Cake Central › Cake Forums › Cake Talk › Cake Decorating › Stupid rosette cake!
New Posts  All Forums:Forum Nav:

Stupid rosette cake! - Page 2

post #16 of 26
I have only used IMBC doing this cake many times and never had a problem.
post #17 of 26
Thread Starter 
Thank you Saapena for the sweet compliment! I guess the picture doesn't show the imperfections icon_smile.gif you should have seen me at 1:30 AM crying, trying to fix the rosettes with a big glass of wine! Lol! I guess we've all been there!

Looks like I definitely need to experiment with different icing recipes - increase my shortening and cut back on water. Come to think of it, the lady whose icing recipe Im using only decorated really old school, 1980s-type sheet cakes. Not that there's anything wrong with them, but for more modern cakes it looks like I need to update my recipe. I'll play around with indydebi's recipe and also IMBC. Again thank you all so much!!!
post #18 of 26
Thread Starter 
Ok, I just made indydebi's's buttercream recipe - it tastes like flavored waxy shortening! did I read it right? 1 + 1/3 cup shortening? That seems like a lot to me?
post #19 of 26
When I make indidebi's buttercream, I start by whipping the 1 1/3 cups of shortening. Then I add 1/2 cup milk, a packet of powdered Dream Whip, and 3 tablespoons of clear vanilla extract. I whip the crap out of that until it's really fluffy. Finally I add a bag of powdered sugar in 3 installments. I've had great reviews when I've used it. I've cut back the vanilla and added other flavors as well. It's very versatile.
post #20 of 26
Thread Starter 
I guess it seems like a lot to me because I'm used to my other recipe that uses 3/4 cup shortening. But when I piped the rosettes onto the side of a vertical pan, they held up perfectly. So I guess my icing needs more shortening for structure.
post #21 of 26
I had the most success with the rose cake when I used the buttercream referenced in the original rose cake tutorial. A firm, crusting buttercream. (iambaker.net)
"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
Reply
"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
Reply
post #22 of 26
Hi! Annakat, your story is what exactly jaz happened to me. I really love to make rose cake but i cnt seem to do it right. I crumb coat it w/ thin layer of bc frost before piping w/ 1M but it jaz didnt stick n it keeps falling n sliding.
I used d wilton bc recipe but i used 1/2 c of butter n 1/2 c shortening instead.
Can anyone of u share ur recipe for crumb coating n rosette frosting? Thank you!
post #23 of 26
Quote:
Originally Posted by fearlessbaker View Post

I have only used IMBC doing this cake many times and never had a problem.

 

Me too. Sorry you struggled, OP, we have all been there!

post #24 of 26
Hi! Whats IMBC? Can u share it with me? Thank you for responding... I really appreciate it....😄
post #25 of 26

Italian Meringue Butter Cream. It's made with egg whites, hot sugar and butter. There is also Swiss Meringue which has the same ingredients, but is made by combining the ingredients in a different order. 

 

I use rose levy beranbaum's recipe.you can find it here

http://recipecircus.com/recipes/MEANCHEF/FROSTING/Mousseline_Buttercream.html

post #26 of 26
This is exactly what happened to me last night! They slid straight off...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Stupid rosette cake!