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Everything you ever wanted to know about buttercream - Page 24

post #346 of 686
Quote:
Originally Posted by sheilaattaway

Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.


What method is this??? Up to now the viva method is the best I've tried but I never get my buttercream smooth enough !!! hahaha
Radha
(Obssesed cake decorator and Twilight-aholic hahaha)

"Life isnt measured by the number of breaths you take, but by the moments that take your breath away"...
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Radha
(Obssesed cake decorator and Twilight-aholic hahaha)

"Life isnt measured by the number of breaths you take, but by the moments that take your breath away"...
Reply
post #347 of 686
Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!

icon_smile.gif
post #348 of 686
Quote:
Originally Posted by Mercedes0613

Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!

icon_smile.gif



Beware of comparing yourself to a bakery. If they use a whipped topping like bettercreme or frosting pride, smoothing is tooooo easy. As for the people here on CC, well, they really are geniuses!
post #349 of 686
What a great thread! I just want to share a couple of tricks I have for BC. First, I always add a teaspoon of bottled lemon juice. It helps cut the sweetness without imparting a lemon flavor. It can be added to just about any flavor. Second, I always use whipping cream instead of milk or water. It makes the frosting really creamy and smooth. Third, I like to use vanilla paste instead of vanilla extract. It has a great flavor and looks beautiful with the vanilla seeds from the paste. Last, I always add butter flavoring to all of my BC, even when I use butter/shortening combo.
post #350 of 686
SueBuddy-I used to have the same problem, I didn't realize what I was doing wrong until I filmed me frosting a cake! I never held my scraper straight up and down, it was always at a slant so I wouldn't scrape my foil too much:
http://www.youtube.com/watch?v=iqvL4zhVbE8&feature=channel_page

But take a look at this one:
http://www.youtube.com/watch?v=u6r8MYHYz00&feature=channel_page

Granted it's pretty fast but my sides look a whole lot better! I still catch myself sometimes leaning just out of habit though icon_rolleyes.gif
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #351 of 686
What would you call a Good Buttercream. If My I ask. And what would be that Recipe.

Thank You
Margie from Hartford Ct thumbs_up.gif
God doesn't give us anything we can't handle...
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God doesn't give us anything we can't handle...
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post #352 of 686
Hi,
I need a good recipe for buttercream.
I want use on 8" cake with 2 layers.
Thank youuuuu so much!!
Paty
"Cake makes me happy!"
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"Cake makes me happy!"
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post #353 of 686
I'm an old-fashioned bc girl and I would like to bump the question of why my bc develops cracks when transporting. Also sometimes when it dries it gets kind of rumply on the edges, but not always...any advice?
I love the art of buttercream...
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I love the art of buttercream...
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post #354 of 686
miasuzzette & Patycoelha29-To me a good buttercream is one that you can frost the cake with and make all your decorations. I like my recipe but I'm biased icon_wink.gif
http://www.youtube.com/watch?v=tLcCbN2I4xI&feature=channel_page
A lot of people on here also love Sugarshacks and Indydebi's buttercream recipes icon_biggrin.gif

DiscoLady - how many cake boards are you using to support the cake? Sometimes that's the problem. Not sure about the rumply edges.
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #355 of 686
I heavy whipping cream for my liquid, and meringue powder. I use salted butter and leave out the salt.
post #356 of 686
HI, I will be frosting my childrens cakes the day before their party with buttercream and wanted to know whether I had to put them in the fridge once frosted.

Thanks

Sandra
Townsville, Australia
post #357 of 686
Does anyone have any suggestions on the rolled buttercream fondant, i just made it this morning, seemed to turn out good, just wondering how long i should wait to use it?, and wanted to make sure that you add color too it the same way as icing, would appreciate help! thanks
post #358 of 686
icon_biggrin.gif Another smoothing method should be mention is the high density foam [/code][/code]roller, Smooths like a charm. Also a great topic in this discussion of buttercream is how to get perfect corners for a square cake and clean edges for round cake. [/center]
post #359 of 686
Quote:
Originally Posted by cindycakes2

The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!



in my wilton 1 class, my instructor showed us a technique... I found this one to work really well!!!

I take a tall glass of water. put it in the microwave til its almost boiling. .. then put my long angled spatula in it and let it sit for a few seconds. then i take the spatula without wiping it off (some water will be left on it) and then smooth out the icing. it works brilliantly! i was AMAZED!
post #360 of 686
My local super market has a frosting for their cakes called better cream. I believe they use some kind of whipped cream or topping. Does any one know a recipe like this?? It is not as sweet as butter cream. I asked a girl i know who worked there but she said its shipped in premade..
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