Cake Central › Cake Forums › Cake Talk › Cake Decorating › What causes this...?
New Posts  All Forums:Forum Nav:

What causes this...? - Page 2

post #16 of 28
Stop adding salt. I had that issue when I added salt. I use salted butter instead.
post #17 of 28
I mixed two different shades of purple out of the same batch of icing. The dark purple did not get spots, but the lighter purple got little pink spots all over it. I used different shades of gel paste color. I think the color must have something to do with it. I will dissolve the salt in water before I add it (because I read that on the web) and I will use only filtered or bottled water. I'm also wondering about humidity with different colors.
post #18 of 28
Most food colorings, like most fountain pen inks, are a mixture of several different dyes. This can best be demonstrated by a process called paper chromatography.

Cut a strip of either a white paper towel, or a white coffee filter. Put a small spot or streak of your food coloring or ink near one end, and then hang the strip over a small container of water, with the end nearest your spot or streak (but NOT the spot or streak itself) immersed in the water. As the water runs up the paper, it will carry the dyes with it, but they will likely move at different rates, forming distinct bands of color.

If you repeat this with oil, and with alcohol, the dyes will likely move at different rates than they do with water, and maybe even in a different order.

This phenomenon could explain the one shade of purple forming pink spots, but not the other.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #19 of 28
I use water (distilled) in my buttercream recipe, too, and I've never had this problem. I think it's because I cream the living daylights out of my shortening (10-15 minutes at 4or 5 on the KA) before I add anything else. I also dissolve the salt in the water before adding it to the recipe, so that may help some, as well. I agree that the causes may be many and varied and very hard to pinpoint. It's probably a problem you will only solve by trial and error.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #20 of 28
icon_biggrin.gif
Someone said water and oil don't mix; you have to use milk. That can't be true because milk and oil don't mix either. Even the fat or cream always rises to the top of milk. Powder sugar binds the fat and the liquids.
I have been doing some tests, and I have narrowed it down to two possible causes. I think the big problem is the mineral content in hard water. I made the same color and type of icing using water from the reverse osmosis water filter (which filters out the minerals that make the water hard) and I also dissolved the salt in the water. The icing is perfect with no spots appearing!!! I really don't think it's the salt because most people don't have a problem with that.
So, if you have hard water, I think you should use filtered, bottled, distilled, or softened water. It may also help to dissolve the salt in the liquid.


Thank you for posting this question!!
post #21 of 28
I posted this question several weeks ago and didn't get a reply at all. I'm so glad you did. I'm going to try buying bottled water now and see if that helps. I've got a wedding cake coming up in June that is black on white and I'm so afraid of the "spots" showing up on that cake. I'm like you I hate seeing those spots and giving a cake like that to my customers. No one has ever said anything to me either but it bugs me. Let me know what you think it is, please.

Amy
Amy
Reply
Amy
Reply
post #22 of 28
Hi Amy,
Do you have hard water? Is it extremely hard ? Do you make your icing with water? Do you normally dissolve the salt before you add it to the icing?
Like you, I really need to find the answer. I really think it's the water.
Thanks,
Sandy
post #23 of 28
Some colors do this more than others. Wilton brand colors are the worst. Back when I used them I had a great looking cake then came back later and had either white spots or dark specks.

This is something else that causes problems, over beating the icing will cause air bubbles that will result in bumpy icing with light colored spots.

Hard shortening that doesn't break down and smooth out while mixing will also cause streaking.

If it's not mixed well or if it's made with hard shortening then refrigerated it will spot up.

Just some thoughts, I hope they help.
If you can't find time it do it right..how will you find time to do it over?
Reply
If you can't find time it do it right..how will you find time to do it over?
Reply
post #24 of 28
Yes we have well water. I've never dissolved the salt either. I didn't know any of this could have been causing the problem. I have 2 cakes this weekend, I'll have to try both of these things to see if it helps.
I don't think hard shortening or overbeating is the problem. Thanks, Amy
Amy
Reply
Amy
Reply
post #25 of 28
These spots were not the result of overbeating or underbeating. The spots are not lumps or air bubbles. It may have something to do with the Wilton color or maybe how the different colors react with hard water.
post #26 of 28
Sorry, maybe it's the flux capacator, I really don't know much about cake. icon_wink.gif
If you can't find time it do it right..how will you find time to do it over?
Reply
If you can't find time it do it right..how will you find time to do it over?
Reply
post #27 of 28
LOL! icon_biggrin.gif Whoever knew that cake -making is a science. I like your quote, Cake Lady2266, I'm always telling my son that.
post #28 of 28
cakelady2266, you gave me a much needed laugh just now!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › What causes this...?