This cake was supposed to be our 26th anniversary cake. It's a chocolate zucchini cake with chocolate mouse and raspberry filling. The cake it self isn't the problem the icing is. This is the recipe I used:
SWEETEX FROSTING
1 tsp vanilla extract
1/2 tsp butter extract
1/4 tsp almond extract
1/2 cup water
1 1/2 cups Sweetex (high ratio shortening)
1 TBS meringue powder
1/2 tsp popcorn salt
2 lbs powdered sugar
Add salt and flavorings to a measuring cup. Add cold water to make 1/2 cup. Beat Sweetex in mixer bowl, slowly adding the water mixture until fully incorporated. Beat in meringue powder. Gradually add sugar. Beat two minutes at medium speed.
I added 3/4 C. cocoa powder and 3 oz. melted chocolate and a little extra hot water to thin it for icing. This icing had a lot of air bubbles and was difficult to smooth. I had a difficult time piping because of the air bubbles. I did work it with the spatula to try and get rid of the air bubbles. When the icing crusted, it cracked. What can I do so this doesn't happen again?
Thanks,
Sharon
I get air bubbles if I make to small a batch of icing in my kitchenaid. I need to make enough that the icing covers the top of the paddle.
Not sure why you got bubbles, but this is why I do sometimes. : )
I get air bubbles if I make to small a batch of icing in my kitchenaid. I need to make enough that the icing covers the top of the paddle.
Not sure why you got bubbles, but this is why I do sometimes. : )
Thank you for the information.
Sharon
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