Hi, I'm having problems with my cake having tiny little spots on them within a few hour of drying and it makes the color frosting look nasty(to me!!!). How can I prevent this?

The spots are in the icing, right? In that case, I would recommend mixing your colors more thoroughly, and also letting them set for a few hours (overnight if possible) and then blend it again before applying to your cake.

I had the same problem when Crisco took out the transfat and I was using the Wilton Class Buttercream recipe. No matter how long I let it sit or how much blending I did I couldn't get rid of it.

I recently used indydebi's buttercream recipe and it fixed the problem
You can find it in the CC recipes.

If they are little white spots in your colored icing, they may be salt. I had this happen early on. My instructor told me to stir my salt into the liquid very well and it has never happened again.

Regarding the Wilton recipe, have you used their new recipe? They adapted it this year for the new transfat-free and it worked great for me.

Sounds like it's the salt to me, too.

My Wilton instructor said to mix the salt in with the water, make sure it's disolved or it will do that in the frosting. I doesn't matter if the butter is room temp, if the salt is not disolved in the liquids first, it won't disolve and will make it spotty.

I dont think is the salt..It happened to me once and I dont use salt. I wonder if the color is bad..I know I discarded mine..
Edna

Okay, let's see. I just made it so I hope I can remember. It was in my Course II/III book.

This is for stiff.

1 c. shortening
2 T. water
1/2 t. vanilla??

Cream.

Add 1 T. meringue powder
4 c. (1 lb) powdered sugar.
salt (optional)

I do believe that's it. Am I missing any major ingredient?

Also, I just read on a Wilton forum that Crisco suggests adding cornstarch. Maybe that will work?

You are right ...I think is a teaspoon of extract..They are recomending now using milk to bring the fat to the recipe since crisco took it away. They have a new recipee with the butter in it too. Is in my website in the recipe section. I havent try it yet!
Edna

tonedna I had lot's of fun looking at your cakes on your website. They are fabulous!

I also had this same problem with my frosting! I also was use the Wilton recipe in the course book but I do not use the transfat-free Crisco. I use the generic store brand and have never had a problem until recently. My instructor suggested using milk instead of water in the recipe and so far it has worked! No more spots! So you may want to try that also. Good luck! It's very frustrating having speckled frosting!!