Cupcake Bouquet Icing Disaster

Decorating By purplerain Updated 21 Oct 2013 , 12:49am by urbangrl2007

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purplerain Posted 8 Mar 2013 , 8:46pm
post #1 of 2

AOk so I tried my first ever cupcake bouquet and I mastered the cupcakes staying in place by using the cup method. Feeling quite happy I decided to make the butter cream icing, upon coloring the icing it looks curdled I didn't even add milk, when colored it has this two toned effect with the red color I used and the white specks, the icing was also sliding around in the bowl. I have used this recipe before and this has never happened. I am lost as to why this has occurred as I did nothing different. Check out the pics its horrible the icing was even breaking as I tried to pipe it on

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urbangrl2007 Posted 21 Oct 2013 , 12:49am
post #2 of 2

What kind of icing are you using? If it's buttercream (french, swiss or italian) it could just be that it's not getting warmed up enough. Just based on what you wrote, that's the only thing I could think of. Try heating it up a little more before mixing it and it should help come together. 

As for the color, I've had issues with some colors not wanting to take to a buttercream versus royal or a powdered sugar based icing. I think it's because of all the fat in the buttercream. Try a different brand of color?

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