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What is going on with my BC icing??? ... Help - Page 8

post #106 of 117
7/8/10 at 9:44am
I think u have the 5 quart bowl. try less volume:

try 4.5 pounds ps and 4.5 cups shortening. if still too much, try 4 of each. ( and adjust your liquids down too)

I am puzzled as to why u cant fit the recipe in your bowl, if it is an artisan, like mine.....

truly odd.

Sharon

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Sharon

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www.sharonssugarshack.com

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post #107 of 117
7/10/10 at 7:44am
You know, I just had this problem today with a batch of icing I'd made two days ago. It wasn't sugarshack's recipe, but it was her method. It's been sitting in a covered plastic tub at room temp. I opened it today and it was FULL of air bubbles! I mean, riddled with them.

I dumped it all into my KA, turned it on speed 1 for about 5 seconds and it became completely smooth and creamy again. Not an air bubble in site. I iced the cake a few hours ago, no problems, and just checked the cake and the leftovers in the bucket...still fine.

I know this doesn't answer your question as to why it's happening. But it does give you a quick way to deal with it.
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post #108 of 117
7/10/10 at 8:36am
For anyone using the Sam's butter with their recipe it is delicious but I have noticed that it is a lot more airy and has more volume than other butters when mixed at a high speed.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #109 of 117
7/10/10 at 2:57pm
Thread Starter 
Quote:
Originally Posted by artscallion


I dumped it all into my KA, turned it on speed 1 for about 5 seconds and it became completely smooth and creamy again. Not an air bubble in site. I iced the cake a few hours ago, no problems, and just checked the cake and the leftovers in the bucket...still fine.



I do this as well. It comes out smooth as wine. However, when left in my KA bowl it will start to crust within 20 mintues. By the time I get to the last of icing my cake it is all covered with air...even my cake. My cakes crust so much that I cannot smooth the air out...

Tonight I am going to give Shaon's adjusted recipe a try....stay tuned...=)

Thanks everyone for the help...
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post #110 of 117
7/10/10 at 7:10pm
Thread Starter 
Hi Sharon...

Stupid me had the video camera ready to go, but did not have any BLANK discs for it!!!! icon_confused.gif I thought I had some extra from our vacation....

So....what I did is took detailed pictures of each step. May you please look at each picture. I have messages on the top of each picture of what is going on.

I adjusted the amount of Hi Ratio and sugar to 4 and 4. Well, it did help the BC not to go all the way to the top of the bowl like my last pictures, I still having issues with air. Waaaaay to soft as well. My liquids are off I think....Please let me know what you think of this process. After getting your next DVD I am going to make a DVD copy and send to you......

I had to do this in two posts. Max pictures is 10....

Scroll all the way down to the bottom of each of these posts. How I posted the pictures are backwards. The first step is the bottom first picture....=)

Michael
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post #111 of 117
7/10/10 at 7:22pm
Thread Starter 
Here is post # 2 of the process...

Thank you for your patience.....
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post #112 of 117
7/13/10 at 10:02am
ok. everything looks correct but

1) the mixture should not be that thick and straining the mixer after the forst 2 pound bag. for me, all that PS goes in with no problem, it is still very soft cuz all the liquid is in there. so the 12 TBS of total liquid at the beginning is not enough.

2) are u absolutely certain that when it is going at speed 6 there is no air being sucked in along the sides are around the paddle?

3) above being said, i think your problem this time might have been not having enough liquid in the early stages.


Gosh, i wish I could fix this for you. I know how frustrated you are. We are def going to have that BC class here. And I mailed your baking dvd today.... that has better video of me making the icing that youtube. Maybe that will help too.

I would also try sweetex if you can get your hands on a small batch, but honeslty i do not think that is the problem.

we will keep at it till we figure this out!

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #113 of 117
7/13/10 at 10:28am
Thread Starter 
Thanks Sharon!!

Hmm, the liquid amounts might be the issue!! I am going to wait until I get your DVD before I make another batch.

It does make sense though. The icing is pretty thick after the first 2 pounds.

I will not give up!!!!!!

=)

Thanks,
Michael
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post #114 of 117
8/4/10 at 8:52am
Thread Starter 
O-M-G !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Can this really be true????????????????? Pinching myself to make sure this is not a dream!!

Sharon, I adjusted your recipe so that I am now adding more liquid. I tried this two different times and the icing came out smoooooooooooooth. No air!!!! I had to use 20 TBL of liquid!!

I even left the icing in a air tight bowl for 2 days. There was little air, but I re-whipped and it was fine. It did not dry out on me by the time I was finished with the cake either!!!!

You are my cake angel Sharon!!!! =) icon_biggrin.gif

Now to tackle my next issue......The dam* top edge!!!!!!

Do you still use the same method for the top edge shown in your BC DVD? I am having the hardest time with the measurement and taking the excess off. The line never matches when I get to the start of the cake. I use the spatula exactly on the line that I made, but for some reason after taking the excess the amount taken off is below my line????

Any suggestions on this one???

Thanks again Sharon!

Michael
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post #115 of 117
8/4/10 at 9:05am
Quote:
Originally Posted by Mikel79

O-M-G !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Can this really be true????????????????? Pinching myself to make sure this is not a dream!!

Sharon, I adjusted your recipe so that I am now adding more liquid. I tried this two different times and the icing came out smoooooooooooooth. No air!!!! I had to use 16 TBL of liquid!!

I even left the icing in a air tight bowl for 2 days. There was little air, but I re-whipped and it was fine. It did not dry out on me by the time I was finished with the cake either!!!!

You are my cake angel Sharon!!!! =) icon_biggrin.gif

Now to tackle my next issue......The dam* top edge!!!!!!

Do you still use the same method for the top edge shown in your BC DVD? I am having the hardest time with the measurement and taking the excess off. The line never matches when I get to the start of the cake. I use the spatula exactly on the line that I made, but for some reason after taking the excess the amount taken off is below my line????

Any suggestions on this one???

Thanks again Sharon!

Michael



GREAT! My recipe calls for 16 TBS of liquid. To be honest, i did not realize you were using less. SO glad you are having success now!!!!

I dont have any words of wisdom about the line except to make sure u keep the top edge of the spatual right on top of the line. don't dig lower into it. just practice really!!

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #116 of 117
8/4/10 at 9:35am
Thread Starter 
Sorry Sharon! I meant to say that I used 16 TBL of the hot liquid AND 4 TBL of flavoring. Total of 20 TBL of liquid. I was using just 12 of the hot.


Thanks again Sharon!!
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post #117 of 117
8/4/10 at 9:36am
well ther u go! U found what works and I am sooooo happy for you!!!!!!!!!!!!!!!!!!!!

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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