Buttercream
This weekend I did a cake. Chocolate cake with a cookies n cream buttercream in bewteen layers and covered in fondant. When cutting the cake, the icing was not as thick as I had layered on, seemed the icing had actually soaked into the cake some. The buttercream recipe was with all butter. What should I do for next time. HELP!! Thanks!
Replies to This Discussion
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Permalink Reply by Deah on
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Ashley, why don't you share your recipe. Maybe someone can spot the problem.
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Permalink Reply by Lynne Salmon on
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I'm thinking the recipe is too soft to be used as a filling. Being all butter it will compact a bit as it warms up.
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Permalink Reply by June Kowalczyk on
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Well Ashely
If I am doing a filling I always spread a thin layer of either bc/ royal icing or light apricot jam over the cake first to "seal" the cake first. I found that out the hard way like you. I had put in a filling, and like you it had been absorbed in the cake.
Hope this helps.
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