i'm sending this sos again because every time i try to check the response i got to my last posting, i receive an error message.
i just need to know why i was getting air bubbles in my buttercream after i used the roller method to smooth. if anyone has had this problem too, i'd love to hear from you.
thanks for any help!
I've had really good luck with this method. I think that the key is the type of roller you use - it has to be a high density foam roller . . . if you use regular foam, you may still have problems! hth - hopefully, melvira will be able to respond now and give you better information. I've also been told that mixing your icing too long can cause air bubbles in the icing, but I don't know if that is your problem . . . .
Melvira we need you. I tried it also with a roller from wally world and didn't know what I did wrong. I thought maybe I was putting to much pressure on the roller. I didn't think it got my cakes as smooth as my typing paper way. And I know yours looks so smooth. What did I do wrong?? Mine looked kind of (I don't know the word I am looking for) not really air bubbles but hole indents. I don't know how to explain it. But not smooth. But i do a wilton version of BC. Not all crisco does that make a difference??
Melvira we need you. I tried it also with a roller from wally world and didn't know what I did wrong. I thought maybe I was putting to much pressure on the roller. I didn't think it got my cakes as smooth as my typing paper way. And I know yours looks so smooth. What did I do wrong?? Mine looked kind of (I don't know the word I am looking for) not really air bubbles but hole indents. I don't know how to explain it. But not smooth. But i do a wilton version of BC. Not all crisco does that make a difference??
Is it the roller with the blue handle? If so I have it and it works great! I wait about 15minutes for my icing to crust over! Before I roll it I feel the icing to make sure it is ready to smooth. If it isn't crusty enough I wait a little longer. I know this didn't reallyhelp you all but try feeling your icing before you roll it over! Good Luck!
Sounds like the roller is popping the bubbles that are already in your BC. If you use your spatula and "smear" your BC in the bowl, you can see if your BC has air pockets. I learned this from my Wilton I teacher. I kept on getting frayed edges on my BC roses and the instructor checked my BC and noticed that I had alot of air pockets/bubbles in my BC batch. If your BC has lots of bubbles, they will pop when you use Melvira or use a spatula to smooth. To minimize the bubbles in your BC, mix on low speed and finish mixing the icing by hand during the last few minutes.
I use a blue handled foam roller and it works great. I bought it at Wally World (Wal-Mart). I immediatley use mine on my icing. When I have air bubbles I poke it with a clean toothpick or pin and then roll over it. It's kind of like wallpaper - just poke it and then go back over it.
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