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Icing a cake - Page 6

post #76 of 132
10/8/10 at 4:13pm
Thank you soooo much for posting this. I resort to fondant every time because I can't get my buttercream smooth. Your technique and talent makes it look like fondant. I need lots of practice. Cake anyone? icon_biggrin.gif
Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths. Prov 3:5-6
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Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths. Prov 3:5-6
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post #77 of 132
10/8/10 at 4:59pm
Thanks for the pictures- will try it on my next cake!
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post #78 of 132
10/8/10 at 5:10pm
Definitely trying this!! Thank you
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http://www.sweetscapesnj.com
http://www.flickr.com/people/sweetscapesnj/
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post #79 of 132
10/11/10 at 6:59pm
I've tried many methods, but have never been completely satisfied with the results. This is the best one I've tried yet!
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post #80 of 132
11/8/10 at 12:45am
Wow, thank you so much---you rock!!!! thumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #81 of 132
11/8/10 at 9:20am
Thanks for the tutorial!!
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post #82 of 132
11/8/10 at 9:32am
Thanks so much for the tutorial!! I can't wait to try this on my nephews christening cake!! (My brother hates fondant - or as he calls it fondue..lol) icon_smile.gif
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post #83 of 132
11/8/10 at 9:36am
Can't wait to try it!
Lyndi M.
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Lyndi M.
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post #84 of 132
11/8/10 at 10:03am
Quote:
Originally Posted by tutugirl

I can ice a 14/11/8/5 in about 1 1/2 hours which is not that bad.



Very Impressive!! Can't wait to try this out! Thank you for sharing! thumbs_up.gif
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post #85 of 132
5/29/11 at 11:06am
Quote:
Originally Posted by tutugirl


Since I don't put merengue powder on my icing the buttercream stays soft and creamy. Also it doesn't crack at all.



Thank you for helping me find your post (from your cake photo of "Buttercream soft green") and these great instructions.

I have done a similar method, only my buttercream developed cracks. Does the risk of cracks in the buttercream increase when adding meringue powder?
Sofia
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Sofia
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post #86 of 132
11/1/11 at 11:09am
Thread Starter 
Not sure how to bring this to date...people are asking me about the tutorial...
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #87 of 132
11/6/11 at 8:14pm
Thread Starter 
This is the post you are looking for...let me know what you think.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #88 of 132
11/7/11 at 7:10am
Can't wait to try this. Right now I use the Viva method and people comment on how my icing is so smooth but I still see issues on every cake. Hoping this will help. Looks great!
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post #89 of 132
11/8/11 at 4:55am
I agree, I also use the Viva papertowel method yet here recently I have found that when I am finished with the cake the frosting cracks after it I try to pick up the cake to put it into the cake box. Could it be that I possible need to refrigerate my cakes to help them set? I am afraid of placing the cake in the fridge with fondant decorations on them..... (Just in case someone ask use a butter shortening recipe, should I use more of one than the other?)
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post #90 of 132
11/8/11 at 7:14am
I need to find a viva towel replacement here in SA lol I would love to try this!
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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