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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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 Posted:
Mon Sep 01, 2008 6:41 pm |
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Not trying to exclude anyone here, I just thought it would be fun to have a thread to post interesting things about buttercream, recent cakes, tips, ideas, how-to's, questions, etc.
For instance, I have recently discovered that my frosted cakes do not like to be kept in a plastic carrier. I never have a problem with the frosting 'wilting' except when they're in a plastic carrier! Anyone else notice this? I had 2 cakes this weekend that I was taking to a picnic and both started having meltdown issues before I left the house, and it wasn't even warm in my kitchen! I think the cardboard from the cake boxes helps to absorb some of the moisture but in plastic it has no where to go. |
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robinscakes
Frequent Member
Joined: Jul 07, 2007
Posts: 284
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Mon Sep 01, 2008 6:51 pm |
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I haven't ever used a plastic carrier, just cardboard cake boxes. I do mostly buttercream with the occasional fondant cake. It's funny how "buttercream" people think fondant is hard work, and "fondant" people think buttercream is hard. I guess you get used to what you do the most of. I'm getting better at fondant, but right now I'd say buttercream is easier for me. |
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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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Mon Sep 01, 2008 6:54 pm |
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lol-I have a friend who does only fondant and both of us say we think the other's cakes are harder! |
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psurrette
Forum Addict
Joined: Sep 02, 2005
Posts: 845
Location: Bridgewater, MA
Birthday: Feb 27
Gallery Supporter Member
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Mon Sep 01, 2008 6:57 pm |
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I am a buttercream decorator. I like the taste better and the reason I dont use fondant is I dont like to roll it out. I dont think its hard it just more work. I never liked making pie crust because of rolling so I think this is why I dont like fodant. Not to mention people in my area dont like it or the cost of it. |
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jibbies
Forum Fanatic
Joined: Jun 06, 2007
Posts: 1124
Location: Macon, Georgia
Birthday: Nov 06
Gallery Supporter Member
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Mon Sep 01, 2008 6:59 pm |
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I don't mind doing either. I do get far more orders for bc. I think most people are turned off by the taste/texture of fondant.
The recipe I use for my bc is actually on the home page for newest recipes.
Jibbies |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Mon Sep 01, 2008 7:01 pm |
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I do both, but my main thing is buttercream. I sometimes think you can do anything with buttercream.
Edna  |
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hammer1
Regular Member
Joined: Jul 21, 2008
Posts: 143
Location: Ohio
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Mon Sep 01, 2008 7:03 pm |
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I only do b uttercream, its how I learned and I like the taste. I have tried fondant and can do it, but do not like the taste. I have tried it with the jelly on the cake, the buttercream on the cake , the wilton brand, the satin ice brand, chocopan, and the MMF. I just do not like the taste of it on cakes. cant justify the work if you are just going to take it off. I can smooth my buttercream to look like fondant, so why use it. I like to make flowers and pieces from it for decoration. I love my buttercream. |
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Shelly4481
Frequent Member
Joined: Jul 26, 2007
Posts: 270
Location: Texas
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Mon Sep 01, 2008 7:05 pm |
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The area I live in likes bc, but I did do a fondant cake a few weeks ago with mmf mixed with white chocolate and got afew good comments on it. Already have a order for October wedding with it. But the only thing about bc is it can be very tempermental....meaning if it rains or is humid it is hard to get it to crust. Right now I cant say which I like better, I have worked with bc more but like the look of fondant. |
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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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Mon Sep 01, 2008 7:07 pm |
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I was checking out your recipe earlier jibbies, I saw that your ratio of fat to sugar was different from most recipes. Does your recipe still crust? It sounds delicious, I'm a big fan of heavy cream, I like it in my recipes too 
tonedna, lol, I think the same thing, people at hubbys work (where most of my orders come from) are always asking 'Can you do this?' My answer is always yes! Just about anything, and if not, I'll make some candy clay to complete what the buttercream can't 
I'm pretty excited, I have 2 orders in October for things I haven't done yet, one girl wants a cake with rats on top, another wants Pac-Man. I've been given free-reign with those ideas, can't wait!! |
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icer101
Frequent Member
Joined: Mar 23, 2006
Posts: 487
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Mon Sep 01, 2008 7:08 pm |
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my buttercream is a lot like jibbies..... except i use 3 sticks of salted butter.... 1 1/2 cups crisco.... heavy whipping cream...... and 3 lbs . of 10x sugar.... so yummie..... it is actually on the wilton site.... i just triple it.. and use whipping cream instead of milk or water.... |
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sweetsandtreats270
Junior Member
Joined: Jan 21, 2008
Posts: 96
Location: Columbia, Kentucky
Birthday: May 28
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Mon Sep 01, 2008 7:17 pm |
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I love working with buttercream!! I can do fondant but I don't like the way it taste & I can make my bc as smooth as fondant. I would rather have something that taste good than something that doesn't. If someone orders a fondant cake, I will make it but I will first ask them if they have ever tried it. I don't think it does much for your business if the first cake that you have done for a customer turns out to be something that they don't like. |
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jibbies
Forum Fanatic
Joined: Jun 06, 2007
Posts: 1124
Location: Macon, Georgia
Birthday: Nov 06
Gallery Supporter Member
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Mon Sep 01, 2008 7:21 pm |
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Serious cakes.
Yes it crusts very nicely, I have tweaked this recipe over a long time changing the amounts of crisco and butter. This seems to be the best ratio. The hwc makes it so smooth, it just melts in your mouth. Also I achieved much better results when I started weighing out the powdered sugar for each batch instead of just depending on the weight of the bag. Try it and let me know what you think
Thanks,
Jibbies |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Mon Sep 01, 2008 7:44 pm |
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Lol serious cakes..you and me are quite alike!
Edna |
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BCJean
Forum Addict
Joined: Jun 12, 2007
Posts: 735
Location: California
Birthday: Apr 03
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Mon Sep 01, 2008 7:55 pm |
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I really like working with buttercream because it is so easy to serve when they are all finished with their..ooohs and awwws.
I know fondant currently is more popular but so is botox and I don't plan to experiment with it either. That fixed, stretched tight look, with no personality, doesn't appeal to me, whether it be fondant stretched over cake or injections to fill in under your sagging skin.
Just as their are fondant decorators who disagree with me, I am sure their are botox clients who really think it would help me.
I will continue to squeeze that buttercream out. |
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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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Mon Sep 01, 2008 7:56 pm |
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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!! |
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