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stressed help please.

post #1 of 29
Thread Starter 

ok so i bought cream cheese emulsion to add to my butter cream, and it really didn't make it taste like cream cheese at all. and the mother of the groom tried it today and she didn't like it.

so i'm not going to use that, motg also said that she thinks cream cheese icing is too risky when it is so hot, so that is a no go as well.

 

my current problem is my butter cream recipe, i get complaints that it tastes too buttery. i use a swiss buttercream.

1 cup egg whites

1 1/2 cup sugar

1# butter

vanilla to taste.

 

does anyone have recipe that will hold up as well but not taste so buttery? or is there something else i can do, i heard once that maybe whipping it longer will get rid of the too much butter flavor???

 

also i'm making the flowers for the cake out of wilton fondant. i didn't order any tyleose online because i was sure my walmart had it. but ofcourse they don't. will this completely harden? how long will that take?

i bought egg plant and african violet petal dust to color the flowers. i was disappointed in the eggplant, i colored a flower and it was just pretty much black. :/. how do i apply petal dust? should i do it when the flowers are dry? and when you are doing hundreds of flowers, how on earth do you dry them all, i have  6 egg cartons full of flowers and i'm running out of places to put them. what is another surface you can dry the flowers on?

 

p.s. my mom has a natural talent for making fondant flowers! the first one she made was perfect! how lucky am i lol

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post #2 of 29
If you use a good cream cheese recipe it won't be any more risky that SMBC, for the short amount it will be on display before it is served. And butter can slide right down the cake when it is hot, so I would suggest at least cutting your buttercream recipe with half hi-ratio shortening, as it will make it less buttery and less melty. Do not use crisco unless you want a funky coated mouth icon_razz.gif
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #3 of 29

Wilton fondant will not dry hard, you have to add tylose or wilton has a product called gum tex.

As for more space for drying, take sheets of foil, press into your egg cartons to shape, remove gently and voila you have extra cartons.Gumpaste flowers with tylose will not take long to dry.

Edna de la cruz has a tutorial on you tube on petal dust, worth watching.

To lighten the colour place a little petal dust on a wax/parchment paper and add corn starch a little at a time,   mix with a dry brush. hth. 

post #4 of 29
To get tylose which I think is the best when you want fondant to harden if you don't have gum paste to mix with you can get it the next day on amazon with free shipping. Ok I'm going to explain a real easy and FREE way to get practically everything on amazon free shipping. You go on the amazon website and you get the amazon prime which is free no charge on your credit card you just enter your credit card and you will Instanly get it. And then you cancel in the account management they will not charge you and you still get the prime for 30 days
post #5 of 29
So you pay $8.00 for tylose and get it delivered to your house in 48 hours
post #6 of 29
Thread Starter 

the thing is that i spent all of the money that i have for the cake. i can't buy any more cream cheese or tylose. my mom might have shortening.

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post #7 of 29
Thread Starter 

i will definetly use the amazon tip in the future.

annna do you have a cream cheese recipe suggestion for the future?

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post #8 of 29
Thread Starter 

thank you for the shortening tip

and thank you for the gumpaste recipe

the flowers that i already made, will they be ok to use on the cake? if they have no tyleose?

I've already made about 80.

thankyou for the cornstarch tip, i never thought of that!

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post #9 of 29

I use this icing recipe for my cream cheese icing. It's from the Texas cottage food law website and has been tested and approved. I have had great results with it.

http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 For a stable buttercream that holds up in the heat without butter I use Sugar Shacks Buttercream recipe

post #10 of 29
Thread Starter 

is it stillpossible to use the flowers that are only made of wilton fondant? will they get droopy? will they melt?

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post #11 of 29
Quote:
Originally Posted by kaylawaylalayla View Post

is it stillpossible to use the flowers that are only made of wilton fondant? will they get droopy? will they melt?


Your flowers will harden in a couple days. They won't get droopy unless you put them on the cake and then put it in a plastic container. I've made flowers without tylose many times. It hasn't been a problem.

post #12 of 29
Check out www.sweetapolita.com for SMB, I always use it and everything she makes is gorgeous and fab!
post #13 of 29
OP you have so many questions on basic things you should already know or have in place before you accept to make someone's wedding cake. You need a recipe, you say your BC needs work, you've run out of money to buy supplies and ingredients for the order (is this a gift or are you getting paid to do this?),don't know how to dust flowers yet you've accepted to make over 80 of them. No matter how dry your fondant gets your flowers will not hold up like gum paste or fondant with tylose. And if it turns out to be a super humid day or a day so hot your cake has to go in the fridge, those flowers are toast. Hate to sound like a wet blanket but you're stressed because you've accepted a responsibility you are unprepared for. I would suggest you take some time to get your recipes and basics down after this cake is done before you accept to do the next one.
Quote:
Originally Posted by kaylawaylalayla View Post

ok so i bought cream cheese emulsion to add to my butter cream, and it really didn't make it taste like cream cheese at all. and the mother of the groom tried it today and she didn't like it.
so i'm not going to use that, motg also said that she thinks cream cheese icing is too risky when it is so hot, so that is a no go as well.

my current problem is my butter cream recipe, i get complaints that it tastes too buttery. i use a swiss buttercream.
1 cup egg whites
1 1/2 cup sugar
1# butter
vanilla to taste.

does anyone have recipe that will hold up as well but not taste so buttery? or is there something else i can do, i heard once that maybe whipping it longer will get rid of the too much butter flavor???

also i'm making the flowers for the cake out of wilton fondant. i didn't order any tyleose online because i was sure my walmart had it. but ofcourse they don't. will this completely harden? how long will that take?
i bought egg plant and african violet petal dust to color the flowers. i was disappointed in the eggplant, i colored a flower and it was just pretty much black. :/. how do i apply petal dust? should i do it when the flowers are dry? and when you are doing hundreds of flowers, how on earth do you dry them all, i have  6 egg cartons full of flowers and i'm running out of places to put them. what is another surface you can dry the flowers on?

p.s. my mom has a natural talent for making fondant flowers! the first one she made was perfect! how lucky am i lol
post #14 of 29

Well, I think a few of us suggested that you get started on the flowers a bit earlier, because we knew they were going to take a long time to dry, and you were making a lot of them, and I'm pretty sure I actually mentioned in a previous thread of yours that you do need to let them dry before dusting.

 

You can cover your egg containers with foil and then take it off - it will maintain its shape and you can use that to dry flowers. Honestly, I would be colouring the fondant before making the flowers, not dusting them afterwards. If you must dust them, use a dry paintbrush.

 

I have to agree with vgcea, you're really not prepared to do this cake. In any case, if you need more supplies so this wedding cake isn't a complete disaster, suck it up and go and buy them with your own money.

post #15 of 29
Thread Starter 

i've bought all of the supplies for this wedding cake with my own money.this is a gift.  and i really am very aware of how in over my head  am. yes, that is pretty obvious that this is why i'm stressed. do you think i am in denial about this or something? don't worry, i know. i bit off more than i can chew or afford, but i am still going to try to do my best and i trust the people on this forum for advice. that's why i come here, fo advice, not lectures.

 i wanted to start the flowers before i left for ohio, like everyone said, I really did. i really considered this advice. i had to order the fondant online. it would not have arrived to my home in florida before i left. and i am traveling with an infant, i really didn't have any more room in my carry on for flowers as it was filled with baby necessities.

 

when i accpeted to do this cake, i didn't realize how expensive it would be. but i made a commitment, and i am going to follow through. i bought all new pans, new cake turn table, and all of the ingredients, structure for the cake and a very expensive plain ticket to come here. i've sucked it up plenty. what i'm saying is that in my own personal budget i don't have enough money to buy cream cheese when i've already bought enough butter for butter cream to replace it.

 

why do i have to spend half of a thread asking for advice defending myself.

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