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!
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.
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.
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.