Tiny Little Spots ?

Decorating By satin Updated 9 May 2008 , 5:45pm by JessCav

satin Posted 9 May 2008 , 1:37am
post #1 of 13

Hi, I'm having problems with my cake having tiny little spots on them within a few hour of drying and it makes the color frosting look nasty(to me!!!). How can I prevent this?

12 replies
veejaytx Posted 9 May 2008 , 3:08am
post #2 of 13

The spots are in the icing, right? In that case, I would recommend mixing your colors more thoroughly, and also letting them set for a few hours (overnight if possible) and then blend it again before applying to your cake.

punkinpie Posted 9 May 2008 , 2:11pm
post #3 of 13

I had the same problem when Crisco took out the transfat and I was using the Wilton Class Buttercream recipe. No matter how long I let it sit or how much blending I did I couldn't get rid of it.

I recently used indydebi's buttercream recipe and it fixed the problem icon_smile.gif
You can find it in the CC recipes.

mbh724 Posted 9 May 2008 , 3:19pm
post #4 of 13

If they are little white spots in your colored icing, they may be salt. I had this happen early on. My instructor told me to stir my salt into the liquid very well and it has never happened again.

aswartzw Posted 9 May 2008 , 3:43pm
post #5 of 13

Regarding the Wilton recipe, have you used their new recipe? They adapted it this year for the new transfat-free and it worked great for me.

melvin01 Posted 9 May 2008 , 3:46pm
post #6 of 13

Sounds like it's the salt to me, too.

My Wilton instructor said to mix the salt in with the water, make sure it's disolved or it will do that in the frosting. I doesn't matter if the butter is room temp, if the salt is not disolved in the liquids first, it won't disolve and will make it spotty.

punkinpie Posted 9 May 2008 , 3:53pm
post #7 of 13
Quote:
Originally Posted by aswartzw

Regarding the Wilton recipe, have you used their new recipe? They adapted it this year for the new transfat-free and it worked great for me.




I didn't know that. I looked on the Wilton site for it but couldn't find it.
Would you happen to have a link to it?

Thanks icon_smile.gif

tonedna Posted 9 May 2008 , 3:59pm
post #8 of 13

I dont think is the salt..It happened to me once and I dont use salt. I wonder if the color is bad..I know I discarded mine..
Edna

aswartzw Posted 9 May 2008 , 4:11pm
post #9 of 13

Okay, let's see. I just made it so I hope I can remember. It was in my Course II/III book.

This is for stiff.

1 c. shortening
2 T. water
1/2 t. vanilla??

Cream.

Add 1 T. meringue powder
4 c. (1 lb) powdered sugar.
salt (optional)

I do believe that's it. Am I missing any major ingredient?

Also, I just read on a Wilton forum that Crisco suggests adding cornstarch. Maybe that will work?

tonedna Posted 9 May 2008 , 4:26pm
post #10 of 13

You are right ...I think is a teaspoon of extract..They are recomending now using milk to bring the fat to the recipe since crisco took it away. They have a new recipee with the butter in it too. Is in my website in the recipe section. I havent try it yet!
Edna icon_biggrin.gif

punkinpie Posted 9 May 2008 , 4:58pm
post #11 of 13

tonedna I had lot's of fun looking at your cakes on your website. They are fabulous!

tonedna Posted 9 May 2008 , 5:31pm
post #12 of 13
Quote:
Originally Posted by punkinpie

tonedna I had lot's of fun looking at your cakes on your website. They are fabulous!




Thanks... icon_biggrin.gif

JessCav Posted 9 May 2008 , 5:45pm
post #13 of 13

I also had this same problem with my frosting! I also was use the Wilton recipe in the course book but I do not use the transfat-free Crisco. I use the generic store brand and have never had a problem until recently. My instructor suggested using milk instead of water in the recipe and so far it has worked! No more spots! So you may want to try that also. Good luck! It's very frustrating having speckled frosting!!

Quote by @%username% on %date%

%body%