I give up! For the life of me, I can't make icing that does'nt have holes in it. I made IMBC icing for the second time, using Martha's recipe and following the step by step at cakescanada. Lots of air bubbles, even though I stirred and stirred by hand afterwards! When I make the crisco BC (always on stir w/ the paddle), same thing! Air bubbles! I just can't get smooth icing. My birthday cake is full of holey icing! ugh At least it's for me, but still. I'm about ready to give up.

I like Martha Stewart but her recipes are not always right on. Did you use a themometer? The temperature is very important. If you get Rose Levy Birenbaums Cake Bible or Dede Wilson and follow their recipes you can't go wrong. Read and reread the instructions.

In general, you get air bubbles from too much stirring, don't you? So maybe you are stirring too much.

The cakes in your gallery are beautiful! If you have holes, you cover them very well!

I had a lot of problem with air bubbles and holes until I tried sugarshack's bc. I have been able to modify her technique to all of my other bc.

The secret is to make sure the paddle is completly covered as the bc as it mixes. That way, no air gets into the bc as it mixes.

I have had to double my other recipe. It does tend to make a bigger mess since the bowl of the mixer is completly full, but it is worth it.

Good luck.

I feel your agony, beachcakes. I too have given up. I've even heard to make it a day or two before and let it settle but even that doesn't work for me.

Greenhorn, I think the bubbles don't show at all in photos but you can see them in person. But I do think her gallery is beautiful.

Hi All!

If you have air bubbles in your bc, you can add a little water and stir by hand. This usually gets them out.

It is my feeling, that if you beat for too long or too fast, this is where the bubbles come from. My general rule is to mix just until the sugar is incorproated, then stop immediately. You shouldn't get bubbles.

Good luck
Dawn