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Fondant Buttercream debate, - Page 2

post #16 of 19
Quote:
Originally Posted by jgifford

I use fondant, but I don't eat the stuff - *gag*. My ds loves fondant - strange child. I prefer to cover my cakes in modeling chocolate, but sometimes it just doesn't work out so I use a 50/50 mix.

I also use shortening bc. I personally don't like the taste of butter and all butter bc doesn't work well with the heat here.

No point to be made here, just saying . . . .



You raised a great point jgifford. Sometimes the products we 'like' to use are not the most feasible for reasons like geographic location or government regulations (CFL limitations for example). I love, love, love using I/SMBC but it's absolutely not the best option for Texas summers where temps are GUARANTEED to be between 95-102 on average per week for most of the summer and our sorry excuse for fall. Even if I put a frozen cake in my car, it would be at room temp within half an hour--AC or not icon_lol.gif

Shoot, the AC on full blast doesn't even begin to feel cool until 20 minutes into your drive.
post #17 of 19
First--BlakesCakes that cake is wonderful and the waves are amazing. I have saved it for inspiration in the future. Thanks for sharing the photo.

Second--I'm 2+ years into the delightful hobby of cake decorating and continue to learn that different techniques and different decorating "goals" require different materials. I typically use buttercream recipes that have both butter and high ratio shortening because of the heat, but no one seems to notice if I make a recipe with shortening and no butter. It's a wonderful thing to have all these materials/recipes in our "arsenal" of cake decorating tools: fondant, buttercream, chocolate plastic, ganache, royal icing, Pastry Pride, etc

(p.s. I never get complaints because nobody complains about free cake!)
post #18 of 19
Thanks!

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
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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 #19 of 19
You can make modelling buttercream. I use the Richard Snyder flower icing with shortening, sugar and corn syrup-- but you add additional sugar to stiffen it enough to model. Or you make a standard recipe for "rolled buttercream" found using Google...

It works really well for layered images--it will air-dry if you put it onto absorbent paper, or you just build your cartoon layers up and freeze the whole thing to transfer it to the cake. It does not work very well for the kind of figure modelling that normally uses marzipan.
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