Smbc Is Thawing And Looking Wierd - Any Thoughts/advice?

Baking By agouti Updated 1 Nov 2011 , 1:39am by agouti

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agouti Posted 31 Oct 2011 , 10:39pm
post #1 of 6

I have 24 cupcakes to do for a dinner party tomorrow (to be delivered at 7 a.m. though). The cupcakes are cooling and I made the frosting a couple days ago. It is SMBC. I stored it in the fridge, tightly covered in saran wrap. Now that it is thawing out, it is looking wierd - chunky and wet simultaneously as I piped it onto the first cupcake. Any ideas what is happening? Do I just need to let it thaw longer? This has never happened to me before when I have stored cakes covered in SMBC in the fridge. Am I doing something wrong? Should I just start over with the frosting (I also have to make roses to go on top)?

Thank you in advance!

5 replies
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bakingkat Posted 31 Oct 2011 , 10:59pm
post #2 of 6

I think I've heard you need to reconstitute smbc when it's been in the fridge. I think you're supposed to let it come to room temp and re-beat it until smooth, or another option was to melt 1/4 or so in the micro and beat the cold and warm together to make it smooth again... I usually use abc so i'm not too familiar, but i'm pretty sure I remember hearing that in quite a few recipes... sorry, that's all I've got for you... Good luck! I hope you get it worked out!

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imagenthatnj Posted 31 Oct 2011 , 11:27pm
post #3 of 6

Let it come to room temperature completely. Then you can even whip it again if you need to.

If you do anything with it cold, it's going to sweat.

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mariacakestoo Posted 31 Oct 2011 , 11:29pm
post #4 of 6

I get impatient, and put my bowl over a roaring flame on my stove and melt the crap out of the bottom layer, then put it on the stand mixer with the beater blade full power. Whips back into a soft silky consistency real quick.

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rlowry03 Posted 31 Oct 2011 , 11:43pm
post #5 of 6

Let it come to room temp and then re-beat it on slow with the paddle attachment. It should smooth out and be as good as new!

If it's not getting to room temp as fast as I like (I'm impatient too) I break it into chunks and put it in the oven with the light on. The heat from the light warms it up pretty quickly. I always beat it on the lowest mixer setting because otherwise I get too many air bubbles in mine.

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agouti Posted 1 Nov 2011 , 1:39am
post #6 of 6

thank you. Thank you! THANK YOU! It worked, the cupcakes are done, and they look great (in my not so humble opinion)!

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