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yourstrulytx
Forum Addict
Joined: Aug 07, 2007
Posts: 651
Birthday: Jun 30
Gallery Supporter Member
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 Posted:
Thu Sep 20, 2007 10:02 am |
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| tonedna wrote: |
which one is the melvira method...  |
It's the one were you use a paint roller to smooth the bc, I think it is super easy and I get the best result with it. There is an article on it here.
When I first wanted to try it out I told my hubby I needed a paint roller for my cake so he goes and fetches me a old dirty paint crusted one from the garage,I don't think so! He tries to help somethimes, but for the most part he is not allowed anywhere near one of my cakes!  |
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MsTonyasCakes
Frequent Member
Joined: Oct 07, 2005
Posts: 235
Location: Fountain Inn, SC
Birthday: Feb 15
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Thu Sep 20, 2007 10:30 am |
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daltonam
Forum SuperStar!
Joined: May 14, 2006
Posts: 3231
Location: FLORIDA GATOR COUNTRY
Birthday: Dec 17
Gallery Supporter Member
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Fri Sep 21, 2007 5:48 am |
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i don't have the time to search, so if anyone can help
how long can you freeze buttercream??
i know answer is here 1000 times over, i just don't have to look--i have to get to a meeting at the school & then come home to decorate--thanks!!! |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2874
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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| Posted:
Fri Sep 21, 2007 7:51 am |
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| yourstrulytx wrote: | | tonedna wrote: |
which one is the melvira method... |
It's the one were you use a paint roller to smooth the bc, I think it is super easy and I get the best result with it. There is an article on it here.
When I first wanted to try it out I told my hubby I needed a paint roller for my cake so he goes and fetches me a old dirty paint crusted one from the garage,I don't think so! He tries to help somethimes, but for the most part he is not allowed anywhere near one of my cakes! |
tHAT SOUNDS INTERESTING!...I USUALLY USE THE FONDANT SMOOTHER...WHAT'S BETTER? |
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pkec00
Junior Member
Joined: Jul 09, 2007
Posts: 54
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Tue Sep 25, 2007 7:36 pm |
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Just curious--is this all in an article somewhere?
Great tips! |
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Jenni2383
Junior Member
Joined: Jun 12, 2007
Posts: 83
Location: Slater, Missouri
Birthday: Apr 27
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Sun Oct 07, 2007 11:28 am |
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I also would like to know about storing. How long in fridge/freezer........ |
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GI
Forum Addict
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Joined: Oct 02, 2006
Posts: 813
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Thu Oct 11, 2007 8:23 pm |
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I'd like to see what flavor of BC would go nicely with the flavor of cake you want to put it on. I'd love that section.
Sometimes I have a  moment and put a really tasty BC on a very tasty cake -- but --- they don't have a 'taste great togetherness' at all!! |
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madgeowens
Junior Member
Joined: Aug 21, 2007
Posts: 72
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Thu Oct 11, 2007 8:30 pm |
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I just made a lemon cake with lemon flavored bc and it was delicious...
they have just a plethora of flavorings out there...ie...butterscotch ...coconut etc...just match them up....I only use half a tsp of flavoring though, otherwise its too strong... |
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pati3
Newbie
Joined: Aug 31, 2006
Posts: 14
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Wed Oct 17, 2007 1:13 pm |
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Help - I've only used the wilton buttercream, which calls for merigue powder, guess what I forgot today after I made about a million roses.........are they going to droop?" do I need to scrap them and start over? Also, many of you talk about using milk or cream in buttercream - do you have to refrigerate the cake if you do? I pretty new to this and appreciate your help. Thanks |
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SarahEnriquez
Newbie
Joined: Oct 19, 2007
Posts: 6
Location: Baguio City, Philippines
Birthday: Jul 16
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Fri Oct 19, 2007 5:00 am |
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hi, i am a new member here so i'm not sure if my question has been asked by someone else before so i am really sorry for that. anyway,i have a question about buttercream being too gritty. i can feel the granules of powdered sugar and i don't know if that is the normal texture of buttercream or i am doing something wrong. thanks for any help |
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elfgirl1968
Junior Member
Joined: Jun 13, 2007
Posts: 28
Location: Misawa AB, Aomori, Japan
Birthday: Mar 03
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Mon Oct 22, 2007 12:24 am |
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Sarah, are u using 10x powdered sugar? This is the finer powdered sugar and you shouldn't get granules. Also, be sure to beat your butter cream for at least 3 - 4 minutes.
As to adding salt, I mix mine with some warm water and dissolve it and then add it to my butter cream. I don't use milk.
Peppermint butter cream (no butter recipe) goes good with devils food during Christmas time. |
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SarahEnriquez
Newbie
Joined: Oct 19, 2007
Posts: 6
Location: Baguio City, Philippines
Birthday: Jul 16
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Mon Oct 22, 2007 12:44 am |
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thanks elfgirl! i don't think we have that here. i am still looking for more baking supply stores here at our place. thanks |
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marisanovy
Regular Member
Joined: Oct 12, 2007
Posts: 113
Location: Garrett IN
Birthday: Oct 17
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Tue Oct 23, 2007 7:07 am |
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Hi everyone! I'm new here. What a great topic! I finaly finished reading the whole thing. Took me about 3 days! Pheeww!!!!
Well, I got some really great tips, but also got a little confused. But I'm going to try everything I learned. So if you use milk on your BC you need to refrigerate it? I made some BC using only butter, tasted better than the one I made with crisco. As I understood, the butter one will not hold as good as the crisco one? For making flowers for exemple?
And what's the diference beetween crusting BC and no crusting BC?
Sorry for so many questions, I'm also new in cake decorating and have a lot to learn.
I want to thank you all, experts and pros, for sharing all your knowledge and tips with others. I'm so excited about making cakes, hopefully as beautiful as the ones I've seen here. Thank you, thank you, thank you!!!
The best wishes for all of you...
Marisa   
P.S.: How can I get a pic with my name, like the ones you guys have? Tks. |
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madgeowens
Junior Member
Joined: Aug 21, 2007
Posts: 72
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Wed Oct 24, 2007 9:05 pm |
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1 stick of salted butter
1 cup shortening
1 tsp clear vanilla
1 tsp almond extract
1 tsp meringue powder
4 cups of confectioner sugar
add Tbs of milk or heavy cream add more until it reaches desired consistancy |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1118
Location: Pinas!
Birthday: Oct 08
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Fri Mar 14, 2008 10:58 pm |
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am glad this still exists.  |
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