cft77 Posted 20 Sep 2013 , 6:48pm
post #1 of

Hello All!

 

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!

9 replies
ellavanilla Posted 20 Sep 2013 , 7:04pm
post #2 of

IMBC is all I use. It will look great

AZCouture Posted 20 Sep 2013 , 7:48pm
post #3 of

AYep. All I use is smbc, same thing, and have done that a few times.

cft77 Posted 20 Sep 2013 , 8:22pm
post #4 of

Thanks!

 

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!

CWR41 Posted 20 Sep 2013 , 9:04pm
post #5 of

Quote:

Originally Posted by cft77 
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.

cft77 Posted 20 Sep 2013 , 9:32pm
post #6 of

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?
 

AmyJoPournoury Posted 20 Sep 2013 , 10:05pm
post #7 of

AWhat is IMBC?

ellavanilla Posted 20 Sep 2013 , 10:49pm
post #8 of

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.

CWR41 Posted 20 Sep 2013 , 11:57pm
post #9 of

Quote:

Originally Posted by cft77 
 

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)...

http://cakecentral.com/t/710889/any-tips-for-stacking-fingers-spatula-in-the-way

lorieleann Posted 21 Sep 2013 , 2:47am

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.  

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