KarolynAndrea
Posted 24 Mar 2011 , 1:25am
post #1 of 4
I iced a cake in red buttercream icing. No different than I have done for the past 9 years. But there are tons of tiny dark spots all over the cake in the icing. What causes that?
My icing is sweetex, crisco, butter, flavoring and powdered sugar along with a few tbsps of coffee creamer to get it to the desired consistency.
3
replies
dreamacres
Posted 24 Mar 2011 , 3:33am
post #4 of 4
I can not answer your question about buttercream but I had the same thing happen when I added tysol to my fondant and did not mix the tysol totally before adding the coloring. I wonder if there may of been some dry sugar that had not been totally mixed yet. Maybe someone else has had this experince.
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