Rose_N_Crantz Posted 23 Aug 2012 , 9:34am
post #1 of

I have a cake due this weekend that my boss took. It's one of those baby bottom cakes, with the little feet and what not. The problem is that my boss told her we could do it in buttercream. icon_eek.gif

Has anyone done something like this and could they please give me some pointers?

7 replies
AnnieCahill Posted 23 Aug 2012 , 11:04am
post #2 of

Yikes! What I would do is get the BC as smooth as possible, then freeze the whole thing. Then when it's frozen, pull it out and use your hands to smooth and shape it even more.

ospatterson Posted 23 Aug 2012 , 11:43am
post #3 of

That would be hard to accomplish. Most of my cakes are buttercream and I get it pretty darn smooth, but trying to do that in buttercream will be difficult. I have made a "baby butt" cake. I used the 6" ball pan as the "butt" and covered it in fondant with some fondant ruffles around the leg openings. The legs and feet were fondant.

Maybe you could cover the "butt" part in buttercream. You could make the legs and feet fondant. Then, you could actually pipe the ruffles with buttercream.

Hope that helps.

Beheeka Posted 23 Aug 2012 , 5:31pm
post #4 of

I would use the ball pan like the other person suggested and if its a girl use the ruffle tip for the "diaper" part. I would carve the legs and feet out of cake and smooth the icing and pipe the toes. I wouldn't know what to do for the blanket. I don't understand people's request sometimes. It's not like most people eat the legs, feet, and blanket anyways.

Rose_N_Crantz Posted 24 Aug 2012 , 9:45am
post #5 of

Good news! I spoke with my boss yesterday afternoon and she clarified that she told the client that I wouldn't be able to use only buttercream for that design, I will have to use some fondant. So the client knows that some of the stuff is going to be fondant. I was thinking just the legs, feet and the blanket. 10' round and butt would be buttercream. Whew!

I had a kinda brilliant idea when I was making out my cake request sheet for our baker. I asked for a 6" round for the butt, but to go ahead and let it dome a bit so I wouldn't have to carve (we don't have ball pans) and to use our easter egg cake pans for the feet and legs. Now just to figure out how to mix mulatto flesh tone fondant.

BakingIrene Posted 24 Aug 2012 , 7:08pm
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Look up a recipe for "rolled buttercream" and use that. No need to lose a customer who doesn't like fondant.

Next time bake your 6" cake in a 2 quart stainless mixing bowl that has had pan grease and flour on the inside.

Rose_N_Crantz Posted 25 Aug 2012 , 9:31am
post #7 of
Quote:
Originally Posted by BakingIrene

Look up a recipe for "rolled buttercream" and use that. No need to lose a customer who doesn't like fondant.




Yeah, our bakery doesn't try new recipes for one small order. Last time we tried that it was for a vegan wedding that wanted vegan carrot and red velvet cake with vegan 7 minute frosting. Boss was shaking her head with a big NOPE! after that wedding! icon_biggrin.gif

BakingIrene Posted 25 Aug 2012 , 1:24pm
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Well "rolled buttercream" is not as much of a stretch as a vegan cake. The icing has shortening, corn syrup, flavour, and icing sugar. The only trick is to roll it between sheets of plastic.

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