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Need another icing for a wedding cake that will smoothe well

post #1 of 10
Thread Starter 
I have a bride that hates buttercream and fondant but picked a cake that has very smooth icing. I always use the viva method on my buttercream and have never tried anything else. Any recommendations on recipes?
post #2 of 10
What about a whipped frosting? It will not crust, but is easy to smooth since its so fluffy. It a great piping frosting, though, and I'd be so nervous for it to weap in any heat! What does she hate about buttercream?
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Getting baked since 2009! ;)
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post #3 of 10
If she has picked a smooth icing as the ideal 'look' for her cake, then that icing is the end product she should be getting. I would encourage her to peel off the fondant or IMBC or SMBC or ABC etc on HER slice and enjoy the cake/ganache/filling combo underneath! Because that's how I make my cakes. You need to be 100% confident with using a different product, method, technique or recipe. Have you thought about how a different icing would combine with your usual cakes?

If I still have an odd request for something that may or may not exist, then I am afraid I would be saying no to this particular client.

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #4 of 10
Quote:
Originally Posted by mharrisdtoys

I have a bride that hates buttercream and fondant but picked a cake that has very smooth icing. I always use the viva method on my buttercream and have never tried anything else. Any recommendations on recipes?


icon_eek.gif

Did she say she hates ALL types of buttercream? She may be talking about ABC rather than all types of BC. If she's ok with another type of BC, SMBC/IMBC may be your next best bet (I see you're in TX so that might not even work) But even S/IMBC can be an acquired taste for some. Maybe ganache? I'm not sure how you're going to get any of them to look like fondant though.

I think you're going to have to sit this bride down and explain to her that she might have to choose between having a certain 'look' for her cake and a certain 'taste.' Sometimes cake civilians don't get how different icing media work on a cake.
post #5 of 10
Try out Italian Meringue Buttercream. It's a tad yellow because of the butter in it but you can get it pretty white with Wilton whitener a toothpick tip of violet color and by substituting high ratio shortening for one of the three sticks of butter. Just delivered a cake with that icing on it.
post #6 of 10
I was going to suggest SMBC or IMBC too! You can get those VERY smooth! icon_biggrin.gif
post #7 of 10
What about ganache?
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"Birthdays are just natures way of telling you to eat more cake!"
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http://www.facebook.com/pages/Cake-Conscious/268624106488267

"Birthdays are just natures way of telling you to eat more cake!"
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post #8 of 10
Or even covering the cake with white modeling chocolate. It can be rolled out like fondant.
post #9 of 10
Thread Starter 
Thanks for all of the responses. Is Italian Buttercream crusting or not? I love the viva method to smooth.
post #10 of 10
Non crusting.
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