Help With Butter Cream Plz !

Decorating By kizza22 Updated 25 Apr 2014 , 9:49am by jsmith795

kizza22 Posted 24 Apr 2014 , 8:39pm
post #1 of 12

Hi I'm new to this site and to making cakes for people, so have a few questions I really need help with!!

I'm making a princess birthday cake for a 4 year olds party on Sunday but I'm working late all week so I'm making it over a few nights. 

I wanted to try using swiss meringue butter cream as whenever I've used normal butter cream its become runny and the fondant looks bumpy. 

My question is how long does smb last under fondant? can I put it on the cake tomorrow followed by the fondant without putting it in a fridge without it going bad by sunday? or should I wait until nearer the time like sat, only I don't think I have enough time for decoration if i do that. any help much appreciated :D  

11 replies
AZCouture Posted 24 Apr 2014 , 9:00pm
post #2 of 12

AExperiment another time, you need to use something you know works for you for a cake for someone else. I use smbc pretty much exclusively, and I generally fill and ice and decorate all on a friday, and early Saturday for a cake due Saturday. It's stored in the fridge when I'm not working on it, and taken out when it's time to deliver. I time my deliveries to allow the cake to come to serving temp before the cake is supposed to be cut.

AZCouture Posted 24 Apr 2014 , 9:01pm
post #3 of 12

AAnd runny lumpy bc is never a normal thing, regardless of the recipe, so I'd double check whatever you're using now. Sounds like something ain't right, and you need to fix that before stepping up to a meringue bc.

kizza22 Posted 24 Apr 2014 , 9:06pm
post #4 of 12

ok great thanks for the reply, do you have any suggestions of any simple buttercream recipes I could use that work well under fondant. making the right consistency seems to be something i'm really struggling with...:s

roxylee123 Posted 24 Apr 2014 , 9:24pm
post #5 of 12

I use 1 part butter to 2 parts icing sugar e.g 250g unsalted butter to 500g icing sugar. Beat the room temperature butter until soft and then add some sifted icing sugar and mix then keep adding and mixing until all icing sugar is mixed in add your flavouring then if to thick add a few drops of milk or i use warm water. I do mine in a food mixer so i don't sieve the icing sugar i mix on speed 2 until fully combined then put on full to give it a good mix.hope this helps.

AZCouture Posted 24 Apr 2014 , 9:25pm
post #6 of 12

AWhat you're using may just be fine. Maybe explain what you're doing, and an deviations from the recipe instructions you might be making, or ingredient substitutions. And what exactly is the recipe?

kizza22 Posted 24 Apr 2014 , 9:33pm
post #7 of 12

i've been using pretty much the same recipe as roxylee to be honest (as its the only one I know) but with a few table spoons of milk. its ok at frst but when i start coating the cake it seems to just go runnier, not sure why as i leave the cake to cool etc. maybe i'm adding to much liquid. Thanks roxylee i will try your measurements.

roxylee123 Posted 24 Apr 2014 , 9:36pm
post #8 of 12

Maybe try adding less liquid as you can always add more if you need to.Is your kitchen very hot and that's what is causing the problem?

AZCouture Posted 24 Apr 2014 , 10:20pm
post #9 of 12

Do you have a link to the recipe? Something that's actually typed out with instructions, that maybe others use? Or is that something you just came up with? And less liquid may very well be the solution, and the temperature in your room is absolutely important info too.

roxylee123 Posted 25 Apr 2014 , 9:17am
post #10 of 12

I got the recipe out of my book Carol Deacon No-time party cakes. I have scanned the page 

 

roxylee123 Posted 25 Apr 2014 , 9:18am
post #11 of 12

Hope this helps :smile:

jsmith795 Posted 25 Apr 2014 , 9:49am
post #12 of 12

Quote:

Originally Posted by AZCouture 

Experiment another time, you need to use something you know works for you for a cake for someone else. I use smbc pretty much exclusively, and I generally fill and ice and decorate all on a friday, and early Saturday for a cake due Saturday. It's stored in the fridge when I'm not working on it, and taken out when it's time to deliver. I time my deliveries to allow the cake to come to serving temp before the cake is supposed to be cut.

This :) 

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