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SMBC or the standard butter and crisco BC

post #1 of 3
Thread Starter 

I have been decorating cakes now for about 2 years and I am constantly learning new things.  Recently I found a post on CC about bulges and problems with fondant caused by the buttercream fillings.  Is it really worth it to make a batch of SMBC?  Is it difficult?  I have 3 children and I know I can whip a batch of buttercream icing up in 5-10 minutes.  If it is worth the effort of making the SMBC, does anyone know a really good recipe to use?  I am doing a free cake this weekend and I guess there is no better time than now to try out something a little new and different.

Mom to three just getting started in cake decorating.
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Mom to three just getting started in cake decorating.
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post #2 of 3

It really isn't the actual b'cream that is causing bulges.  It's that it's made too soft or too much is used.

I used b'cream for my dams for yrs and seldom had problems.

post #3 of 3
Thread Starter 

I guess I just don't know what I am doing wrong.  I have done cakes that came out beautifully, but I have also had some that softened and bulged slightly where the buttercream filling seemed to leak out a little.  Sometimes it is the simple things that throw us.  Should I refrigerate the iced cake before putting the fondant covering?  Will it still stick to the fondant after the icing is given time to firm up? 

Mom to three just getting started in cake decorating.
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Mom to three just getting started in cake decorating.
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