My Butter-Cream Is Giving Me A Fit..what Is The Problem Here???
Decorating By stephdover4 Updated 22 Jun 2013 , 4:59am by stephdover4
I made this cake this week and for some reason my butter-cream is cracking. Its no hotter or humid than usual, I did the same things that I always do. I just don't understand why its doing this. Any ideas?
Ingredients
- 1 stick butter (unsalted)
- 1 stick butter (salted)
- 1 cup shortening
- 2 lb bag of confectioner's sugar
- 3 teaspoons clear vanilla extract
- 5-6 tablespoons of milk (cold)
Instructions
- Cream butter and shortening.
- Add clear vanilla extract then
- add confectioner's sugar.
- Allow confectioner's sugar to blend well then add milk.
- For thinner consistency, add more than 6 tablespoons of milk.
I have used that recipe many times. It looks like your cracks are only around the bottom of your bottom tier...?? That happens to me when I have too much cake on not enough board. My cakes are so dense and when I use a heavy filling, I need to always use a drum. Sometimes I forget if it is not a stacked cake. I can't really tell what your board is....but did you start off with your cake stacked on at least a 1/2" board?
AThank you both. My cake was on 4 12" boards so almost as thick as a drum. I see what you are thinking, movement caused the cracks but the cake sat on my turntable for about an hour after I iced it and wasn't move yet when the cracks formed. At first I thought the icing was falling off the cake but that wasn't the case either..I'm stumped!! They were closer to the top of the cake on the other side. I don't know, I love using that recipe, but I can't have cracks like that. It has only happened a couple of times so it has to be something that I'm doing. UGH!!!
Quote by @%username% on %date%
%body%