Help!!! I Can't Stencil And Wedding Is In 2 Weeks!

Decorating By yamber82 Updated 11 Apr 2011 , 11:53am by yamber82

yamber82 Posted 9 Apr 2011 , 9:36pm
post #1 of 30

this is my first attempt. i ordered designer stencils. she wants it on buttercream. i made Carol's Crusting BC and put it in the fridge for well over an hour. took it out and it was nice and crusty. then i went to stencil and it was a big nasty mess. the bc was coming off with the icing. i was using can choc fudge icing because that's what i plan on using to get a good black on her cake. the first two attempt were awful. i put the choc icing in the microwave to thin it down a tad and it did better but still looked terrible.

what am i doing wrong???? i have never had a hard time with a new technique before and the vid make it look so simple!

ps, i did use whipping cream when it called for heavy whipping cream. would that make a difference? i also halfed the recipe.

is stenciling on fondant easier?

29 replies
SecretAgentCakeBaker Posted 9 Apr 2011 , 10:18pm
post #2 of 30

What did you use the whipping cream for?

I think your problem might be the canned frosting.that stuff is sticky and difficult to work with.

Can you make a small batch of your regular buttercrram, replacing some of the sugar with cocoa, then tint it black? That might work better.

Also, i wonder if you should put some cornstarch on the back of the stencil, to help keep it from sticking to the beuutercream.

sebrina Posted 9 Apr 2011 , 10:20pm
post #3 of 30

Fondant would be much easier. My first attempt was on fondant. Worked like a charm after just a few tries.

nancyg Posted 9 Apr 2011 , 10:46pm
post #4 of 30

I have taught a stencil class, and do many cakes with stencisl. I can be done on buttercream, but very difficult. I now make them pay for fondant or I will not stencil.

I do thin my icing a little bit in the mirowave before I stencil with it. Or use royal it works well too..

tootie0809 Posted 9 Apr 2011 , 11:51pm
post #5 of 30

Stenciling on fondant is definitely easier, but I've stenciled on buttercream several times before and it's not that hard to do. I use a good crusting buttercream icing, one with more butter than shortening so it hardens up faster in the fridge and stays firm longer after it comes out of the fridge. I also use buttercream to stencil with. I place the iced cake in the fridge for a good 30 minutes, then take it out and place the stencil on the side of the cake and gently press on it and smooth it over the cake, then use the slightly thinner buttercream to stencil. Then slowly remove the stencil. I pop it back in the fridge for another 15-20 minutes before I do the next section of the stencil. This has always worked for me. I'm guessing it's the type of icing you're using. Don't use the canned stuff.

yamber82 Posted 10 Apr 2011 , 12:22am
post #6 of 30

the whole stencil is sticking to the BC. Carol's crusting bc recipe is from the designer stencil site. she uses whipping cream instead of shortening. until now i have only ever used the wilton bc recipe. can you share the recipe you use?

i need a good strong black to stencil with and i was told to use the can chocolate. i can't get a good black bc on my own. mine always gets splotchy after so much food coloring. is there a better alternative?

i'm going to keep practicing but i hate to tell her i can't do it. it seems that i must be doing something wrong and surely i can get it before then.

AnotherCaker Posted 10 Apr 2011 , 12:27am
post #7 of 30

Just get a tube of Wilton black icing. It's such a little amount being used for the stencil, the nasty taste can be forgiven.

thebrat68 Posted 10 Apr 2011 , 12:28am
post #8 of 30

I use the BC from Seriouscake.com her BC is the best! also use wilton black icing in the tube they sell for 1.99 It works great with her BC just make sure that you refridgerate you cake for about an hour befor you go to stencil.

yamber82 Posted 10 Apr 2011 , 12:30am
post #9 of 30

thank you so much!!! i'm having a nervous breakdown lol. so should i ptu some kind of corn starch on the back of the stencil? or what about freezing the cake instead of just the fridge?

artee37 Posted 10 Apr 2011 , 12:33am
post #10 of 30

I also use a crusting buttercream but instead of shortening I use" High Ratio Shortening" instead for me it works better than butter and add butter flavoring . The recipe can be found on www.designmeacake.com this a very sturdy buttercream. Holds up to stenciling. Hope this helps

cutiepiecupcake Posted 10 Apr 2011 , 12:41am
post #11 of 30

No too familiar with stenciling, but could you not use the stencil as a guide only and use a pen tool to trace the pattern through the stencil on to the buttercream and maybe pipe over the trace using royal icing?

yamber82 Posted 10 Apr 2011 , 12:48am
post #12 of 30

i just tried it again. this time i dusted corn starch right onto the cake straight out of the fridge. it did a tad better like i could actually read the word from the stencil but it still pulled my icing badly.

i'm going to try the other recipe. how do i know if i'm getting high ratio shortening? sorry if that's a stupid question. and are there any particular type of butter that works best? i usually buy the cheapy 50 cent stuff. imperial i think . which is probably margerine not actual butter but it's what i've always used to cook with. should i buy real unsalted butter?

artee37 Posted 10 Apr 2011 , 12:48am
post #13 of 30

One thing I forgot the cake does need to go into fridge for a short while before stenciling. Also I use gel coloring don't care for the taste of wiltons colors.

Sorelle Posted 10 Apr 2011 , 1:16am
post #14 of 30
Quote:
Originally Posted by yamber82

i just tried it again. this time i dusted corn starch right onto the cake straight out of the fridge. it did a tad better like i could actually read the word from the stencil but it still pulled my icing badly.

i'm going to try the other recipe. how do i know if i'm getting high ratio shortening? sorry if that's a stupid question. and are there any particular type of butter that works best? i usually buy the cheapy 50 cent stuff. imperial i think . which is probably margerine not actual butter but it's what i've always used to cook with. should i buy real unsalted butter?




mmm.. real butter always, only. thumbs_up.gif

HamSquad Posted 10 Apr 2011 , 1:43am
post #15 of 30

Are you using an angle spatula to smooth off the excess icing before taking off the stencil. Also, are you washing off the stencil and patting it dry before applying each application. So far I only stenciled in BC. The black icing is the hardest to work with, just did a cake the other week. I ordered pre-made black icing. I have used the wilton tube frosting, it is a thinner consistency, which worked better with the red stencil. Remember the icing when stenciling should be thinner, but not too thin or runny. About the consistency you use for piping hand writing. HTH

http://video.about.com/baking/Stenciling-on-Fondant.htm

yamber82 Posted 10 Apr 2011 , 1:48am
post #16 of 30

i was just using my wilton icing spatula to practice with. does it make a difference?

and yes they were perfectly clean.

HamSquad Posted 10 Apr 2011 , 2:03am
post #17 of 30

It doesn't make a difference in the type of spatula. That's what I've been using too, except I use the Wilton off set spatula that has the thin point to it. Keep practicing like you are doing. I still have to practice. You are doing great.
Sent an video I used to learn how to stencil. Hope it works for you.
Best Wishes
http://video.about.com/baking/Stenciling-on-Fondant.htm

carmijok Posted 10 Apr 2011 , 2:11am
post #18 of 30

I stenciled a buttercream design on a buttercream teapot cake in my photos. I use a buttercream that has real butter in it so it hardens beautifully in the fridge and makes a great surface to stencil...or even paint on (just posted leopard cake that I painted the spots on BC). If your surface is not hard..even though it is crusted, it will pull away from your cake. I'll just post my recipe and you can use it or not...but it does work great for something like this:
2 sticks real butter (I use salted)
1 8-ounce pkg cream cheese
A 2lb pkg of powdered sugar.
Cream the butter and cream cheese and slowly add the PS. You shouldn't have to add any other liquid, but if you do, water or milk is fine. HTH! thumbs_up.gif

yamber82 Posted 10 Apr 2011 , 2:22am
post #19 of 30

thank you guys soooo much for your help! i am going to the store tommorrow to try out the new recipes. btw i should ad for practicing i just turned my cake pan over and iced that. (square one) would that matter in the bc pulling away?

thebrat68 Posted 10 Apr 2011 , 2:49am
post #20 of 30

Always use REAL Butter !! It makes a diffrence in the taste as well has the quality of the icing also be careful of your confectioners sugar I can tell the diffrence in my BC if I use good Pure Cane confectioners sugar and some of the store brand stuff that have other stuff mixed in.

carmijok Posted 10 Apr 2011 , 3:44am
post #21 of 30
Quote:
Originally Posted by thebrat68

Always use REAL Butter !! It makes a diffrence in the taste as well has the quality of the icing also be careful of your confectioners sugar I can tell the diffrence in my BC if I use good Pure Cane confectioners sugar and some of the store brand stuff that have other stuff mixed in.




Amen to that!

carmijok Posted 10 Apr 2011 , 3:51am
post #22 of 30
Quote:
Originally Posted by yamber82

thank you guys soooo much for your help! i am going to the store tommorrow to try out the new recipes. btw i should ad for practicing i just turned my cake pan over and iced that. (square one) would that matter in the bc pulling away?




If the icing isn't firm it might. You can only try. You also might try practicing your stencil on the cake pan without the icing on it if you're not using a hardened buttercream base.

cakegirl1973 Posted 10 Apr 2011 , 4:32am
post #23 of 30
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by thebrat68

Always use REAL Butter !! It makes a diffrence in the taste as well has the quality of the icing also be careful of your confectioners sugar I can tell the diffrence in my BC if I use good Pure Cane confectioners sugar and some of the store brand stuff that have other stuff mixed in.



Amen to that!




Ditto! Also, use a good quality butter. I will use store brand of lots of things, but not butter. I have noticed that a name brand butter does make a difference.

yamber82 Posted 10 Apr 2011 , 12:32pm
post #24 of 30

great ideas thankyou!

so for shortening and butter, what are you guy's fave brands?

yamber82 Posted 10 Apr 2011 , 8:41pm
post #25 of 30

yikes! i cannot find anywhere in my area that sells high ratio shortening. the wedding is in two weeks icon_sad.gif

artee37 Posted 11 Apr 2011 , 1:31am
post #26 of 30

You can find it at any speciality cake supply store. You can order at www.oasissupply.com it is called CK High Ratio Shortening. Another site is www.kitchenkrafts.com and www.pastrychef.com

carmijok Posted 11 Apr 2011 , 1:43am
post #27 of 30

Land 'o Lakes butter for me.

artee37 Posted 11 Apr 2011 , 1:56am
post #28 of 30

Land O Lakes

yamber82 Posted 11 Apr 2011 , 11:50am
post #29 of 30

thank you all so much! i couldn't find the shortening so i looked at the nutrition info on all the ones there and the only one that didn't say 0g trans fat was Bake Rite i think which said 0.5g trans fat. not sure how much of a difference that made but i bought it. i also used real butter this time (ps does salted or unsalted matter) and i used the recipe from the link one of you guys posted. instead of milk i used whipping cream. she says for firmer icing to omit butter and sub shortening but since i didn't have the high ratio kind i was afraid to try that. does michael's or joann's sell it?

anyways so i mixed up a batch last night and i thought i was doing something wrong because it was sooooo thick so i ended up doubling the milk but it was awesome!! when i went to spread it on it was sooo much better! i seriously thought i was gonna be a failure on this one lol. so glad i asked you guys.

so i iced the pan again, put it in the fridge, took it out and dusted corn starch right on the icing and then stenciled and it worked great. i'm going to practice some more but i think i got it.

next question though, some of my practicing yesterday was perfect but some was not so perfect. this is for a wedding cake so higher standards. if i am doing the actual cake and one side isn't too spiffy, how do i fix it without starting all over?

also, i have a hard time getting the corners and edges of the top perfect with the icing. any tips?

yamber82 Posted 11 Apr 2011 , 11:53am
post #30 of 30

oh and she is having a mirrored wall behind the cake. also, she wanted a phrase which the stencil was too wide so she wants me to divide it up one word on each side. i'm trying to figure out how to do that. can tape somthing over one of the words rather than cutting the stencil? if i cut the stencil, it won't leave me much space around the design

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