Brush Embroidery On Buttercream Cake- Help Please

Decorating By pamalbake Updated 28 May 2013 , 1:05pm by DeliciousDesserts

pamalbake Posted 27 May 2013 , 9:54pm
post #1 of 6

Advice needed:

I am doing a 1/2 sheet cake in buttercream with buttercream brush embroidery for a bridal shower client- my 2nd client.

I have doen this before on smaller cake and am comfortable with it, although that cake had the buttercream sliding off of it.  Corrected that problem switching to high ratio shortening.LOVE IT!

 

Back to my question:

 

#1- Can I frost the cake the day before and refrigerate, let it crust well and then apply the embroidery the embroidery the day before?

 

#2- Will it be too dried out the next day?

 

 #3- Does anyone cover their cakes in the refrigerator and if so, with foil?

 

#4- Is there any way to freshen it up after refrigeration.   I would assume that steaming is just for my fondant to get it shiny and would liquify the buttercream?

 

#5- Does anyone add luster dust to their buttercream with success?  I tried before and it didn't show up so I just painted each petal with the luster dust.

 

This is going on a mocha buttercream frosting with white embroidery. 

 

I know, I tried to talk her out of a brown cake for a bridal shower but she loves this Kahlua cake and frosting combination.

 

 

 

Thank you very much. I want this cake to be as pretty as possible, of course.

5 replies
DeliciousDesserts Posted 27 May 2013 , 11:21pm
post #2 of 6

AI think brown & white will be gorgeous for brush embroidery.

There is a cake, in my gallery, in the round wedding cake. It's the most recent. It is champagne with white BC brush embroidery.

I frosted the cake the day before I did the embroidery.

It shouldn't dry out. Mine don't. I don't usually cover them. When I Donita just a box for pick up.

I haven't successfully added luster to buttercream. I have used it with piping gel. I have also lightly airbrushed with luster.

pamalbake Posted 28 May 2013 , 1:17am
post #3 of 6

Thank you very much.  Your cakes are gorgeous! I have only been at this since October, which was my 1st class.  Love it.  

I looked at your fabulous website.  Your cake flavors are amazing.  May I ask what is buttercream fondant?  Does that refer to the cake frosted in buttercream and covered in fondant.

And BTW- marble cake with chocolate ganache as the chocolate- wow!

pamalbake Posted 28 May 2013 , 2:25am
post #4 of 6

One more question since you did do the frosting the day before the embroidery:  If the cake is for delivery 10:30 Saturday morning, with this color combination, etc.  Would you advise frosting on Friday and finishing Saturday morning ( hah- hope not) or frosting Thursday night, and finishing Friday?  Not boxing until Saturday?

Thank you, thank you. icon_smile.gif

DeliciousDesserts Posted 28 May 2013 , 1:02pm
post #5 of 6

AThank you for the compliments!

Original message sent by pamalbake

May I ask what is buttercream fondant?  Does that refer to the cake frosted in buttercream and covered in fondant.

That's just the flavor of the fondant I use. I don't care for the marshmallow stuff. I currently use Fondarific which has a high chocolate content. I've ordered some Carma Messa. I heat it is amazing.

DeliciousDesserts Posted 28 May 2013 , 1:05pm
post #6 of 6

AI won't bore you with details, but that was not a normal schedule cake. I was up until midnight Froday finishing the details.

Original message sent by pamalbake

 If the cake is for delivery 10:30 Saturday morning, with this color combination, etc.  

I prefer to have each cake finished at least the day before die. That way, I have time for any unexpected emergencies. I box the cake as soon as it is finished.

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