I iced 3 cakes this weekend. Two of them had surface cracks going around the bottom of the cakes. Do you think it's from moving them? Hi ratio shortening was used. I never had this happen before??
I went to bed with the cakes so smooth and woke up to this? Solutions?
The picture didn't come through...I always just do a right click copy, then paste it...can you try again?
APic is their now. :-)
It's hard to say, because moving them can cause that, but you'd probably notice it when you moved the cake.
That could happen if your cake board isn't solid/strong enough and it didn't support your cake well while moving it. That may explain your cake boards appearance....I don't like the sag look of your paper around the base of your cake. It looks like your cake board is too thin and the paper soaked up some humidity through the paper covering it, and compromised the cardboard cake circle it's sitting on.
Otherwise it's would happen from the weight of your cake settling downward while your frosting layer was strong and tried to remain firm.
AThe cake board was Masonite. Don't think there is anything else stronger out there. The loose paper u see might be where the glue didn't attach to the foil. Masonite doesn't absorb......at least I don't think. I got it back today and it was fine.
Probably a slight settling issue. Some cakes are sturdier. Make a note for this recipe. You might want to force the issue ahead of time by weighting the cake after filling and crumb coating, before doing final icing.
ARecipe is the same I have always used. The cake settled for 18 hours before final icing was applied. My cakes sit overnight to settle on food safe bag.
Has anyone heard of adding a splash of vinager to icing to avoid this issue?
Well, it may be all over the internet, but I don't see why it would work. When I have had a similar issue, I've rectified it by adding in a bit more heavy cream and/or more high ratio.
I heard of it! I used to work for a bakery that had this issue, but they used water, artificial flavor, and hi ratio, powdered sugar recipe. It was terrible.
I asked about the cracking here, and there were many who said to add a splash of vinegar.
I use cream and butter in mine, and don't have that problem, at all.
AHow much is a splash when talking about a 5 qt mixer?
I'm sorry, I should've mentioned it didn't work, and I could taste it. I threw it all out, and switched to cream... I had just heard of it :-) Here's how bad it was. Rather than vinegar, I would try less sugar, how many ponds do you use in your 5 qt bowl? I use about 5 and half.
If you freeze your cakes and do not thoroughly thaw before frosting with buttercream, your icing will crack.
That's what I thought. Vinegar in frosting....not a great taste and no scientific reasoning behind it's use. Personally, I think somewhere along the way someone got things mixed up. You can add vinegar to dough's where there is gluten, to make them softer/shorter, but there isn't any science behind adding vinegar to butter and sugar....
The only reason I could see it working would be because it added liquid, which cream/milk/water/just about anything wet would do.
I think vinegar just became a bit of a cure-all in the kitchen. I know a few people who add it to just about everything they bake.
Annabakes, it isn't too bad! Kinda reminds me of vintage pictures! lol Were these made with the high ratio frosting? If that ever happens again I would just tell people that's your signature look. The vintage photo look.
YUCK! I made those YEARS ago, I am much better now ;-) I no longer work for that bakery, and my icing doesn't crack, lol. Those pictures are embarrassing...
Yes, Vremay hi-ratio icing. I don't know if it is bad shortening or not, but I will never use it because their icing cracked so bad. But it was made with water, and no butter, and so dry.
I use water in my buttercream frosting,its good but I'd like it to be better. I see that a lot of the bakers use heavy cream in their icing. If I were to do this would I have to keep my cake refrigerated , and would it melt faster? I'm picking your brains because im new at this as well.
It looks like your cake settled. I tend to place a very light magazine on my cakes to help with the settling process. Maybe even after 18 hour it had not settled enough.
Anna; those pic seem to show me that the icing is too dry. Either add more liquid OR shortening. Usually making the icing creamier is better than thinning it w/extra liquid.
It's very hard to say from the OP's pic but it's probably the same thing.
Those crappy cakes I posted are from 6 years ago, and I did them at a bakery I used to work at, with their icing. I don't use their recipe, and I don't have cracks in my buttercream. I was just showing the OP that I have battled it, so I know what it is like, and I know how to fix it.
Less powered sugar, or more shortening or butter.
Or cream, rather than water.
I use 5 pounds of sugar in my 5 qt. The icing is very creamy. Not sure what's up??
What has me shaking my head is I have used this recipe and process for the last 3 years. Never had this problem???
No, it doesn't require refrigeration because the extra fat and the powdered sugar in the recipe act as preservatives.
No, it won't "melt" faster. Melting is a result of the butter fats and/or vegetable fats melting points. A liquid fat like cream is already, well, liquid.
thanks so much for answering that question, I am now anxious to try the recipe with heavy cream-I guess that would be whipping cream.