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Making butter cream stiffer WITHOUT sugar? - Page 2

post #16 of 20
You asked for advice. You received an educated response why your frosting isn't causing your problem, plus the answer to what isincluding a solution how to fix it.

Quote:
Originally Posted by CWR41

If the icing is too thin, it would be sliding down or dripping off, and you'd see through it.

This is a bulge caused by settling cake. Cakes just settle... you can hurry along the settling process by applying pressure to your layers.

leah_s posted about her "trick" using ceramic tiles for weights...
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633571&highlight=trick



I don't know why you'd think the diagnosis plus solution is mean-ish! Instead of messin', I'd be grateful and thankin'.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #17 of 20
Quote:
Originally Posted by CWR41


I don't know when you switched recipes, but you have at least five bulging cakes posted. Is the icing to blame for all of them?



I believe THIS is the response that OP was referring to as "mean-ish", not the one you quoted.
Before you ask- I'm licensed, inspected, insured, and all that jazz.
Reply
Before you ask- I'm licensed, inspected, insured, and all that jazz.
Reply
post #18 of 20
That response only came after the OP disregarded the advice that was given and restated "So it's got to be the icing".
Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.


This refers to the first response
Quote:
Originally Posted by gingerlycreative

But I honestly didn't see the link in the first response and I thought the reply was kinda mean-ish.


The OP didn't notice the link in the first response, but did notice the reply and thought it was kinda mean-ish.

Maybe after reading the link, the OP realized that the answer was indeed helpful or a sincere attempt to provide an answer.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #19 of 20
Another thing to try is backing off the liquids in your icing. This helps to make the icing thicker without adding additional sugar.
post #20 of 20
That type of post is typical from that particular member.

Anyway, I rarely let my cakes settle and I don't have that problem. If you take a bit of your icing and add enough powdered sugar to it so it's actually mold-able, then pipe your dam, you should not have a problem with the bulging. It will be super sweet but that's just the dam portion anyway. Incidentally, I have only ever experienced bulging with American style buttercreams. Have you ever tried a meringue buttercream? Those are 100% butter icings and you can pop the layer with the dam on it in the fridge so it gets rock hard.

Good luck!
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