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Best Buttercream Only Cakes

post #1 of 123
Thread Starter 
How about we start a thread featureing all the gorgeous cakes decorated only with buttercream? I think we had a thread like this before but I can't find it.

Here's one of my faves by SeriousCakes http://cakecentral.com/gallery/1294391
formerly known as cupcakeshoppe
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #2 of 123
What are the chances of a buttercream wedding cake in July in Michigan . . . at a outdooor wedding. My daughter amd the groom both HATE fondant. I sense disater. icon_cry.gif
post #3 of 123
I work at a 5 star wedding venue in my area banquet serving. We never cut and serve the fondant anyway as a policy. It gets peeled off the cake and tossed. Check with your venue, you may just put a nice buttercream layer under the fondant and the no one will ever have to eat it. If they don't like the look of fondant, then I have no suggestions.
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post #4 of 123
Quote:
Originally Posted by Mfattore

I work at a 5 star wedding venue in my area banquet serving. We never cut and serve the fondant anyway as a policy. It gets peeled off the cake and tossed. Check with your venue, you may just put a nice buttercream layer under the fondant and the no one will ever have to eat it. If they don't like the look of fondant, then I have no suggestions.



Just curious why is that the policy? icon_redface.gif
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Failure is not an option!!
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post #5 of 123
I think because its easier to cut and plate up neatly without the fondant. We have a lot of weird policies.
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ITS NOT JUST CAKE!
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post #6 of 123
Unless I've overlooked it, I'd love to see a gallery of JUST buttercream cakes. In my OWN personal opinion, I believe it's harder and takes more talent to make buttercream appear as smooth as fondant. Don't get me wrong, there is certainly an art involved with covering in fondant, but it seems easier and there appears to be more room for error and such. A smooth buttercream surface with nice clean, crisp edges and corners is so challenging and rewarding to accomplish and just ... breathtaking to me. I HOPE to get good at that one day...
ImageImageImage AGAIN...just my PERSONAL opinion.
post #7 of 123
Here is a picture of MY favorite BC only cake. (I know it isn't quite what you were looking for, but my baby made it!)
http://cakecentral.com/gallery/1702312
post #8 of 123
I totally agree. I work with both but I need to work on my buttercream skills. I give cakes as gifts a lot but no one seems to want buttercream so I am using fondant. I wish I wasn't trying to lose weight or I would make practice cakes to eat!
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ITS NOT JUST CAKE!
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Hobbyist and forum addict.
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post #9 of 123
http://cakecentral.com/gallery/1988761

This is my first all bc tiered cake......boy did I learn a lot about where I need to sharpen my skills.....I did this for a friend at work birthday/ going away party ......PP is definitely right...all bc is definitely a bigger challenge.....imo
post #10 of 123
I love BC only ckaes, they are the best in my book!!!

I love so many here is a great one! jungle animals, wow

http://cakecentral.com/gallery/1978199
post #11 of 123
I dont this these are ALL BC only, But lots of BC used and great boarders - anything by Cakery

http://cakecentral.com/gallery/user/Cakery/
post #12 of 123
http://cakecentral.com/gallery/1710201

I love buttercream cakes. I struggle with fondant, and have a lot more fun with buttercream. Still haven't mastered roses though.
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #13 of 123
I just copied this cake (mine no where as good as this one) Girly Monster cake - even the eyes are BC!!!

http://cakecentral.com/gallery/1880929
post #14 of 123
A great beach, sunset, palm tree -

http://cakecentral.com/gallery/1314008
post #15 of 123
Quote:
Originally Posted by KFG

What are the chances of a buttercream wedding cake in July in Michigan . . . at a outdooor wedding. My daughter amd the groom both HATE fondant. I sense disater. icon_cry.gif



Not necessarily a disaster...did it last summer; it's in my photos (the wedding cake with blue hydrainges). All butter cream and live/cut flowers - the bride did not care for the taste nor the look of fondant. I used a crusting BC and it held up in the heat just fine (AND the layers were filled as well).
chris-cakesbychris.blogspot.com
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