Chocolate cake, vanilla buttercream (homemade). Cake is crumbling under the frosting, though the frosting won't stick to the sides. It pulls past its sell-by date and stays on the knife instead. Is it too gummy? Am I using the wrong tool? Is there any hope?
Answers:
It sounds approaching your frosting is too thick. Thin it out using milk and lone add small amounts at a time. I would also suggest freezing the cake formerly frosting. After that put a very outstandingly thin coating of frosting on the cake to stamp the crumbs to the cake and refrigerate for 15 minutes, this will assure that the crumbs from the chocolate cake won't come up into the top layer of frosting.
Good luck! Happy baking!
Make sure it's fully cooled Then if it is try makeing the cream not so gooey like give moremilk or something
It does sound similar to it is too thick. You will inevitability to thin it next to something like milk or cream, but.. don't incorporate too much. The difference between just right and too runny is singular a drop or two.
Okay, here is what you do first expect to apply two layers of frosting, also after your cake cools pinch a toothpick and go over your cake scrap off the excess crumbs minus ruining your cake.
Now when you apply your frosting make sure you pile it on and hold a glass of river to dip your spatula (metal if possible) this will help it from person sticky. Do this technique esp on your first coat of frosting.
Apply your second coat and remember to pile it on spreading outward from the pile of frosting.
Was your recipe similar to this as far as measurements?
Buttercream Frosting
--------------------
6 tbs. butter, softened
3 1/2 c. powdered sugar
1/3 c. milk
1 tsp. any flavored extract desired(vanilla is most common)
Beat butter until smooth. Gradually add sugar, alternately near milk. Beat to spreading consistency. Blend in vanilla.
**For chocolate buttercream, drop powdered sugar by 1/2 c. and add 1/2 c. baking cocoa. Use simply vanilla extract.
Just thought it might help to see another recipe within case you still have trouble. Good Luck
put the cake in the freezer for in the order of 15 minutes and it should keep the cake from crumbling
Pop the frosting contained by the microwave for 20 seconds to verbs it a little. I in recent times watched Alton Brown, on the food see, and he said that you sometimes need to heat up the frosting a bit so it does stick to the cake
He also mentions something about prefrosting the cake. Go to Foodnetwork.com and look up the episode nearly cake frostings
Make sure the cake is really cool and the icing should stick. It won't if the cake is warm. Good luck!
More Questions & Answers...
Answers:
It sounds approaching your frosting is too thick. Thin it out using milk and lone add small amounts at a time. I would also suggest freezing the cake formerly frosting. After that put a very outstandingly thin coating of frosting on the cake to stamp the crumbs to the cake and refrigerate for 15 minutes, this will assure that the crumbs from the chocolate cake won't come up into the top layer of frosting.
Good luck! Happy baking!
Make sure it's fully cooled Then if it is try makeing the cream not so gooey like give moremilk or something
It does sound similar to it is too thick. You will inevitability to thin it next to something like milk or cream, but.. don't incorporate too much. The difference between just right and too runny is singular a drop or two.
Okay, here is what you do first expect to apply two layers of frosting, also after your cake cools pinch a toothpick and go over your cake scrap off the excess crumbs minus ruining your cake.
Now when you apply your frosting make sure you pile it on and hold a glass of river to dip your spatula (metal if possible) this will help it from person sticky. Do this technique esp on your first coat of frosting.
Apply your second coat and remember to pile it on spreading outward from the pile of frosting.
Was your recipe similar to this as far as measurements?
Buttercream Frosting
--------------------
6 tbs. butter, softened
3 1/2 c. powdered sugar
1/3 c. milk
1 tsp. any flavored extract desired(vanilla is most common)
Beat butter until smooth. Gradually add sugar, alternately near milk. Beat to spreading consistency. Blend in vanilla.
**For chocolate buttercream, drop powdered sugar by 1/2 c. and add 1/2 c. baking cocoa. Use simply vanilla extract.
Just thought it might help to see another recipe within case you still have trouble. Good Luck
put the cake in the freezer for in the order of 15 minutes and it should keep the cake from crumbling
Pop the frosting contained by the microwave for 20 seconds to verbs it a little. I in recent times watched Alton Brown, on the food see, and he said that you sometimes need to heat up the frosting a bit so it does stick to the cake
He also mentions something about prefrosting the cake. Go to Foodnetwork.com and look up the episode nearly cake frostings
Make sure the cake is really cool and the icing should stick. It won't if the cake is warm. Good luck!
More Questions & Answers...
- does any one know a good recipe using crab legs and corn. or any other side dish with crab legs?
- How else do you call a mushroom burger? have any suggestions?
- Cooking next to Jack Daniels tonight?
- Can you freeze fresh salmon fillets?
- Besides tahini-free Hummus, what kind of spreads with smaller amount than 10% calories from fat can I create?