redheadfairy2003 Posted 31 Oct 2009 , 9:32pm

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 ?

pastryqueen9 Posted 6 Nov 2009 , 7:21pm
Quote:
Originally Posted by 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.

KateLS Posted 6 Nov 2009 , 9:29pm

http://CakeCentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing

these are the upside down instructions. I'm trying it today! I'm excited! =)

redheadfairy2003 Posted 7 Nov 2009 , 2:10am

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.

chef2be Posted 17 Nov 2009 , 3:48pm

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. icon_smile.gif

dazmae Posted 26 Nov 2009 , 6:03pm

I saw a post that said to use 1/3 cup water with 1/3 cup powdered coffee creamer for the liquid in the buttercream recipe. It said to heat the water in the microwave, add the creamer and mix well.
Has anyone tried this?

meri1028 Posted 10 Dec 2009 , 4:52pm

Tammies_Cakes - how many cups/pounds of powdered sugar are you using to add 14 tsps of popcorn salt?

bridal1 - are you adding cornstartch in place of powdered sugar to cut down on the sweetness?

Can anyone please tell me if SMBC has to be refrigerated or if anyone has a recipe that does not need to be refrigerated?

maddie90 Posted 10 Dec 2009 , 9:01pm

The OP was about writing a BC article. Was the BC article ever wriitten?

sweettooth101 Posted 11 Dec 2009 , 2:55am
Quote:
Originally Posted by meri1028

Tammies_Cakes - how many cups/pounds of powdered sugar are you using to add 14 tsps of popcorn salt?

bridal1 - are you adding cornstartch in place of powdered sugar to cut down on the sweetness?

Can anyone please tell me if SMBC has to be refrigerated or if anyone has a recipe that does not need to be refrigerated?




SMBC does not need to be refrigerated.
To achieve a smooth finish, crumb coat then refrigerate for 10 minutes or so
apply b/ cream generously for final coat, refrigerate again, when cold with a bench scraper scrape off excess cream, you will have a smooth finish.

Sara789 Posted 20 Jan 2010 , 10:24pm

-Practice icing cakes. Nothing makes up for hands-on training.

-Thin with water, not milk, this way your all-shortening bc will be stable under any weather/temperature condition

-Use fruit juice in bc recipe instead of water/milk to give a subtle flavor. I freeze all left-over juice for this purpose (pineapple, orange, lime, coconut, etc.)

-Always use a crumb coat!!!

-Finish icing with a plastic or metal paddle that's been run under hot water and dried. This gives a very nice appearance.

-After chilling iced cake, go over bumps and lines with a piece of wax or parchment paper. This step minimizes/eliminates imperfections

...

cawolina Posted 5 Feb 2010 , 10:17pm

Im gonna make a cream cheese buttercream for a cake instead of making both cream cheese frosting AND buttercream... Is that a good idea? Does it taste good? Im gonna frost it on a strawberry cake, and have it under the fondant...

diychick Posted 14 Feb 2010 , 12:44am

I just made this buttercream for the first time and I added too much milk or sugar. What can I add to thicken this up some?

me_mysister Posted 16 Feb 2010 , 11:56pm

Where is that tutorial that shows you how to smooth buttercream with a waxed paper, but "upside down"? I haven't tried the Viva paper towel method, but I bought a whole package of them hoping that I will achieve a smooth buttercream look.

me_mysister Posted 17 Feb 2010 , 12:12am

Never mind! Found it on the other page.

katies_cakes Posted 18 Feb 2010 , 10:06pm

This topic is fantastic! im new to all this and compleatly self taught so im a little confused, i did not realise that there was so many ways to make bc! the only recipe i have ever found and used is butter mixed with double the amount of icing sugar. and i must admit i am having problems with it. can anyone give me a better recipe?
Im just off to look at the VIVA towel link, i have always wished for a smooth effect on my bc cakes. thankyou all. x

buttercreamdreams Posted 22 Feb 2010 , 8:49pm

I am still new at this but so far I have not had any luck with a stable buttercream cream cheese recipe. Any suggestions? Thanks!

ecmc Posted 27 Feb 2010 , 12:27am

My tip for smoothing cakes is to use a foam paint roller on your final coat of icing. Start with a crumb coat and let it crust over either at room temperature or in the fridge if you want to speed up the process. Then put your top layer of buttercream on the cake. Take the foam roller and run it across the sides first to get them smooth, then do the top. Be careful not to roll too hard as it'll pull the icing off the cake and ruin the integrity of your roller. After you're done, wash the roller completely and be sure it's completely dry before using again. icon_biggrin.gif

cawolina Posted 3 Mar 2010 , 9:13am

What is the difference between Franch and regular butter cream?

powderpink Posted 14 Mar 2010 , 5:13am

I have a question...............
Should I really go with High ratio shortening?
And does your blender make a difference? I don't have a kitchen aid

NellieMae Posted 17 Mar 2010 , 8:59pm

I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions?

retaunton Posted 18 Mar 2010 , 3:28am
Quote:
Originally Posted by NellieMae

I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions?





Do you add salt? I played around with adding different amounts of salt to get a not too sweet buttercream. (Please note that when adding salt you need to dissolve the salt in a liquid first.) I've also seen suggestions to add cornstarch.

kycakediva Posted 25 Mar 2010 , 6:11pm

After I get the icing on my cake, I microwave a glass of water to dunk
my spatula in to make it hot and then I use wax paper. That way the icing doesn't stick to your spatula and it smooths at the same time.

emmie5 Posted 31 Mar 2010 , 4:42am

I JUST TRIED A RECIPE WITH WHIPPING CREAM IN IT AND THE TASTE IS GREAT, BETTER THEN ANY BC RECIPE I EVER TRIED.

I HAVE TRIED A LOT OF BC RECIPES AND THIS ONE IS NOT TOO SWEET LIKE ALL THE OTHERS..

sweettooth101 Posted 31 Mar 2010 , 7:45pm

Would the bc need to be refrigerated? Hoe much cream do you add? Please do share, you sound so excited, good for you.

slsharratt Posted 1 Apr 2010 , 12:41am

my standard white b/c recipe is 1 stick of white crisco, 2 pounds sifted PS, 1 tbs meringue powder, 1 ts clear vanilla extract, 1 ts clear butter flavor, 5 tbs water or other flavoring.
the wilton ratio is 1 cup shortening to 4 cups sugar and that has way too much grease for the mouth feel. I will use it for roses, but since i stink at roses and all other flowers dont need to be so stiff, i use the b/c recipe above.

I bought the foam paint roller and it was super-easy-peasy!

lovinmom0508 Posted 10 Apr 2010 , 1:29am

I have an unconventional tip.... I am not a fan of sweet sweet buttercream - so I substitute a small amount of the icing sugar with white flour. You can't melt it after (ie to dip cupcakes) because of the flour but it makes a nice icing.

My recipe (this is the basic one - and I substitute flavours etc.):
2 cups butter (1 lb)
6 tsp vanilla
8 tbsp milk
7 cups icing sugar (1 kg less 1 cup)
1 cup flour (or more)

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