I started a new job making cakes and after 3 years of using the same buttercream recipe I now get to work with something completely different than I'm used to. before the consistancy was that of IMBC. I loved working with it. Now I use a very heavy sticky buttercream with no butter! I've tried two methods to frost my cakes with and both don't give me the results I want.
1. I smoothed as much as I could and then sprayed with water= droopy corners and sides didn't smooth very well and on delivery frosting was too soft from being wet.
2. smoothed as much as possible and rolled it with cornstarch=much better fondant like finish but corners still drooped a little. This icing is so much heavier than I'm used to and I really need some advise. (Oh and I tried to build up the structure of the cake's corners by putting cake crumb there maybe I should have used more cake?)
One more issue that is bothering me...I frosted the cakes seperately on a cake plate and then stacked when I was finished. I also need help figuring out the best way to stack. The cake plates are the same size as the cake so the frosting has nothing underneath to support it. then I lift the cake up over the bottom and insert plate into precut dowels and press down.
If you are making the frosting yourself, whip the shortening forEVER before adding the rest of your sugar and flavoring. If you're working from a tub of premade, it is easier to smooth if you dip your offset spatula under super hot running water and quickly dry it off with a towel before smoothing. Melts the frosting just enough to work with.