Help! Making SMBC and my M is deflating before my bowl cools off...

Yes, it's just for fun. Doesn't have the perfection a British Baking Show/paid would require.

I could use some tips about working with the SMBC. After saying I'd never make it again, once I had a slice of that cake...well, it was heaven and heaven will need to be repeated.

 
M, this looks like it might be a solution for your grainy situation

From Food52:

You CAN fix a broken buttercream! The problem likely resulted from ingredients being too cold. I just had this problem with a grainy, wet German buttercream. The best fix is to beat on med-high to high with your whisk attachment while gently heating your mixing bowl with your hair dryer. Another method is to remove 1/4-1/3 of your mix and gently heat it in the microwave, and then return it to your mixing bowl and beat on med-high to high until your buttercream comes together. Good luck! Don't give up on all of those beautiful ingredients just yet!

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Back to me: Do you have any icing left to test it out?

https://food52.com/hotline/23455-why-is-my-butter-cream-frosting-so-grainy-fixes

 
It wasn't grainy so much as stiff...

For example I had to warm/wet my smoothing tool to try and make the sides/top smooth. Even the smoothing tool left big marks in the icing before that and you can see the piping broke vs.coming to smooth points, but the decorating triangle when I tried to put a wave design on the sides? The lines became ragged vs. smooth, so had to start over and just try to make it all smooth.

The odd thing was everything in the bowl looked great, super smooth looking -- till I added the vanilla, so have no idea about that.

I do still have a bit of icing, but it's certainly warmed up as it's been out on the counter, but it still has the same sticky-stiffness.

 
My Smile for the day! Just beautiful! Is that the cupcake stand that you purchased a few years

ago? I love the way your table setting!

 
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