of 27
Crud! Well, thanks for confirming it for me. I know where I can get hi ratio in a 50 lb. box, but I don't have near the volume for that. I heard that another store sells it in smaller chunks, so I guess I'm going to have to make a trip soon. If they have it, I suppose it's better than paying for it to be shipped to me.

Hee, hee. Maybe now I have an excuse for my topsy turvy failure? "It wasn't my fault. It's was Aldi's." LOL
post #26 of 27
In regards to the icing being to thick....

Sharon Zambito has a Buttercream DVD showing how she ices her cakes. She states that the icing is about 1/2" thick on her cakes.

All of her cakes are AMAZING!

I also place icing about 1/2" thick as well..


Sorry you are having issues...
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post #27 of 27
I was thinking that even if the icing is thicker than the board underneath, the lower tier should still hold it up. It really must be something with the cakes themselves.
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