kblickster Posted 1 Feb 2013 , 3:07am
post #1 of

I made this cake today and all was going well.  I switched colors and by the time I got to the third color down, some of the second color started to fall off the cake.  I was able to stop, switch back to the lighter color and make repairs.  Then it happened again, and again.  I was a loss as to how to stop it.  I fixed it as best I could, but the repairs are obvious and I hated to have to give the customer the cake in this condition, but I had no choice.  She sent me this picture to let me know that she got the cake home without losing more of the ruffles.  I advised her to keep it refrigerated until close to serving time. 

 

My buttercream was pretty stiff.  Any ideas how to keep the ruffles from falling?

31 replies
Vista Posted 1 Feb 2013 , 5:54am
post #2 of

Was your buttercream too dry? 
 

kblickster Posted 1 Feb 2013 , 12:16pm
post #3 of

I don't know.  Perhaps that was the problem.  It wasn't that hard to pipe, and it came out smoothly.  No tears in the thin part of the ruffle. 

BakingIrene Posted 1 Feb 2013 , 2:10pm
post #4 of

Ruffles falling of is a sure sign the buttercream was too dry.

 

You cannot use regular crusting buttercream for piping.  You MUST add a tablespoon of corn syrup per cup of icing to make it pipe properly and stick to the cake.

kblickster Posted 1 Feb 2013 , 2:17pm
post #5 of

Thank you.  I'll know next time.

remnant3333 Posted 1 Feb 2013 , 2:22pm
post #6 of

Yes, I too always put a heaping tablespoon of light corn syrup in my buttercream. This helps with elasticity. My buttercream is a crusting buttercream but I never have any issues with this because of the corn syrup.
 

SugaredSaffron Posted 1 Feb 2013 , 2:24pm
post #7 of

AIt's a lovely cake! Sorry you had ruffle trouble.

Maybe its just the way you post BI, but you do come off as a bit aggressive when you post sometimes. Maybe its the CAPITALS that does it lol.

kblickster Posted 1 Feb 2013 , 7:03pm
post #8 of

I really appreciate all of you taking the time to let me know what I am doing wrong.  I read and watch videos as much as possible but it seems I still miss things.  Everyone on this site is so helpful.  Thanks.

lyndim Posted 1 Feb 2013 , 7:34pm
post #9 of

AThanks for the "corn syrup" tip, never thought of that. BakingIrene always has great advice. You've helped me out a few times.:)

SaltCakeCity Posted 1 Feb 2013 , 7:49pm

I've never done the buttercream ruffles but I love doing marshmallow fondant ruffles because I have so much control. If I mess up, I just peel it off and try it again. Here's an example for you. I hope that helps... maybe for next time :)

 

JanDunlevy Posted 1 Feb 2013 , 8:19pm

AThe one and only time I did ombré buttercream ruffles I had the same problem with them falling off and transporting was a nightmare. This thread has been a life saver for me to even think about trying it again! Thanks to all, especially the OP!

Relznik Posted 1 Feb 2013 , 10:22pm
Quote:
Originally Posted by SaltCakeCity 

I've never done the buttercream ruffles but I love doing marshmallow fondant ruffles because I have so much control. If I mess up, I just peel it off and try it again. Here's an example for you. I hope that helps... maybe for next time :)

 


*sigh* I am so in love with this cake.  The ruffles look so delicate and very fine....  it's beautiful.

kblickster Posted 1 Feb 2013 , 10:55pm

Ah, if only anyone liked fondant.  Someone could make a fortune if they could change that mindset.  Which MM fondant recipe do you use?  Are your customers happy with it?

Relznik Posted 1 Feb 2013 , 11:01pm

Fortunately, we don't have that problem in the UK....  buttercream is the exception, not the norm!
 

cakegrandma Posted 1 Feb 2013 , 11:47pm
Quote:
Originally Posted by SugaredSaffron 

It's a lovely cake! Sorry you had ruffle trouble.

Maybe its just the way you post BI, but you do come off as a bit aggressive when you post sometimes. Maybe its the CAPITALS that does it lol.


She used all capitals on one word and having seen her on the boards for so long I wouldn't be offended if she did.  She is not a mean person and only wants to help someone having problems.  I believe she used them to emphasize that it needs corn syrup and by using MUST it would drive the point home so one does not forget that detai?Perhaps putting a lol after a comment one would think it wasn't meant to be aggressive?  Let's all just look at the help that is given and not the capitals and take it with as it is meant, help to those that need it.  Thanks ladies.

kikiandkyle Posted 2 Feb 2013 , 3:27am

ARelznik, just out of curiosity do people still get their wedding cakes slathered in royal icing over there? It's only 11 years since I had mine, but I don't recall any other option being offered!

rozsweetart Posted 2 Feb 2013 , 5:08am

Have you tried using hi-ratio shortening with your butter? I know many of my previous students that used Crisco, no butter, and not enough liquid had issues with falling decor. Keep trying and best! Ro

CakesByJen2 Posted 2 Feb 2013 , 5:22am

I agree with the others that said your buttercream was probably a little too dry.  Of course if it's too wet the ruffles can fall from being too heavy too, so it's another one of those things were the consistency has to be just right.  Also be sure you are keeping the wide part of the tip in contact with the cake as you pipe.

BakingIrene Posted 2 Feb 2013 , 5:42am
Quote:
Originally Posted by kblickster 

I really appreciate all of you taking the time to let me know what I am doing wrong.  I read and watch videos as much as possible but it seems I still miss things.  Everyone on this site is so helpful.  Thanks.

The videos never show you the very most important part of all. Ingredients carry a variable amount of water vapour.  You have to test and adjust each batch.

 

Put a little of the mixed icing onto a small plate and squish it between your bare fingers. Yes I am telling you to play with your food.

 

Then take a table knife, dip the tip into the bowl, and pull up to see what kind of peak your batch makes.  You have to match the feel and knife consistency to what you are planning to do. 

 

For a crumb coat, we old-school bakers dilute with water or milk to get the icing soft enough that it doesn't pull crumbs out. It sets pretty quick anyway because the bare cake helps.

 

For a final coat, we learned to make the icing soft enough that paper towels were not needed. A slow crust is handy for the piped decorations, but too much crusting makes the cake taste not as good.

 

For piping onto a crusted surface, the icing in the bag has to be extra sticky. We use corn syrup instead of water to thin down buttercream, because it mixes better and gives you a LOT more control in the bag.  If you are all out of corn syrup, piping gel or even liquid honey work the same way. How much is determined by the exact kind of piping that you plan to do.

Relznik Posted 2 Feb 2013 , 8:16am
Quote:
Originally Posted by kikiandkyle 

Relznik, just out of curiosity do people still get their wedding cakes slathered in royal icing over there? It's only 11 years since I had mine, but I don't recall any other option being offered!


Not really...  royal icing is also the exception, rather than the norm.

 

The skill of royal icing a cake (well!) was a bit of a dieing art, but from what I can gather, it is making a bit of a come-back.  But it's still definitely the exception rather than the norm.

 

The vast, vast, vast majority of cakes are covered in sugarpaste (fondant).  And no-one makes their own over here, either!! icon_wink.gif

 

Suzanne x

kikiandkyle Posted 2 Feb 2013 , 11:36am

AI just remember all the wedding and christening cakes we ate as children, with that rock hard icing on the outside! And all the marzipan...

I think the old school Lambeth style is coming back a little here too.

SaltCakeCity Posted 2 Feb 2013 , 4:50pm

Thank you so much :) It took quite a long time and it's one of those cakes that you have to step away from to see it's beauty since you're sitting up close for so long! haha

ConnieJ Posted 8 Feb 2013 , 6:53pm
Quote:
Originally Posted by BakingIrene 

The videos never show you the very most important part of all. Ingredients carry a variable amount of water vapour.  You have to test and adjust each batch.

 

Put a little of the mixed icing onto a small plate and squish it between your bare fingers. Yes I am telling you to play with your food.

 

Then take a table knife, dip the tip into the bowl, and pull up to see what kind of peak your batch makes.  You have to match the feel and knife consistency to what you are planning to do. 

 

For a crumb coat, we old-school bakers dilute with water or milk to get the icing soft enough that it doesn't pull crumbs out. It sets pretty quick anyway because the bare cake helps.

 

For a final coat, we learned to make the icing soft enough that paper towels were not needed. A slow crust is handy for the piped decorations, but too much crusting makes the cake taste not as good.

 

For piping onto a crusted surface, the icing in the bag has to be extra sticky. We use corn syrup instead of water to thin down buttercream, because it mixes better and gives you a LOT more control in the bag.  If you are all out of corn syrup, piping gel or even liquid honey work the same way. How much is determined by the exact kind of piping that you plan to do.

Wow!  Awesome info!  Thank you for sharing that with us.

gigiel Posted 20 Feb 2013 , 5:40pm

You could always use a dummy cake under the ruffled part of the cake.  Easier to get a good 'glue' on dummy.  Either that, or ganache under fondant, then apply ruffles.  This will give you a firmer base to apply ruffles to.

stampinron Posted 23 Feb 2013 , 4:50pm

@ Relznek----  How do you get your MMF so white?  Mine always has a hint of cream.  I have used Wilton's white white.  Is there another trick?

Relznik Posted 23 Feb 2013 , 9:36pm
Quote:
Originally Posted by stampinron 

@ Relznek----  How do you get your MMF so white?  Mine always has a hint of cream.  I have used Wilton's white white.  Is there another trick?


I don't use MMF.

 

I'm in the UK and no-one makes their own fondant (or, sugarpaste, as we call it!) here!!

 

I buy a brand called Renshaw's Regal-ice.

Ducky316 Posted 11 Mar 2013 , 8:13am
Quote:
Originally Posted by SugaredSaffron 

It's a lovely cake! Sorry you had ruffle trouble.

Maybe its just the way you post BI, but you do come off as a bit aggressive when you post sometimes. Maybe its the CAPITALS that does it lol.

Are you like the last person to take emphasizing as screaming? LOL

Missy227 Posted 11 Mar 2013 , 1:51pm
Quote:
Originally Posted by BakingIrene 

The videos never show you the very most important part of all. Ingredients carry a variable amount of water vapour.  You have to test and adjust each batch.

 

Put a little of the mixed icing onto a small plate and squish it between your bare fingers. Yes I am telling you to play with your food.

 

Then take a table knife, dip the tip into the bowl, and pull up to see what kind of peak your batch makes.  You have to match the feel and knife consistency to what you are planning to do. 

 

For a crumb coat, we old-school bakers dilute with water or milk to get the icing soft enough that it doesn't pull crumbs out. It sets pretty quick anyway because the bare cake helps.

 

For a final coat, we learned to make the icing soft enough that paper towels were not needed. A slow crust is handy for the piped decorations, but too much crusting makes the cake taste not as good.

 

For piping onto a crusted surface, the icing in the bag has to be extra sticky. We use corn syrup instead of water to thin down buttercream, because it mixes better and gives you a LOT more control in the bag.  If you are all out of corn syrup, piping gel or even liquid honey work the same way. How much is determined by the exact kind of piping that you plan to do.

BakingIrene, as always, I very much appreciate your kindness and generosity in sharing your knowledge and experience here in the forum. I have learned so much from all of the valuable information you constantly impart to help those in need, so thank you.  By the way, you could type in all caps and it wouldn’t bother me the least.

SugaredSaffron Posted 11 Mar 2013 , 2:30pm

A

Original message sent by Ducky316

Are you like the last person to take emphasizing as screaming? LOL

[B]YES I MUST BE!!![/B]

BeesKnees578 Posted 11 Mar 2013 , 2:56pm
Quote:
Originally Posted by kblickster 

Ah, if only anyone liked fondant.  Someone could make a fortune if they could change that mindset.  Which MM fondant recipe do you use?  Are your customers happy with it?


"Make" people like it by educating them....I always tell my customers that, in the US, Wilton has given fondant a bad name.  Many years ago when Martha Stewart started to focus on fondant, it seems like everyone wanted it for the clean look, but no one liked the taste.  Of course, most were using Wilton because I think that's just what was available?  So I tell them that I use the same that Duff and Buddy have used, so can it really be that bad?  I have recently began using Fondx, but used to use Satin Ice.  They usually always agree that it's pretty good.  ANOTHER problem I think happens is that people don't roll it thin enough.  I am on a cake club on FB and one lady says she rolls hers no thinner than 1/4".....my thought?  Gross!!!  To each his own, I guess!

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