Hello Â - -I am revisiting an old hobby. Â After many years of not decorating cakes I have decided to give it a go again!! Â Well needless to say things have changed in 18 years. Where have all the stars gone? Â :)
I have pulled all my old tools (the ones that have survived a couple of moves) Â and have been shopping a lot. Â Love the coupons, Craft stores and restaurant supply stores. Â Not to mention all the information from this forum and youtube.Â
Just baked a sample test cake to get my hands wet.
My question is do you have a secret/order to making all the icings that are needed? Â Â Obviously I can pull some out as the mix progresses and sit it aside - -but I wondered if you have any thoughts on the process.
I plan to use a buttercream icing - -(It has equal amounts of shortening and butter)
From what I can tell I will need three versions of this frosting:
Â Â A: Thick consistency for dam Â Â
Â Â B: Thin consistency for crumb coat
Â Â C: Medium consistency for icing under Fondant.
Is there a ratio out there I have not found that helps determine the amount to seperate out? Â (I know this depends on cake size) Â For my test cake I am making a two layered torted 9" round. Â Do you make up different batches and just keep them handy? Â If so, which is the easiest to store? Â Do you change the recipe for the different versions?
And, one more question - -I am getting differing opinions on how the buttercream should be right before the fondant goes on. I am sure it ha to do with the recipe you use. - -Chilled or not? Â Crusted or not?
Thanks so much for all your help and time on the forum - -I've been lurking for a few weeks now : )!!
I make a HUGE batch of buttercream about every two weeks and keep it in the refidgerator. Â I adjust the consistency as needed, but I store it at a "rose piping" consistency. Â It helps so much to have it made ahead of time. Â I am now baking my cakes ahead of time as well and putting them in the freezer to use and decorate as needed when an order comes in. Â I don't keep them in the freezer for more than 2-3 weeks, though.
I put fondant on non-crusted buttercream, but it doesn't get sharp edges. Â I'm a buttercream person, with fondant accents. Â Way easier for me.
I don't work with fondant but just use one consistency of buttercream.Â I make it the consistency so I can easily smooth it without tearing the cake.Â Just start with a buttercream cake and go from there.Â And I don't use a thicker dam since I just use buttercream for my filling.Â Babysteps, start simple...buttercream filling and buttercream icing and then branch from there.
AI make the same consistency every time. If I need icing for a dam I will pull some out and simply add more powdered sugar. I use the same consistency for all of my decorations, as well as crumb coating and icing the cake. On the rare occasions when I do stringwork or have to write on the cake I will add a little bit of water to thin out the consistency of the icing. Otherwise my icing is generally a medium to medium thin consistency and that works for all of my decorations. I store any leftover icing in the freezer.
Thanks for the feedback - -making a cake this weekend!!
For me, Wednesdays are 'icing day', lol. I simply look at my orders, and make all the required frostings, all the same consistency.
My crumb and final coats are the same consistency, as are my dams. I don't dam unless I am using a filling that might ooze, like a berry sauce or curd.
As for the frosting under fondant, I work with meringue butter creams, not crusting ones, but my cakes are always well chilled before I put the fondant on.
Since I work mainly with IMBC, I will usually just make a huge batch of that, then split it into separate batches and then add whatever is needed to make them chocolate/fruit/etc.