Posts by heleen61

Quote:Originally Posted by prterrellDo you refrigerate the cake after getting perfectly smooth when icing with SMBC? Getting the butter in it to resolidify before applying the fondant is key.I do refrigerate the cake for many hours...

buttercream contains no butter In the Netherlands it is used a lot, but I am not satisfied with the result.The colour is nog important, white, or light yellow, it is ok with me.The point is, that it stays a bit stiff while covering...

I have made the SMC, and it was realy good.The problem was that it was nog stiff enough for covering the fondant with a good result. I use butter for these cremes, but I think you all use more crisco or trex...Is that true?Or dutch...

Quote:Originally Posted by charmedwhat kind of buttercream do you use usually? I mean what is your recipe? Just curiousTHis is what I usualy use: 1 : 1, butter and icing sugar

Quote:Originally Posted by JGMBI don't use fondant, but I did take a class in it once and we used Swiss Meringue Buttercream. It worked very well and tasted great. There are recipes for it on this website.Thanks a lot, I'll have a look

I am a dutch girl and addicted by making cakes.In holland we use a kind of buttercream to put on a cake before we put fondant on it.This buttercream is not hard enough I think, because the cake does not become very smooth, with nice...

I also prefer the dry method

Quote:Originally Posted by bashiniHi there, here is a great video on doing zebra stripes.http://www.creativecelebrationcakes.co.uk/page49.htmAnd here is closeup of the leopard print.http://www.satinspirals.com/leopard%20print.jpgCover...

Wow, thats a lot

another onehttp://www.deleukstetaarten.nl/forum/viewtopic.php?id=56214