Wedding Cake! Advice Needed!

Decorating By alexgaudreau Updated 10 Apr 2013 , 1:40am by AnnieCahill

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alexgaudreau Posted 10 Apr 2013 , 12:19am
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eava Posted 10 Apr 2013 , 12:31am
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That is definitely an American buttercream, a combination of butter, shortening and powdered sugar.  I like seriouscakes recipe, www.seriouscakes.com.  You don't need a crusting buttercream, but definitely an American buttercream.  If it is going to be outdoors, you'd want at least 1/3 of your fat to be hi-ratio shortening, like Alpine or Sweetex. 

 

You could do that with Swiss Meringue Buttercream, but if it gets hot it will not be very stable.
 

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alexgaudreau Posted 10 Apr 2013 , 12:33am
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Thanks for the quick reply!  I will have a look at that recipe! :) 

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maddy1977 Posted 10 Apr 2013 , 12:39am
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I put meringue powder on my buttercream if the cake is  going to be outdoors  and used water or extra flavoring instead of milk...works wonders! :)

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alexgaudreau Posted 10 Apr 2013 , 12:42am
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Thanks :) 

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AnnieCahill Posted 10 Apr 2013 , 1:40am
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AIt doesn't need to be crusting. Those rosettes are a lot of icing and I think that would be too sweet. PM me and I will send you my recipe. It's pretty heat-friendly. You should definitely keep the cake cold for as long as you can before putting it under the tent.

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