Crusting Or Not?

Baking By momo4s Updated 15 May 2014 , 5:17am by momo4s

momo4s Posted 8 May 2014 , 4:31pm
post #1 of 5

My sister-in-law wants buttercream with fondant embellishments.  I feel like I should do a crusting buttercream to achieve that perfect sharp edge look on the cake, but I personally don't like the little bit of crunch to the crusting buttercream, I like to bite into a creamy texture.   I also feel like the crusting buttercreams I've made before have a strong crisco flavor and don't taste the best.  Ideas on what I could do differentely to get the right texture, flavor, and still have sharp looking edges?  Thank You!

4 replies
LeeBD Posted 13 May 2014 , 4:11pm
post #2 of 5

It's best to use a high ratio shortening for butter cream, better flavor and texture. 

brenda549 Posted 13 May 2014 , 4:58pm
post #3 of 5

I get sharp edges on my cakes and I do not use a crusting buttercream.  I use IMBC.  Check out Warren Brown from Cake Love on You Tube.  


These are buttercream with fondant accents.  


This was made for a little boy's birthday party at a local art shop.  It is based on the art cake from McGreevy Cakes in NY.  The inside is my white velvet cake dyed 5 different colors.  It is filled and iced with IMBC.  Accents are a gumpaste/fondant/modeling chocolate mixture.


Both tiers were white almond velvet cake with IMBC icing.  Bow, ribbons, and ribbon border were a fondant/gumpaste mixture.



All Star Sports Theme fro a little guy turning 1!  Bottom tier, 8-inch white velvet with white chocolate IMBC.  Top tier, 6 inch, dark chocolate with white chocolate IMBC.


A client contacted me and wanted a cake that incorporated the character figures she already had.  There are tons of Mickey Mouse cakes that infringe on trademarks, which I avoid now that I am educated and in business.  All of the cakes online look the same and I wanted something different.  Each character was a different "Occupation":  Mickey - a train engineer, Daisy - a car hop, Donald - a police officer, Goofy - a construction worker, and Minnie- just her cute self.  I separated the cake into five sections and gave each character their won background.    Cake was white velvet with IMBC.

AZCouture Posted 13 May 2014 , 5:45pm
post #4 of 5

ATry Swiss Meringue...that's what I use, allows for sharp if you want it.

momo4s Posted 15 May 2014 , 5:17am
post #5 of 5

Thank you all-I appreciate it!  Great cakes Brenda549, that helps!!

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