Joined: Aug 28, 2006
Posts: 1935
Location: Omaha, Nebraska
Posted:
Thu Sep 25, 2008 5:51 am
Petit-four wrote:
Kim, Gemini, or Serious_Cakes:
Do your older books indicate if you can do bridgework/fine stringwork on butter-cream cakes?
I've done it to practice, but I'm not comfortable doing one for a wedding, because I wondered if the BC would soften, and the RI strings would all crumble from the moisture and/or fat content of the BC after being out a few hours.
The newer books I've used to learn (like Toba Garrett's) all seem to do very fancy RI work on a fondant or marzipan base. If you did know...or have experience, I'd really appreciate your answer!
Thank you.
I haven't done the fancy stringwork, but I have used RI pieces on BC cakes. Eventually, yes, the fat in the icing will break down the RI. So much will depend on your icing. I did a test where I stuck some leftover RI pieces in some BC and left them. They were still fine 5 days later, when I ate them! But the candy canes I stuck into some reindeer cupcakes (they were the antlers) broke down in less than 2 days. I would be very careful investing all that work on stringwork on a BC cake without some serious experimentation first.
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 456
Location: upstate NY
Birthday: Mar 20
Posted:
Thu Sep 25, 2008 6:11 am
Thank you, GeminiRJ.
That confirmed my suspicions! I guess I'll do a fondant ribbon or something around the base first to act as a barrier for stringwork.
Thank you.
Serious_Cakes Frequent Member
Joined: Sep 17, 2007
Posts: 360
Posted:
Tue Oct 07, 2008 6:14 pm
Got a question for you bc ladies out there, what do you use as your liquid? The reason I ask is because I ran out of my cream yesterday and had to use whole milk. I thought it would be very easy to handle but I overestimated how much I needed because my frosting was extremely thick. I kept adding just a little at a time and let the mixer run as per usual but I ended up with super thin frosting and a TON of air bubbles. I made a ball border and when I went to tap down the points like I normally do, the frosting splintered. I've never seen anything like that before!
It was a square cake and even though it turned out alright I couldn't get my corners nice and sharp because the frosting was so messy. Anyway, here it is:
http://www.cakecentral.com/mod.....id=1273558
And oh yeah, my color separated on me, never had that happen So, I'll be going back to using cream, just was curious what you guys used and how it works!!
bostonterrierlady Frequent Member
Joined: Apr 19, 2005
Posts: 345
Posted:
Tue Oct 07, 2008 6:25 pm
I like using cream but I found it makes my frosting a little off white. I usually use Crisco. Sometimes I like pure white.
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15102
Location: Indianapolis IN
Posted:
Tue Oct 07, 2008 6:32 pm
I use milk .... whole milk, 2% milk, 1% milk and skim milk. Never noticed a difference between these. I've never used cream/creamer, so I can't speak to how milk compares to it.
Serious_Cakes Frequent Member
Joined: Sep 17, 2007
Posts: 360
Posted:
Tue Oct 07, 2008 6:41 pm
I think I'm just used to the higher fat, I usually use 1/2 and 1/2 or heavy cream. I think if I started using regular milk I could adapt my recipe, it'd just take some adjusting....
vstar_pilot Junior Member
Joined: Aug 11, 2008
Posts: 65
Posted:
Tue Oct 07, 2008 7:14 pm
The recipe I used to use called for milk. Whole milk work OK, but anything less than that didn't come out as creamy. You wouldn't think that a tablespoon of something would make that much difference, but it does. I really am preferring one that uses something creamier.
BakingJeannie Regular Member
Joined: Jun 05, 2008
Posts: 129
Location: Miramar, FL
Birthday: Jun 29
Posted:
Wed Oct 08, 2008 6:41 am
Serious_Cakes wrote:
Thanks Jibbies! Maybe I'll give it a whirl on my next 'for fun' cake
Mwah ha ha, my plan has worked, I've drawn out the buttercream cakers, now I can go look at their amazing work!! lol-I can't help it, I love seeing what people can do with it! I love going to this site:
http://www.cupcakecafe-nyc.com/
They pipe everything right on their cakes, makes me want to try harder!!
I'm so inspired!!
Jeannie
mandifrye Frequent Member
Joined: Aug 23, 2008
Posts: 205
Location: Earth, I think!?!
Birthday: Mar 22 Gallery Supporter Member
Posted:
Wed Oct 08, 2008 12:44 pm
Well, I think that I might just have become a convert. Am I accepted? I have previously (up until this week) done all of my cakes in fondant. I love making the figures and deco. However, I decided that I wanted to attempt a bc cake for my mom's birthday. Hey, if I screwed it up, she is my mother, she would love it anyway!
I FELL IN LOVE WITH IT! I did do some deco in fondant and even made a RI lily pad (it held up fine for 2 days on the cake - we ate the cake and it didn't matter anymore, lol)
Well, I think that I might just have become a convert. Am I accepted? I have previously (up until this week) done all of my cakes in fondant. I love making the figures and deco. However, I decided that I wanted to attempt a bc cake for my mom's birthday. Hey, if I screwed it up, she is my mother, she would love it anyway!
I FELL IN LOVE WITH IT! I did do some deco in fondant and even made a RI lily pad (it held up fine for 2 days on the cake - we ate the cake and it didn't matter anymore, lol)
Anyway, I was happy with my first BC cake! I "feel like this may be the beginning of a beautiful friendship".
Of course you are accepted! And that is a lovely cake!
BCJean Forum Addict
Joined: Jun 12, 2007
Posts: 735
Location: California
Birthday: Apr 03
Posted:
Wed Oct 08, 2008 1:23 pm
...another convert. We may not be winning the race yet, but we are picking up speed.
I always think it is funny when people say, I don't like buttercream any more because I have done so many cakes. I don't eat while I am decorating. I still bake and ice a cake for myself about once a week. I am addicted to sweets and a nice moist cake, iced in buttercream, is my favorite.
mandifrye-
Love your cake!
mandifrye Frequent Member
Joined: Aug 23, 2008
Posts: 205
Location: Earth, I think!?!
Birthday: Mar 22 Gallery Supporter Member
Posted:
Wed Oct 08, 2008 2:02 pm
NOT LIKE BUTTERCREAM??? WHAT?!?
I love buttercream, and I love trying new recipes, so I think I may try a few of yours. And, the endless amounts of flavors, acceptable for any combination. I love the look of fondant, the taste is not so bad (except for wilton's - I use Jennifer Dontz's and it is really good), however, it tends to overpower the cake. So, now that I am converting, I guess I should start studying on more buttercream techniques!
Shhhhh....I haven't ever taken a Wilton BC class!!
By the way, Serious Cakes I love your youtube stuff. Its addicting. And, Indidebi I think that you are my hero. Great icing and great cakes, between all of the talent on this board, I can at least learn from some of the best.
Thanks guys!
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 3837
Location: Indiana
mandifrye.. I have to say that BCJean has an awesome dvd,Its there on her signature and I know it says flowers but you can get so much more then that ! Check out her site!
Serious_Cakes Frequent Member
Joined: Sep 17, 2007
Posts: 360
Posted:
Wed Oct 08, 2008 2:21 pm
Mwah ha ha ha!! My plan is a success!! Glad to have another join the ranks, welcome! And thank you for the compliment
I'm actually going to be taking a break from caking for other people. Probably not a long one, hubby's co-workers are already complaining I have a few other projects I would like to get done but it seems like I'm caking every other night. lol-I'd like to have the 'choice' to cake, instead of 'having' to do it because of an order. Not only that but I don't get to experiment with as many different flavor combos, etc, because everyone always wants the same thing, chocolate or vanilla!!
mandifrye Frequent Member
Joined: Aug 23, 2008
Posts: 205
Location: Earth, I think!?!
Birthday: Mar 22 Gallery Supporter Member
Posted:
Wed Oct 08, 2008 2:34 pm
Fiddlesticks - Thanks for the info!!!
BCJean - You are one talented caker! I think that I will have to put your DVD's on my gotta have it list (it is continually growing, I am going to have to decorate more cakes to afford this habit!! )
Ok, honestly, do you have to learn buttercream from a hands on class, or can I teach myself with DVDs, tutorials and practice. I have yet to TAKE a class, but I have bought DVDs to learn from. I seem to get it fairly quick, but flowers, oh bc flowers, I FIND THEM IMPOSSIBLE sometimes. I think that it may be a consistancy issue. Especially, since I normally do EVERYTHING in fondant!!
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
So, I'll be going back to using cream, just was curious what you guys used and how it works!!
I don't eat while I am decorating. I still bake and ice a cake for myself about once a week. I am addicted to sweets and a nice moist cake, iced in buttercream, is my favorite.
I have a few other projects I would like to get done but it seems like I'm caking every other night. lol-I'd like to have the 'choice' to cake, instead of 'having' to do it because of an order. Not only that but I don't get to experiment with as many different flavor combos, etc, because everyone always wants the same thing, chocolate or vanilla!!
)
