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My First Buttercream Rose Cake

post #1 of 17
Thread Starter 
I used Martha Stewart's red velvet recipe - the cake tastes great! The roses were giving me,fits! I have warm hands, and the buttercream would be smooshy in the bag in 30 seconds! Advice? Of any kind -'thanks!
Nancy
post #2 of 17

I have this problem sometimes too. You could try having two bags with icing in them. One in the fridge and one you are working with. Then you can switch back and forth when they get hot. I bought wilton's tip covers so that the icing in the tip does not get too hard. If you don't want to buy them you could put saran wrap on the end and screw the coupler over it. As for the cake, maybe instead of putting stars in between the rosettes, you could make it look like another part of the rose and put a swirl.

post #3 of 17
Thread Starter 
Thanks for the suggestions! I wasn't really putting stars, just desperately trying to fill in empty spots!!! Thanks for the idea!
Nancy
post #4 of 17

Gotcha. It looked like there may have been some at the top but it may have just been the angle. I hope it helps!

post #5 of 17

My hands sweat too when doing extensive BC work.  I tend to under fill my bags and work in intervals-that way my icing is always fresh and not too warm!  My fridge is too cold to place the icing in it and then use immediately-but that is a good idea. Good Luck!  =-)

post #6 of 17
I agree about not overfilling the bags. Although it is quite tempting to save time. Are you using a crusting bc too?
Theresa
post #7 of 17

I get really hot hands too, it sucks. But the best advices are already mentioned.

 

Multiple bags, smaller bags ( or less BC in your bag ), put them in or on something cold and switch often. Don't wait until the BC starts changing consistency in the bag, just do some work and switch switch switch.

 

Depending on how good you are with re-filling a bag to continue working, having a few bags helps keep your hands clean since your BC is already loaded and ready. You just get a few spare tips of whatever you use the most.

post #8 of 17
Thread Starter 
Great ideas, thank you very much!

No, I don't think I am using a crusting BC. Should I have used one for these flowers? I used te same BC to crumb coat the cake and make the flowers- butter, sugar, vanilla, heavy cream.

Thank you,

Nancy
post #9 of 17
Just make sure you work in a cool area!

I love using BC on my cakes and the texture is amazing, don't add too muck colour as it softens the mixture. Also you can get the same texture with a whip cream butter cream mixture.

Just a few extra tips.

Laura
post #10 of 17
post #11 of 17

If you type "cloth pastry bags into Google you can go onto Amazon and there is a set of 3 heavy cloth bags on there.  I do not have hot hands however, I have purchased some for students in my class that have severely hot hands.  I know other sites have them but this was the easiest to find.  You just wash them as you would any other bag and you might be sure you use shortening or hi ratio shortening as butter has a very low melting point.  icon_smile.gif

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #12 of 17
Thread Starter 
Thank you for sharing your knowledge!

Gorgeous cakes, cakesforu!
Nancy
post #13 of 17
I keep an ice pack ( like for injuries that you can refreeze) wrapped in a cotton towel by my work area. Can cool my hands, rest my piping bags or firm up my modeling chocolate. And the plastic lines linen bags be Ateco help as well.
post #14 of 17
Thanks Nancy!

Can anyone help with ideas on how to stop the cake from developing elephant skin or crack?
post #15 of 17
You can also wear gloves when piping
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