I have had a problem the last few cakes I have made. Thank goodness for decorations. I choose to use Crisco because of the trans fats. I have to not eat them for health reasons, so do not want to feed them to someone else. But thats another story. I used approx. 5C Crisco, 2Pkgs. Dream Whip,Flavorings, Whole Milk, Corn Syrup. 4lbs powdered sugar. "I wanted to have an icing that barely crusted. It always has bubble no matter what I try. And as it starts to go on and crust it is gummy to work with. Kind of almost rubbery. I put icing on rather thick so crumbs would not show through. It is impossible for me to get it smooth. It end up looking like the Michellan Man. Almost mishapen. I am at my wits end. Any suggestions? Thanks everybody.
If changing your icing recipe isn't an option, I would try putting on thinner coats and refrigerating for 30 minutes between coats.
Thanks. Can you tell me what icing recipe you use?
your recipe is similar to mine with a few differences:
You: 5 cups crisco to 4 lbs p.sugar.
Me: 2.6 cups crisco to 4 lbs p.sugar.
You: corn syrup
You: 2 envelopes of dream whip
me: less than 1 envelope of dream whip
You dont' say how much milk you used, but for 4 lbs of p.sugar I use 2/3 to 1 cup of milk.
with twice the amt of fat (crisco) PLUS the corn syrup, I sure understand why it's "gummy".
Mine is a crusting BC and you said you didnt' want that, so adding more fat would be the solution. Not sure what the corn syrup is doing for it?
I did a similar thing for a birthday cake that did not come out to my liking. I tried to do it all in one go. Now I know that bakers are actually using this method instead of fondant, I feel confident to try it again. Personally I find the fondant disgustingly sweet.