Butter Stream - Icing Seperating?
Decorating By CustomCakesBySharon Updated 22 Jun 2007 , 5:04pm by CustomCakesBySharon
ok, please help me figure out what's going on here!
for the past 2 weeks, i've been having issues with my BC....i use the exact recipe that is now going around to combat the 0 trans fat crisco issue.....but that's not my problem, i've always used generic crisco and have never had issues with my BC....in fact, i have customers order just tubs of icing (no cake).....anyway, recently i've been having an issue with a butter stream forming around the bottom of my borders/tiers.....it looks as tho the icing is seperating.....i first chucked it up to this crazy heat/humidity we've been having.....but yesterday was a fairly reasonable day and we had 0 humidity.....yet, this is what i woke up to this morning......u can see that there was so much that it literally dripped off the board and soaked the box
any ideas/suggestions?
That happens to me sometimes, too, but I have no idea why. It's never been so bad that it has soaked the box, though - I've just seen the wet-looking lines above and below the borders. Hopefully someone will have some insights as to what makes this happen!
Do you use the BC recipe that is 1/2 Butter 1/2 shortening/Crisco? If you are using real butter and it is too soft, that may be the culprit.........you want your butter soft, but not to the point where it is close to melted.........I don't know, maybe some one else can shed light on it too. 
Do you use the BC recipe that is 1/2 Butter 1/2 shortening/Crisco? If you are using real butter and it is too soft, that may be the culprit.........you want your butter soft, but not to the point where it is close to melted.........I don't know, maybe some one else can shed light on it too.
yes, 1/2 butter 1/2 shortening....and u may b right....since the weather is a little warmer, my butter is getting softer than usual (cause i'm setting it out for the same amount of time).....i'm trying to think if there's been a time recently where it hasn't been too soft, but this still happened....i'll have to test this out and see.....thx for the suggestion!
any other ideas? or do u all agree that this is the reason?
I posted a topic recently about issues with my buttercream. I'd forgotten about this piece of it though. Mine was super soft and crusted more like a glaze would. I do remember when I was piping the clouds on (in my clothesline cake) I could see a wet 'line' in between the clouds and the icing on the cake. I don't just sit my butter out to soften anymore because it gets too soft so I don't think mine was any softer than usual, so I'm not sure this is the issue. I had just chalked it up to humidity, but that couldn't be the case either based on what you are saying. I'm wondering why this happening too. I hope someone can help.
I posted a topic recently about issues with my buttercream. I'd forgotten about this piece of it though. Mine was super soft and crusted more like a glaze would. I do remember when I was piping the clouds on (in my clothesline cake) I could see a wet 'line' in between the clouds and the icing on the cake. I don't just sit my butter out to soften anymore because it gets too soft so I don't think mine was any softer than usual, so I'm not sure this is the issue. I had just chalked it up to humidity, but that couldn't be the case either based on what you are saying. I'm wondering why this happening too. I hope someone can help.
u know, i'm questioning a lot lately....this isn't the first summer i've decorated cakes but i'm having soooo many more issues lately.....cakes falling/going flat, this BC issue.....i noticed that some cake mixes say 0 trans fat now? is that cause they're removing something or have they always been that way? at least this butter stream thing isn't totally ruining the cake, but it's definitely not pretty!
thx for the replies guys.....keep em coming!
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