Originally Posted by GarciaGM
I have a follow-up question for those who have been using this method. I've been doing it for the past couple of months with great results. However, I have had a couple of small issues I'd like to perfect.
Yes, I've had some of the small bubbles (pocks?) in my top where there was air between the buttercream and the wax paper. I've found that both Jeff's suggestion (applying a thin layer of buttercream first before applying the thick layer of buttercream) does help. I've also found that if I work the buttercream around on the wax paper - kind of like massaging it with my spatula - that also helps.
My other problem has been with allowing the cake to settle. I've not been in the habit of allowing my cakes to settle, but I've had a couple lately where the filling bulged a little. What do you do to allow these upside-down cakes to settle? My bulging occurs after the cake is iced, when I leave it out to come to room temperature. Between the bulging and the condensation that develops (and then requires additional time to evaporate), I'm wondering if I'm leaving the cakes in the freezer too long while doing this process.
Any ideas? Perhaps frost the board, fill, and then allow to settle at room temperature (maybe with a tile on top) before I finish the sides and stick it in the freezer? Thanks guys!!
1. Abandon the waxed paper....use plastic coated freezer paper....gives much better results.
2. Is you icing absolutely smooth? If it has air bubbles, they are almost impossible to get out of the top. The thin smear trick should take care of it.
3. I've never had a problem with bulging frosting since the day I changed my recipe to no longer have water or milk in it. Water (or milk) wets the sugar particles and this plays a big role in the bulging icing issue!
I bake my layers, trim and wrap in plastic and freeze until firm, then i stack them and fill them, apply a thin first coat of icing, then right back around with the final coat and smooth it......no bulges ever! I generally then put the cakes into the cooler over night before decorating to allow the cakes to thaw back to refrigerator temps (about 38-40) degrees. I don't have any problems with them sweating then.