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Frosting perfect smooth, then it wrinkles/ripples overnight!!!

post #1 of 18
Thread Starter 

Please help, this is the second time I have posted about this issue because its still happening. I am using the same american buttercream recipe as always , water, powd sugar, high ratio and real vanilla, BUT we have moved to a new larger home??

 

Do you think this has anything to do with it, the air or something?? I am so distraught because the cake was perfect and then next morning after sitting it is ripply wringle around it all over, I cannot let this keep happening because i have all buttercream wedding cakes coming up.. Now i have to cover these with fondant to hide it.

 

Any ideas on the cause? last time someone said bad batch of powdered sugar.. but this was a new one, i am soo lost now..

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post #2 of 18

I would say to add less powdered sugar, it sounds like it's crusting too much.  

post #3 of 18
Is it possible your cake is settling overnight and causing the icing to wrinkle up?
post #4 of 18
Sounds like the cake itself may be to blame... Is it a dense or light textured cake? Also, is it a really slippery filling?
Wiley Saccheri
Sublime Cake Design

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Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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post #5 of 18
Thread Starter 

Hello, no I let the cake settle already for 24 hours before frosting, its the WASC recipe i always use and there is no slippery filling, just buttercream....

 

So upset over this.. I am going to have to change my recipe and see if it still happens. Maybe use milk instead of water now. I feel it has something to do with the new house.. maybe the air is dry or something. Just very sad about this since its wedding season and this keeps happening

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Yes I am legal. Now move on and bake..
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post #6 of 18

I've never seen that happen but the only logical thing I can think of that would cause this wrinkling is drying. You've got a moisture problem with either the cake, frosting or humidity.

 

After you frost your cake how to you handle it? Do you put in the refrigerator, so you leave it on the counter? Is it in a box, or wrapped?

 

Have you cut into one of these cakes and tasted it to see if it's texture has changed?

post #7 of 18
Thread Starter 

yes I leave the cake on the counter, not wrapped and not boxed like always till the next day when i start decorating it...

 

I have tasted it, everything looks and tastes normal just the icing crusted wrinkly:(

 

I agree with the moisture thing.. I just dont know what to do, do i need a dehumidfyer in house? its a huge open floor plan so i dont know if that would even help :(

Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #8 of 18

If the icing is crusty and wrinkling, it is drying out or the moisture from the frosting is migrating into the cake an the frosting then wrinkles up as it dry's.

 

So there's a number of thing you can try: 1. Change up your frosting recipe and use one with some butter. 2.Add more liquids to your existing recipe. 3. Box your cake and place that into a large garbage bag (using it like a large baggie) to seal in the moisture. 4.Refrigerate your cakes after they are frosted, once they chill down, wrap it in plastic or seal it in box.     

 

P.S. you need a humidifier not a dehumidifier.                                                                                                                                   

post #9 of 18

If you're open to changing up your recipe I recently tried a recipe posted on the Cake Girls new website.............they have a really good version of an American style butter cream frosting listed under 'recipes'. I highly recommend trying it!

post #10 of 18

I cannot find the recipe.

post #11 of 18
Thread Starter 

Thank you, yes Im thinking I am giong to have to change my recipe:) I looked up cake girls one that using butter and shortening... I will try that one as well. Another person on here sent me her recipe generously and I will try that too:)

Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #12 of 18

Can someone post a link to the cakegirls buttercream recipe?

post #13 of 18
post #14 of 18

I too have had this problem, for years.  I used powdered sugar and milk, then tried water - no help.  I read that using heavy cream instead of milk or water can prevent this. I live in the desert with very low humidity so it is not high humidity that is causing this.  Is it possible that the brand of powdered sugar has a higher ratio of cornstarch vs. sugar?  I'd like to know the solution too.   

post #15 of 18
Just my 2 cents worth. ... I think that there is to much powdered sugar and not enough fat also known as butter or shortening in the recipe you are using. Try to increase your fat amount in your recipe while keeping the sugar the same amount. I do also use heavy whipping cream in my recipe not sure if that matters or not.
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