Cake Central › Cake Forums › Cake Talk › How Do I? › "Shiny" buttercream flowers
New Posts  All Forums:Forum Nav:

"Shiny" buttercream flowers

post #1 of 12
Thread Starter 
I love the cakes on this website.

http://www.jacquespastries.com/alloccasion15.htm

Can anyone tell me how they get the flowers so glossy looking??

Thanks - Newbie
post #2 of 12
Some people add corn syrup or piping gel to their icing to make it shiny. That makes my icing too soft for roses. These may be done this way, though, since they do not the stability roses need.

BTW, It makes me feel so good to see his imperfect smoothing job... makes me feel there is hope for me yet. Now see, the rest of you need to calm down about it, too!!
post #3 of 12
I keep getting an error on the link, so I can't look.

Flowers may look glossy if they get wet - if they are putting out moisture. It may not be intentional.

You can get a clear/pearlescent luster dust that may make cake decorations look glossier.

~AngelWendy
post #4 of 12
No, this is Jacques cakes... no mistakes here. I really think it's something he's adding. It doesn't look like dusts to me. I thought of dusts also until looked at the cakes ... again (I've seen them all many times before).
post #5 of 12
Could it be a cooked sugar syrup based buttercream? I've never worked with them, so it's just an idea.

Illy
post #6 of 12
I think it's his recipe too. Maybe he's using a meringue-type buttercream. I've also read that adding a little bit of vinegar to your icing will make it shiny. I've never tried it. I didn't think it would work or taste right. If someone does try it, let us know if it worked.
Birthdays are just nature's way of telling us to eat more cake.
Reply
Birthdays are just nature's way of telling us to eat more cake.
Reply
post #7 of 12
I see what you mean about the imperfect smoothing...the writing doesn't look too perfect either! Seems like we are wanting/trying too hard to be perfect, and evidently it isn't possible with this medium. Janice
post #8 of 12
Yeah, I agree... if it's passable for Jacques... we certainly need to lighten up on ourselves quite a bit!!
post #9 of 12
Quote:
Originally Posted by veejaytx

I see what you mean about the imperfect smoothing...the writing doesn't look too perfect either! Seems like we are wanting/trying too hard to be perfect, and evidently it isn't possible with this medium. Janice



After I make a cake and a little something here is off and a little something there is wrong I just tell myself It's cake and frosting! Makes me feel better icon_smile.gif
Birthdays are just nature's way of telling us to eat more cake.
Reply
Birthdays are just nature's way of telling us to eat more cake.
Reply
post #10 of 12
I really like the writing style on his cakes. It must be very thin to write with a size 1 or smaller tip in such a flowing script!

I finally got to his site tonight and spent over an hour viewing all the galleries of all his cakes. Wow! Very artistic tops on the all-occasion ones. I figured out more what I want on my own wedding cake - and I have to get some seashell candy molds! icon_smile.gif

I wonder if you add a lot of piping gel to your buttercream if it gets more shiny?

Blessings,
~AngelWendy
post #11 of 12
I have emailed him on the same question....if he emails me back I will let you know what he says.
post #12 of 12
It's got to be a Swiss meringue-type buttercream. It's very similar in look to the one that The Cupcake Cafe here in NYC uses. It's a beautiful look and it tastes wonderful. Very smooth without the "grittiness" of some buttercreams due to the fact that you start with a sugar syrup.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › "Shiny" buttercream flowers