Cake Central › Cake Forums › Cake Talk › Cake Decorating › Butter Clay
New Posts  All Forums:Forum Nav:

Butter Clay

post #1 of 22
Thread Starter 
I went to a show in NJ and there was something new called Butter Clay. Looks interesting and I actually tasted it and the taste is out of this world. The seller sells it in either powder form or in buckets. From what I understand it's a cross between candy clay and buttercream in that if diluted it spreads like icing but if left on a dummy for a long time it dries as hard as old fondant would or possibly royal. It really intrigues me and to get a small trial bag of powder you had to sign up for their mailing list. Has anyone tried this out yet. What do you think of it. It's from Jayne's Cakes in Wylie, Texas
post #2 of 22
I'd never heard of this before, but I went to the site. It sounds SO interesting. I wish I were somewhere where I could get the sample packet - I'd love to try it. Maybe the next time I'm in the US, I'll order it. I'd love something that handles like fondant but tastes better!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 22
I've used it in a class and for all intents and purposes, I find it to be a flavored rolled buttercream equivalent. It has NO qualities like candy clay, at all.

I haven't been able to find a list of ingredients for either the powdered or bucket form, but I do know that with the powder, you add your own butter, making it fairly pricey given that butter, in bulk or on sale, already runs at least $2.00/lb.

It can be smoothed with a scraper, but if "worked" for any amount of time, it does become very soft and oily and it can develop a graininess.

I did find it to work when creating a form that is to be covered with fondant or modeling chocolate and then manipulated to include features like pleats, indents, eye sockets, eyebrows, etc., but I can also do that with rolled buttercream, a stiff American Buttercream, or modeling chocolate.

I personally don't like rolled buttercream in any amount--it makes my teeth hurt--and I've chosen to use it only to cover irregular shapes when absolutely nothing else will work.

JMHO
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #4 of 22
Thanks for your input, Rae. You mean there's no list of ingredients, even on the package? If it's just rolled buttercream in another guise, I'll keep making my own, thanks.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #5 of 22
Quote:
Originally Posted by Marianna46

Thanks for your input, Rae. You mean there's no list of ingredients, even on the package? If it's just rolled buttercream in another guise, I'll keep making my own, thanks.



No, I can't accurately say that.

I was given samples with flavor names on them, only. I saw it, premade, come out of generic zip loc bags without labels. I never saw a package of the dry mix in person.

I went online and looked at every source I could find looking for the ingredients list and despite my best detective work, I couldn't find anything but a weight for the dry mixes.

My observations are based on my personal experience and I found it to function like rolled buttercream with additional flavoring added.

If you get American Cake Decorating magazine, there's an article in the new March/April issue on the class I took, starting on page 34. The face of the creature I started in the class is the second in the left column, described (incorrectly) as a woodland elf. The face was modeled on a stryofoam egg with ButterClay and then covered with rolled fondant.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #6 of 22
I find it less greasy and more forgiving and versatile then rolled buttercream. It comes in amny flavors and I have to see it tastes terrific, is not greasy in the mouth... I like it a lot and think it has a lot of applications for use. You can ice with it, sculpt, form flowers and more, paint, airbrush, cookies.....

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #7 of 22
Well, wish I could say the same thing, but I can't.

Perhaps it depends on the recipe you use for rolled buttercream?

The recipe for RBC that I use yields the same results, could be flavored the same way, is much-much-much cheaper when it comes to raw ingredients, and isn't greasy.

Sadly, not every re-invented wheel is a better wheel.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #8 of 22
everyone is entitled to their opinion, thats what make the USA so great! thumbs_up.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #9 of 22
What is exactly is rolled buttercream? And who makes it? What is it used for? That's new for me....
post #10 of 22
RBC is just American BC shored up with some extra powdered sugar and a bit of corn syrup. You get it to the point where it can be rolled out with a rolling pin.

No one makes it commercially. You just mix it up yourself.

It's extremely sweet, but it can be used to make simple flowers, balls, etc. like you would fondant.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #11 of 22
Good to know, thanks...
post #12 of 22
So is butter clay a buttercream based item used as royal icing?
post #13 of 22
No. It's used more like modeling chocolate or fondant.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #14 of 22
So, good for sculpting? What was the brand name? BTW, what was the name of the cake show/association name in NJ? I live in NYC and am interested in attending future shows...
post #15 of 22
good for sculpting but u can also cover a cake with it, and you can also thin it down and ice and pipe with it, pretty versatile and it tastes yummy!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Butter Clay