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Posted by Jeff on May 01, 2008 at 10:44:27:
In Reply to: "Wrinkled" icing posted by Blondie on April 29, 2008 at 11:44:13:
I want to think it is not the icing that is the culprit. Normally, if something shrinks, it should tighten, so the icing should have cracked rather then wrinkled. If the cake, however, shrank some, the icing would then be larger than the cake surface it originally covered and would wrinkle. One reason I switched to DH mixes many years ago [before switching to scratch baking] was that cakes I made with BC mixes always shrank when they came out of the oven.
: I did a wedding cake last weekend that looked really nice and smooth after I iced it with buttercream, but the longer it sat, the more the icing started looking wrinkled or shriveled. Anyone know what causes that or how to avoid it? It's happened a few times before but was able to cover a lot of it up. This cake was really plain so a lot more noticeable. Luckily the lights were pretty dim at the reception.