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My butter-cream is giving me a fit..what is the problem here???

post #1 of 4
Thread Starter 

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?

 

cracking eal and zebra 2.jpg 425k .jpg file

 

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

  1. Cream butter and shortening.
  2. Add clear vanilla extract then
  3. add confectioner's sugar.
  4. Allow confectioner's sugar to blend well then add milk.
  5. For thinner consistency, add more than 6 tablespoons of milk.

 

post #2 of 4

Try adding one tablespoon of light corn syrup to your butter cream. I am not sure if that would make any difference but I have heard that it makes the butter cream more pliable especially when you do fancy piping. I always add it to my butter cream and have never had mine crack before.

 

I am no expert since I only do as a hobby. Maybe someone else here who is more experienced will have a better solution than I do. I am sure everyone does things differently.  I can hardly see the crack in your picture. Good luck!!
 

post #3 of 4

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? 

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

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #4 of 4
Thread Starter 
Thank 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!!!
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