I've used a steamer a couple times...anyone have any tips?

Because today I did a ping pong table top...trying to be as precise as possible, had a little trouble with the net but whatever, its okay.

Anyway decided to steam the cake at the very end since they were dark colors and wanted to even everything out.

Oh my WORD it sputtered and spit water all over my cake!!! Which in turn gave it mild pock marks wherever the tiny hot droplets hit. GOOD GRIEF!

So I took a paintbrush and went all over the cake to even out everything...the entire surface is mildly pockmarked now (it was perfectly smooth before. *sigh*) but I guess it could pass for the way its "supposed to be" because its very small and very even. (Hopefully it won't look worse when it dries).

I wish I had never gotten my steamer out, and had left well enough alone....

Any of you use steamers, and if so...how? Did I have it on too high of a power maybe?

Anybody?

When my steamer first starts, it spits a little, so I just let it steam for about 10 minutes before I start to steam my cake. This solved the problem for me.

Try starting the steamer off to the side of the cake, then go over the cake after it's been on for a minute.

Does your steamer emit steam continuously or do you have to push a button/pull a trigger? If you have to push a button, don't use that steamer. I use one that emits steam continuously once it is up to temperature. Like the others posters I let it sit a good 5-10 minutes after the steam starts coming out. I've never had a spitting problem with my steamer. (I hope I didn't just jinx myself!)

I have a question too if you don't mind? I used my steamer last week.It is continuous and the fondant stayed shiny at first but then it faded after about 4 hours. I use homemade MFF . Does anyone else get it to stay shiny?

The steamer that I have is continuous. My steamed cakes stay shiny but not nearly as shiny as when they're first steamed. I have a dummy cake that I did a couple of days ago. I steamed the fondant on it and it still has a "sheen" to it. I use Michele Foster's Fondant btw.

Thanks..I was just wondering if they ever stayed super slick? Mine had a sheen after as well. Sounds like we both have the same results.

What is the steamer used for, what is the purpose? Never heard of using a steamer for cakes...

Thank you, I'll have to try that.

Kat

I use a steamer, for removing CS and PS as well....I saw a tuitorial on Satin Ice w/ Ron Ben-Isreal, he covers his cakes and then uses a handi wipe to even out color and clean up. I like this method! I still use steamer if I want to clean or secure fondant embelishments...but this might help if a there is a mishap.
HTH.
http://www.satinfinefoods.com/how.htm

lemme tell ya.... I bought a steamer and the same thing happened... DH sais to me... hey our iron has a steamer setting and when we use it... it doesn't spit water... so he brought it down and we used our regular iron on steam setting... worked wondrful and no water coming out... cake came out super shiny so shiny it looked like it was wet and sticky... but after 5 minutes... I wouched it and it was super dry and super shiny... so the steamer went in the garage with all the other stuff I buy and never use... and now our iron stays in the kitchen.... I was in shock at hwo good it worked... so if u have an iron with steam setting.... try it.... I know I am glad I did and u might be too

My steamer sputtered and barely put out any steam so I cleaned it. Mineral deposits will affect the output. I put vinegar in it and let it come up to temperature then let the vinegar steam out. (Just like you'd clean a coffee maker or steam iron) Make sure to run water through it a few times to get rid of any vinegar residue. Mine seems to work fine now. Hope this helps.

Thanks for posting that iron tip dalis4joe. I was considering a steamer but my iron steams quite well, I just didn't know if it would work for cakes. I'm gonna try it on my next cake!

my steamer is continuous and has a long hose. every once in a while i have to extend/straighten the hose so that the water that built up inside it can trickle back down ... otherwise the steam will spit that excess right out.

Don't go cheap on the steamer. I tried a sunbeam for $20 and it spit like crazy. Went to a Rowenta brand, hand held, for $60 and it works like a charm. It does have a button to push when I want steam and a temp. control. I never start the steam right on the cake anyways though just in case. I just don't have room for the floor models so the hand held suits me well.

WOW! the idea of steaming a complete cake just scares me, what if something goes wrong... i always steam my flowers and stuf before assembling on the cake. Oh well, i guess it works! Anyway i have always used an old fashioned electric kettle that used to be my mum's (15 yrs old), and it works. Would love to learn more about steaming cakes and what to do if anything goes wrong