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
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.
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.
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
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.
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?
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.
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?
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.
Hope this helps
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.