Welcome to the Cake Decorators Q&A

Hi, I recently made Pauls Teddy Bear and although I was well chuffed with how it turned out, it certainly wasn’t tatty teddy. I couldn’t make my icing peak so it ended up looking like a soft fluffy bear with just piped stars. Has anyone got any idea what I was doing wrong, I don’t know if it was me or wrong icing consistency.

Lisa

Hi Lisa

It was more than likely the colour which changed the icing consistency. Have a peek here http://www.cakeflix.com/questions/buttercream-splitting-when-coloured and adding about 100g of melted white chocolate helps to stabalise the BC. I think Paul used condensed milk.

Thanks madeitwithlove, I have looked at all the response’s and still not sure. I didn’t use colouring as I had decided to do a brown bear so I had made chocolate buttercream using cocoa. The buttercream itself was fine I had no problems with apart from not managing to get it to peak when I did the pull. Squeeze stop squeezing and pull to for peak, just with no peak lol. For icing without needing a peak it was perfect. Does any of that make any sense?

Lisa

The buttercream may have gone too soft.a few minutes in the fridge might have made a difference

Yes, so that does sound like you needed a stiffer icing. If you do it again use less butter and more icing sugar like you would for a crusting butter cream.

Thanks hillaryb and madeitwithlove I shall make sure I remember those things when icing next.

Lisa xx