Cake Central › Cake Forums › Cake Talk › Recipes › What is going on with my BC icing??? ... Help
New Posts  All Forums:Forum Nav:

What is going on with my BC icing??? ... Help - Page 4

post #46 of 117
freezing is not an issue.

I am not sure what you guys mean by disturbing the icing but here is what i do:

make 2 of my batches and transfer them to a big rubbermaid. cover the surface with plastic and put top on. I might make it 2-3 days before doing cake. leave at room temp. when it is time to ice the cake, i open the rubbermaid and ice straight from there. it is still smooth and perfect as the day i made it. When i ice the cake, the excess i scrape off while smoothing, etc goes into another bowl, not back into the rubbermaid. The scraped off icing will be kinda crusty and airy. I save that for borders and filling OR if i save enough partial batches of that stuff, i can fill the mixer again, and remix till it is smooth again.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #47 of 117
Quote:
Originally Posted by Mikel79


I 100% agree with you about disturbing the icing will cause air bubbles. I hate the fact that I will make a batch of icing...HUGE batch....and only can ice 1 cake with it????!!!

Thanks

Michael



Not sure what you mean? If i only use half the icing in the big rubbermaid i discussed above, i cover the rest of the icing with plastic again, put the top on.... and when i go back to use that remaining icing later it is still perfectly airless and smooth..... i can get as many cakes out of that big double batch as I need till it is all used up. no air.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #48 of 117
Thread Starter 
Hi Sharon!

When I go to ice my cake, take the spatula and take a little from the KA bowl and then apply to cake, go back to KA bowl and ice cake, etc. This is what I mean by disturbing the icing. I hope that makes more sense.

The left over icing as I go down to the bottom of the KA bowl is now disturbed with a bunch of scrape marks from my small spatula. It has started crusting as well, with air bubbles.

To make sure I understand your response.....You take your completed BC from your KA mixing bowl and then transfer in a big Rubbermaid bowl? You have no air when you go and ice your cakes in 2-3 days?? WOW! I have tried that before, but my icing developed so much air, I had to place it back in the KA bowl to mix.

Do you make your icing just a few days ahead of your cake due date? I usually make mine 2 weeks and then freeze?

Maybe I need to wait a little longer and make icing the day before and buy a different Tupperware container....

Sorry for the loooooong rant....Thinking out loud =)
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #49 of 117
Hi Sharon!

When I go to ice my cake, take the spatula and take a little from the KA bowl and then apply to cake, go back to KA bowl and ice cake, etc. This is what I mean by disturbing the icing. I hope that makes more sense.

ok, got it.


The left over icing as I go down to the bottom of the KA bowl is now disturbed with a bunch of scrape marks from my small spatula. It has started crusting as well, with air bubbles.

does not happen to me at all.


To make sure I understand your response.....You take your completed BC from your KA mixing bowl and then transfer in a big Rubbermaid bowl? You have no air when you go and ice your cakes in 2-3 days?? WOW! I have tried that before, but my icing developed so much air, I had to place it back in the KA bowl to mix.

correct, no air at all. even if i freeze it in the rubbermaid, I can thaw it and ice right from the rubbermaid... still no air.



Maybe I need to wait a little longer and make icing the day before and buy a different Tupperware container....

Sorry for the loooooong rant....Thinking out loud =)

I am stumped at this point. if you are using the exact ingredients and process that i do, I am not sure why that is happening.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #50 of 117
Thread Starter 
Thanks Sharon!

I think I am going to bite the bullet and try the Sweetex brand and see what happens then.

I just hate that I can only find Sweetex in that large box. That is why I have been using TBK, cause I can buy it in the small 4 pounds tubs.

Thanks again though Sharon you are the best!!

=)
Michael
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #51 of 117
I had the same problem with a cake I did a few days ago. I only have the 4.5 quart mixer so I had to use the recipe for that size. The buttercream was beautiful when it was finished mixing. Positively smooth with NO bubbles. I transferred it into two Tupperware containers and the next day when I opened the containers it looked like a sponge! Seriously! I was able to put it back in the mixer and add more creamer liquid until it was smooth, but it's so strange that happened.

I did use Sweetex so I'm not sure what happened. However, I LOVE this buttercream and I don't care if I have to re-whip-it is so good!
post #52 of 117
Thread Starter 
Hi Annie....


Thanks for the input! I am finding that folks that use Sweetex are having the same issues. I am hesitant to buy Sweetex if this problem is happening with that brand as well????


=)
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #53 of 117
I'm just catching up to this thread. I am a HUGH Sugarshack fan! I use her icing recipe and techinque and I too have had some problems with bubbles forming in the icing after it sits. I usually just add a little more warm creamer and mix by hand to help get rid of the bubbles.

I needed to make alot of icing for a wedding cake I did for my nephew's wedding in May. I made all of the icing I was going to need ahead of time and froze most of it. I'm not sure if the freezing did something to change the consistency or not, but the icing that I froze was nice and smooth.

Kitagirl -- I live about 30 miles north of Baltimore. I'm grasping for straws here, but do you think it's possible where we live has something to do with the difference? Maybe difference in humidity, altitude, or something like that?
post #54 of 117
Hmm I dunno! Well there is more oxygen at sea level....where we are...but then others don't have problems at roughly sea level either.

Its humid but not nearly so badly as down south...
post #55 of 117
Holy Crap...how did I miss this thread...I have the same problem. I use hi-ratio but Alpine. My ingredients are to accomodate a 4.5 qrt ka. 4.5 cups of shortening, 18 cups of CH ps. 2 tbs of creme bouquet and 9 - 11 tbs of coffemate liquid.

I start out with perfect, smooth icing, the first time I transferred it into a food safe bucket. Opened it a couple days later to use and it had tons airbubbles. The second time I left it in the KA bowl. Used about half and when I went to transfer the rest into a container it had tons of bubbles again!

Do you think it's the powered sugar? I looked at the ingredients and it has cornstarch but so does 10x dominos brand! Maybe the liquid is too hot? The very first time I achieved moderate success and I don't think my liquid was as hot as I'm using now. Maybe the heat is causing some kind of reaction? I feel sad!
post #56 of 117
Me again, I just wanted to point out that I use Alpine hi-ratio and have the same problem.
post #57 of 117
I don't think its the heat or the sugar....my bc came out alot better this last time when I made sure it more than adequately covered the beater with no icing pulling off the sides of the bowl...everything covered, beat until smooth. It was much improved.
post #58 of 117
OK, I am not trying to make you guys feel bad but here is a batch that was made several days ahead, transferred to tupperware and covered.... and this is what it looked like days later when I went to use it:

http://3.bp.blogspot.com/_pl0c6tYw-Qc/SSOwgCMdS4I/AAAAAAAAAdU/EflSPwicLok/s1600-h/oz23.jpg

I spoke to my Wendy, who uses the 6 quart in her shop and she seems to be having a problem if she transfers it out the mixer bowl. if she leaves it in the bowl, it stays perfect. She uses exact same recipe and ingredients as me. And when she was working from home, before she opened her shop, she did not have this problem. This is so odd!!!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #59 of 117
I have a 6 qt too...my last batch came out pretty good and stayed pretty good so I'm feeling better about it. Although I still have to watch out for it crusting if I have it out for awhile.

I know I tried to make a batch of this icing one time in a 20 qt mixer at a caterers once and it turned out horribly...maybe the bigger the batch, the harder it is to have it turn out right?
post #60 of 117
Thread Starter 
Sharon....

I noticed that you have plastic film over your contanier. Do you place a piece of film over the top and then place the lid on top of the contatiner with the plastic film???

I am just trying to see all the little things......probably nothing. But maybe something as little as this helps out this issue????

Michael
=)
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › What is going on with my BC icing??? ... Help