I cannot get my BC smooth. It's like it has a lot of tiny air bubbles in it - on the cake it makes little holes... It's not generally a problem with piping, but to ice a cake, it's a nightmare! I use an all Crisco recipe with my KA and I always mix on the lowest setting (stir?) using the paddle. I cream the crisco w/ the flavoriings then alternate dry & wet ingredients. Does anyone have any tips?
My only guess is that you could be mixing it too long so that air is still getting incorporated, despite being on low speed. Try mixing just until everything is incorporated. Hopefully someone else will have some better ideas for you to try too!
Happy Baking,
Beth
I have heard (read) the best way to get rid of the air bubbles is to manually do it; smash the BC with a spatula against the side of the bowl to "pop" all the bubbles in the BC.
I do the same as patton78
add all ingredients at onc, mix on low until incorporated then on med. to get volumn.
The only thing I can think of is what I tryied for the first time for a MD cake.
I used the large offset spatula, I have a gas stove held the spat. over the fire for a few seconds and smoothed the icing it worked great. It worth a try.
Or you can use hot water, but when I do that I boil it, and dunk my spat into the water and wipe the water off then smooth.
Hope that helps a little
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