Anyone Ever Heard Of Or Tried This Technique?

Decorating By Jeff_Arnett Updated 25 Mar 2011 , 12:29am by cakefairy03

Jeff_Arnett Posted 14 Feb 2011 , 6:24pm
post #1 of 18

Anyone ever heard of or tried this technique?

http://bakingproject.com/2008/11/28/steam-buttercream/

17 replies
hbarberycakes Posted 14 Feb 2011 , 6:54pm
post #2 of 18

hmm that's interesting. I've never heard of it. I imagine it would be more of a hassle than it's worth!

KSMill Posted 14 Feb 2011 , 6:55pm
post #3 of 18

Interesting! I think I might try that.

Dayti Posted 14 Feb 2011 , 7:02pm
post #4 of 18

Looks good for icing those teeny tiny mini cakes.

caferock05 Posted 14 Feb 2011 , 7:11pm
post #5 of 18

Looks cool! I have melted the store bought little containers you find in the baking aisles and have dipped my cupcakes in there so it gives it the same effect as well.

Corrie76 Posted 14 Feb 2011 , 7:21pm
post #6 of 18

hmmm...looks interesting and I agree that it might work well for mini cakes, but honestly, it just looks like a big ol' mess to clean up!

Herekittykitty Posted 14 Feb 2011 , 7:27pm
post #7 of 18

Might be worth a try but I would line my drip pan with parchment/wax paper, freeze/refridgerate and then peel it off into my storage container. Mght make cleaning up a bit easier...

weirkd Posted 14 Feb 2011 , 7:32pm
post #8 of 18

Looks exactly like poured fondant technique that you use for petit fours.

leily Posted 14 Feb 2011 , 7:36pm
post #9 of 18
Quote:
Originally Posted by Dayti

Looks good for icing those teeny tiny mini cakes.




This wasy my first thought too.

hbarberycakes Posted 14 Feb 2011 , 8:29pm
post #10 of 18

What is the poured fondant? Do you melt the fondant or something?

tryingcake Posted 15 Feb 2011 , 12:03am
post #11 of 18

Looks exactly how I glaze bunt cakes and donuts. The only difference is make more and pour more.

Renaejrk Posted 15 Feb 2011 , 3:19am
post #12 of 18

Yeah, pretty much like poured fondant - just a mixture similar to buttercream, just done in liquid form - there are a few different recipes - you pour it on and it hardens. Also pretty much what you do when you cover a cake with ganache icon_smile.gif

Jewels17 Posted 17 Feb 2011 , 9:32pm
post #13 of 18

Just some history. I did some mini heart cakes and attempted to do a poured fondant. It didn't work out so well. So I had heard something about melted buttercream. I couldn't find anything on it. So I just put some buttercream in the micro to see what would happen. You can't microwave it for too long. But it was workable. I was able to cover the mini cakes I had. This is time consuming and I probably wouldn't do a whole cake. I also covered some sugar cookies with it. The melted buttercream also tasted much better than the poured fondant.

sweetmonkeycheese Posted 24 Mar 2011 , 4:22pm
post #14 of 18

super cool!

sweetflowers Posted 24 Mar 2011 , 4:37pm
post #15 of 18

Yes, that's been around a while. The easiest and quickest (but not cheapest) way to do this is to heat the store bought buttercream in the microwave, I've use Pillsbury and BettyCrocker ready made and poured it over the Wilton mini bunny face pan. The trick is to keep it the right temp, not too hot or it's to thin, not to cold or it won't run/cover well.

cakefairy03 Posted 24 Mar 2011 , 4:39pm
post #16 of 18

A lady from my cake club made these cakes with poured buttercream...http://cakecentral.com/gallery/1912558

Plus at our meeting, she showed us how to make it, and it only took a minute...easy and effective, especially for those odd shaped cakes!

KarenOR Posted 24 Mar 2011 , 4:43pm
post #17 of 18

What is the consistency when it dries? Does it dry completely?

cakefairy03 Posted 25 Mar 2011 , 12:29am
post #18 of 18

If I can remember correctly, I think she said it crusts like a regular buttercream would. You can PM her if you have any other questions.

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