Why Does My Buttercream Look Two-Tone?

Decorating By heddahope Updated 14 Oct 2009 , 5:04pm by heddahope

heddahope Posted 12 Oct 2009 , 4:13am
post #1 of 4

I iced a 14" round cake in orange buttercream and once it started to crust it look darker in some areas than others. Anyone know why this would happen? (this also happened on my baseball cakes)

I am having a hard time getting my buttercream smooth as it is and this was a real bummer.


3 replies
sugarMomma Posted 12 Oct 2009 , 4:37am
post #2 of 4

That has happened to me when I used the hot knife method to smooth cakes I iced frozen. I guess the different temp changes affected the icing. Maybe not what happened to you, but did you do anything that would fluctuate the temp.?

heddahope Posted 12 Oct 2009 , 4:43am
post #3 of 4

No, interesting enough when I decided to use a hot spatula to smooth it more the colors started to look more uniform. Thanks for the response.

heddahope Posted 14 Oct 2009 , 5:04pm
post #4 of 4

Anyone else have any ideas?

Just giving myself a bump.

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