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Buttercream piping on fondant - why is this happening?

post #1 of 12
3/8/13 at 6:29am
Thread Starter 

Hi all - I wanted to practice scroll work, so I covered a cake with fondant and used a basic buttercream recipe with shortening and butter - but as I piped it, I noticed the 'stain' marks happening...and then this morning as the cake sat overnight - it looks like this.  Any idea how to avoid this?

 

Thank you!

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post #2 of 12
3/8/13 at 7:52am

yes--your blue color needs to be kneaded in better--that's all

 

it's just food color striations

 
 

 

 

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post #3 of 12
3/8/13 at 8:16am
Quote:
Originally Posted by -K8memphis View Post

yes--your blue color needs to be kneaded in better--that's all

 

it's just food color striations


Not sure, but I think she's talking about the "greasy" looking dark areas surrounding her butter cream piping. I don't have an answer, though. Never have done that. Sorry.

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post #4 of 12
3/8/13 at 8:26am

oh, dawny, thank you

 

hmm--i'm gonna guess--if there is no shortening in your fondant--then the grease in the buttercream is leaching into there?

 
 

 

 

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post #5 of 12
3/8/13 at 9:14am

Yeah maybe the fondant was too dry or had some powdered sugar on the surface which absorbed the oil from the buttercream.

The Dude abides.

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The Dude abides.

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post #6 of 12
3/8/13 at 12:06pm
Thread Starter 

Thank you !

 

I rubbed Crisco on all the fondant that the scrolls weren't on - and it made it all blend in much better.

 

I have never used shortening in my fondant...But i'm guessing I need to do that now. I never knew!  Thanks

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post #7 of 12
3/9/13 at 4:33am
Thread Starter 

Hey There - May I ask another question, related? I put round disks of fondant onto my cupcakes that were iced with buttercream last nite.

 

This morning, they had melted and kind of slumped down over the cupcakes....

 

1. the fondant discs were made 3 days in advance and had dried out.

2. the decorated cupcakes were placed into closed containers last night.

 

I just read this in a past forum after searching :I made a cake with gumpaste roses. Straight gumpaste, and the roses had been dried for a good month. I made the mistake of closing the cake up in a cake carrier. In less than three hours the rock hard gumpaste roses and wilted and completely lost their shape. They asorbed moisture even though there was no question about them being completely dried before going in there.

 

---My question, even though my fondant didn't have Crisco in it, even if it did..This problem would have happened anyways?

 

How to avoid? Place toppers on at the last moment...But if there is a drive to be made to deliver...Does this always happen?

 

Thanks!

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post #8 of 12
3/9/13 at 5:30am

GP is most often affected by one of two things: humidity, and children. Your problem was humidity -- likely moisture from the cupcakes. If your "closed container" was a plastic box or covered cake pan, that's your problem. This shouldn't happen in a closed cardboard cake box. It also looks like you need a different icing recipe.

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post #9 of 12
3/9/13 at 5:32am
I don't know the science behind it, but sealing fondant or gumpaste decorations in an air tight container cause the fondant/gumpaste to wilt. The same can happen to buttercream. I just leave the containers slightly cracked so that it is not air tight.
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Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #10 of 12
3/9/13 at 2:09pm
Quote:
Originally Posted by handymama View Post

GP is most often affected by one of two things: humidity, and children. Your problem was humidity -- likely moisture from the cupcakes. If your "closed container" was a plastic box or covered cake pan, that's your problem. This shouldn't happen in a closed cardboard cake box. It also looks like you need a different icing recipe.

Haha, made me giggle "and children" SOOO true!

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post #11 of 12
3/9/13 at 2:14pm

The same thing happened to me.   I used those air tight "clam shell" cupcake containers.   GREAT to keep the cupcakes moist....hell on fondant toppers. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #12 of 12
3/9/13 at 2:36pm
Thread Starter 

thank you all. glad to know so this doesn't happen again!

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