Air Bubbles Developing On Bc Using Viva Towel Method
Decorating By bonjoni Updated 9 Jun 2007 , 6:14pm by sugarshack
What causes air bubbles to form underneath the BC that has been smoothed with the viva paper towel method. I have had this happen on 2 cakes that I have made. I punctured them with a pin and smoothed it back out but I can't figure out why it happens. Can it have something to do with taking it from frig to room, the temp. change. I live in AR so we do have high humidity. I am a novice and would appreciate any help on this subject.
are you whipping the icing too long? Sometimes I get air in my icing when I mix it too long.
Maybe I am...I have been mixing it on med speed but just read in an earlier post that you should mix it on low. The air bubbles don't show up until maybe a day later.
that is a blow out, and has nothing to do with the VIva IMO. yes it is a moisture problem, and prob condensation forming between your cake and the icing.....
that is a blow out, and has nothing to do with the VIva IMO. yes it is a moisture problem, and prob condensation forming between your cake and the icing.....
Is the condensation problem caused by taking out of frig...how can you keep this from happening?
IMHO yes it is , although everyone might not agree with me. I do not fridge any of my cakes as the icing and filling does not need it.
do you HAVE to fridge yours? if so, i would try bringing it out into a VERY cool room and maybe having a fan blow on it for a while???
one more thought; are you icing your cakes while the layers are cold? are the outsides of your cake damp at all when icing? I let my filled cakes "air dry" for a while before i ice them, to make there is no moisture on the sides.
IMHO yes it is , although everyone might not agree with me. I do not fridge any of my cakes as the icing and filling does not need it.
do you HAVE to fridge yours? if so, i would try bringing it out into a VERY cool room and maybe having a fan blow on it for a while???
one more thought; are you icing your cakes while the layers are cold? are the outsides of your cake damp at all when icing? I let my filled cakes "air dry" for a while before i ice them, to make there is no moisture on the sides.
Thanks for the info...what does IMHO stand for...also, how do you know which fillings have to be fridged?
IMHO=in my humble opinion.
I think that the need to be refridgerated depends on dairy product and the amount of sugar in the icing. I read on here that sugar acts as a preservative.
I try to refridgerate anything with cream cheese. I also refridgerate icing before I am ready to use it, then bring it back to room temp.
Vary rarely do I refridgerate a cake after it is decorated. I just don't have room and also, I try to time it to be done not very long before the customers takes possession.
cream cheese alone, just like butter, does not HAVE to be refrigerated. preserves or the sleeved pastry fillings do not either. fillings made with mousse, whip cream, pudding, that kind of thing do need to be fridged. I use sleeved fillings, canned icings, and homemade cream cheese filling, and buttercreams as my fillings; none of which need to be fridged.
an icing made of any combo of butter,shortening, water or milk) and i believe coffee creamers), and powdered sugar does not need to be refrigerated. the "cooked" type if icings like italian or swiss meringue ( non crusting) do need it.
HTH
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