mistymamas Posted 21 Jul 2009 , 9:20pm
post #1 of

Why did my frosting get lumpy like this after it dried? Cake was perfectly smooth, no lumps, no bumps, perfectly straight and even all around. Then, after it dried, it started looking worse and worse. I did not move it around, left it on my kitchen table to decorate, and it even got air pockets underneath the frosting in some poarts, I had to scrap it off and to patchwork. I have only done about 3 tiered cakes, all using Indidebi's frosting, never had this happen before. icon_sad.gif

Image

<a href="http://s14.photobucket.com/albums/a326/MistyG/?action=view&current=BumpyFrosting.jpg" target="_blank"><img src="http://i14.photobucket.com/albums/a326/MistyG/BumpyFrosting.jpg" border="0" alt="Bumpy cake"></a>[/img]

32 replies
dahir Posted 21 Jul 2009 , 9:51pm
post #2 of

I have benn trying indy's recipes also. The only problem I have had so far is that is cracks. That's not much help to yiu but I would love to know the answer.
Tracy

mistymamas Posted 21 Jul 2009 , 9:57pm
post #3 of

Ive always had great results with her recipe. I love it. I am thinking I did something wrong, or maybe it was due to humidity or something? I live in AZ and its been pretty humid...110 degrees lately. But my house is always 78 degrees. So the cake never got hot.

icer101 Posted 21 Jul 2009 , 10:20pm
post #4 of

i have had problems , everytime i use it. but i keep trying.. it is really grainy for me.. i mix it really good..

3GCakes Posted 21 Jul 2009 , 10:27pm
post #5 of

seems like maybe your cake itself was releasing air and caused the air pockets in the frosting?

I think some people refer to it as cake gas.

mistymamas Posted 21 Jul 2009 , 10:37pm
post #6 of

Cake gas! lol. Man o man, I learn something new everyday. Any ideas why my cake had gas? icon_smile.gif

dahir Posted 21 Jul 2009 , 10:43pm
post #7 of

How long before you iced the cake until you iced it?

dahir Posted 21 Jul 2009 , 10:45pm
post #8 of

How long before you BAKED the cake until you iced it? Same day or not?

mistymamas Posted 21 Jul 2009 , 10:54pm
post #9 of

I baked the middle and top tier the day before and froze them. Defrosted them nearly completely as I had to cut the tops off, then frosted.

The big bottom layer was baked about 2 hours prior to frosting.

2txmedics Posted 22 Jul 2009 , 12:27am

now Ive heard it all....Cake "gas" Ive been doing this now 2 1/2yrs and now we come out with "gas"...lol, how funny....grind up the BEANO and throw it into the mixer!

mistymamas Posted 22 Jul 2009 , 12:38am

LMAO! That is SO funny! But really guys, this is horrible! I dont want this happenening again. My poor gassy cake.

Maybe I just really suck at this cake making thing.

txsteph Posted 22 Jul 2009 , 1:01am

I use Indydebs icing too .. I found if I mix most of PS in at once it does effect it by being grainy, so I only mix the PS little by little into it. Much smoother that way & no cracking or anything. Did you mix all PS or most of it at once? if so that might be why.

tonicake Posted 22 Jul 2009 , 1:02am

This is sad, but VERY funny! I doubt it's you. Surely, it has to be "conditions" so to speak. However, I'm no cake doctor! Take two beano and there will BE NO gas! hahahaha!

Sorry, I had to say it. The previous poster started it! (Na Na Na Na Na! (singing in a little girls tune) icon_lol.gif

tiggy2 Posted 22 Jul 2009 , 1:18am

Frosting a cake when frozen or partially frozen will cause air to try and escape underneath the icing. It causes the icing to bulge when it thaws and releases gas.

Ruth0209 Posted 22 Jul 2009 , 1:37am

I've had blow-outs on the last couple of my cakes and I think it's because I iced them before they were room temperature. From now on I'm letting them rest a full day and bringing them completely to room temp before I ice anything.

I didn't think it was humid in Arizona. What was the humidity? It was 100 degrees where I am but only 20% humidity. That causes a whole different set of cake problems!

tana Posted 22 Jul 2009 , 1:54am

If we are talking about Indydebs crisco based....... Thr only problem I sometimes have with this one is that when I ice it all, like 2 hours later it looks like it's leaking water.... Yeah I know, 1st cake gas know it leaks water...lol.... So any suggestions???

Melchas Posted 22 Jul 2009 , 1:54am

I have had "cake gas" before when I didn't completely defrost my cakes. now I make sure they are at room temp, all the way through, before I frost.

__Jamie__ Posted 22 Jul 2009 , 3:07am
Quote:
Originally Posted by Ruth0209

I've had blow-outs on the last couple of my cakes and I think it's because I iced them before they were room temperature. From now on I'm letting them rest a full day and bringing them completely to room temp before I ice anything.

I didn't think it was humid in Arizona. What was the humidity? It was 100 degrees where I am but only 20% humidity. That causes a whole different set of cake problems!




Trust me, whoever came up with that stupid bumper sticker that a lot of people around here have that say "At least it's a dry heat"...should be shot. It gets down right nasty-muggy, and often!

chasebrad Posted 22 Jul 2009 , 5:57am

Sorry I don't have any advice on the recipe, I haven't ever made it.....but I have to say that cake is AWESOME!

Barb00 Posted 22 Jul 2009 , 11:08am

Never had cake gas thank goodness, but yes, when I made Indydebi's recipe it was grainy. Maybe Indydebi can provide some info about what went wrong and how to prevent it? That would be great. Flavor was good.
Don't want to divert from original posting, but just maybe she can give us some ideas. TIA

lomikesa Posted 22 Jul 2009 , 1:22pm

I just wanted to say that your cake looks great anyway!

Lomikesa

tiggy2 Posted 22 Jul 2009 , 1:24pm

It could be grainy because of the ps you are using. I use 10x and usually sift it.

moxey2000 Posted 22 Jul 2009 , 1:42pm

I live in the Bahamas and it's wicked humid here. I use only Indydebi's recipe and I don't have any problems with it, even when the cake is taken from my air conditioned house to outside. I mix all the ingredients together, except the PS, until creamy and smooth (takes just a minute or two) then add 2/3s of the PS and mix again until smooth, then add the rest of the PS and a little more of the milk. I never sift the PS, I just pour it straight from the bag. I will sift if I have to use the PS from a box and it's lumpy, but otherwise I don't.

I often use the icing as soon as I make it, however I try to make it in advance and let it sit for awhile because it's creamier and smoother that way.

michellesArt Posted 22 Jul 2009 , 2:09pm

i mix the dreamwhip in the milk first and let it sit a few mins then whisk again so it's blended in nice, mix my shortening in the KA just to help get it smooth and creamy, add milk and mix until smooth then slowly add the PS from the bag too-blend/mix for about 10 mins and it super smooth, no more grainy. i had that happen the first time or two i did it and now that i do it this way, no probs. (though i did experience a bit of gas with my last cake-love the beno jokes!!!)

KawaiiCakeCook Posted 22 Jul 2009 , 2:44pm

can someone post the link for indibebi bc?

TracysCakes2009 Posted 22 Jul 2009 , 2:57pm

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
Here you go!

DeeDelightful Posted 22 Jul 2009 , 6:08pm

I don't think it's the recipe, so much as making sure the cake is thawed completely. I would imagine once it thaws, it's absorbing or letting off air and that would affect the icing. Humidity and heat are two different issues....humidity (moisture) and lack of thawing completely (moisture) are probably what happened. BUT that cake looks WONDERFUL, to me. I think it turned out GREAT!

steplite Posted 22 Jul 2009 , 7:39pm

Did you check the expiration date on the dream whip?

arosstx Posted 22 Jul 2009 , 8:00pm

Cakes can both sweat and/or have trapped air when they are not at room temperature before icing.

Cold goes to hot, so as the cake is warming up up that cold air/moisture has to go somewhere. When a cake gets "sealed" by icing, it still tries to escape, resulting in either air bubbles or sweating.

The cracking sounds like the icing is too dry. Try adding a small amount of whatever liquid and remixing.

CakeLaydee Posted 22 Jul 2009 , 8:08pm

I find that if you use a frozen cake poke holes in the cake with a steak knife before you ice it. That way it will have room for expansion when it starts to get room temperature. I don't really know the scientific way of explaining it but I find it works for me. I used to ice frozen cakes and the icing would crack. After I poked holes I never had another problem with cracking or cake gas. Hope this info helps someone icon_smile.gif

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