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HELP! Who can solve this mystery?!! - Page 2

post #16 of 23
Thread Starter 

oh yes, my butter is soft and my heavy cream is cold.

LIVE A GOOD LIFE ...
and in the end, it's not the years in a life, it's the life in the years.
Abraham Lincoln
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LIVE A GOOD LIFE ...
and in the end, it's not the years in a life, it's the life in the years.
Abraham Lincoln
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post #17 of 23

Keep in mind, it is winter (well, you wouldn't know it right now haha).  If you are running your heat it can also suck the moisture out.  You either need to add more liquid or more fat. 

post #18 of 23

The difference between High Ratio and reg old crisco is flexibility. (not chemically, just performance-wise). 

Crisco has changed a lot over the years, and my guess is that putting all those other things aside, you just can't do the same things with Crisco as you used to. 

Try high ratio, but be aware that you may need more powdered sugar than usual, as it absorbs sugar better than crisco. 

Just my 2 cents. 

life is short, get a cakesafe.
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life is short, get a cakesafe.
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post #19 of 23

Yeah I definitely don't advise subbing high ratio 1:1.  It ends up very heavy.  It's like drinking heavy cream when you were expecting skim milk.  It's almost chewy (blech).

post #20 of 23
Quote:
Originally Posted by NekosDemon View Post

Okay This is driving me crazy!! I hope someone can solve this mystery...

 

Approximately 8 years ago I was doing a lot of stacked wedding cakes. I used the old Wilton Recipe with the ratio of 1 1/2 cups Crisco and 1/2 cup Salted Butter with 4 tablespoons milk, 2 teaspoons vanilla 1 teaspoon almond and a 2 lb. bag of Domino's10X Power Sugar. 

 

When I stacked my wedding cakes I used the Wilton smooth white opaque plastic plates that took the big white plastic hidden pillars that you could trim to use for each tier. I would bake on Wednesday, Crumb coat on Thursday, Ice/Stack and Decorate on Friday.

 

 I also updated how I stack my cakes... I use 4 cake boards for my base which makes the base 1/2 Inch thick, I also put another cake board under the bottom tier. I use 3/16" Foam Core Board with a cake board on top of that on all the other tiers and then support them with the fat "Bubble Tea" straws and a wooden dowel rod that goes through all the tiers in the center (sometimes two depending on size).  

 

........

It just looks like the cake on the inside is shrinking and the icing starts to wrinkle on the outside.

The last cake I did, was fine... then after 2 hours of decorating and I was finishing the top tier when I noticed it had the same problem  :( 

 

The only thing I think it could be is the supports?? yet I read that what I am doing should be plenty of support. I am thinking of trying 2 - 3/16" foam core boards instead next time and perhaps a masonite board under the 4 base cake boards. (which now that I think about it I use to do 8 years ago.)

 

For your next stacked cake, go back to the rigid plates and the trimmed pillars.  Wilton still sells them.  I do not consider the corrugated or foamcore boards or bubble tea straws to be nearly as RIGID.  I am not talking about strength, I am talking about STIFFNESS.

 

The other thing that has completely changed in last 5 years is the cake mix itself.  They have gotten so cheap--no more milk powder, no more "pudding" although some labels still claim that.  I find the mix cakes to be much drier if baked as per label, and this may be drying your icing from the inside out.

post #21 of 23
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

For your next stacked cake, go back to the rigid plates and the trimmed pillars.  Wilton still sells them.  I do not consider the corrugated or foamcore boards or bubble tea straws to be nearly as RIGID.  I am not talking about strength, I am talking about STIFFNESS.

 

The other thing that has completely changed in last 5 years is the cake mix itself.  They have gotten so cheap--no more milk powder, no more "pudding" although some labels still claim that.  I find the mix cakes to be much drier if baked as per label, and this may be drying your icing from the inside out.

 

 

I haven't changed my cake recipes.. I have added a few new ones...  I use buttermilk and If anything my cakes are too moist, lol  

 

BUT I do keep them chilled... My refrigerators stay around 35 degrees. I read a thread saying that if the cakes were too cold that when they came up to room temperature while decorating they can expand and then crack or wrinkle the icing for that reason.  

LIVE A GOOD LIFE ...
and in the end, it's not the years in a life, it's the life in the years.
Abraham Lincoln
Reply
LIVE A GOOD LIFE ...
and in the end, it's not the years in a life, it's the life in the years.
Abraham Lincoln
Reply
post #22 of 23

I don't think it's the temperature.  The larger tiers would be cracking first if it was just a thermostat problem.

 

I think that the newer fridges have extremely efficient compressors that dry out small items a lot faster than old fridges.

post #23 of 23

It looks to me like the combination of boards and your particular recipe is the problem. Your icing appears to have slightly crusted, and then a bit of pressure from the board caused it to form those crack lines. 

 

Since innumerable cakers use these same boards without issue, I would hazard a guess that it is your recipe that needs tweaking. Adding a bit of corn syrup might help. Edna de la Cruz suggests that in her crusting BC tutorial online. I tried it once when I still used crusting BC and I noticed a difference. Doesn't water down the consistency too much but adds some flexibility. If you do not want to mess with your recipe, I would suggest starting with more rigid boards and see what happens. It's hard to pin point exactly what the cause of the issue might be because there are too many variables. Run a little experiment, keeping all your conditions constant except one (the variable you're testing for) and go from there.

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