Cake Central › Cake Forums › Cake Talk › How Do I? › help making this cake
New Posts  All Forums:Forum Nav:

help making this cake - Page 2

post #16 of 20
2/17/12 at 7:24pm
The cake is certainly buttercream. Looks like they had the cake in the refrigerator OR freezer for a few moments and the darker shade appears to be what the buttercream looks like when cold/frozen. The lighter shade looks to be the buttercream at room temp. I have had this happen numerous times with the darker colors such as purple, orange, navy blue, and dark green. The cake is iced completely smooth, most likely using an icing that does NOT crust and placing the cake in/out the freezer or fridge to allow the butter to solidify, then you can smooth the icing. When you do this, the icing does tend to discolor a little, but creates the velvet look.
Reply
Reply
post #17 of 20
2/18/12 at 2:13am
You can put coloured chocolate in a paint gun and spray it onto a frozen cake to make it look like velvet. This isn't the technique used in the picture but it is an alternative method.
https://www.facebook.com/TheCutestLittleCakeCompany
Reply
https://www.facebook.com/TheCutestLittleCakeCompany
Reply
post #18 of 20
2/18/12 at 2:41am
The cake posted is definitely BC not fondant. And I definitely agree it's the CK impression mat, and the BC, because it's been hot knifed has melted the fat in parts and caused the colour to super saturate, and also grease up and colour the ribbon.
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
Reply
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
Reply
post #19 of 20
2/18/12 at 4:39am
To the original poster: Regarding the impression may in buttercream, what BC recipe do you use? I use SugarShack's recipe and I'm able to use the impression mat and get pretty clean lines.
http://cakecentral.com/gallery/1959305/christening-cake

Some say to dust the mat lightly with corn starch or powdered sugar but I've never had to do that.

Depending on your recipe, if it's not crusted, it will stick to the mat. If its too crusted, it will create hairline cracks in the buttercream. That's why I like Sugarshack's recipe. It has a great workability time.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #20 of 20
2/18/12 at 11:34pm
Thread Starter 
Thank you all very much for your help icon_smile.gif
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › help making this cake