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srichardson718
Newbie
Joined: Jun 17, 2009
Posts: 4
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 Posted:
Wed Sep 23, 2009 12:44 pm |
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The last batch of buttercream I made was disappointing...I did two cakes last weekend and I found it very hard to smooth out, when I usually have no problems. Then there were lots of air bubbles that left voids in my smoothed icing. Does anyone have any insight as to why this may be? Usually I can get a pretty flawless surface. I am doing my first wedding cake next weekend...in all buttercream...so I definitely don't want this happening again.
Also, what are your thoughts on using margarine in buttercream?
And, what is a good material to cover a cake board with for a wedding cake? I want it to be white...for party cakes, I usually use fanci-foil wrap or freezer paper for white...will this look okay for a wedding cake base?? Thanks! |
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BearHeartBaking
Newbie
Joined: Feb 05, 2008
Posts: 16
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Sat Sep 26, 2009 5:22 am |
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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 |
This is great! Thanks for sharing, I just iced a coconut cake last night and was thankful I would be covering it in Coconut  The spatula just doesn't hit the bottom right, not consistently anyway
How do you get your top of your cake to be super smooth, any tips would be great! Thanks Everyone. I am going to keep reading just in case it was already posted before.
http://www.bearheartbaking.com |
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11cupcakes
Junior Member
Joined: Aug 05, 2009
Posts: 59
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Sat Sep 26, 2009 8:19 am |
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I am so glad to see this topic. I love to work with a buttercream and do so for about four years. But I am still searching for good buttercream receipe.I hope I can find one on this website. |
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dcallar
Newbie
Joined: Jul 18, 2009
Posts: 3
Location: Olympia, WA
Birthday: Mar 17
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Wed Oct 07, 2009 10:36 pm |
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It's not smooth like my wilton books and classes. Maybe too dry....no then it wasn't stiff enough......UGH |
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ninatat
Forum Addict
Joined: Apr 19, 2009
Posts: 597
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Wed Oct 21, 2009 4:14 pm |
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i've read ton's of questions that have really helped but i'm looking for the answers, anyway how long can i freeze buttercream, and edna has a great video on u-tube on the viva method. Thanks |
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cake_whimsy
Newbie
Joined: Oct 30, 2009
Posts: 2
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Fri Oct 30, 2009 3:14 pm |
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Personally, I like to use Swiss Buttercream for fillings and American Buttercream (crusting buttercream) for the crumb coat, especially if you are working with fondant. Swiss buttercream is so unbelievably delicious and fluffy and creamy, and doesnt have that ridiculously sweet sugary flavor. American buttercream is great for the crumbcoating because it is a bit more stable and crusts over nicely |
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redheadfairy2003
Newbie
Joined: Oct 10, 2009
Posts: 10
Location: Louisiana
Birthday: Sep 28
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Sat Oct 31, 2009 2:32 pm |
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I have tried the wax paper method and paper towel method to smooth my cakes but for some reason I get spots that stick. What am I doing wrong ? |
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pastryqueen9
Newbie
Joined: Sep 07, 2009
Posts: 2
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Fri Nov 06, 2009 11:21 am |
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[quote="sheilaattaway"]Has anyone tried the upside down trick in the articles. It is the best ever.
What is the upside down trick? I've been looking for it but I can't find it. |
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KateLS
Newbie
Joined: Oct 04, 2009
Posts: 15
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Fri Nov 06, 2009 1:29 pm |
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redheadfairy2003
Newbie
Joined: Oct 10, 2009
Posts: 10
Location: Louisiana
Birthday: Sep 28
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Fri Nov 06, 2009 6:10 pm |
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I looked at the viedo of the upside down method and I wanna try but I'm afraid of not getting it smooth. I did try a different buttercream this past week and a different paper towel and it worked alot better. |
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chef2be
Newbie
Joined: Oct 23, 2004
Posts: 5
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Tue Nov 17, 2009 7:48 am |
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A little trick that I use is to use flavored nondairy coffee creamers. You can add the powdered with your powdered sugar, but I've always used the liquid to thin my butter cream out instead of milk or water. The flavor is subtle, but there. |
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