Someone loves the smooth look of fondant, but likes the taste of buttercream. How can I make buttercream look like fondant??? Does anyone have any suggestions?? Thanks in advance!
melvira method all the way. there is an article here on CC. if you search "melvira" in the articles section it will come up. But it only works with a crusting buttercream, if you're using IMBC or SMBC, then i'm not sure pf the answer
This cake was done with it and i had people that thought it was fondant.
Lots and lots of practice;o) Watch edna's video's on u-tube or sugarshack's methods I've heard are really good. HTH
sorry i didn't post a link before to the melvira method. I had my hands full with my baby.
here's a direct link
The melvira method. I will never go back!! All of my cakes are iced in crusting buttercream. I haven't ventured into fondant yet, mostly because of the taste factor. It works like a charm every time.
Use a hot spatula(dip in hot water and wipe off with paper towel) when its fairly smooth use a viva paper towel and either a fondant smoother or your hand, I use my hand mostly.............looks like fondant when your done!
A metal bench scraper works really well too. Melvira has saved me time and again though! The best video for teaching buttercream basics-SugarShacks DVD. Buy it, worth every penny!
IMO, just how air bubble free your icing is to begin with is a huge factor in getting your icing super smooth without pulling your hair out. Smooth icing is half the battle (if not more!). My battle continues with this aspect of decorating (as well as many others...). This batch below was so perfect I actually took a picture!
Yes bench scraper...I couldnt think of the name of that thing I use lol............yepper I have all of sugarshacks dvd's.........her frosting is smooth as can be....
I swear by the Melvira method. its superb. i also dip the spatula in milk and run it over the top of the cake, and i get a smooth finish. try it.
Bench scraper and Melvira all the way! Once I discovered Melvira, I've never done a cake without my trusty roller!
As a matter of fact, that roller is so valuable to me, that when we moved, I refused to allow it to be packed. That sucker rode on my lap to the new place and was hand carried inside and put away!!!
All that said, there are other factors. Icing recipe and how good you get at mixing it to the right consistency and texture; just everyday practice and skill at applying it; how good the cakes are baked/leveled/assembled (crappy cakes underneath = crappy looking ice job on the top).
Definitely watch videos by Edna and Sharon! And buy a Melvira roller!
ive been wanting to try the melvira method, i currently use a bench scraper, but everytime i go to walmart to buy the roller i get confused on what one to get or what i need. please help with the roller ?? what type, how big?
I am definitely going to try this method! Thanks for asking Sherry-o! I was wondering the same thing
The frosting makes all the difference too. The recipe Sharon uses in her sugarshack videos is key. You can find the recipe in the recipe section on this website under "sugarshack buttercream".
purchased mine from a hard ware store. its called a high density paint roller( 5/=). mine is a bout 6" length (rollers only) bought a cheap paint roller and took the handle off it and placed the new high density rollers on it. HTH
ok , great! thank you i will jsut go to the paint store and tell them i need exactly what you just said . I looked again at a regular store in the paint section yesterday and saw nothing that said that, so i am going to a paint store only this time