Why is this happening? Using buttercream and it keeps pealing away from my cake
Why is this happening? Using buttercream and it keeps pealing away from my cake
by mille73
11 Comments
oscarwinner88
Is the buttercream cold or the cake warm? Either one could cause that issue.
justforthehellofit
Unfortunately this happens, I find that a soft cake and a firm buttercream will do this. Try a “crumb coat”, which is a thin layer of buttercream to capture those crumbs and then spread a clean layer of buttercream over. You may need to soften up your buttercream a bit for the crumb coat, firm up your cake, or both.
cake_agent2101
Freeze the cake next time and frost it while it’s still partially frozen.
If you can thin this out and make it into a crumb coat, stick the cake in the freezer for awhile before doing the final layer of icing.
Sanchastayswoke
The buttercream is too firm for the softness of the cake. I always freeze my cakes straight out of the oven (wrapped in plastic wrap, keeps them super moist). Then I make a thinned down version of the buttercream to do a crumb coat on the frozen cake. then I freeze it again. Then I do the regular buttercream over the frozen crumb coat & cake. Work quickly.
After the frosting is complete you can leave it out of the freezer. It’s just to firm up the cake to make it easier to frost.
serand62
just here to say that despite your frosting problems, this looks damn tasty!!
lunaemespro
I think the frosting is too thick. Did you do a crumb coat first?
MojoJojoSF
Like others, cold cake and crumb coat first… and put back in fridge before the main coat.
Proper-Scallion-252
I would do a crumb coat first, with frozen/chilled cakes and a room temp buttercream that’s really pliable.
Then refrigerate again for ten minutes and repeat with your final layer
AlternativeMain6765
Freeze the cakes and do a light crumb coat
GBinAZ
That’s crumby
awkward_swan
Agree that a cold or frozen cake makes it way easier to frost, but for a chocolate cake especially, there will be crumbs. That’s what the crumb coat is for! It makes a big difference. If you’re still having trouble, I find piping the frosting to completely cover the cake before smoothing helps a lot as well and might let you skip the crumb coat entirely.
11 Comments
Is the buttercream cold or the cake warm? Either one could cause that issue.
Unfortunately this happens, I find that a soft cake and a firm buttercream will do this. Try a “crumb coat”, which is a thin layer of buttercream to capture those crumbs and then spread a clean layer of buttercream over. You may need to soften up your buttercream a bit for the crumb coat, firm up your cake, or both.
Freeze the cake next time and frost it while it’s still partially frozen.
If you can thin this out and make it into a crumb coat, stick the cake in the freezer for awhile before doing the final layer of icing.
The buttercream is too firm for the softness of the cake. I always freeze my cakes straight out of the oven (wrapped in plastic wrap, keeps them super moist). Then I make a thinned down version of the buttercream to do a crumb coat on the frozen cake. then I freeze it again. Then I do the regular buttercream over the frozen crumb coat & cake. Work quickly.
After the frosting is complete you can leave it out of the freezer. It’s just to firm up the cake to make it easier to frost.
just here to say that despite your frosting problems, this looks damn tasty!!
I think the frosting is too thick. Did you do a crumb coat first?
Like others, cold cake and crumb coat first… and put back in fridge before the main coat.
I would do a crumb coat first, with frozen/chilled cakes and a room temp buttercream that’s really pliable.
Then refrigerate again for ten minutes and repeat with your final layer
Freeze the cakes and do a light crumb coat
That’s crumby
Agree that a cold or frozen cake makes it way easier to frost, but for a chocolate cake especially, there will be crumbs. That’s what the crumb coat is for! It makes a big difference. If you’re still having trouble, I find piping the frosting to completely cover the cake before smoothing helps a lot as well and might let you skip the crumb coat entirely.