First Rosette Cake Heeeelppppppp!!
Decorating By FutureCakeBoss Updated 20 Feb 2015 , 4:14pm by julia1812
ASo I am starting to assemble my first rosette cake in a few days and I need advice! It's a 2 tier cake and one of my tiers is rosette and the other is sequins.
The last cake I made was a mess, my crumb coat didn't crust and my filling was soft and oozing out. :-( :-( :-( How do I prevent this from happening again?
I was thinking that my crumb coat layer which was smbc was maybe not the right recipe to use or I didn't make it right. What do you guys use for your crumb coat layer? And for what goes under your fondent?
I am teaching myself all about this so please go easy on me ahaha
ASMBC doesn't crust. You refrigerate it to get it firm before you put the fondant on. The filling between the layers should not be oozing out. It does sound like your SMBC was too soft. Here is everything you need for a successful SMBC: [URL=https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/]https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/[/URL]
Good luck!
AI do not sell cake covered in fondant yet. But practice a lot with it. The best under fondant for me is chocolate ganache and dam with chocolate ganache is very sturdy. My SMBC is very soft and fluffy I don't like it under fondant.
ASorr
Original message sent by Natka81
I do not sell cake covered in fondant yet. But practice a lot with it. The best under fondant for me is chocolate ganache and dam with chocolate ganache is very sturdy. My SMBC is very soft and fluffy I don't like it under fondant.
I will try the chocolate ganache method! Thanks for the recommendation!
A
Original message sent by Pastrybaglady
SMBC doesn't crust. You refrigerate it to get it firm before you put the fondant on. The filling between the layers should not be oozing out. It does sound like your SMBC was too soft. Here is everything you need for a successful SMBC: [URL=https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/]https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/[/URL]
Good luck!
Thanks you! Your are defiantly right about that, I will defiantly read through the article! :grin::grin::grin:
AIf you said you your SMBC wasn't stiff enough, whipped cream is fluffier and lighter than SMBC.
ASits wasent stiff enough under fondent but Im asking now if I use stabilized whipped cream to pipe the rosettes would that work. The client doesn't like a lot of buttercream
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