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'Only Buttercream' Decorators - Page 2

post #16 of 419
Thread Starter 
Oh, BCJean, I was hoping you'd come, I love your work!!! Your Iris cake with the butterflies is one of my absolute favorites!!
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #17 of 419
I have a 6th sense when the words buttercream decorators are used. You can't start a thread like that without me showing up. I am so convinced I am right that you can only truly put your touch on a cake by using buttercream.
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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post #18 of 419
I live in the south.(Alabama) and I have a lot of problems while icing layered cakes many say it's the humidity but I know there has got to be a solution. My cakes are bubling in the middle.
PLEASE HELP!

P.S.
I have never used whipping cream
are you using it to change consistency?
post #19 of 419
Thread Starter 
lol-BCJean, people are always asking when I'm going to do a fondant video, I have to tell them never! I love love love working with buttercream icon_lol.gif
TheCakeLadie-you might be putting too much frosting in between the layers, I have bulging when I do that so I try to keep it to a medium-ish layer of buttercream. I like the heavy cream because it does seem more creamy. I also use half and half when I can't get to the store and that works just as well-although not quite as melt-in-your-mouth icon_lol.gif
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #20 of 419
O, I have a question for the butter cream queens of CC.

does anybody else have the cottage cheese problem?? Maybe somebody's got a solution for me.
post #21 of 419
I must say I love them both, the buttercream and the mmf icon_biggrin.gif
''GOD DOESN'T ALWAYS GIVE YOU WHAT YOU WANT,SOMETIMES HE GIVES YOU SOMETHING BETTER!
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''GOD DOESN'T ALWAYS GIVE YOU WHAT YOU WANT,SOMETIMES HE GIVES YOU SOMETHING BETTER!
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post #22 of 419
It is great to hear people talk about buttercream. It seems like fondant is taking over and it is a totally different technique. I love using the two together. I learned w/ buttercream and until the last few years and I have been on CC that is all I knew. The fondant is new and fun to me since I did everything in buttercream. I love teaching both, but buttercream is definitely my comfort zone. Edna, I have been watching your tutatorials and looking at your web site today and your cakes are beautiful and so many unique ideas.
post #23 of 419
I just started using fondant this year and I've only covered two cakes with it, which were cars. Otherwise I'm all about the BC!!! Fondant hasn't caught on in my area anyway, so I'm not pushed to use it. I do love fondant for ribbons, swags, flowers, etc. but BC is definitely my comfort area. I have the same feeling as a few have mentioned that if you know your BC there's not much you can't do with it!
post #24 of 419
I have just started baking and decorating. I love the light, fluffy buttery-ness of Italian Meringue Buttercream - the one that I made, anyway. Since I have only tried it a couple of times and I'm still not sure if it is entirely correct, could you please tell me if IMBC is supposed to have a glossy finish?
post #25 of 419
I love the idea for this thread!!! I too am new at this...(am a school teacher, but treated myself to 3 courses this summer). Everyone seems to prefer BC. I do like to do fondant "accessories"...and do feel fondant is taking over. I had to go online to ebay and search for old Wilton Cake Yearbooks to get ideas for BC in my last class because I wanted to make a BC wedding cake. I absolutely love this site and am always looking for new ideas. I would really like to start my own business...just small and out of my house....someday. Love reading all your ideas...thanks!
post #26 of 419
I am with Paula....I don't like to roll out fondant either and every cake I have tried to cover ..it tears...so I stick to BC...Also my city isn't a fondant city and people don't like the taste or extra price of fondant...

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #27 of 419
99% buttercream. I have only covered two cakes in fondant in my 9 years of decorating. I love the effect I can get using fondant for decorations on the BC though. Done a few with rolled buttercream also.
post #28 of 419
Quote:
Originally Posted by feliciangel


does anybody else have the cottage cheese problem??



Yes....but it's mainly on my hips and thighs...I've heard eating less and exercise helps but.....oh wait....you meant with the ICING....oh...my bad.....

icon_redface.gificon_redface.gif
"Character consists of what we do on our 3rd and 4th tries..."
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"Character consists of what we do on our 3rd and 4th tries..."
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post #29 of 419
I've been using buttercream for over 30 years now.....have done a few things with fondant but find like allot of you here that my customers don't care for it. When potential brides see that I can hand smooth the buttercream to look like fondant....they are so excited. I agree...we all get used to what we work with the best. Starting out back in 1977....you never heard that much about fondant at all....so we worked with buttercream and you learned to do allot of neat things with it. So for me...I work with what I know best. I'm still up for teaching this old dog some new tricks, but when the customers want buttercream...it's what make my BREAD AND BUTTER....LOL!
post #30 of 419
Buttercream is all I have worked with. I'm adding a few chocolate clay items to my newset cake for the first time. The only problem I seem to have is getting it perfectly smooth. I have done the VIVA method, but can never get it right. Various reasons, I have figured out. Icing to "airy" too much icing, a non crusting recipe icon_redface.gif etc. Thank goodness I'm not professional, lol. I'm still looking for that "perfect recipe" so I that each time I make it, it wont be completely different to work with. icon_confused.gif
What Happens ~ Happens
Mother of 4, Mom to many!
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What Happens ~ Happens
Mother of 4, Mom to many!
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