Help! Smbc Fell Apart After Cocoa Powder Was Added - What To Do?

Baking By tsal Updated 25 Apr 2017 , 10:51pm by MBalaska

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tsal Posted 22 Apr 2017 , 2:22pm
post #1 of 6

Hi,

I have a cake due at 5pm and I whipped up a double batch of SMBC. It was all fine until I added the cocoa powder (1/2 cup for a double batch) and it turned into soup. I have never had a problem like this before.

What should I do?


5 replies
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508Desserts Posted 24 Apr 2017 , 6:47am
post #2 of 6

Hi Tsal. I'm not sure why that happened but the way I do SMBC is by adding melted chocolate (room temperature) to the mix after incorporating my cubed butter. I whip it good and it's stable, glossy, and chocolate delicious :)Help! Smbc Fell Apart After Cocoa Powder Was Added - What To Do?

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MBalaska Posted 24 Apr 2017 , 11:21pm
post #3 of 6

to add cocoa powder to any of my buttercream recipes I first pour boiling water into the cocoa powder to make a medium paste consistency.  Let cool to room temperature then add to the finished buttercream.

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tsal Posted 25 Apr 2017 , 12:04pm
post #4 of 6


Quote by @MBalaska on 12 hours ago

to add cocoa powder to any of my buttercream recipes I first pour boiling water into the cocoa powder to make a medium paste consistency.  Let cool to room temperature then add to the finished buttercream.

Interesting! Is this to make it smoother or because of stability issues?

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TC123 Posted 25 Apr 2017 , 9:12pm
post #5 of 6

Hi... To follow up MBalaska's comment.... I was going to ask you if you added any water to the cocoa. It is my understanding that it is necessary because of stability issues. I believe it is recommended to use either melted chocolate or to mix cocoa with some water.

Wishing you the best!

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