ANo matter what, my roses on the side of the cake fall and look melted. Any tips or tricks to a perfect rose covered cake?
I've done this design a few million times...well, not that many. I always crumb coat my cakes and let firm up in the frig...overnight for me. I've never had a rosette fall. Don't know what your steps are....or your butter cream recipe. Please give more details so maybe we can figure out your problem. I'm assuming the rosettes that are piped on the side of the cake..?
AYes, sorry. I crmb coat and let it chill, then pipe my roses from top to bottom. I make my buttercream with unsalted butter, shortening, and powdered sugar (with a dash of vanilla and milk). I have tried a firmer consistency and a softer one. Both have failed me.
I am attempting round two here in a minute. It's a smash cake for my nieces photo's, but I want it to be perfect!
Cake is adorable! I am doing my niece's in a pink ombre style with mini sugar beads. She is going to be wearing a huge bow too! Lol
I guess since most babies just have on diapers....the bow gives them the "girly" look! LOL
ABut yhe if the bows as big as the kids head it look abit erm....silly. lol My daughter is one is december n shes having a minnie mouse party (how original?!) She absolutely loves Mickey n Minnie. Shes going to be wearing an elastic hair piece with a small (about the size of a coin) bow...I want the attention to her not to the bow lol
APs thats an amazing cake ddaigle.
My recipie for vanilla buttercream is 250g unsalted lurpak butter 500g icing sugar A dash of milk 1 tsp vanilla
I crumbcoat the cake and leavw in the fridge for at least 2 hours...but I dont put the buttercream in the fridge. Once the cake is chilled I pipe on the cake starting from the bottom. Once its all piped I then leave it in the fridge to firm up.
Hope it helps...let us know how u get on xx
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Original message sent by chocaholikk
Ps thats an amazing cake ddaigle.
My recipie for vanilla buttercream is 250g unsalted lurpak butter 500g icing sugar A dash of milk 1 tsp vanilla
I crumbcoat the cake and leavw in the fridge for at least 2 hours...but I dont put the buttercream in the fridge. Once the cake is chilled I pipe on the cake starting from the bottom. Once its all piped I then leave it in the fridge to firm up.
Hope it helps...let us know how u get on xx
That's almost like my bc recipe but I use one stick of unsalted butter and one cup of veggie shortening. I started from the bottom up this time and that seemed to fix the problem. Thanks everyone!
When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to. sometime back a similar thing happened to me. the icing on the cake was dry and the moment I studded the cake with bc stars, it kept falling off. this may be the problem. OR yr icing is too soft. whats the temperature over there. high humidity?
I bow to the ROSETTE talent of ddaigle.
Tried the rosette pattern in smbc on the devil's food cake, and boy oh boy - it was harder than it looks.
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Original message sent by suzied
When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to.
hmmm. I put a crumb coating on it, but didn't think to chill the cake well. Good Idea.
I used smbc also and the soft icing kind of threw me off. Also I used a closed flower tip, and probably should have used an open star tip.
An open tip would have given me a stronger thread of icing to push into the cake sides. The recipient thought it looked cool, so all is well..................but I'm sure I can do better next time
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