Hi, I have a three tier cake due next weekend frosted in bettercreme. They want polka dots on the cake. Is there a way to make polka dots with bettercreme to make it look kind of like fondant?? Maybe whip up the bettercreme and smooth it on a cookie sheet with parchment. Freeze it and cut out with circle cutters? any ideas would be greatly appreciated! Thanks!
Just pipe dots of it with a round tip onto the parchment, then flatten them with your finger.
Thanks for your input but the circles need to be about 1 inch to 1 1/2 inches in diameter. Im not sure if your suggestion would work. Do you know if fondant accents will stay on bettercreme?
I doubt that BetterCreme will freeze well after whipping. I'd color it (generally only colors up pretty pale) and pipe dots with a big round tip.
If you give me your email address I'll send you a picture of one I did thy sounds like what you want...I only have my iPhone and can't post any pictures on here.
P/M Melvira on this site.,She is really nice. She will know the answers to your questions. I am sending your a link to bettercream fun with Melvira. She would love to help you. hth
BetterCreme and fondant are not very good friends.
The BetterCreme can form a film, no so much a crust, if it sits out long enough, but it still has a high water content.
A piece of fondant on it can have enough moisture in it to "erode" the crust and then the fondant will melt and slip.
It's just not the safest way to do things--unless you can do it all moments before serving, leaving no time for display or the effects of heat & humidity.
Bettercreme freezes, but because of its water content, it comes out very slick if you use it while it's thawing. I can't imagine sticking fondant to it.
Blakescakes is right, I learned the hard way! I use Pastry Pride which is about the same as Bettercreme. I added dried gumpaste/fondant polka dots on the sides of a cake and within hours they slid off leaving a colored trail.
I use modeling chocolate. Roll it thin, cut your dots (I use the bottom part of a large piping tip) and let harden for a few minutes in the fridge. Place them on your cake and they won't melt and slide off.
Thank You all for your input, I will go with the modeling chocolate and see how it goes, thanks again!