I just finished a grey and red Dodge cake yesterday and as the cake sat out, it developed these lighter discolored dots. At first it wasnt noticeable, but this morning you can really see them. it almost looks like someone splashed a spray of water over the cake, but the cake was in a box, so that for sure didnt happen.What is this from??Is it my fault? The form and decorating of the cake is perfect, so I need to know- should I offer to take some money off the total?
Niki11784,that just happened to me too. i did a birthday cake,purple and orange,and later noticed the light blue spots on the purple buttercream.i thought maybe i didnt mix the color in right or something. i used americolor gels.i left it out for a little while and then stuck it in the fridge,since she wasn't going to pick it up until the next day. i dont think the girl noticed it,because she was really happy with it.
My personal opinion is it has to do with something in the water that reacts to the coloring. It only happens in certain colors. Purple will have bright blue spots, blue and pink will sometimes have white spots.
Some say it is powder sugar or shortening that didn't get all the way blended or say it is the salt if your salt wasn't all the way dissolved.
Once it happens the good news is you can stir the icing and it doesn't respot. This just means you need to color your icing ahead of time, about an hour and let it spot, stir then use.
TexasSugar- that must be what happened! I forgot to add the salt originally, and it was grainy, so then I looked up reasons for grainy buttercream on CC and I found that its connected to the salt- remembered the salt,and added it in. That must be the reason for the discoloring, right? Maybe it was salt that was not disintegrated?
It could be.
I do believe it's something in water, but it is one of those things that everyone things something different and there isn't a 100% across the board reason.
You can see in the pics that it was grainy... Grainy, may be different, and it didn't click with the colors earlier. I do see the spots in the gray/black color, and but the red is a different issue.
The more icing color you add in to your icing, especially with darker colors, the more it thins the icing down. There is a point, in my opinion, where the balance of the icing is thrown off and there is too much liquid and it causes the icing to separate some. Usually you have colored wet and then white separated out through it, tends to show up more when it is in a bag. Something you can do to help with that is start with thicker icing than you need. Also if it gets too soft or starts to separate you can add in a little more powder sugar or what I use is cornstarch. It absorbs some of the liquid and will thicken the icing back up again.
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