So, I'm watching AMazing Wedding Cakes on the WE channel, and I see a couple cut into their professionally made wedding cake.
I see a torted cake with two very generous layers of filling, I'd say at least 1/4" thick.
My question...how do you apply THAT much icing/buttercream/whatever without it settling and bulging out the sides? I would imagine that the fondant application would make the top of the cake that much heavier and cause it to press down and bulge, yes?
I HAVE to know this trick. My buttercream fillings aren't very thick or in my opinion, a good proportion of cake and buttercream/icing/filling.
I'm not sure if we are thinking of the same part but I saw a huuuuuuge layer of icing - way bigger then 1/4 inch. It looked like a full inch of buttercream jammed in there. And they didn't torte at all (I think it was the CakeDiva's but I'm not sure.)
I know that it would be stable since the BC looked firm, firm, firm but how appetizing is that?? And I thought most high end bakers torted their cakes? I think it was the green/Ed Begley Jr. cake that had that massive thick layer of icing......... I was baffled.
I'm not sure if we are thinking of the same part but I saw a huuuuuuge layer of icing - way bigger then 1/4 inch. It looked like a full inch of buttercream jammed in there. And they didn't torte at all (I think it was the CakeDiva's but I'm not sure.)
I know that it would be stable since the BC looked firm, firm, firm but how appetizing is that?? And I thought most high end bakers torted their cakes? I think it was the green/Ed Begley Jr. cake that had that massive thick layer of icing......... I was baffled.
Oh my goodness, My hubby and I were watching this too. It was the Cake Diva's. They just slap on the bc and it has to be maybe 1 -2 inches. We both thought gross a huge mouth full of icing. They do that with all of their cakes!! If you watch all of the episodes all of the cakes have that huge layer of bc. Why?????? I wonder what bc they use.
I used smbc for a filling, and I was able to get those thick layer of filling without it squishing out on the sides. I never used smbc to fill a cake before and I too often wondered how they get those thick layer of filling. I took two, 9x2 layers and torted them for 4 layers of cake and 3 layers of thick filling.
I used smbc for a filling, and I was able to get those thick layer of filling without it squishing out on the sides. I never used smbc to fill a cake before and I too often wondered how they get those thick layer of filling. I took two, 9x2 layers and torted them for 4 layers of cake and 3 layers of thick filling.
I only use SMBC too. I do about a 1/4 inch of filling. Never 1-2 inches. hmmmm I just dont get it!
If this is the episode I saw I also noticed that when they were icing the cake they didn't level them. She just dumped the top cake (upside down) onto the bottom and left the big hump on it (hope that makes sense). Maybe that is why it had so much icing inbetween. I was totally shocked when she did it.
Sorry - Newbie here. What is SMBC? (I get IMBC) and who has the best recipe?
SMBC is Swiss Meringue Buttercream. I love, love, love it. Its a bit more stable than IMBC. Bascially the same thing just made in different ways. JKalman has a great recipe here on CC.
http://www.cakecentral.com/cake_recipe-5453-2-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html
HTH
Jessica
I used smbc for a filling, and I was able to get those thick layer of filling without it squishing out on the sides. I never used smbc to fill a cake before and I too often wondered how they get those thick layer of filling. I took two, 9x2 layers and torted them for 4 layers of cake and 3 layers of thick filling.
I only use SMBC too. I do about a 1/4 inch of filling. Never 1-2 inches. hmmmm I just dont get it!
I had 1 inch cakes and 1/2 inch filling. I think 1 to 2 inches would be too much for me also.
So will SMBC crust like a basic buttercream with merengue powder?
No SMBC does not crust, after I put it on my cake I stick the cake in the fridge to set up. I use it under fondant mostly and as a filling. Tastes like yummy creamy ice cream!!!
Quote by @%username% on %date%
%body%