AI typically do fondant cakes but I have to make a BC wedding cake soon and I'm having a hard time finding a good BC recipe. Any suggestions for a good recipe that is the right consistancy to cover a cake would be really appreciated. :)
This is my recipe, and everyone loves it.
6 sticks butter
40 oz. powdered suger (one 2-lb. bag plus 2 cups)
1 TBS pure vanilla
or 11 TBS half-and-half (depending on temperature of the air. Check for consistency)
Beat the butter until creamy, add the vanilla and beat a bit more, add the powdered sugar and half-and-half alternately. Scrape sides and bottom of bowl and beat a bit more until it's all mixed well.
It's very important that the butter is at room temperature and not cold at all.
ATry sweetapolita.com She has fantastic American and Swiss buttercreams with videos of how to make them. She's a pastry school graduate and her recipes are awesome.
AI second sweetapolitas blog. She's awesome
AI'll try out those recipes. Thanks everyone
AWhat do you use underneath the fondant for the cakes you currently make?
ATypically I use the wilton buttercream recipe under my fondant
AI either use sweetopolitas SMBC or Savory sweet life classic buttercream with 1/2 vanilla bean paste 1/2 almond extract for the ratios