Hi I had an old processor which made wonderful sponges but it has broken and have tried mixers and processors including the magimix and kenwoods but my sponges aren't the same,sometimes sinking in the middle. I have now resoreted to an electric hand mixer but although the sponge seems ok the crust is always hard. I always take the tops off but leave the sides on. What I want to know is once the sponge has been butter creamed and fondant iced will this soften the crust a little.I would really appreciate any help here.
Try baking on the lowest shelf at a reduced temp for a little longer. I bake at 150C. I also put an old cake tin with water in the bottom of the oven. If I have a lot of batter in my tin, I cover the top of the tin with parchment paper to stop it crusting. It works for me.
Also, in your sponge recipe, are you substituting half butter to mayonnaise? This is a trick I learned to keep my sponges moist.
Thankyou for the info,never heard of the mayonaise thing but will try it. I have also heard that securing a wet towel around the cake will stop a crust forming.
Let me know about the mayo trick.. wet towel does work, but I have heard that it is more to do with oven temp than anything else.
Okay bakers, I need your help. After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. However, I have noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well. What do I do to fix this? Should I refrigerate for a less amount of time?
thanks for all the tips
I also use heavy whipping cream in my buttercream, it gives it a nicer texture
AI have heard that sugar is a preservative therefore icing stored with milk is ok. I use two sticks of soft butter, 4 oz buttercream, 1/4 teaspoon salt and about 4 cups of double sifted PS. Yum! Not sweet. Crisco made mime sweeter. May have to add more PS or more liquid depend on humidity.
AHey ladies! I love this topic since I'm new to using buttercream. Soooo many questions, I hope they all get answered as I can learn so much from you ladies. Here goes: 1- what is the viva/ paper towel method? I tried the link but it's not working. Anyone willing to elaborate? 2-what is the crisco recipe? I've been wondering if there was a way to make the butter cream less sweet, so if this is it I would love the recipe. 3- I would love to know the details of the upside down trick and what it helps with?
Hopefully this is not too much, thanks ladies!
About how warm is the warmest you could have an "only butter" (American) buttercream that will hold it's shape?
.......... After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. ....noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well..........
I know I'm getting in on this topic rather late but...........
This is just another reason to NOT refrigerate a crumb coated cake! Really folks, it is totally Unnecessary - if using a standard ABC recipe. It should only take a few minutes - no longer than 10 min. for a crumb coat to dry to the touch at room temp. If nothing else - keep a recipe of Wilton class buttercreme on hand just to crumb coat with - you won't have a bit of trouble getting it to dry to the touch in just a few minutes:) Then you can cover that with whatever recipe you want to use. The crumb coat should be *very!* thin so I doubt anyone would really taste it. In fact to get it thin - melt about 1/4 cup of it in the Micro (only takes about 5-8 seconds) then quickly spread that all over the cake. It dries very quickly - producing a glaze covering- just perfect as a crumb coat!
AOops! Correction. That's 4 oz heavy cream 2 sticks soft butter 1 teaspoon Lorann butter/vanilla flavor 1/4 teaspoon salt
ATo make frosting less sweet...don't use Crisco.
AI have that issue. Why my buttercream came out with void spaces? When I have use to see how it will spread over the cake, I noticed it is not totally smooth. :(
I have that issue. Why my buttercream came out with void spaces? When I have use to see how it will spread over the cake, I noticed it is not totally smooth.
Either your cake is too cold and buttercream is hardening quickly or not enough mixing beforehand. I always apply final buttercream layer close to room temperature to ensure smoothness.
AThanks. I will try the crumb covering part and I am getting a new mixer so I will see if makes a differnce. :)