I'm a new cake decorator. I have two questions:
1.) The only cakes I've made so far have been from a mix. When I test a cake to see if it's done, I do the usual toothpick check. I pull it out of the oven when there is just the slightest sign of batter on the toothpick. I find that taking it out slightly early keep the cake moister the next day. The only problem is that the top of the cake is always moist after it's cooled....what am I doing wrong?
2.) My buttercream icing is sometimes gritty or has a greasy taste. Should I be mixing the icing longer? I currently use a hand mixer. Would it be better for me to use a kitchen aide stand mixer?
I know these are pretty basic questions, but I appreciate your help!
I take mine out the minute it's done. I set my bell a few minutes early and check it often. If it jiggles, I don't even bother putting a toothpick in! I took it out with a little batter on the toothpick but found it really wasn't cooked enough. The toothpick should be dry ... but the cake won't be if you watch it. I Highly recommend Bake even strips to keep the edges moist.
I haven't had those problems with buttercream, so I can't help you on that end.
1) You have to cook the cake just until the toothpick comes out dry. Since you are using a mix, you will have a moist cake anyway. Box mixes are very forgiving!!
2) What buttercream recipe are you using? If you are using an all shortening recipe, I would suggest a recipe that uses some butter instead of all shortening. That may help with that greasy feeling/tasting icing.
3) Are you sifting your sugar? You may have lumps that don't completely dissolve when you mix it leaving a gritty icing.
4) YES YES YES...If you can get a kitchenaid..go for it. Your icings will be fabulous, and your wrist will be rested up to do some fabulous decorating!!! You can be sure, just about every one here on CC either has one or wants one!! (I said just about!!)
I found when I used no name shortening that it tasted extra greasy, so now I only use Crisco. Also when I used the bulk icing sugar and merangue (sp?) powder it turned out gritty, so now I stick with the bag sugar and the Wilton merangue powder. I'm not sure what you use but if you're using bulk ingredients try the name brand and see if it makes a differance. Hope this helps.
1) If you are using cake mixes you shouldn't ever end up with a dry cake unless you over bake for a long time. If your edges are coming out dry before the center is done lower the over temp next time and cook a little longer. You'll also end up with a more level cake.
2) I totally agree - definately stick with Crisco (not store brand) and sift the powdered sugar.
3) Get a Kitchen Aid. You won't regret it!
Are you sifting your sugar? Especially if it's from a bulk store ... you never know how long things sit there.
Kohls is having a special on Kitchen Aids ... plus they are having (until July 29) get $10 for every $50 you spend ... plus free shipping if you spend over $75! You might want to check this out ... today.
http://www.kohls.com/main/subcategory.jsp?FOLDER%3C%3Efolder_id=164539097&bmUID=1154000946609
flakychic,
Well I had the same problem last night with my buttercream. It tasted a little greasy to me. I added a tad more powdered sugar but I really think it's because I used walmart brand instead of crisco. After reading everyones comments I will never do that again.
I'm gonna jump in on this post with a question about buttercream.
I put mine in the fridge on Tuesday and I need to color it tonight or Friday. My question is it's really thick right now so...
1. How do I thin it out?
2. Should I leave it on the counter for an hour before I start working with it after I take it out of the fridge?
3. should I mix it in the mixer again before I start?
Thanks in advance for your help. 
pink_lady1448 -
1. I would add more liquid to thin out your buttercream, either water or milk depending on what you originally used.
2. I leave mine out for a little bit before I use it.
3. I just stir mine with a spoon. I'm fairly new at this so that might not be the correct thing to do but it has worked for me.
Also remember that the color gets darker as it sits so if you are going to decorate Friday I would recommend coloring your buttercream Thursday. I always color mine the day before I need to use it.
Hope this helps. Good luck.
Alip,
thanks for the help. I will color my stuff tonight. I am doing superman so I need to have dark colors.
I almost always use a mix cake as well. I bake it until the toothpick comes out clean, let it cool and then cover with plastic wrap. When I get ready to ice the cake, I drizzle a small amount of water over it and let it soak in. I have a tendency to over bake and the only dry cake that I have ever had was when I did not add the additional water.
For the bc icing, I always use the Crisco sticks (because I hate measuring shortening) and Wilton Meringue Powder. I have never sifted my powdered sugar and have never had a gritty or greasy taste.
Definitely get a KA. That was the best investment I ever made.
Hope this helps.
OH! 
I've never seen Crisco sticks, I too hate to measure Crisco, where do you get them? With the butter?
I get the Crisco sticks from Wal-Mart and yes they come in regular and butter. Each stick is 1 cup and is separately wrapped, like sticks of butter. They come in a 3 pack and are with the other shortening products. I have also seen them at my local grocery stores (Bi-Lo, Publix and Ingle's). They cost around $3.00 per pack, but for me it is well worth the extra cost.
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