Cake Central › Cake Forums › Cake Talk › Cake Decorating › My First Buttercream Rose Cake
New Posts  All Forums:Forum Nav:

My First Buttercream Rose Cake - Page 2

post #16 of 17

Even though I don't have a 'hot hand' issue (believe me I have other issues!) I find the roses stay better using a crusting buttercream.  They keep their shape as opposed to how I once made more of whipped cream rose cake and several hours after the family party, my sister reported the rest of the roses slid off!  Although the moral of that story is ... Eat the whole cake right away!

Theresa

post #17 of 17
Quote:
Originally Posted by Nonni53 View Post

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

I use the ice pack also, except that I put the ice pack in a baking pan and put a smaller one in that one. I keep my piping bags filled with butter cream inside the smaller pan. The butter cream stays the right consistency and I can work for longer periods before I have to switch bags.

 

Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

Reply

 

Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › My First Buttercream Rose Cake