Ok, I posted my DD birthday cake last night, which I will post here too for reference sake, and I get up this morning to a very weird problem.
As you can see from the pic, the cake is in aqua blue BC. It was just perfect last night when I left it. This morning however, I am seeing little white spots all over the cake in the blue icing...What the heck is going on???? It looks like my cake as developed albino chicken pox or something????
Has anyone else ever has this happen? Does anyone else know what might be causing this???
AGGGRRHHH!! I don't have time for mistakes or problems this week....I've got 36 cupcakes to make today, and over the next 10days, 10lbs of macadamia nuts to chop, filling to prepare and refridgerate, coconut to take out of the freezer and an equipment checklist to compile for my customer for the return of my equipment after the wedding. On top of that I have a track meet to attend and another birthday cake to do(snare drum and guitar) for my son's 16th birthday.
I hope that someone out there knows what these little white spots are in my buttercream, so I can correct it, because it's the same icing that's going on the wedding cake, and I can't have that happening there.
*sighs and goes to eat her oatmeal and wait for answers* 
did you use salt in the icing. I know that if you don't disolve the salt in your liquid it can "bloom" when the crystals disolve.
HTH
Kathy
Ok, this is going to sound really noobie, how soft should the butter be, and what happens if it's not? I am thinking that may be it...I'm posting a pic closer up so you can see it.
did you use salt in the icing. I know that if you don't disolve the salt in your liquid it can "bloom" when the crystals disolve.
HTH
Kathy
I couldn't see the spots in the picture, but I had it happen to me before. I always use salt in my buttercream and I found that I had to dissolve my salt in warm water before adding it to my mixture. After that I haven't had any more problems with it.
i have had this happen with my icing while its still in my tupperware my teacher said it was the color separating. The more color that is added she said it happens. but i have never had it happen on the cake...maybe becuase mine are usually eaten right away. sorry i cant help more.
its the salt. This happened to me also. I was told to switch to popcorn salt and to dissolve it first in water. It still happened to me. so the solutions are to make up your icing ahead of time and wait for it to happen and stir it up. I never had them reappear. But now i just dont even use salt. I make buttercream with 1/2 shortening and 1/2 SALTED butter. No spots ever!
Thanks!! I think that exactly that problem!! Thanks for your help everyone!! I know I can always count on you all for solutions!!!
I can see the spots in the 2nd picture and that is what mine looked like. I could stir the icing up and the spots would go away, but after sitting for a while they would come back. I guess it has something to do with the air hitting it. I forgot to tell you what a great job you did on the cake. It looks really good. Maybe you can get by with the spots since it is an "underwater" cake. Sorry, I don't know any way to get rid of them.
Dear Momkicksbutt,
I am sorry about your cake problems....I think it loos totally awesome....however (and totally off the subject)....I see that you are from Auburn, WA....I am from Bremerton, WA.....and it appears that you do cake decorating as a business venture? Are you up on the WA laws about cake decorating? I was wondering if I needed to get a business license and food handling permit etc. to do it on a full-time money generating basis. Any info would help!
Could also be the crisco?? There is a huge thread going on on the new formula for crisco with no trans fat and some of the complaints is that they are having problems coloring icing, they also end up with white spots, just an idea...
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=225701&postdays=0&postorder=asc&&start=0
as Merissa said it IS the salt. I had this happen to me as well while I was taking the Wilton courses and that's what my teacher said it was. I switched to popcorn salt and try (not always possiable) to make my colored icing the day before so I can remix it before adding it to the cake. I haven't had a problem since. On a side note, it is a small world. I live just south of you in Puyallup. 
Hope all the suggestions help and your week goes smooth with all the "stuff" you have to get done.
Funny you should mention that!! I was just saying that to my mother on the phone about it looking like bubbles!! And the "tubby looking things" are just BC piped in bubbles and then I took a wooden skewer and poked the pointy end in and turned it alittle and then right back out again. And the sealife are actually barrets that I found at the Dollar Tree too. I just poked them in carefully so they looked like they are swimming or sitting in the sand.
Thanks for all the help!!! Nobody noticed the white "bubbles" but me.....LOL But I wanted to know because I've got 2 more cakes to do this week and I don't want it to happen to them!!
Quote by @%username% on %date%
%body%