Ok, buttercream lovers, I tried something delicious. Made my regular SMBC and put two big teaspoons full of Caramel Ice Cream topping in the recipe. And no I didn't measure a teaspoon..........I dipped a regular eating teaspoon into the jar and quickly put it all in the icing. WOW is that scrumptious.
I knew it would soften up the icing, and it did. The petals barely held up, but good enough for me. It almost looks like a blossom.
AOh yeah, MB! Caramel SMBC is so good especially with just a bit more salt. Your cupcakes look great!
I love caramel buttercream. I use it with banana, chocolate, almond, apple, and pumpkin cakes to name a few off the top of my head. I have a very nice, easy caramel sauce recipe, (cream, sugar, butter, salt) and it can be made with less cream so it is thicker if it is for filling or frosting . It doesn't affect the consistency of the smbc much at all. It is so good, and not too sweet. Oh, and some Godiva caramel liqueur to put it over the top!
I love caramel buttercream. I use it with banana, chocolate, almond, apple, and pumpkin cakes to name a few off the top of my head. I have a very nice, easy caramel sauce recipe, (cream, sugar, butter, salt) and it can be made with less cream so it is thicker if it is for filling or frosting . It doesn't affect the consistency of the smbc much at all. It is so good, and not too sweet. Oh, and some Godiva caramel liqueur to put it over the top!
yortma, Yes, it does need to be thicker than the caramel topping, so making your own makes good sense. The options of cake flavors that you've pair it with sounds scrumptious. What a versatile icing this will be. The color was also very pleasing. Between the butter, vanilla, & caramel it was the nicest soft warm color.
Course, I'm so lazy sometimes, I could just cook down the ice cream topping. hmmmmmm
There are some great store bought gourmet type caramel sauces out there that I have used as well. Here is the recipe that I like. Decrease the cream to 1 - 1.5 cups if thicker desired, although it is fairly thick as written once it is cooled. (I usually cook it down for an extra 10 minutes or so). It is really easy - don't even need to get out a thermometer. Just have to allow time for cooling.
http://sugarywinzy.com/oh-so-delicious-creamy-caramel-sauce/
Because of MBAlaska's thread, I went shopping yesterday and purchased some La Lechera Dulce de Leche (thick caramel in a can, made by Nestle, usually online or in stores near a hispanic population). I purchased it specifically to use with my 2nd ever batch of SMBC which I'll be trying for a September birthday. It should be perfect!
It must look exactly like the can above or you may be getting the wrong La Lechera product. They also make a sweetened condensed milk in a can that may look almost identical to the Dulce de Leche, and they also make a pourable dulce de leche. You do not want either of those! You want the can of thick, gooey, fabulous-ness that is shown in the walmart photo.
If you do not have this in Alaska, it is well worth the investment to order online. Here is a link that has photos to show the consistency (thick, gooey, pipeable, spreadable) of the caramel straight from a can. It is the perfect cake ingredient and doesn't require hours of prep and tastes like it did require hours of prep.
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Yortma, that link for making caramel sauce is one of the best I've ever seen. !!
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If you do not have this in Alaska, it is well worth the investment to order online. Here is a link that has photos to show the consistency (thick, gooey, pipeable, spreadable) of the caramel straight from a can. It is the perfect cake ingredient and doesn't require hours of prep and tastes like it did require hours of prep.
Apti, it's on Amazon.com and for a lazy like me, it is a nice option, must try it. Very happy that you're venturing into SMBC. GoodLuck.
Yes, that looks like the perfect consistency of caramel to add to the SMBC! and you're very welcome.
Today I tacked a project from the new book 'Sensational Buttercream Decorating' by Carey Madden. It's the technique of making Cheetah spots and Zebra stripes with SMBC. I tried it in a camo pattern. I botched it a bit, but mostly I get how it works now. I've another pound of butter thawing out, and tomorrow I'll give it a go again and I'm positive that I can make it work.
AI have a buttercream question :) ..if your covering a wedding cake in only buttercream do you need to use a slightly larger cake board on each tier then the actual cake? For example 6" top tier with a 7" board so you get enough space to cover cake with buttercream? I ask because I did a 6" tier on a 6" board and it didn't leave me enough space to put a thick enough layer of butter cream on so it looked just like a crumb coat with cake showing through :( .. Hope this makes sense!!
AI cover all of my cakes in buttercream and use the same size board as the cake. I trim the edges of the cake before I do my crumb coat which should give you a little more space for the icing. It makes it look nicer when it is cut too :)
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Original message sent by little_jo
I cover all of my cakes in buttercream and use the same size board as the cake. I trim the edges of the cake before I do my crumb coat which should give you a little more space for the icing. It makes it look nicer when it is cut too :)
AI do it by eye and just shave a bit from the edge with a bread knife. Once you get the buttercream on, it smooths out anyway.
A[IMG]https://www.google.co.uk/search?client=ms-android-samsung&biw=360&bih=345&tbm=isch&sa=1&ei=784MVNX4GK_N7AaKjYDoDA&q=buttercream+bear+cakes&oq=buttercream+bear+cakes&gs_l=mobile-gws-serp.3...8247.9891.0.10553.5.5.0.0.0.0.181.690.1j4.5.0....0...1c.1.53.mobile-gws-serp..1.4.604.c2lzfscyGoo#facrc=_&imgrc=A4vlhvUs1bbHlM%253A%3BRQkki2IF2ejbbM%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fwp-content%252Fuploads%252F2013%252F04%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary.jpg%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fcakes%252Fwedding-cakes%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary%252F%3B1328%3B1500[/IMG]Can anybody tell me, is this cake covered in buttercream or can it be something else?? Sorry to sound stupid but I have only ever made fondant cakes and because I don't know the answer to this question, I've never really had a chance to pull out a piping bag and pipe - which I would love to do!!
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"Can anybody tell me, is this cake covered in buttercream or can it be something else?? ........."
The person who posted the photo in the UK titled it "buttercream bear". You could use any type of buttercream, AMB, SMBC IMBC, for that design........it's adorable Hope you make one and post the photo here.
AThank u MBalaska. I always think my buttercream isn't firm enough n will drop off the cake!!I might make a small practice one first to avoid any disasters
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Original message sent by Apti
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Sorry, forgot to post the photo link, so here's a photo of a spoonful of the caramel. Thanks for the pm, MBAlaska!!
AI spread it with a spatula but I pipe a dam of ganache around it! It is pure deliciousness!
Thanks. It is so thick I wondered if you had to pipe it to avoid getting crumbs all over the caramel.
But I put a thin layer of this caramel. If you need to apply thick layer spatula might work.
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