crafty_mom Posted 16 Aug 2008 , 12:42am

Skirt, I too have looked for this BC "treasure". I would looooove to have these tips from all the pros. Could anyone let us know if it does exist yet?? icon_confused.gif

leahhawaii Posted 4 Sep 2008 , 11:55pm

Just a quick note for making anything with cocoa powder (cakes or frostings)... if you dissolve the cocoa in boiling water, it gives whatever you are making a much richer chocolate flavor. Just boil some water and measure out the amount called for in your recipe. Mix in the cocoa thoroughly and let it cool to room temperature- then just follow the recipe as directed!

bakerwannabe23 Posted 9 Sep 2008 , 9:26pm

What a great read! Love the tip on dissolving cocoa in hot water!

SweetLisa Posted 20 Sep 2008 , 6:43am

All I know is I can't wait to read the article once it's written! It will be invaluable for us newbies icon_smile.gif . Thanks in advance to all of you for your great tips and suggestions.

SweetLisa Posted 20 Sep 2008 , 6:45am

Ooops...still getting used to this forum thing, and didn't realize that this post was started 3 years ago! I will really enjoy reading all the great ideas from everyone...thanks!

cakelass Posted 4 Oct 2008 , 10:30am

I have just been reading the tips so far and did a search to see if an article has been written onit but no lick. Can anyone help? Also what I am interested in is a buttercream that will hold up to the hot conditions in Australia.

SueBuddy Posted 2 Feb 2009 , 3:10am

I work in a bakery where we use a non-crusting buttercream, it tastes great and is easy to work with and smooths well, but I was wondering if anyone out there that uses a non-crusting buttercream has seen sugarshack's video on icing a cake in buttercream. I know she uses the paper towel/parchment paper method to smooth and I know it won't work on non-crusting buttercream but I wondered if it could help me to get the sides of my cakes (especially square) straight and even, I tend to get the sides of my cakes "leaning in or out". Does anyone know if her video could help a person using non-crusting buttercream?

thepinklotusstore Posted 3 Feb 2009 , 12:23am
Originally Posted by sheilaattaway

Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.

What method is this??? Up to now the viva method is the best I've tried but I never get my buttercream smooth enough !!! hahaha

Mercedes0613 Posted 8 Feb 2009 , 7:19am

Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!


Skirt Posted 8 Feb 2009 , 7:24am
Originally Posted by Mercedes0613

Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!


Beware of comparing yourself to a bakery. If they use a whipped topping like bettercreme or frosting pride, smoothing is tooooo easy. As for the people here on CC, well, they really are geniuses!

samj530 Posted 14 Feb 2009 , 12:12am

What a great thread! I just want to share a couple of tricks I have for BC. First, I always add a teaspoon of bottled lemon juice. It helps cut the sweetness without imparting a lemon flavor. It can be added to just about any flavor. Second, I always use whipping cream instead of milk or water. It makes the frosting really creamy and smooth. Third, I like to use vanilla paste instead of vanilla extract. It has a great flavor and looks beautiful with the vanilla seeds from the paste. Last, I always add butter flavoring to all of my BC, even when I use butter/shortening combo.

SeriousCakes Posted 14 Feb 2009 , 3:57am

SueBuddy-I used to have the same problem, I didn't realize what I was doing wrong until I filmed me frosting a cake! I never held my scraper straight up and down, it was always at a slant so I wouldn't scrape my foil too much:

But take a look at this one:

Granted it's pretty fast but my sides look a whole lot better! I still catch myself sometimes leaning just out of habit though icon_rolleyes.gif

miasuzzette Posted 21 Feb 2009 , 2:16am

What would you call a Good Buttercream. If My I ask. And what would be that Recipe.

Thank You
Margie from Hartford Ct thumbs_up.gif

Patycoelha29 Posted 26 Feb 2009 , 10:34pm

I need a good recipe for buttercream.
I want use on 8" cake with 2 layers.
Thank youuuuu so much!!

DiscoLady Posted 5 Mar 2009 , 6:17am

I'm an old-fashioned bc girl and I would like to bump the question of why my bc develops cracks when transporting. Also sometimes when it dries it gets kind of rumply on the edges, but not always...any advice?

SeriousCakes Posted 6 Mar 2009 , 7:17pm

miasuzzette & Patycoelha29-To me a good buttercream is one that you can frost the cake with and make all your decorations. I like my recipe but I'm biased icon_wink.gif

A lot of people on here also love Sugarshacks and Indydebi's buttercream recipes icon_biggrin.gif

DiscoLady - how many cake boards are you using to support the cake? Sometimes that's the problem. Not sure about the rumply edges.

madgeowens Posted 17 Apr 2009 , 4:07am

I heavy whipping cream for my liquid, and meringue powder. I use salted butter and leave out the salt.

padsan Posted 20 Apr 2009 , 5:12am

HI, I will be frosting my childrens cakes the day before their party with buttercream and wanted to know whether I had to put them in the fridge once frosted.


Townsville, Australia

heathernicole_032 Posted 1 May 2009 , 12:43pm

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

katherine185 Posted 3 May 2009 , 2:12pm

icon_biggrin.gif 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]

madewithlove Posted 7 May 2009 , 3:22pm
Originally Posted by cindycakes2

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 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!

mom43 Posted 7 May 2009 , 6:14pm

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..

zdebssweetsj Posted 10 May 2009 , 1:47am

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.

2SimplySweet Posted 11 May 2009 , 5:32pm

My question is "Why does the BC harden in some areas and not in others? What am I doing wrong?

bsharp Posted 21 May 2009 , 9:21pm

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.

cookinmama87410 Posted 22 May 2009 , 4:26am
Originally Posted by ilithiya

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.)


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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