Heat And Icing

Decorating By Nicole1985 Updated 15 Sep 2008 , 2:06pm by Nicole1985

Nicole1985 Posted 15 Sep 2008 , 12:10am
post #1 of 3

In preparation for Hurricane Ike I made my cake on Friday for my monday class assuming we would loose power over the weekend. Well we did and luckily my cake was baked and iced before we did. We still do not have power and the colored butter cream icing has little white spots in it. Is this mold already growing or what is this? Today we had 70-85 degree temps inside the house... is it safe to continue to leave my cake out in a glass cake holder?

2 replies
pottedmeatchunks Posted 15 Sep 2008 , 2:08am
post #2 of 3

70-85 degrees is quite a large range. at 70 you are certainly fine, 85 is too hot. if your buttercream is getting white spots that probably means its starting to reseparate. Mine gets white streaks in the pastry bag when the room is too warm/humid. If the icing has a rancid milk smell thats a dead give-away that its no good, or if there is a pretty large quantity of yellowish liquid separating out (vanilla/butter) then I'd toss at that point as well.

Nicole1985 Posted 15 Sep 2008 , 2:06pm
post #3 of 3

Thanks for the info. I think that I am going to just start over to be on the safe side the white spots are bigger this morning!

Quote by @%username% on %date%

%body%