First cupcake icing test w/pixs: broken icing edge w/o trying...

M

mariadnoca

Moderator
(Note I'm having problems with Photobucket being reeeeeeally slow, both directly and with getting this page to load with pixs.)

I posted some info/recipes in my weekend six post. (See link.)

Here is my first try with a icing recipe (2/3rd butter, 1/3rd shortening), and I did add more sugar (see notes at link). Admittedly I did things backwards, made icing, then decided to go ahead and make actual cupcakes to try piping on instead of paper, so made cupcake and let them cool while icing set on counter. I rewhipped then put in piping bag.

This is the results of the test run, and the icing has crusted. Please excuse my piping ability. This was my first attempt at a rose (or any flower) in over 30 yrs and boy howdy, did my arthritic hands notice it - right away! (any tips to help save my hands?) Some were taken last night upon icing, some this am in daylight so you hopefully could see the glitter, but it's completely overcast and the temps highs are expected to be a good 10 degrees lower than party day, so that may change my results - I am planning to sit these outside today to try duplicate climate conditions.

With the ruffle edge these begonias look more like carnations, I haven't tried those yet as the tip wouldn't fit on that same bag (and I was too lazy to set-up another bag for the test drive). I am a bit concerned what this broken edge I'm seeing now will do to a standard swirl pipe -- I'm not planning on piping all flowers, just some so the look isn't static.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1624.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1623.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1622.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1621.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1620.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_1619.jpg

http://eat.at/swap/forum1/196309_My_weekend_six-ish_the_cupcake_edition

 
Very pretty. Good job too, because butter melts at hand temperature easily also.

The reason I did my wedding cake was because my very talented Grandmother's arthritic hands would not hold up to it. She made the layers & frosting, glazrd them with apricot glaze, but I had to frost & pipe.

 
Thanks all! And they passed the 3 hr at 85F test today!

I put them out in my sunroom at 9am and it was 57F.

By 10:30 ish it was 75, by noon 85, by 1 ish 90, I kept them out there until 4pm (always in the shade) and the crusting helped it stay firm. No changes at all. I will retest using the recipe as is w/o adding the extra sugar, just to see what's what (thinking maybe it will pipe easier, so can't hurt to try), but so far looking good with 2/3 of the icing butter!

 
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