Hi this is my first time posting on this site so I am a CC v i r g i n and it happens to be in the disasters forum. Anyway I did my first BC cake last night and when I coloured the BC it was fine at first but then it curdles and separates and gets even worse in the bag as I am piping. I was doing a basketweave and by the end it was pretty much blended in and would fall off. Was in the fridge overnight and firmed up - told hubby it would be ok to eat but keep chilled. Anyway the recipe is crusting 1/4c butter, 1/4c crisco, 4cups icing sugar, 2tbsp milk. I used Wiltons ivory and a touch chefmaster dark brown mixed into mabye 1/2 tsp boiling water to dissolve it as othewise I end up with blobs of colour. So next I just used straight colour for dark brown and it still curdled. I will try to attach a picture - I did not take one of the back where it was worst but you can still see the curdling. I am having trouble loading the picture but any advice before I can get it done appreciated.
post #1 of 9
4/27/10 at 2:51pm