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I stack and crumb coat my cakes frozen. Then fridge while I make Swiss meringue buttercream. But the top buttercream often ends up with these colour variations. Is it because the cake is cold? How to prevent this? It doesn’t fix itself when I finish and put it in the fridge or when I take it out to thaw before serving. Also this Swiss meringue looks yellower on the cake than it did in the bowl. It’s supposed to be just white.
I make sure I always beat my butter for at least 3 or 4 minutes before adding the powdered sugar! The lighter the butter the better. This has happened to me before though and it's frustrating 😠Maybe it does have to do with a warm scraper though. I've never heard of that actually. The shape looks amazing though!
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Ah okay. Sorry, missed that part! I've never made swiss. Good luck!