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For those that use Sam’s buttercream, help

post #1 of 2
Thread Starter 
Hi,

When icing my cake I usually take from buttercream from the bucket put it in my mixing bowl add a splash of cream bouquet or liquor whip it up for a few minutes (about 3mins) then I ice my cake. My cake is usually right out the freezer when I tort, and decorate the cake.

Here is my problem, when I decorate the borders look great. I set the cake into the box leave it open while I go clean the kitchen (about 20 mins). Come back to cover and go deliver cake looks fine. I put the cover on the box and leave to get to the party (under 30min drive) when I open the box my borders always seem to look deflated or mushed. Just the borders only not the rest of the cake is affected? What is causing this? What can I do to stop this problem?

Thanks,
post #2 of 2
If that happened to me, I would probably ice the cake as normally. Then add some powdered sugar to the remaining icing (to make it stiffer) and do borders and decorations with that.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
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