How Do I Avoid Patchy Looking Choc Icing?
Decorating By JaneK Updated 11 Mar 2007 , 10:31pm by TooCuteRose
Everytime I use any sort of reg. choc icing..icing sugar type and SMBC (this one) I get patchy looking icing.
Doesn't happen with ganache or Sarah Bernhardt glaze..
So there are quite a few lighter and darker spots on my icing ruining the look of the cake..lastest in my gallery.
It isn't a problem with mixing the icing..seems to crop up when I smooth the icing or disturb the surface in any way.
If anyone has ideas or could shed light on this, I would really appreciate it.
Very disheartening and didn't want to begin again..would like to know for next time.
TIA
Jane
In two of my cake decorating videos, the decorators emphasize always going in the same direction with the spatula or whatever you are using to smooth, changing directions can cause a texture like rubbing velvet or corduroy the against the nap.
Just an idea on what might be happening to the color of your icing. Janice
btw i love ur cake...but i can understand y it would be frustrating...
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