'Only Buttercream' Decorators

Decorating By SeriousCakes Updated 12 Jun 2015 , 2:11pm by goof9j

SeriousCakes Posted 21 Jan 2009 , 1:56pm
post #271 of 438

Here's another site for some amazing bc cakes:
www.cakecoquette.com
Looks like they do some fondant too but their piping is insane!! My hand hurts just looking at it!!

SeriousCakes Posted 21 Jan 2009 , 4:37pm
post #272 of 438

*blush* Thank you vstar_pilot and sayhellojana!! icon_biggrin.gif
mandifrye-I think you're right about the extra frosting but I haven't tried it yet icon_smile.gif

majormichel Posted 21 Jan 2009 , 10:56pm
post #273 of 438

ok, going back to my roots, buttercream here's a 6" cake I did today. the flowers was pipe directly on the cake. You just have to get your angel right to pipe the flowers. Also, I tried a new boarder as well and I did not have the viva handtowel so I use another one with ruffles on it. The ruffle pattern looked pretty nice on the cake.

see the link for the cake
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1304349&done=1

DsLady614 Posted 21 Jan 2009 , 10:58pm
post #274 of 438

Wow!! Thanks for sharing that site too! Actually, I really like some of their stuff, all that piping is sorta "my style". I have nothing against flowers, but I find that my cakes seem to be concentrating more on the piping rather than making flowers. I've been contemplating some designs like that actually, art nouveau, stained glass...

SeriousCakes Posted 22 Jan 2009 , 12:00am
post #275 of 438

A lady on youtube shared that site with me, thought you guys would like it. I think I'm a cross between the two, I like to do flowers but I also want to do the insane piping! icon_lol.gif

DsLady614 Posted 22 Jan 2009 , 12:03am
post #276 of 438

Ok... so cake isn't enough... you have to play with yarn too??? Sheesh! Ok, wait, maybe I shouldn't talk. I have cake plans, cookie plans, a sewing project in the works AND a 12x14 cross stitch!

Another great way to build up the piping muscles is to do cookies. The snowflakes I did had a TON of piping on them, with very stiff glace. I thought my hand was just going to fall OFF!! But, I think it did strengthen up a little.

SeriousCakes Posted 22 Jan 2009 , 12:23am
post #277 of 438

lol *poke* I thought I was crazy! No, wait, maybe I am a little, but I've done a big cross-stitch in the past so I know how focussed you need to be for one of those! AND sewing?? I recently came to realize I am just not gifted in that area, I can mend, I can sew a straight line, but clothes? *shudder* I have proven to myself several times that it's best left to people who like doing it icon_lol.gifI have recently combined 2 of my passions:
LL

DsLady614 Posted 22 Jan 2009 , 12:26am
post #278 of 438

Ok... now THAT is just COOL!!!!! Now, lets see you make the same thing with buttercream... pattern on the sides and all!

Isn't it funny how we all seem to have more than one crafting "problem"????

majormichel Posted 24 Jan 2009 , 9:57pm
post #279 of 438

Check out my sheet cake I did with all buttercream icing. The hibiscus flower was piped directly on the cake. Excuse my handwriting.
LL
LL

DsLady614 Posted 24 Jan 2009 , 10:00pm
post #280 of 438

Nicely done Majormichel!!! The blooms have real personality. I have to say, I agree with what said in your description about not having a top border. I really like not having to do that!

bakediva Posted 19 Apr 2013 , 3:22pm
post #281 of 438

Bumping an old thread.  I used to do cakes back in the early 90's. I'm thinking about getting back into it and I'm a buttercream gal. Not a fan of fondant, gum paste, isomalt, etc.

 

There are some great books and other resources listed in this thread.

 

Thanks all!!

pona Posted 19 Apr 2013 , 3:32pm
post #282 of 438

I am still not very confident when working with BC.  I find that I work fast with fondant and can do anything with fondant :).  I am however still working hard at my BC skills.

jhines142 Posted 23 Sep 2013 , 12:48pm
post #283 of 438

Hello everyone ! I absolutely love decorating in buttercream. In fact, you should check out Don Buciak II on flicker. The man is amazing at using buttercream on 3D cakes. I hope to be as good, or better one day :) I think fondant is beautiful when done correctly, however, I have noticed customer's eyes light up when they come in and say, "I know you can't do this but..." I look at the picture of the fondant cake and say, "Well it wont look exactly like that, but, I can replicate it as close as possible in buttercream" It usually ends up looking pretty darn close. I am teaching myself lace pipe work and eventually Lambeth technique. One day..

rpaige Posted 2 Mar 2014 , 9:20pm
post #284 of 438

Would this thread be open to hobby bakers who enjoy BC but still want to improve their skills?  I really want to gain the courage to pipe on the side of cakes.   Wondering if any one had this problem:  yesterday, my BC was like grainy sand.  I scraped it off and added more liquid and re-iced.  Both times, it appeared just fine in the bowl but once on the cake, it was terrible.  It had fine cracked lines and resembled stained glass.  I finally came to the conclusion that it must have been the dry heat in the house.  Does this sound correct to you?  Looking forward to hearing from the BC experts.

little_jo Posted 26 Apr 2014 , 10:59am
post #285 of 438

AEdna, your buttercream cakes are what inspiried me to do only buttercream finish. I never cover my cakes in fondant, but I do fondant and gumpaste decorations. I definitely prefer buttercream decorating.

BCJean Posted 30 Apr 2014 , 4:04pm
post #286 of 438

Wow, I haven't been on here for several years.  So nice to see there are a few buttercream decorators left.  I was always about....you bake a cake, ice the cake, and decorate it...all in a couple of hours or less....and of course you could eat the whole thing.  Such fun we had and perfection was not our major concern.

-K8memphis Posted 30 Apr 2014 , 4:06pm
post #287 of 438

hello, jean, nice to 'see' you!

ropalma Posted 30 Apr 2014 , 4:47pm
post #288 of 438

Hats off to you BC ladies.  I do mostly Fondant and the more I do BC it seems I get worst at it instead of better.  The smoothing part is what I have issues with.  No matter what BC I use, including Indydebi, I cannot get it to smooth and look like fondant.  The BC always has what looks like small tiny holes.  What am I doing wrong?  I beat it very slowly and I do not us water I use milk.

MBalaska Posted 30 Apr 2014 , 7:13pm
post #289 of 438
morganchampagne Posted 30 Apr 2014 , 7:25pm
post #290 of 438

AYes, yes, and yes MB!!! People need to know that clients who get these cakes don't even notice that stuff!!

BCJean Posted 30 Apr 2014 , 9:11pm
post #291 of 438

Do you know who Bob Ross the artist from public network was?  He could do an awesome painting in 30 minutes.  Was it perfect....probably not but everyone loved his work....and loved to watch him do it.  I often think of him when I am decorating.  He loved what he was doing.....as do I.  I work with buttercream because It is fast, easy and tastes good..... hence my name on here...BC(buttercream)Jean.  Some of my favorite cakes to do are what I call my 10 minute cakes....I take a double layer 8inch cake....stand back and look at it for a second...pick up a knife and go to work.  I whack off a little cake here.....and attach it over there.....I shift and rearrange....then pick up a spatula with buttercream and smear it around.  At the end of my 10 minutes I stand back and smile....yep life is fun.  Is my work perfect.....heck no!  Does the person the cake was made for care.....not so far, and it has been 35 years of this activity.

Yes, I understand I am not with the times ...that the smooth perfect of fondant is the way to go but sometimes in this busy impersonal life of ours a little buttercream is just plain fun.  Check my cake photos and see what I mean.

MBalaska Posted 30 Apr 2014 , 9:31pm
post #292 of 438

" It's your world, paint it anyway you want to"  he he

Actually I've seen a few cakes that look like they used his methods to paint a cake with buttercream.

-K8memphis Posted 1 May 2014 , 12:35am
post #293 of 438

bcjean, your iris is amazing-- i love them all--great artistry

ropalma Posted 1 May 2014 , 11:40am
post #295 of 438

@MBalaska Thank you for your kind words and you are absolutely correct.  I am a bit of a perfectionist and I do need to let it go!  No one sees what I see.  Everyone is amazed on what I deliver.  I have only been doing this for one year.  So there, I am totally beating myself up when I have a long road to learn and get better. 

BCJean Posted 1 May 2014 , 3:43pm
post #296 of 438

ropalma...I think we got so excited about telling you that you do not have to worry about a few air bubbles in your buttercream icing that we brushed aside the fact that you actually CAN make the icing as smooth as fondant.  You have to do the smoothing after you put the icing on the cake....not before.  After icing the cake, let the icing crust slightly so it is no longer sticky to the touch.  You can then take a Viva paper towel (Viva because it is smooth with no design woven into the towel) lay the paper towel over the cake and gently smooth over the towel with your hand.  If you cannot find Viva paper towels you can use a sheet of computer printing paper.  This can take an hour or more to get the icing perfectly smooth....but it can be done.


Here is a youtube clip of Sugar Shack showing how to use the paper method of smoothing buttercream.

http://www.youtube.com/watch?v=VeEOMdiSkGw

MBalaska Posted 1 May 2014 , 7:07pm
post #298 of 438

AZ you are sooo superb with smoothing buttercream -- Swiss Meringue ButterCream!! That cake is brilliant.

AZCouture Posted 1 May 2014 , 7:11pm
post #300 of 438

Just wish I could find some cake stands that weren't crooked. No matter what, EVERY single one of my pretty white pedestals has a lean to it. I usually compensate for it and position the stand so it doesn't make the cake look crooked, but sometimes I screw it up. The wedding I did that same day looks crooked and it's NOT. GRRRRRRRRRRRRR.

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