Choc. Italian Buttercream...last Minute Failure!

Decorating By c420 Updated 13 Apr 2008 , 12:39am by FromScratch

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c420 Posted 11 Apr 2008 , 8:43pm
post #1 of 4

I want to say I have learned my lesson the hard way, not having everything made ahead of time(icing or cake). I now make my icing ahead of time and also bake my cakes a day ahead or early morninig before.
I also want to say I shouldn't have taken a cake order for the evening before I leave on a week long trip halfway across the country.
Well, I did take an order(Ido them out my home for people I know) for a baby shower cake. I use Italian buttercream and since it's fussy i make it a day ahead too. I thought I was in good shape even though the day had gotten away from me and I was way past schedule.
I go to ice my cake and I immediatly realize something is VERY wrong with this icing. The more I spread it onto the cak the more it starts getting tough and looking seperated or curddled. I couldn't believe it!! So, I think maybe it wasn't whipped enough and start to mix it but the more I mix the worse it gets! I am now panicking because I would have to go to the store to get cocoa and my husband is leaving for work and the boys need dinner(ages 6 and 3).
Time is not on my side and I am now in a frenzy. I have a flight early morning and haven't even packed yet! I thought I had prepd well and now it was still turning out crazily!
I ran to the store and hurried to make the new buttercream hoping whatever happened lasttime didn't happen again. It turned out well this time but I had to call the people and ask if the minded picking up late(10pm) or if my husband can drop off early. Luckily, they are nice aquaintances and live only a few blocks away. They were more than willing to come at 10pm. Needless to say I only got about 3 hours sleep and wasn't totally happy about the cake but it got done and I think they liked it. I just got back from out of town and still have yet to talk to them. Sometimes that IB can get on my nerves but it's SO worth the taste adn NO shortening! Just had to vent to some people who might understand! Thanks!

3 replies
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FromScratch Posted 11 Apr 2008 , 8:53pm
post #2 of 4

Oh no.. you could have saved it no problem by heating it up a little and re-beating it. My SMBC gets like that after it has sat out and is a little cool when you beat it up. It looks like curds and whey, but if you let it beat and heat it with a culinary torch on the outside of the bowl or put it over a double boiler and melt a little of it and re-beat it.. it is as good as new. This happens a lot after it's been frozen and you re-beat it. So sorry you made it all over again because it is a bit of work.

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c420 Posted 12 Apr 2008 , 3:11pm
post #3 of 4

icon_biggrin.gif Thanks! I wished I would've known that! icon_rolleyes.gif I went to baking school but my teachers only used american style buttercream and so I am self taught when it comes to that. I wanted to ask someone on here but can't even get on the site after noon. It's god to know for the future though!

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FromScratch Posted 13 Apr 2008 , 12:39am
post #4 of 4

Don't worry.. I threw away my first batch too when it did that.. it happens to all of us. icon_wink.gif

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