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heathernicole_032
Newbie
Joined: Mar 31, 2009
Posts: 13
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 Posted:
Fri May 01, 2009 5:43 am |
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Does anyone have any suggestions on the rolled buttercream fondant, i just made it this morning, seemed to turn out good, just wondering how long i should wait to use it?, and wanted to make sure that you add color too it the same way as icing, would appreciate help! thanks |
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katherine185
Newbie
Joined: Jun 05, 2007
Posts: 2
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Sun May 03, 2009 7:12 am |
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 Another smoothing method should be mention is the high density foam [/code][/code]roller, Smooths like a charm. Also a great topic in this discussion of buttercream is how to get perfect corners for a square cake and clean edges for round cake. [/center] |
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madewithlove
Newbie
Joined: Feb 07, 2009
Posts: 10
Location: Mt Vernon, IL
Birthday: Mar 22
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Thu May 07, 2009 8:22 am |
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| cindycakes2 wrote: | | The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips! |
in my wilton 1 class, my instructor showed us a technique... I found this one to work really well!!!
I take a tall glass of water. put it in the microwave til its almost boiling. .. then put my long angled spatula in it and let it sit for a few seconds. then i take the spatula without wiping it off (some water will be left on it) and then smooth out the icing. it works brilliantly! i was AMAZED! |
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mom43
Newbie
Joined: Apr 08, 2009
Posts: 1
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Thu May 07, 2009 11:14 am |
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My local super market has a frosting for their cakes called better cream. I believe they use some kind of whipped cream or topping. Does any one know a recipe like this?? It is not as sweet as butter cream. I asked a girl i know who worked there but she said its shipped in premade.. |
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zdebssweetsj
Frequent Member
Joined: May 11, 2008
Posts: 210
Birthday: Jan 16
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Sat May 09, 2009 6:47 pm |
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If you can also include tips to help prevent blowout on cake that have been refridgerated. I use butter and milk in my buttercream recipe so I do keep mine refridgerated until the day of wedding. |
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2SimplySweet
Junior Member
Joined: Apr 26, 2009
Posts: 94
Location: Chandler, AZ
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Mon May 11, 2009 10:32 am |
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My question is "Why does the BC harden in some areas and not in others? What am I doing wrong? |
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bsharp
Junior Member
Joined: Jun 13, 2008
Posts: 26
Location: Texas
Birthday: Aug 07
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Thu May 21, 2009 2:21 pm |
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Great idea Jackie. Adding if it can be refrigerated or frozen and for how long. It will last how many days at room temp. I have kept mine in the frig for up to 2 weeks and it did great. I have never frozen any. I have left to room temp (I do not use milk in mine) up to 3-4 days. |
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cookinmama87410
Junior Member
Joined: May 12, 2009
Posts: 22
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Thu May 21, 2009 9:26 pm |
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| ilithiya wrote: | Mine would be that a stiff putty/spackle knife (3"-4") is much easier to use for smoothing the sides of cakes and to make sure that there's a good, sharp edge on the bottom of the cake where it meets the board. (The rounded tips of the spatulas somehow leave ridges or indents, IME.)
Illy |
I love this method but I use an actual mud knife that you buy at the hardware store. Bring it home and clean it up really well first of course. This is how Alton Brown does it on the food network. |
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Yorkiemum
Regular Member
Joined: Nov 14, 2006
Posts: 180
Location: Northern Virginia
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Tue May 26, 2009 6:49 pm |
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I have just found this link and am going to try to read it all to discover many new things. I am on a journey to find a buttercream frosting that I ate that was delicious. The lady called it raspberry buttercream. It tasted like whipped cream with raspberries in it. It was the lightest frosting I have ever had. Do any of you know how to make something like this. I keep trying but have not figured it out. |
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VlyIndian
Newbie
Joined: Aug 22, 2006
Posts: 2
Location: Wheelersburg, Ohio
Birthday: Mar 01
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Sat Jun 20, 2009 1:13 am |
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I have a problem with my icing drying out too much and cracking. I'd like some info on that. |
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ilucy
Newbie
Joined: Nov 28, 2008
Posts: 12
Location: Indiana
Birthday: Mar 03
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Tue Jul 07, 2009 7:24 am |
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i was wondering if I can start making the BC frosting today (tuesday) before I have to bake the cakes for this weekend on thursday so I don't have to do to much except to fill and decorate the cakes on Friday?
I just don't want to feel like I'm in a hurry
Thanks everyone |
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madewithlove
Newbie
Joined: Feb 07, 2009
Posts: 10
Location: Mt Vernon, IL
Birthday: Mar 22
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Wed Jul 08, 2009 9:25 am |
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hey... one more thing you can try... instead of papertowels (which tend to take away the sheen on the icing) use blue shop towels. they don't leave a fuzz and keep the nice shiny effect. |
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jaimalina5277
Newbie
Joined: Jun 02, 2009
Posts: 4
Birthday: Feb 05
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Wed Jul 08, 2009 3:58 pm |
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Is there a way to make buttercream icing without making it taste sooo sugary..?? |
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jaimalina5277
Newbie
Joined: Jun 02, 2009
Posts: 4
Birthday: Feb 05
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Wed Jul 08, 2009 3:59 pm |
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Is there a way to make buttercream icing without making it taste sooo sugary..?? |
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sangstick
Newbie
Joined: Jul 11, 2009
Posts: 3
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Tue Jul 14, 2009 9:42 am |
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Question! What is the best way to keep your icing a day or two before you use it? And what is the best brand of lard to use for decorating icing? |
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