Runny frosting. HELP!

Forum: Cake Disasters

Hi people

I am a new baker and have just made my first red velvet cake. I had a couple problems baking this.

The first cake came out hard and the second I baked came out just right. I’m not sure why since I used the same batter? Maybe because I left the batter out for a while the second time I baked it? Please let me know?

Also the frosting I done tasted nice but was runny although I followed the instructions. I wanted it to be a bit thicker my cake would’ve been perefect. Tips pleaseeee

Tags: red velvet frosting filling baking

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7 Replies

Michal Bulla ...

Welcome to CakesDecor. I hope some of our members will be able to help you with this ;)

Rudi ...

For runny icing, just add a little more powdered sugar. I would add a tablespoon at a time and mix each time until it is the thickness you want. For your cakes, usually, when you leave cake batter out, it will not rise as much. So the only thing I can think of is either the oven temp or the pans you used. If you used different brands of pans, that could be the problem. If not, then your oven temp could be off. Hope that helps a lttle!

June ("Clarky's Cakes") ...

As far as runny icing, it depends on what type of icing you made. Your recipe would help to solve.

GGirl ...

Hey Rudi. I made another and I’m happy with it now as both cakes came out the same although I left the batter out for longer when it came to baking the second.

Also June, it was a cream cheese frosting and with the frosting I used icing sugar and it came out great in the end (Before I used granulated and whisked it 🙈) Thank you.

June ("Clarky's Cakes") ...

Glad it all worked out.

kakeladi ...

Here is a great b’cream icing recipe that’s easy to make and use:

Ingredients

  • 2 cups butter
  • 2 cups shortening
  • 2 pounds powdered sugar
  • 2 Tablespoons flavoring

Directions for 2 of Everything Icing:

In KA mixer (best) mix together butter and shortening for at least 5 minutes. Add about 1/3 of the sugar; mix 5-10 minutes; add another 1/3 of the sugar, along with the flavoring, mixing 5 minutes; add the remaining sugar and mix 5-10 minutes until smooth.
There is NO liquid needed in this recipe.
Flavorings can be ANY! combination you want. What I used mostly is: 1 part vanilla; 1/2 part butter flavoring and 1/4 part almond. A “Part” can be any measure you want. Do you make many, many cakes? Mix it up by the cupfull; OR if for only one cake/icing use teaspoons as the ‘part’/measure.
Don’t like almond? Use lemon OR orange OR whatever you want. But, please do try it as stated at least once:)
I had a friend who didn’t like almond but after trying it once just added an additional 1/4 tsp lemon extract and was happy w/it.

Want this icing to crust? Reduce either the butter OR the shortening by 1 cup OR reduce each by 1/2 cup.

I have not tried making this recipe with any mixer other than a KitchenAid so not sure how it will mix up. The amount of time needed to make this super smooth icing will be hard on a hand-held one. You might get by making it once or twice but then the mixer motor surely will burn out :(

GGirl ...

Thanks a lot Kakeladi I will look into that :-)