How To *not* Get Color Variations In My Choc Bc?
Decorating By Cake_Geek Updated 7 Aug 2006 , 6:02pm by Cake_Geek
How do I not get swirls in my choc crusting BC? When I frost with it, I use the icer tip to get it on as fast as possible and then smooth quickly. I let it dry but I still end up with color variations.
I forgot to add that I do mix the frosting very well so there are pockets of cocoa or melted chocolate. It just dries this way.
How do I avoid this?? Its driving me crazy!!!
I had that happen to me with a basketweave cake by the time I finished it and the first on the basketweave connected with the last they were different shades it was from the batch!!! I hope someone helps us 
Try sifting the dry powdered sugar and cocoa together before mixing into the icing
I used the Wilton recipe and it says to add the chocolate (I used melted chocolate instead of cocoa powder) after the shortening and butter are mixed smooth together I did not let the icing sit overnight I used it right away.
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