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Making butter cream stiffer WITHOUT sugar? - Page 2

post #16 of 20
You asked for advice. You received an educated response why your frosting isn't causing your problem, plus the answer to what isincluding a solution how to fix it.

Quote:
Originally Posted by CWR41

If the icing is too thin, it would be sliding down or dripping off, and you'd see through it.

This is a bulge caused by settling cake. Cakes just settle... you can hurry along the settling process by applying pressure to your layers.

leah_s posted about her "trick" using ceramic tiles for weights...
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633571&highlight=trick



I don't know why you'd think the diagnosis plus solution is mean-ish! Instead of messin', I'd be grateful and thankin'.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #17 of 20
Quote:
Originally Posted by CWR41


I don't know when you switched recipes, but you have at least five bulging cakes posted. Is the icing to blame for all of them?



I believe THIS is the response that OP was referring to as "mean-ish", not the one you quoted.
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
Reply
post #18 of 20
That response only came after the OP disregarded the advice that was given and restated "So it's got to be the icing".
Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.


This refers to the first response
Quote:
Originally Posted by gingerlycreative

But I honestly didn't see the link in the first response and I thought the reply was kinda mean-ish.


The OP didn't notice the link in the first response, but did notice the reply and thought it was kinda mean-ish.

Maybe after reading the link, the OP realized that the answer was indeed helpful or a sincere attempt to provide an answer.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #19 of 20
Another thing to try is backing off the liquids in your icing. This helps to make the icing thicker without adding additional sugar.
Cakes are my canvas and icing is my medium.
Reply
Cakes are my canvas and icing is my medium.
Reply
post #20 of 20
That type of post is typical from that particular member.

Anyway, I rarely let my cakes settle and I don't have that problem. If you take a bit of your icing and add enough powdered sugar to it so it's actually mold-able, then pipe your dam, you should not have a problem with the bulging. It will be super sweet but that's just the dam portion anyway. Incidentally, I have only ever experienced bulging with American style buttercreams. Have you ever tried a meringue buttercream? Those are 100% butter icings and you can pop the layer with the dam on it in the fridge so it gets rock hard.

Good luck!
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