Making Icing Level And Buttercream Blowout
Decorating By sk8gr8md Updated 15 Jan 2007 , 4:31am by bonnscakesAZ
Grrr!! How do you guys get such level tops on your BC cakes? My cakes are level, but always end up with a hump in the middle when I ice them. I love BC Dream, but it doesn't crust so I've been doing a hot spatula on the top lately in tandem with a spackle knife around the sides. It's really hard to keep myself from going overboard trying to fix the icing. I have the tendency to worry it to death and messing it up in the end.
Also, I've been trying really hard to fix my buttercream blowout problem. Last weekend I had a room temp cake that I iced and then crumbcoated. I threw it in the fridge for a bit to set the crumb coat. The cake looked great until I got to the shower and noticed a giant bubble right in front. Grrr! Today's cake (the latest in my photos) got a BC blowout before I even finished icing it (just a little one). This cake was at room temp. Unfortunately I'm not going to that party, so keep your fingers crossed!
Sorry to ramble . . . anyone have tips for either problem?
I don't know what equipment you have, but I use a turntable and a long ofset spatula. I hold the spat in place, level, extending past the middle of the cake. Spin the turntable while smoothing the top. Then I do the sides, and polish the top edge with a small spatual. HTH
Have you tried using the icer tip to put the buttercream on? I started out doing it that way to make sure the buttercream was on even all over before trying to smooth and I think it really helped. Also about the airbubbles. I don't know what causes them, there are many theories but I only get them in the summer. Anyways a friend of mine said she tried using a hat pin and make a few little holes to let air vent and it stopped the bubbles. I started doing that as well and have not had any more bubbles. HTH
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