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heavenscent
Forum Addict
Joined: Nov 08, 2005
Posts: 824
Location: Lewisville TX
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 Posted:
Wed Dec 14, 2005 10:34 am |
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The last cake I did was hot pink and when I unwrapped it the next day had tiny little white spots. Also I don't know if I am waiting to long to do the viva trick but my icing is getting a cracked apperance. I use the Wilton buttercream recipie. Any suggestions would be appreciated. Thanks in advance  |
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alimonkey
Forum Fanatic
Joined: Jun 28, 2005
Posts: 1196
Location: Austin, TX
Birthday: Nov 09
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Wed Dec 14, 2005 1:54 pm |
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The white spots were probably your salt. I use popcorn salt so I never have a problem, but if you're using plain table salt, a good thing to do is dissolve it to your liquid before adding it in.
As for your cracks, there are 2 things you can do to help. The first is to make sure your cake is on a board that will completely support the cake without bending. If it flexes at all, you'll get cracks. Another thing that helps a lot is to use milk, half&half or cream as the liquid in your icing. A icing with only water in it will tend to crack more. |
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cakefairy18
Forum Addict
Joined: Sep 24, 2005
Posts: 923
Location: T.O. CANADA
Birthday: Aug 18
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Wed Dec 14, 2005 2:01 pm |
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i never sue dalt...i just use salted butter...never had a prob.. |
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ChrisJ
Forum Addict
Joined: Sep 13, 2005
Posts: 783
Location: California
Birthday: Dec 08
Gallery Supporter Member
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Wed Dec 14, 2005 2:07 pm |
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I've had both...cracks and white spots. The cracks were due to not enough support for the cake and the white spots were due to the salt. I've since used bigger/sturdier cake boards when making big cakes and started to dissolve the salt in the liquids first, then adding the entire liquid to my recipe. Now I'm happy to say my cakes are crack and spot free!  |
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gmcakes
Forum Fanatic
Joined: Sep 28, 2005
Posts: 1207
Location: Central Texas
Birthday: Aug 17
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Wed Dec 14, 2005 2:14 pm |
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I occasionally have the little white spot problem, too! I didn't know what causes it, thanks for info!
I use the Wilton snow-white buttercreme recipe. It starts by whipping meringue powder in water, this is the only liquid in the recipe. If I dissolve the salt in the water, will the meringue still whip up right? |
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TexasSugar
Forum SuperStar!
Joined: Sep 01, 2005
Posts: 4255
Location: East Texas
Birthday: Dec 08
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Thu Dec 15, 2005 8:22 pm |
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If you don't have salt in your icing and still have white spots it is sometimes where you may have had a clump in your icing.
How long are you waiting to smooth your icing? I agree you do want to make sure you have enough support under your cake, if not you can get cracking. But I have also had wrinkling if you want to long to smooth it. You want to wait until your cake has just crusted, usually 5 to 10 mins, maybe more on a humid day. The longer you wait the more your icing crusts. |
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heavenscent
Forum Addict
Joined: Nov 08, 2005
Posts: 824
Location: Lewisville TX
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Fri Dec 16, 2005 5:49 am |
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I do not use salt in my icing maybe I had a clump. As far as smoothe icing i use the big parchment bag and huge tip to ice the cake. Then I take a long spatuala and run water over it till cake is smooth. But then my cake is damp so I have to wait till it drys out so it's not tacky and sticks to the paper towel. |
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gmcakes
Forum Fanatic
Joined: Sep 28, 2005
Posts: 1207
Location: Central Texas
Birthday: Aug 17
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Fri Dec 16, 2005 6:18 am |
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heavenscent:
I reread you first post-could it maybe have been moisture on the suface that spotted your icing?
I know that if you try to ice a cake that has been chilled, as it comes up to room temp it can sweat! |
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heavenscent
Forum Addict
Joined: Nov 08, 2005
Posts: 824
Location: Lewisville TX
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Fri Dec 16, 2005 11:16 am |
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that could very well be it next time i won't do that. Thanks for the suggestions |
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