kaylawaylalayla Posted 29 May 2013 , 11:23pm
post #1 of

ok so i bought cream cheese emulsion to add to my butter cream, and it really didn't make it taste like cream cheese at all. and the mother of the groom tried it today and she didn't like it.

so i'm not going to use that, motg also said that she thinks cream cheese icing is too risky when it is so hot, so that is a no go as well.

 

my current problem is my butter cream recipe, i get complaints that it tastes too buttery. i use a swiss buttercream.

1 cup egg whites

1 1/2 cup sugar

1# butter

vanilla to taste.

 

does anyone have recipe that will hold up as well but not taste so buttery? or is there something else i can do, i heard once that maybe whipping it longer will get rid of the too much butter flavor???

 

also i'm making the flowers for the cake out of wilton fondant. i didn't order any tyleose online because i was sure my walmart had it. but ofcourse they don't. will this completely harden? how long will that take?

i bought egg plant and african violet petal dust to color the flowers. i was disappointed in the eggplant, i colored a flower and it was just pretty much black. :/. how do i apply petal dust? should i do it when the flowers are dry? and when you are doing hundreds of flowers, how on earth do you dry them all, i have  6 egg cartons full of flowers and i'm running out of places to put them. what is another surface you can dry the flowers on?

 

p.s. my mom has a natural talent for making fondant flowers! the first one she made was perfect! how lucky am i lol

30 replies
Annabakescakes Posted 29 May 2013 , 11:44pm
post #2 of

AIf you use a good cream cheese recipe it won't be any more risky that SMBC, for the short amount it will be on display before it is served. And butter can slide right down the cake when it is hot, so I would suggest at least cutting your buttercream recipe with half hi-ratio shortening, as it will make it less buttery and less melty. Do not use crisco unless you want a funky coated mouth :-P

sweettooth101 Posted 30 May 2013 , 12:46am
post #3 of

Wilton fondant will not dry hard, you have to add tylose or wilton has a product called gum tex.

As for more space for drying, take sheets of foil, press into your egg cartons to shape, remove gently and voila you have extra cartons.Gumpaste flowers with tylose will not take long to dry.

Edna de la cruz has a tutorial on you tube on petal dust, worth watching.

To lighten the colour place a little petal dust on a wax/parchment paper and add corn starch a little at a time,   mix with a dry brush. hth. 

bonbon desserts Posted 30 May 2013 , 12:57am
post #4 of

ATo get tylose which I think is the best when you want fondant to harden if you don't have gum paste to mix with you can get it the next day on amazon with free shipping. Ok I'm going to explain a real easy and FREE way to get practically everything on amazon free shipping. You go on the amazon website and you get the amazon prime which is free no charge on your credit card you just enter your credit card and you will Instanly get it. And then you cancel in the account management they will not charge you and you still get the prime for 30 days

bonbon desserts Posted 30 May 2013 , 12:59am
post #5 of

ASo you pay $8.00 for tylose and get it delivered to your house in 48 hours

kaylawaylalayla Posted 30 May 2013 , 1:02am
post #6 of

the thing is that i spent all of the money that i have for the cake. i can't buy any more cream cheese or tylose. my mom might have shortening.

kaylawaylalayla Posted 30 May 2013 , 1:04am
post #7 of

i will definetly use the amazon tip in the future.

annna do you have a cream cheese recipe suggestion for the future?

kaylawaylalayla Posted 30 May 2013 , 1:07am
post #8 of

thank you for the shortening tip

and thank you for the gumpaste recipe

the flowers that i already made, will they be ok to use on the cake? if they have no tyleose?

I've already made about 80.

thankyou for the cornstarch tip, i never thought of that!

melanie-1221 Posted 30 May 2013 , 1:46am
post #9 of

I use this icing recipe for my cream cheese icing. It's from the Texas cottage food law website and has been tested and approved. I have had great results with it.

http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 For a stable buttercream that holds up in the heat without butter I use Sugar Shacks Buttercream recipe

vgcea Posted 30 May 2013 , 2:34am

AHate to break it to ya but y'all might be waiting a LONG time considering that post is 7 years old and the last time she posted on Cake Central was 3 years ago. Don't even know if she's still a member.

kaylawaylalayla Posted 30 May 2013 , 6:21am

is it stillpossible to use the flowers that are only made of wilton fondant? will they get droopy? will they melt?

Carrie789 Posted 30 May 2013 , 7:20am
Quote:
Originally Posted by kaylawaylalayla 

is it stillpossible to use the flowers that are only made of wilton fondant? will they get droopy? will they melt?


Your flowers will harden in a couple days. They won't get droopy unless you put them on the cake and then put it in a plastic container. I've made flowers without tylose many times. It hasn't been a problem.

gem3110 Posted 30 May 2013 , 9:22am

ACheck out www.sweetapolita.com for SMB, I always use it and everything she makes is gorgeous and fab!

vgcea Posted 30 May 2013 , 9:45am

AOP you have so many questions on basic things you should already know or have in place before you accept to make someone's wedding cake. You need a recipe, you say your BC needs work, you've run out of money to buy supplies and ingredients for the order (is this a gift or are you getting paid to do this?),don't know how to dust flowers yet you've accepted to make over 80 of them. No matter how dry your fondant gets your flowers will not hold up like gum paste or fondant with tylose. And if it turns out to be a super humid day or a day so hot your cake has to go in the fridge, those flowers are toast. Hate to sound like a wet blanket but you're stressed because you've accepted a responsibility you are unprepared for. I would suggest you take some time to get your recipes and basics down after this cake is done before you accept to do the next one.

Original message sent by kaylawaylalayla

ok so i bought cream cheese emulsion to add to my butter cream, and it really didn't make it taste like cream cheese at all. and the mother of the groom tried it today and she didn't like it. so i'm not going to use that, motg also said that she thinks cream cheese icing is too risky when it is so hot, so that is a no go as well.

my current problem is my butter cream recipe, i get complaints that it tastes too buttery. i use a swiss buttercream. 1 cup egg whites 1 1/2 cup sugar 1# butter vanilla to taste.

does anyone have recipe that will hold up as well but not taste so buttery? or is there something else i can do, i heard once that maybe whipping it longer will get rid of the too much butter flavor???

also i'm making the flowers for the cake out of wilton fondant. i didn't order any tyleose online because i was sure my walmart had it. but ofcourse they don't. will this completely harden? how long will that take? i bought egg plant and african violet petal dust to color the flowers. i was disappointed in the eggplant, i colored a flower and it was just pretty much black. :/. how do i apply petal dust? should i do it when the flowers are dry? and when you are doing hundreds of flowers, how on earth do you dry them all, i have  6 egg cartons full of flowers and i'm running out of places to put them. what is another surface you can dry the flowers on?

p.s. my mom has a natural talent for making fondant flowers! the first one she made was perfect! how lucky am i lol

mcaulir Posted 30 May 2013 , 10:14am

Well, I think a few of us suggested that you get started on the flowers a bit earlier, because we knew they were going to take a long time to dry, and you were making a lot of them, and I'm pretty sure I actually mentioned in a previous thread of yours that you do need to let them dry before dusting.

 

You can cover your egg containers with foil and then take it off - it will maintain its shape and you can use that to dry flowers. Honestly, I would be colouring the fondant before making the flowers, not dusting them afterwards. If you must dust them, use a dry paintbrush.

 

I have to agree with vgcea, you're really not prepared to do this cake. In any case, if you need more supplies so this wedding cake isn't a complete disaster, suck it up and go and buy them with your own money.

kaylawaylalayla Posted 30 May 2013 , 1:00pm

i've bought all of the supplies for this wedding cake with my own money.this is a gift.  and i really am very aware of how in over my head  am. yes, that is pretty obvious that this is why i'm stressed. do you think i am in denial about this or something? don't worry, i know. i bit off more than i can chew or afford, but i am still going to try to do my best and i trust the people on this forum for advice. that's why i come here, fo advice, not lectures.

 i wanted to start the flowers before i left for ohio, like everyone said, I really did. i really considered this advice. i had to order the fondant online. it would not have arrived to my home in florida before i left. and i am traveling with an infant, i really didn't have any more room in my carry on for flowers as it was filled with baby necessities.

 

when i accpeted to do this cake, i didn't realize how expensive it would be. but i made a commitment, and i am going to follow through. i bought all new pans, new cake turn table, and all of the ingredients, structure for the cake and a very expensive plain ticket to come here. i've sucked it up plenty. what i'm saying is that in my own personal budget i don't have enough money to buy cream cheese when i've already bought enough butter for butter cream to replace it.

 

why do i have to spend half of a thread asking for advice defending myself.

cakefat Posted 30 May 2013 , 1:13pm

 do you have to use cream cheese as the frosting? If you can't buy any, then I would just make another type with what you have available. Also- does the cake have to have 80 flowers? Can't it be less and just redesign the cake to something more manageable? Honestly that is what I would do...try to make it as simple as possible because you do sound very stressed. 

 

edited; sorry i see that you're not using the cream cheese anyway. Just use a bit less butter in your SMBC (to taste less buttery) and maybe add some shortening in there (with the butter) for heat stability. 

 

good luck!

Birdyy Posted 30 May 2013 , 1:40pm

For your buttercream, be sure to use unsalted butter, because salted butter will make a more pronounced butter flavor. You can always add a teaspoon of salt if needed afterwrds.

Good luck! Take a deep breath and just do the best you can.

kaylawaylalayla Posted 30 May 2013 , 1:45pm

i actually went out and got some shortening last night, and i've been doing like anna said and used half and half, my mom seemed to really like it, and she is the one who usually complains about butter lol.

the couple is my cousin and his fiance and they seem to be pretty flexible about the design of the cake, so, it's going to be flowers that fade as they go up, maybe with just flowers. i probably have about 120 after working last night.  thank you for the tips and luck :)

liz at sugar Posted 30 May 2013 , 2:06pm

To the OP - I didn't like the Cream Cheese Emulsion either - wasn't impressed.

 

To future readers of this thread: Would you give a $500 gift to a cousin as a wedding gift?  If not, you shouldn't be volunteering to make their cake, especially if it consumes all the resources you have, to point of not being able to buy $20 of additional ingredients.

 

OP, I feel bad for you, but I would never volunteer to do something for someone else that I hadn't done before, or that I didn't have the resources to complete.  I really hope it works out well in the end, and that your cousin really appreciates the effort you have put forth.

 

Liz

SecretAgentCakeBaker Posted 30 May 2013 , 2:30pm

AIf you have not petal dusted the flowers yet and still need them to dry out a little more, perhaps you could dust them with some cornstarch. It seems to dry out the fondant a bit. I don't know if the cornstarch would prevent the petal dust from adhering. If you have not yet made the flowers, maybe you can just add the cornstarch to the fondant befor making the flowers. I have also heard you can put them in the oven. Don't turn it on, just leave the door open a bit so the light stay on. The heat from the light will help dry. Leaving the door opens bit will let out moisture. I think if you are in a humid area though, the flowers will soften again once on the cake. I have never tried either of these before. Just throwing some ideas out there. I hope it works out for you.

kaylawaylalayla Posted 30 May 2013 , 5:16pm

liz i agree. live and learn i suppose.

liz at sugar Posted 30 May 2013 , 7:26pm
Quote:
Originally Posted by kaylawaylalayla 

liz i agree. live and learn i suppose.

 

You are a step ahead of many other people in thinking this way.  Many people make the same mistakes over and over, and wonder why they never get a different result.

 

Everything will turn out fine.  Have a great weekend!

 

Liz

kaylawaylalayla Posted 2 Jun 2013 , 4:46am

phew finally over. so relieved. thanks every body for your help.

cakefat Posted 2 Jun 2013 , 7:09am

okay- I'm impressed! That is a gorgeous wedding cake!! You did an amazing job. 

kaylawaylalayla Posted 2 Jun 2013 , 3:46pm

thankyou!

liz at sugar Posted 2 Jun 2013 , 4:59pm

Yes, looks lovely!  Glad your stress is over!

 

Liz
 

suvimaal Posted 2 Jun 2013 , 5:59pm

omg this is really lovely cake.did u use fondant or only the buttercream for covering ?

elda72 Posted 2 Jun 2013 , 6:06pm

Hi everyone

I have a brand new cricut cake, is anybody interested? or know anybody who is, please let me know, never been used and lots of accessories, I know you guys are pros but if you know somebody that might need it, please.

Thank you.

kaylawaylalayla Posted 3 Jun 2013 , 1:26am

AIced with buttercream and flowers are fondant.

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