I made Cooks Illustrated traditional birthday cake (white cake) and their fluffy frosting (essentially seven minute icing). The cake was COMPLETELY cool. 2.5 hours out of the oven. I leveled the layers as well.
This was my first time making this type of icing. I was supposed to get it to 160F on the stovetop... but it wouldn't peak in the mixer so I put it back on until 165 and it came out perfect (or what I think it should have been). Peaked great.
Iced my cake. It was awesome!
Today I opened the cake back up and the icing had been completely absorbed in between the layers. There are bare spots on the cake itself. The top was covered in little dimples... like I had sprinkled table salt onto ice.
I feel as though I used more than enough icing. I really liked the stuff and need an alternative to buttercream (I can't eat dairy other than butter so I am limited on icing choices).
At no point was the cake or frosting put in the refrigerator. The house is cold at night and comfy during the day. It sits on the dining table far away from the stove. Sunlight does not hit it. It stayed covered. At no point did the frosting harden in any way. I live in Louisiana and it is humid outside, but I have central AC. The doors may have been opened for a little bit yesterday. It was annoyingly windy so I wouldn't have kept them open much.
What went wrong and how do I prevent this from happening again?
Submitted March 10, 2016 at 02:09AM by bouder http://ift.tt/1nx7jyM AskCulinary
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