The Best Buttercream For Wedding Cake And Cake Stand Questio

Decorating By jenscreativity Updated 11 Feb 2012 , 5:33am by FromScratchSF

jenscreativity Posted 8 Feb 2012 , 12:58pm
post #1 of 11

I am needing to do a wedding cake, 3 tiers 6,8 and 10" and wanted to know what is the best buttercream to use without having to worry about it drying out to be crackly as cake is very little details to cover your flaws?

Also, I see cakes with pedestal stands for 3 tiers, but how do I know if pedestal is sturdy enough for these? I wanted to see about using this cake with a pedestal stand vs reg drums. Any suggestions on that or where to order/brands?

Thanks a bunch!

10 replies
jenscreativity Posted 8 Feb 2012 , 1:23pm
post #2 of 11

Anyone please?

AnnieCahill Posted 8 Feb 2012 , 1:29pm
post #3 of 11

Not sure what you mean by icing drying out and getting "crackly." If icing is doing that, you have too much powdered sugar or too little liquid.

I assume you are looking for a crusting recipe. The Buttercream Dream recipe on this site is decent. I like buttercream recipes with actual butter so that would be my first choice. You can either use a stick of salted butter or add your own salt during the creaming stage.

If you are not experienced doing tiered cakes with all buttercream then I suggest you practice. I would chill the cakes after you ice them to make stacking easier.

Maybe someone else can chime in about the stands.

jenscreativity Posted 8 Feb 2012 , 1:41pm
post #4 of 11

Thank you! I will look into that recipe. I can stack iced only cakes, but but usually have enough detailing to cover my flaws..and lately I"ve been having problems with smoothing out buttercream.


ddaigle Posted 8 Feb 2012 , 2:02pm
post #5 of 11

I use Buttercream Dream recipe it. Smooth icing is technique...not recipe. I have smooth iced with every recipe imaginable.

I've also seen the pedastal stands for mult-tiered cakes but have never used them.

jenscreativity Posted 8 Feb 2012 , 2:05pm
post #6 of 11

Thank you..

Anyone have ideas or suggestions on cake pedestal stands for 3 tiered cakes? 6,8,and 10 to hold on it? I see a lot of this lately, but need someone to lead me into this as far as how you know and where is best to get them?

AnnieCahill Posted 8 Feb 2012 , 2:56pm
post #7 of 11

Make sure your icing is good and thin for smoothing. Not thin like watery, but thin like stiff whipped cream. All you need is a scraper and a turn table (and it doesn't even have to be a good turn table, mine is a ghetto Wilton one from like 1995). I don't mess with rollers or paper towels or any of that. Put on twice as much as you need, then scrape away. This applies to any BC recipe.

jenscreativity Posted 9 Feb 2012 , 12:41am
post #8 of 11

thank you to all, any suggestions on cake pedestal stands for 3 tiered cakes please??

Tyler4250 Posted 9 Feb 2012 , 1:23am
post #9 of 11

I have a large wedding cake coming up, and I'm planning on buying a large cake dummy (larger than the bottom tier of cake) and covering with satin. This was the most inexpensive way I could think of. If anyone else has ideas I would love to hear them also!

jenscreativity Posted 11 Feb 2012 , 5:08am
post #10 of 11

Me too!!

FromScratchSF Posted 11 Feb 2012 , 5:33am
post #11 of 11

You can use any pedestal that has at least a 10" plate for a cake that size. Your cake board is going to overhang but it's not going to tip over for display purposes unless someone hits the table. You will need to take the cake down from it when you go to cut it, but that's common sense icon_biggrin.gif

Finding pretty pedestals over 12" is hard, but they are out there, and you can of course make your own pedestal. I've seen everything from a nice ceramic platter hot glued to a candlestick; to wood covered in contact paper glued to cans of beans that had been also covered in contact paper.

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