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AmyBeth
Frequent Member
Joined: Oct 20, 2005
Posts: 311
Location: Indiana
Birthday: Sep 21
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 Posted:
Mon May 01, 2006 8:35 pm |
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| JulieBugg2000 wrote: | | I'm a little late finding this post but I had to throw my 2 cents in lol I have the exact opposite problem - I can do fondant with no worries (so far so good anyway) but can't seem to do buttercream to save my life. Even with the best case scenario I end up with half the cake in the icing as crumbs, and let's not even start to talk about getting the little bit of icing that doesn't have crumbs remotely smooth.. I swear I just can't do it! Blahhhhh. |
Your buttercream might not be thin enough. It will pull up from the cake and you will get a lot of crumbs if it isn't thinned down enough.
Also, make sure that the spatula that you are icing the cake with never touches the cake. There should always be a thick layer of icing between the two.
You might have already thought of those things, but that is something that I am good at, so I had to add.  |
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JulieBugg2000
Frequent Member
Joined: Mar 03, 2006
Posts: 314
Location: Gainesville, Florida
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Mon May 01, 2006 8:43 pm |
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The last time I tried I thought the icing may have not been thin enough.. But by the time I came to that conclusion I was tired of messing with it and gave up lol
I haven't TOTALLY lost hope yet.. I'll give it another shot and see how it goes |
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lastingmoments
Forum Addict
Joined: Apr 23, 2005
Posts: 938
Location: San Antonio.Tx
Birthday: May 17
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Mon May 01, 2006 8:54 pm |
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I dont think it matters what you put under your fondant....galze, buttercream -all butter/half ahortening half butter/ all shortening / whipped .....who cares......Ive used all of these and havent had a problem usually when my fondant ripped its beacuse it needs more suger and is to thin so it tears easily........
I used to roll it out pretty thin but since i got the debbie brown books i noticed hers were always super thick .....and i started doing that and found that it gives me alot more to play with i can pull and smooth without worries of tearing it ....
hope this helps |
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candy177
Frequent Member
Joined: Mar 30, 2006
Posts: 429
Location: NH
Birthday: Jun 03
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Tue May 02, 2006 11:41 am |
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| JulieBugg2000 wrote: | | I'm a little late finding this post but I had to throw my 2 cents in lol I have the exact opposite problem - I can do fondant with no worries (so far so good anyway) but can't seem to do buttercream to save my life. Even with the best case scenario I end up with half the cake in the icing as crumbs, and let's not even start to talk about getting the little bit of icing that doesn't have crumbs remotely smooth.. I swear I just can't do it! Blahhhhh. |
Crumb coat, crumb coat, crumb coat! I prefer to use a butter-based BC recipe and always crumb coat. Add more icing. Never let the spatula touch the cake! I use a plastic dough/bench scraper for smoothing and it turns out lovely! |
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