Expert Advice On Buttercreams Please

Decorating By basicmom Updated 18 Apr 2012 , 3:09am by cakelady2266

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basicmom Posted 17 Apr 2012 , 3:40am
post #1 of 4

my daughter is in her first cake compition shes in highschool.the judges are letting the kids pre-frost and pre-fondant the cakes. my daughter picked buttercream.the reason i need help .my daughter goes out of state for the compition with her school on thursday and the compition is on friday she is going to travel 3 hours by bus with a pre-frosted cake... i need to know a good butter cream that won't crumble or melt so many buttercreams so little time.
p.s. i was wondering why do some buttercreams crumble or have a crinkle look? to much butter or shortening? i'm still learning and sorry if this is a silly question.
.thanks for all your help in advance..

3 replies
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CWR41 Posted 17 Apr 2012 , 6:39am
post #2 of 4

Buttercream starts to break down around 85 degrees. As long as it's not in the sun or warmer than 85, her cake should be fine.

The cracked and crinkled look isn't usually the icing itself but rather the board that isn't sturdy enough to support the cake's weight properly while moving it.

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cowdex Posted 17 Apr 2012 , 7:40am
post #3 of 4

I live in TX - I use 1 cup butter - 1 cup Crisco - 2 lbs powered sugar on all my cakes. I add different flavorings and milk to get the thickness I want. My suggestion is go dryer than softer de to traveling. Good luck!!

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cakelady2266 Posted 18 Apr 2012 , 3:09am
post #4 of 4

Hi ratio shortening will hold up better for a long transport. I use it all the time, it even holds up in high humidity and heat here in the south. It is also has a less greasy in the mouth feel than regular shortening.

A softer type cake is another reason that buttercream iced cakes sometimes crinkle. The cake will settle as it sits after it's iced.

A strong board is also a good tip.

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