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My Buttercream cake?

post #1 of 20
4/14/10 at 7:17pm
Thread Starter 
Can you take a look at my cake and give me pointers? I love fondant but I am determined to get better with BC. This is the first BC cake I've made in a long time, I need more practice.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1643769
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post #2 of 20
4/14/10 at 7:39pm
I think your cake looks great!
*Everything happens for a reason.

*It isn't a party without cake.
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*Everything happens for a reason.

*It isn't a party without cake.
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post #3 of 20
4/14/10 at 7:45pm
Thread Starter 
Thank you. I'm glad you like it, the darn thing took me forever. Fondant is so much easier for me to work with but I really am trying to master BC.
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post #4 of 20
4/14/10 at 7:48pm
I think it looks wonderful -- nice and smooth, no middle bulge, etc. I'm so glad you provided a description under the photo. I couldn't, for the life of me, figure out why that topper was on there!
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post #5 of 20
4/14/10 at 7:54pm
Thread Starter 
JGMB- I know what you mean, it would be very confusing with out a little information and thanks!
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post #6 of 20
4/14/10 at 7:57pm
Your buttercream is really smooth and looks great
~*Nicole*~
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~*Nicole*~
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post #7 of 20
4/15/10 at 5:26am
I think it looks great. The buttercream looks very smooth-that's always my nemesis. What a cute idea for a kg class, and you are a wonderful parent to make this for them.
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
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Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
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post #8 of 20
4/15/10 at 5:46am
Very cute cake but I know what you mean by the pock marks - I'm interested to see some solutions to this because I get that too. Do you use a bench scraper for the sides? I find that really helps with the 90 degree angle. Hope someone else gives some advice on the marks!
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post #9 of 20
4/15/10 at 6:05am
Thread Starter 
Quote:
Originally Posted by cherrycakes

Very cute cake but I know what you mean by the pock marks - I'm interested to see some solutions to this because I get that too. Do you use a bench scraper for the sides? I find that really helps with the 90 degree angle. Hope someone else gives some advice on the marks!



Thanks! The pock marks are exactly what I am talking about. The bench scraper helps but not enough as you can see.
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post #10 of 20
4/15/10 at 6:42am
Have you tried viva or melvira method? Or maybe heating your scraper under hot water before using it?

Other than that the only thing that makes any sense is to sift the PS and add it slower to the mix.
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post #11 of 20
4/15/10 at 6:53am
The pock marks are from air bubbles in your BC. When you make your BC you need to make enough to where it comes above the attachment on your mixer. That will keep the air bubbles from being trapped in the BC.
Jamie Shuman
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Jamie Shuman
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post #12 of 20
4/15/10 at 6:55am
I have finally started using the Viva method after fighting and fighting to get my BC smooth and it has worked wonders for me. Your cake looks beautiful!!
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post #13 of 20
4/15/10 at 6:59am
Thread Starter 
Thanks guys for your input. I have a professional cusinart- the bowl is HUGE! It will be way more frosting then I need but I'll have to try filling it all the way to decrease the air. I have used the Viva method and did on this cake. Thanks again for the tips!
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post #14 of 20
4/15/10 at 8:50am
Quote:
Originally Posted by misterc

I have a professional cusinart- the bowl is HUGE! It will be way more frosting then I need but I'll have to try filling it all the way to decrease the air.



Instead of making that much frosting, what I do is use a rubber scraper to cut through the frosting several times after it's made. That pops a lot of the bubbles. Then, as I take each dollop out of the bowl to put on the cake, I smoosh it against the side of the bowl to make sure that all of the bubbles are out. It works!
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post #15 of 20
4/15/10 at 8:53am
Thread Starter 
Quote:
Originally Posted by JGMB

Quote:
Originally Posted by misterc

I have a professional cusinart- the bowl is HUGE! It will be way more frosting then I need but I'll have to try filling it all the way to decrease the air.



Instead of making that much frosting, what I do is use a rubber scraper to cut through the frosting several times after it's made. That pops a lot of the bubbles. Then, as I take each dollop out of the bowl to put on the cake, I smoosh it against the side of the bowl to make sure that all of the bubbles are out. It works!



Thanks- I'll try that first.
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