Wildgirl Posted 27 Jan 2012 , 10:46pm
post #1 of

I have the 11" done and on the stand. Just finished the 9" and am thinking I should pop it in the fridge. Then I will start the 7"... might need more frosting though. Anyway, the frosted cakes are looking "wet" - but it's not condensation, it's oil. The recipe I'm using is from here - a crusting choc bc w/butter and crisco and cocoa. Tastes wonderful, but not so sure it looks wonderful. Not much I can do about it now though. (I am NOT scraping it off!! icon_eek.gif ) Is this normal? Or just another learning experience for me?

2 replies
Dayti Posted 27 Jan 2012 , 11:22pm
post #2 of

I use crusting buttercreams. Once it crusts, the oily/wet look should disappear icon_wink.gif

Wildgirl Posted 28 Jan 2012 , 12:16am
post #3 of

It is a crusting recipe... and it's crusted. Poop. Guess we'll just have the wet look.

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