Thank you! I got the idea from birthday card from an insurance agent 
I'm always looking through ads in the mail for cool designs, then I tear them out and put them in my scrap book 
Sorry, I don't use meringue bc's but maybe someone else can help!! Anyone? 
I've never used the meringue buttercreams either. From what I've heard though they are too soft to really do any good decorating with.
Just wanted to share this site with some of you 'Only Buttercream' ladies, I came across it yesterday on the Cake Wrecks site:
http://www.eatcake.ca/wedding_catalog/a/index.html
They have SO many cool cakes on there! Actually my latest cake was inspired by one of theirs I think it's on page F if you scroll down but there's a lot to look at, I'm not even done yet
Just wanted to share this site with some of you 'Only Buttercream' ladies, I came across it yesterday on the Cake Wrecks site:
http://www.eatcake.ca/wedding_catalog/a/index.html
They have SO many cool cakes on there! Actually my latest cake was inspired by one of theirs
I think it's on page F if you scroll down but there's a lot to look at, I'm not even done yet
All buttercream, wow! Did you check out the prices of her sheet cake 15-20 servings 15 x 12 is $65 and up. How much do you'll charge for a sheet cake 9x 13 and so on?
I does donate a cake each month to the church B-day club 9x13? I am wondering if they were to pay me, how much should I charge, all buttercream 2" high.
I've been sitting here looking and WOW!! They do some beautiful work and I really want to try a couple of these techniques.
As for charging, I really don't sell, so I'm not sure. BUT... that said, I'd be charging based on how much work went into the cake. If it's just a flat sheet with not much work, it would cost less than some of those with amazing amounts of piping work. Your time has to be taken into consideration.
I wont' do a cake smaller than a 11x15. It pretty much takes the same amount of time for me and I'd be getting only about 2/3's the price. Which is why smaller packages/items cost more .... to cover the overhead. Same electricity, same payroll, lower income. The math doesn't compute on that one. So rather than explain why the smaller one is pretty expensive ... I just don't screw around with them.
Great works idd...i also love to work with buttercream, i can give an exemple of my work...
Serious_Cakes, how did I know you started this thread?! hee hee, this is Serenity0047 from Youtube.
I first started doing cakes with buttercream almost two years ago. I dabbled with fondant and I would do it again, but I find I like buttercream better. Here's a question for the buttercream vets:
As my cakes sit out, I've noticed that the buttercream seems to sweat. It just starts looking greasy. Has anyone else had this problem and if so, what did they do about it?
vstar_pilot -lol, I had to go through every page too, it looks like they even do those striped and dotted cakes with buttercream! I've only ever seen those kind done with fondant. And I saw your comment on my last cake I was most definitely cross-eyed!! Did you see the cakes from that site where I got the idea from? They do a lot like that but I thought the color fading in and out would look really cool.
majormichel-I never know what to charge, it's usually like $45 for a 2 layer 9x13 but I'm not charging competitively, I charge for ingredients, supplies, and a little bit for time.
joao-nice cakes! Great job on that person, your colors matched really well!
steplite-I borrowed one of her books from the library and it really helped me out! Because of her I stopped getting upset when I couldn't get 'perfection' with my cakes, it's ok for it to have a few flaws! I was getting to a point there where I wasn't enjoying what I was doing because all I could see was the mistakes.
Oh, and my favorite recipe is mine 
I can't say that I've compared it to anyone else's though because it's the only one I've ever used
Rose_N_Crantz-lol-of course it was me! I'm starting a revolution! Bring back the buttercream, can't you hear the chanting?
Greasy sweating, I've had that happen when it's really hot and humid out and I've added too much cream to my buttercream. It's also happened when I use a plastic cake carrier, for some reason that always makes my cakes sweat! Maybe they're claustrophobic?
I was watching the latest Food Network Challenge, where the triplets were telling the cake designers what they liked and didn't like in a cake. My son said that if it were him, he would say, "I HATE fondant". Just to see their reaction. (He's definitely into BC only!)
okay I am sold, I need to focus more on buttercream that fondant. But I was just getting started with fondant, ah well. More buttercream here I come. You'll have reminded me of how versatile buttercream can be and it more tastier.
okay I am sold, I need to focus more on buttercream that fondant. But I was just getting started with fondant, ah well. More buttercream here I come. You'll have reminded me of how versatile buttercream can be and it more tastier.
Don't neglect the fondant, if you enjoy working with that medium. The more tools you have in your arsenal, the better cake decorator you'll be! Just don't forget that BC is a very versatile and special medium, as well. My pet peeve is that so many decorators look down on BC as amatuer league, when it still takes some unique skills to use it well.
My pet peeve is that so many decorators look down on BC as amatuer league, when it still takes some unique skills to use it well.
omg, this is so true! I can recall thread after thread after thread in which it's been suggested that we BC-er's should "Get up to speed" and "move into the modern age" because BC is "so old fashioned" .... yet in the same thread, these same people are lamenting how they just CAN'T do a BC rose, or smooth BC icing or prevent it from melting and how fondant is so much easier (does that mean less talent to master? I dont' think so, but that's how it comes across).
One is not better or worse ... they are just different and they take, as Gemini points out, different and unique skills.
I agree, I've seen some amazing cakes that were made with fondant, ones that weren't just roll, cut and slap on. If you're having a good time with it, keep it up! lol-I'm not anti-fondant, I'm just pro-buttercream
I just loved looking at those cake serious! One of my favorites was the jungle themed topsy turvy! It was precious!
Oh, and I love the look of the constant swirls! What a great technique, I have to try that!
I have been reading on the SMBC thread, and I am going to attempt that today. I figure, I will still use my crusting buttercreams for the outer coats and decorations (just because I love the crusting effects - makes my life so much easier), however, I can use SMBC for cuppies and fillings! I am so excited to try, hopefully, I will be successful! My family is getting a special treat just so I can experiment! And, since I usually just fill with regular bc, I am excited about the versitility!
I have been so bad with my pictures lately, still sitting on my memory card! Just too lazy lately! 
Ta ta buttercream pals!
Oh, and Serious...You have made me a true lover of Candy Clay. I love modeling with it, it is a wonderful medium! THANK YOU, THANK YOU, THANK YOU!
Mandi
Just have to put my 2 cents in too...
I love working with BC. Most people in my area do want to pay for fondant so if I do most of my work in IMBC. I've learned some lessons (some good some, some bad). I do like to add fondant cutouts to the cake when it is easier/neater than the BC. One thing I hate working with is Black BC. Hate it hate it hate it!!
My tip is, I does make roses or any flowers on a piece of wax paper, stick in the freezer for 5 - 10 mins. Peel the wax paper off and with my hands I place the flowers directly on the cake with a dab of BC. So if I want a cascade look where the flowers are flowing over to the side of the cake, I use this tip to place the flowers in the right spot.
Hmmm...someone asked about my favorite recipe. See the youtube video of Serious_Cakes!!! Her buttercream is DELISH!!!!
majormichel - do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?
...do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?
BC is a great glue ... here's a pic of a cake I did where I used BC to glue on white chocolate shamrocks (and there's some weight to these things): http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1179060
Here's a cake where I attached cascading BC roses: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=750403
I prefer letting the roses air dry, rather than freezing. Air drying them allows all of the moisture to evaporate, leaving a very lightweight BC rose. A BC rose that is frozen still has significant moisture weight and 'could' pull the rose down the side of the cake. I never use toothpicks or anything else to prop up air dried roses.
lol-Indydebi, you're the reason I made this video!!
http://www.youtube.com/watch?v=ZsmnkezYsP8&feature=channel_page
I had read a post by you before about it and wanted to film it so other people could see how it worked
does anybody else have the cottage cheese problem??
Yes....but it's mainly on my hips and thighs...I've heard eating less and exercise helps but.....oh wait....you meant with the ICING....oh...my bad.....
Ok, this thread is making me laugh I'm going to catch up when I get a chance
(p.s. - as if I wasn't Serious_Cakes biggest fan already, I just tried her buttercream - it's the only one other than IMBC that I honestly like!!)
Hmmm...someone asked about my favorite recipe. See the youtube video of Serious_Cakes!!! Her buttercream is DELISH!!!!
majormichel - do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?
The freezer do make them heavy, so I stack the flowers close and together do they dont fall off. But then again indydebi has a good point. I will probably try the air dried method and watch for the difference.
Ok Serious_Cakes - I just watched another of your videos (the air dried flower one!!!). I have to attempt making some flowers. I haven't taken any decorating classes, and I haven't had any flower requests!! I know, 
! So, I never bothered to attempt it. But, you make it looks so much easier than some of the other videos I have watched. Now, gumpaste roses, I can make in my sleep, but really, who has the time for that! So, that a little too old Sugarshack buttercream in my kitchen (that I wouldn't use FOR ANYTHING else) is going to be put to good use today! THANK YOU, yet again! Oh, I had an idea (I know, it is very rare..... ) If you put your daisy and hydranga (sp?) on the pile of frosting like you suggested in your video to give height, AND, let them dry a little longer, don't you think that you could lift them too? Might be something I will try. I just think that the roses lifted because of the blob of frosting for the center and the petals not laying flat.... should be the same for other flowers. Only, drying time would be longer and the glob of frosting for the height might have to be big enough for all of the petals to rest on it!! Just a thought.... besides, knowing you, you have already figured out the trick!
Indydebi - you are so talented and I love that you started in your home. I have read SOOOOO many helpful tricks from you and I think that you are a diamond in the rough. Aren't CCers so great, everybody? I just wanted to let you know that you are very much appriciated and admired!
Happy frosing....
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