I have some questions.....
i need to make a few sheet cakes and i am confused about serving amount.
I need to feed 40 people for a bridal shower and hate to fill and torte sheet cakes. what size should i use. Does the guide in the wilton books mean i need to tort and fill to get that amount of servings? Is that for any pan? I hope im expalning this right!
How do i avoid air bubbles in my frosting.
I use the wilton bc recipe with a few variations of my own. I add salt to cut sweetness, use heavy cream instead of water and i use store brand shorting b/c it has trans fat. (For fat i use half butter too).I try not to beat it too fast.
Thanks for the help!!
PS- I LOVE CAKE CENTRAL!!
you have to fill the mixer bowl up!
Do not mix with a whip & do not over-mix... even when I mix with a paddle it causes air bubbles. Air just gets mixed in if you don't do it by hand (and even then, I believe some gets in). I'm not an expert, but this is what I have read & experienced.
Ok i always had the same problem, and i use toba garrets decorators buttercream. What I just recently discovered is if i make it a head of time and refidgerate it, and then remix it just so that it is soft enough to work with. it is much better for a smooth effect.
the thing is this frosting fills my 5qt bowl with just one recipe, and i still got bubbles. i was so pleased when this happen.
My icing doesn't cover the paddle .... I beat it for a long time. I don't have an air bubble problem.
I don't view the long-beating time as "beating in air". I view it as pulverizing the fat so the particles are micro-mini. Any "hunks" of fat will create pockets and craters when spreading the icing.
The longer I beat it .... the smoother it gets.