Kteacher, I see that you're in Ohio. Check out the thread for an Ohio cake club, also did you know about the DOS (Day Of Sharing) coming up? Thanks to everyone here at CC you all RAWK!!!!!! 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.....
lmao 
I so love this topic. I took up cake decoratring as my hobby when I was just a young girl. Many years ago. I hate the fact that fondant has taken over so much. My love is buttercream. I have made some gumpaste flowers and fondant decorations. I made some gumpaste flowers for my parents 50th anniversary. But I could tell my mom really wanted buttercream roses. So thats what I did. I guess it's up to us that love buttercream to keep it alive. I remember fondant was always the British style of decorating. Buttercream was the style in U.S. I love my old cake yearbooks and books. I have collected tons of old cake mag. they all were mostly buttercream.
That is so true! Most of the new yearbooks are mostly fondant. Surprising from Wilton when they were so big w/buttercream. I guess you have to keep with the trends. I also remember when fondant was considered a European way of decorating. Wow it took us a long time and we are still not totally able to convince the customer because of the texture and sometimes taste. I still love buttercream. It is apples to oranges to fondant and you can't really compare the two.
Thanks Rebelady. I didn't know about the Ohio Thread. I shall certainly check it out. 
feliciangel-what recipe are you using?
kteacher027- I also had to resort to ebay to get my books! I have a lot of the earlier yearbooks and also some of their hardbacks-love 'em!! 
I especially love looking through them when I want to try a new border, all kinds of cool ones in those books
Monna7122-I'll offer up my recipe if you're still interested in trying new ones:
snns-I do sometimes do a crumbcoat, but just on the sides to even things out, I hate trimming cake so if I can get the sides nice and straight with the bc I'll go that route
lbass-Thank you!! I love making them, have another planned for this week, hopefully I'll be able to get it done
I keep saying I'm going to write a book called 'Bring back the Buttercream!!', I have seen some amazing works of art with fondant but it ceases to look like cake! I want people to look at my cake and want to eat it, not just admire it!
Buttercream girl here, too! Although I will confess, I've started to play with fondant, but so far only with accents.
I love the idea of a thread to celebrate the BC decorators. I always get a chuckle on here when I'm told I need to "get current" and start doing fondant and how my techniques are "so old fashioned", and out of the other side of their mouth, they are crying because BC is so hard and they can't do it (so..... that makes us BC people pretty talented, huh? 
) And I know it's just personal preference and what works best for each. Not harder ... not easier ... just different.
I did find it interesting to read on here that a person was so happy she took the Wilton MASTERS course and she was able to learn so many BC techniques. (hmmmmm ..... the MASTERS course, eh? )
But for all of us BC people, allow me to share a wonderful compliment I rec'd from a wedding planner just a couple of weeks ago. When she saw my cakes, and then found out I was all BC, she said, "when you can create cakes like that in BC ... now THAT'S a real cake designer!"
I think I'm gonna cross-stitch that and hang it on my wall!
But for all of us BC people, allow me to share a wonderful compliment I rec'd from a wedding planner just a couple of weeks ago. When she saw my cakes, and then found out I was all BC, she said, "when you can create cakes like that in BC ... now THAT'S a real cake designer!"
I think I'm gonna cross-stitch that and hang it on my wall!
quote="Serious_Cakes"
I want people to look at my cake and want to eat it, not just admire it! Me too!
When we went on vacation we were walking past what looked like an fancy bakery but it was closed. I looked in the window and told hubby it was a fondant place. He's like, 'You can't tell that, how do you know that?' I had to laugh, he has no idea! I could show him pictures of fondant and buttercream and he wouldn't be able to tell the difference!
feliciangel-what recipe are you using?
Sugar shack's recipe for the 4.5 qt
Ah, no, can't help 
I have't used her recipe so I wouldn't even be able to trouble-shoot, have you sent her a message? How many times have you made it? Is it the same every time?
serious cakes that is so funny. I always thought if I every did a book I would name it Back to buttercream. I guess we think alike.
Buttercream only here, too! Someone said earlier she couldn't justify the extra work for something (fondant) you won't eat anyway. I completely agree, and I can't rationalize charging people more money for something they won't eat. My clients love my buttercream. I tried a different recipe some years ago, and heard howls of protest from my clients. My mother would have said "If it ain't broke, don't fix it!"
I am curious about fondant, to the point where I have bought some just to play with, and some tools to use. But all of it is still sitting in the box I put it in when I brought it home, never opened. I like the look of fondant cakes, but I can make my buttercream just as smooth as that. IMO, fondant has become so popular because it is easier to make a cake look good quickly. However, it's an art to make those gorgeous flowers and figures. It's also an art to work with buttercream and make it beautiful.
Maybe when I have nothing to do sometime, I will get out that box of fondant stuff and practice. I dunno...
Indydebi you are right on with all that you said. I will just agree instead of rambling. Great post! I love the look of fondant and use it mostly for accents, but do feel like it is a totally different concept than buttercream. Decorating w/ fondant does not mean you can decorate w/ buttercream or possibly vice versa.
I agree w/ the art of fondant flowers and figures. I have done some w/ success, but the time is definitely an element when most everything can be done in buttercream. I tell my students you can do a lot w/ buttercream. Learn the basice techniques and the remember the most important 3 things in decorating w/buttercream is consistency, pressure, and angle. Then you can expand and do most anything. It does take a LOT of patience and practice. I have been decorating w/ buttercream for over 40 years and am still learning. CC is a great way to improve your skills.
I agree w/ the art of fondant flowers and figures. I have done some w/ success, but the time is definitely an element when most everything can be done in buttercream. I tell my students you can do a lot w/ buttercream. Learn the basice techniques and the remember the most important 3 things in decorating w/buttercream is consistency, pressure, and angle. Then you can expand and do most anything. It does take a LOT of patience and practice. I have been decorating w/ buttercream for over 40 years and am still learning. CC is a great way to improve your skills.
Hey All I am loving reading these posts...and now realized the Youtube videos!!! (I'm such a rookie...ha!). I feel like I am in Cake-Disneyland! I am glad there are still "Buttercreamers"! My family does not like fondant. I do like it to accessorize though. I usually make things I cannot find. I agree with Serious--there are some awesome borders AND garlands in the old Wilton yearbooks. I also like some of the wedding cake ideas. All buttercream.
I agree the old yearbooks are great. Mine are looking pretty worn because I use them for inspiration a lot! There are a lot of great ideas in them. I have them from clear back to the 60's. Yes I am a relic, and probably why I like buttercream, because that is all I knew.
Got a question for you guys, or actually, just seeing if anyone else has this problem. I can do the flowers, I can make the borders, whatever! But when it comes to writing or scrolls, no no no, apparently I become someone else! My curves all have corners, instead of being a nice curlique, I get a squared-off-que. 
I have kind of just gone with it for my writing but it drives me nuts with scrolls, and I'll be attempting them again on Friday. How about it? Anyone else?
I find I do better with my handwriting when I have printed out a font I like, I need to *see* what I'm trying to do. But that just doesn't work with my scrolls....
I agree the presses are great! Writing lightly w/a toothpick first works great also. Then you can always smooth it out and try again. Writing w/ white first and then top it w/ a color also works well to make sure it is the way you want it. Happy Writing!
I'm doing my first cake for someone other than family this weekend...a shower cake on Saturday. All buttercream! I do think fondant is neat, but don't really care for the taste. Buttercream is where it's at! 
Anyway, if I'm making the cake for Saturday, how far in advance can I decorate it? I'd love to be able to decorate it today, but didn't know if that's way too far in advance and tomorrow would be better. The cakes are already done and frozen (not iced). Advice?
Thanks in advance!!
I was beginning to wonder if there was anyone who did buttercream anymore!! I am a buttercream only decorator and I wish there was a category in the Galleries for buttercream cakes. What do you think?! Is is possible to get a petition going on the website?!!!!!!!
[quote="indydebi"]My handwriting sucks. thank goodness for the presses![/quote
I have that same affliction.
Buttercream girl as well. I play with fondant for details and love the look of some of the cakes. When I see a fondant cake for insipration, I often want to recreated in buttercream.
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