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.
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.?
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.
Anyone else have any ideas?
Just giving myself a bump.