Buttercream/crusting....helpppp!

Decorating By FutureCakeBoss Updated 31 Dec 2014 , 5:27pm by cai0311

FutureCakeBoss Posted 31 Dec 2014 , 9:26am
post #1 of 6

AI filled the layers of my cake with some lovely buttercream and did a buttercream crumb coat. I placed the cake in the refrigerator for 4 hours but the cream won't stiffen! I need to cover it with fondent so what do I do? If I cover it with fondent now the buttercream filling will ooze out! Heeelpppp!!!

I have used this recipe before so I don't know what I did wrong!

5 replies
julia1812 Posted 31 Dec 2014 , 9:36am
post #2 of 6

ADid you use a crusting buttercream? Maybe not... But don't worry. What I would do to rescue the cake is press down to get excess buttercream out, ice again and cover in fondant. I've covered cakes many times without crusted buttercream underneath and had no problem...

julia1812 Posted 31 Dec 2014 , 9:38am
post #3 of 6

AOh, forgot: If the butter cream is sort of runny, you shouldn't use it. You might have gotten the amounts wrong in the recipe. In that case, strap it off and do a new batch of BC.

FutureCakeBoss Posted 31 Dec 2014 , 9:46am
post #4 of 6

A

Original message sent by julia1812

Did you use a crusting buttercream? Maybe not... But don't worry. What I would do to rescue the cake is press down to get excess buttercream out, ice again and cover in fondant. I've covered cakes many times without crusted buttercream underneath and had no problem...

Press down as in wipe off the top and sides? And then reapply a better recipe? Thank you for your input! There is hope for my cake! Lol Much appreciated!

julia1812 Posted 31 Dec 2014 , 1:24pm
post #5 of 6

AYes, press down and remove excess. If your BC is not very stable it might get squished out from the weight of the other layer(s) on top.

cai0311 Posted 31 Dec 2014 , 5:27pm
post #6 of 6

AWhat recipe did you use? How thick is your filling?

I thought helping you figure out why this happened will help you prevent this from happening the next time you make a cake.

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