I don't know what went on last night but I am having major icing problems. Baked my cakes on Wednesday night using same recipes as always. Cooled, wrapped in saran wrap and put in fridge. Last night, get out of fridge, level, fill and ice using crusting buttercream. Smooth using viva just like always. Everything seems fine. About an hour later, I go back and on every single tier that I iced (6 total-for two weekend wedding cakes) the icing had split and was literally sliding off the sides of the cakes in different spots. I was so upset that I just stood in my kitchen and cried! Can I also mention that I am 6 months pregnant and had been standing and icing for 3 hours! I don't know what went wrong this time. Was the icing too thin although it seemed fine going on? Was the kitchen too warm or humid? Were the cakes still too chilled from the fridge and when they warmed up to room temp, there was a reaction with the icing that made it not stick? I scraped everything down to a crumb coat and let them sit overnight. This morning, the crumb coat seems normal...it hardened up like it always does for me. I am terrified to reice tonight unless I can figure out what went wrong. And even if I reice and they seem fine, I am terrified to try to stack them fearing that the extra weight will mess the icing up. I guess I will let them sit out at room temp today and maybe try to make my icing a little stiffer? Both wedding cakes are delivered tomorrow and a pregnant woman just can't take this stress!!! Thanks in advance for any insights or suggestions!
Oh, so sorry that happened to you!! All your hard work!!
Are you using the new Crisco in the bc? I've heard that this is a problem, but haven't used it yet myself.
It might have been that the cakes were too cool. If the crumb coat is holding well, it sounds like you'll be okay today.
HUMIDITY! I think your cakes were too cool initially and if your kitchen was warm there was probably a reaction with the icing. Also, what was the WEATHER OUTSIDE like? Always plays a part in KY.
My suggestion would be to make sure your icing and cakes are BOTH at room temp before doing any icing.
SORRY! I know it's a PAIN especially when you are pregnant. But, if you fix it NOW....you won't get a call from the reception hall from a panicked wedding coordinator or worse yet....MOB!! LOL
Beth in KY
THat happened to me with the new Crisco. I finally switched to high ratio.
Quote by @%username% on %date%
%body%