I am making a buttercream wedding cake with a rustic look. This will be my first non-fondant cake SO I AM A BIT NERVOUIS! I typically use IMBC for all under my fondant. I am wondering if a crusting butterceam would be better to get the rustic effect?
I appreicate any advice!
IMBC is all I use. It will look great
AYep. All I use is smbc, same thing, and have done that a few times.
Would you stack the cake and then do the rustic effect (im doign the technique where you drag the spatula horizontally)? Its a 3 tier cake and I plan to transport it fully assembled. Ill put supports in each tier...should I do a center dowel through the whole cake as well?
Funny I make cakes quite frequently but they are always fondant! I feel like a fish out of water with a buttercream cake!
Would you stack the cake and then do the rustic effect
No. If you don't like the end result, it'll be harder to re-ice if already stacked.
That makes sense. But if i ice them with the rustic effect prior to stacking im worried ill mess up the buttercream iwhen i do stack them.Should I refrigerate them or freeze them of a few minutes to harden them up beforestacking?
AWhat is IMBC?
IMBC is Italian meringue buttercream
I always chill before stacking a cake. if you mistakenly stick a thumb in you should be able to smooth one spot with your spatula.
I mark the back spot where the cake will rest and lower that side first, pull my hand out, then lower the rest with my spatula.
You shouldn't mess up the BC if you use this stacking method I wrote in another thread (post #6)...
i love to use SMBC, but will do an ABC (crusting) if the cake will be set on a patio or out doors without good A/C.