It was my first time using HR Buttercream and the taste was delish. I used MMF decorations over the buttercream. All was good until I took it out the freezer this morning and set it out for the party.About two hours later I go back too check and the black fondant is bleeding on top the white buttercream.
Ok not a big deal, its a cake amongst family.
Then about another hour later, the icing begins too separate from the cake. Literally detach from the cake. Then I begin too see my buttercream borders on top (buttercream mixed with Duncan Hines frosting because I was running low on buttercream) slide down the cake.
Then we begin too cut and the bottom tier begins too bulge and rip apart slowly. It was so embarrassing. I used about six wooden dowels. At the end of the day was just two tiers of cake mush.
When I used too use crisco and butter, I would freeze with the fondant with no problem. But it didnt taste as good as using HR Buttercream.
Please, I need serious help of what really went wrong.Was it the buttercream? The fact that I froze it? But then why would the icing separate? My family didnt care and loved it. They still ate it. But I take pride in my work as many of us do and this was just a blow too me. No I am not a professional baker but I have been decorating for years and I would think I would have shown some improvement by now. I just want to cry.....
ASorry but what is HR buttercream
AWhat ratio of butter (or shortening) to sugar are you using
1/2 cup shortening 1/2 cup butter: 4cups sugar
Adont...cry . =ω= i cant understand your mean .because english skill is so bad... but i just want to reply your topic, make you.feel youre not be alone, i agree with you.
The culprit was not the HR shortening....it was the DH buttercream. That stuff is too soft.
But I must add, DH frosting is soooo good.
ANext time add 1 tbsp of meringue powder that should stabalize it more. You didn't frost your cake with the DH mixture did you only the borders right?
No, it wasn't the high ratio.
My best guess is that the cake developed condensation on it and also under the layer of frosting, causing the slide. This would be pronounced if the day was hot, humid, or the cake was placed in direct sunlight while still frozen.
When I freeze a decorated cake, I always tell people to defrost in the fridge [in a box wrapped in saran & foil] overnight so that the process is slow and consistent. Then, it needs to sit [still wrapped & boxed] on the counter to come to room temp. Only then can it be unboxed & unwrapped and not have sweating issues.
Yes I was running out of buttercream and I mixed what left I had with DH Whipped frosting to do the borders at the base of the cake and at the top of it. The top slide. I never tried meringue powder. I will try next time. Yes I had a feeling it could have been the condensation.