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super smooth buttercream...always in vain

post #1 of 9
Thread Starter 
Just a rant....


I've finally perfected the art of getting a super smooth cake thanks to Zambito's DVD but it is all for nothing. When I go to decorate, i get a smushed finger here, and dropped tool there, or a spec of colored fondant in the wrong place. It get's even worse when I try to fix it.

So frustrated that I will never make a cake the lives up to my expectations because I keep destroying them.

I try to stay away from covering cakes completely in fondant since everyone just peels it off, but maybe I will have to in order to protect the cakes from me.



icon_cry.gif
post #2 of 9
Quote:
Originally Posted by tdovewings


When I go to decorate, i get a smushed finger here, and dropped tool there, or a spec of colored fondant in the wrong place. It get's even worse when I try to fix it.
So frustrated that I will never make a cake the lives up to my expectations because I keep destroying them.



You have answered your own question. Your expectations are for PERFECTION. All of us have "perfect" outcomes in our mind before we actually make the cake. Calm down. Don't be so hard on yourself. Ask yourself these questions:
Are the cakes in your Gallery beautiful or hideous?
Are YOU the only person that sees the mistakes or cares about the mistakes?
Has anyone pointed at one of your smushed finger marks, or spec of colored fondant in the wrong place and said anything negative?
Has anyone pointed at an area you repaired and asked, "What happened there?"
Do you find yourself talking about the flaws in the cake when it is delivered even though no one else has said anything?

What you should be saying, is "Thank You" when they ooooh and aaaaah.
Then shut the heck up and accept the compliments!

Now....open your Gallery of photos. Take a full minute for each photo and remember what the people said who saw and tasted that cake. You will probably find that you got ALL sorts of compliments and not one negative comment.
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I accept payments via PayPal for my psychology services. thumbs_up.gif
post #3 of 9
Thread Starter 
Apti,

Thanks! I needed that, a quick dose of reality. You really calmed me down, such great encouragement.

Thank you!

P.S. do you take health insurance for your consulting fees?
post #4 of 9
I, too, drive myself nuts because I can't achieve the "perfection" that I want. I have to constantly remind myself that it is a cake and that it will be eaten in moments and the evidence of imperfection will be gone! I have to also remember that it is a medium which doesn't always allow for perfection. I totally agree with apti, enjoy the compliments and move on to the next canvas!
post #5 of 9
Quote:
Originally Posted by tdovewings

Apti,

Thanks! I needed that...



Well, I couldn't slap you over the internet to break you out of it (hee hee hee)

As far as the fees.....hmmmm? Let me think......
OK--pay it forward and encourage some other perfectionist that it is ok to have a spec of fondant out of place.

(my sense of humor is really kicking in on this one. Guess who is another cake perfectionist?????? Yup. me.)
post #6 of 9
Just remember that people, in general, are very easy to impress. We are our own worst critics.
post #7 of 9
Buttercream is not supposed to be perfect.
post #8 of 9
Wellll, I'm taking a different approach - stop dropping things on your cake! I mean, reeeally, if you can't stop smooshing a finger in, tossing around bits of fondant and dropping tools in the buttercream, maybe it is time to back away from that last glass of wine before you begin decorating..... on the other hand your kitchen sounds like a pretty fun place to be....
Seriously, your photos look really good. Maybe you need a glass of wine to chill out and appreciate your talent. Looks like nice work to me and you will continue to improve as you go.
post #9 of 9
Your buttercream might be too stiff. Take 2 cups out of your next batch and add more liquid to this small amount. Mix by hand, adding liquid slowly, until it feels like whipped cream.

Try this on a small cake or even a cake pan. Or use this to crumb coat. It should "flow" over the cake (and stay in place) and that makes the nice surface when you are smoothing.

Then you chill the cake until that nice final coat is set solid. If you make a mistake, a small knife will take it off faster, and you can re-smooth with fresh icing.
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