'only Buttercream' Decorators

Decorating By SeriousCakes Updated 12 Jun 2015 , 2:11pm by goof9j

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MBalaska Posted 6 Sep 2014 , 3:05am
post #361 of 438

Ok, buttercream lovers, I tried something delicious.  Made my regular SMBC and put two big teaspoons full of Caramel Ice Cream topping in the recipe.  And no I didn't measure a teaspoon..........I dipped a regular eating teaspoon into the jar and quickly put it all in the icing.     WOW is that scrumptious.

I knew it would soften up the icing, and it did.  The petals barely held up, but good enough for me.  It almost looks like a blossom.

 

Caramel SMBC, Sylvia Weinstocks Yellow recipe, jumbo cupcakes

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Pastrybaglady Posted 6 Sep 2014 , 7:21am
post #362 of 438

AOh yeah, MB! Caramel SMBC is so good especially with just a bit more salt. Your cupcakes look great!

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yortma Posted 6 Sep 2014 , 2:32pm
post #363 of 438

I love caramel buttercream. I use it with banana, chocolate,  almond, apple, and pumpkin cakes to name a few off the top of my head.  I have a very nice, easy caramel sauce recipe, (cream, sugar, butter, salt) and it can be made with less cream so it is thicker if it is for filling or frosting .  It doesn't affect the consistency of the smbc much at all. It is so good, and not too sweet.   Oh, and  some Godiva caramel liqueur to put it over the top!

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Gerle Posted 6 Sep 2014 , 2:35pm
post #364 of 438

Yortma, that sounds delicious.  Wanna share the recipe, please?

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MBalaska Posted 6 Sep 2014 , 6:57pm
post #365 of 438
Quote:
Originally Posted by yortma 
 

I love caramel buttercream. I use it with banana, chocolate,  almond, apple, and pumpkin cakes to name a few off the top of my head.  I have a very nice, easy caramel sauce recipe, (cream, sugar, butter, salt) and it can be made with less cream so it is thicker if it is for filling or frosting .  It doesn't affect the consistency of the smbc much at all. It is so good, and not too sweet.   Oh, and  some Godiva caramel liqueur to put it over the top!

 

yortma, Yes, it does need to be thicker than the caramel topping, so making your own makes good sense. The options of cake flavors that you've pair it with sounds scrumptious. What a versatile icing this will be.  The color was also very pleasing.  Between the butter, vanilla, & caramel it was the nicest soft warm color.

 

Course, I'm so lazy sometimes, I could just cook down the ice cream topping.:roll: hmmmmmm

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yortma Posted 6 Sep 2014 , 9:30pm
post #366 of 438

There are some great store bought gourmet type caramel sauces out there that I have used as well.  Here is the recipe that I like.  Decrease the cream to 1 - 1.5 cups if thicker desired, although it is fairly thick as written once it is cooled. (I usually cook it down for an extra 10 minutes or so).  It is really easy - don't even need to get out a thermometer.  Just have to allow time for cooling.  

 

 

 

http://sugarywinzy.com/oh-so-delicious-creamy-caramel-sauce/

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Apti Posted 6 Sep 2014 , 9:56pm
post #367 of 438

Because of MBAlaska's thread, I went shopping yesterday and purchased some La Lechera Dulce de Leche (thick caramel in a can, made by Nestle, usually online or in stores near a hispanic population).  I purchased it specifically to use with my 2nd ever batch of SMBC which I'll be trying for a September birthday.  It should be perfect!

 

http://www.walmart.com/ip/LA-Lechera-Flavored-Dipping-Sauce-Dulce-De-Leche-Thick-Caramel-13.4-Oz/10804329

 

It must look exactly like the can above or you may be getting the wrong La Lechera product.  They also make a sweetened condensed milk in a can that may look almost identical to the Dulce de Leche, and they also make a pourable dulce de leche.  You do not want either of those!  You want the can of thick, gooey, fabulous-ness that is shown in the walmart photo. 

 

If you do not have this in Alaska, it is well worth the investment to order online.  Here is a link that has photos to show the consistency (thick, gooey, pipeable, spreadable) of the caramel straight from a can.  It is the perfect cake ingredient and doesn't require hours of prep and tastes like it did require hours of prep.

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MBalaska Posted 6 Sep 2014 , 10:15pm
post #368 of 438

Quote:

 

Yortma, that link for making caramel sauce is one of the best I've ever seen. !!

 

Quote:

Originally Posted by Apti 
 

If you do not have this in Alaska, it is well worth the investment to order online.  Here is a link that has photos to show the consistency (thick, gooey, pipeable, spreadable) of the caramel straight from a can.  It is the perfect cake ingredient and doesn't require hours of prep and tastes like it did require hours of prep.

 

Apti, it's on Amazon.com and for a lazy  like me, it is a nice option, must try it.  Very happy that you're venturing into SMBC.  GoodLuck.

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Apti Posted 7 Sep 2014 , 7:33am
post #369 of 438


Sorry, forgot to post the photo link, so here's a photo of a spoonful of the caramel.  Thanks for the pm, MBAlaska!!

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MBalaska Posted 7 Sep 2014 , 10:12am
post #370 of 438

Yes, that looks like the perfect consistency of caramel to add to the SMBC!  and you're very welcome.

 

Today I tacked a project from the new book  'Sensational Buttercream Decorating' by Carey Madden.  It's the technique of making Cheetah spots and Zebra stripes with SMBC.  I tried it in a camo pattern.  I botched it a bit, but mostly I get how it works now.  I've another pound of butter thawing out, and tomorrow I'll give it a go again and I'm positive that I can make it work.  :P  

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tessholly1 Posted 7 Sep 2014 , 5:00pm
post #371 of 438

AI have a buttercream question :) ..if your covering a wedding cake in only buttercream do you need to use a slightly larger cake board on each tier then the actual cake? For example 6" top tier with a 7" board so you get enough space to cover cake with buttercream? I ask because I did a 6" tier on a 6" board and it didn't leave me enough space to put a thick enough layer of butter cream on so it looked just like a crumb coat with cake showing through :( .. Hope this makes sense!!

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little_jo Posted 7 Sep 2014 , 5:33pm
post #372 of 438

AI cover all of my cakes in buttercream and use the same size board as the cake. I trim the edges of the cake before I do my crumb coat which should give you a little more space for the icing. It makes it look nicer when it is cut too :)

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tessholly1 Posted 7 Sep 2014 , 6:19pm
post #373 of 438

A

Original message sent by little_jo

I cover all of my cakes in buttercream and use the same size board as the cake. I trim the edges of the cake before I do my crumb coat which should give you a little more space for the icing. It makes it look nicer when it is cut too :)

Oh why didn't I think of that, that's a brilliant idea thank you :) ..how do you manage to trim the edges straight though, so you do it just by eye?

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chocaholikk Posted 7 Sep 2014 , 7:13pm
post #374 of 438

A.

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little_jo Posted 7 Sep 2014 , 8:57pm
post #375 of 438

AI do it by eye and just shave a bit from the edge with a bread knife. Once you get the buttercream on, it smooths out anyway.

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chocaholikk Posted 7 Sep 2014 , 9:33pm
post #376 of 438

A[IMG]https://www.google.co.uk/search?client=ms-android-samsung&biw=360&bih=345&tbm=isch&sa=1&ei=784MVNX4GK_N7AaKjYDoDA&q=buttercream+bear+cakes&oq=buttercream+bear+cakes&gs_l=mobile-gws-serp.3...8247.9891.0.10553.5.5.0.0.0.0.181.690.1j4.5.0....0...1c.1.53.mobile-gws-serp..1.4.604.c2lzfscyGoo#facrc=_&imgrc=A4vlhvUs1bbHlM%253A%3BRQkki2IF2ejbbM%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fwp-content%252Fuploads%252F2013%252F04%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary.jpg%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fcakes%252Fwedding-cakes%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary%252F%3B1328%3B1500[/IMG]Can anybody tell me, is this cake covered in buttercream or can it be something else?? Sorry to sound stupid but I have only ever made fondant cakes and because I don't know the answer to this question, I've never really had a chance to pull out a piping bag and pipe - which I would love to do!!

[IMG]https://www.google.co.uk/search?client=ms-android-samsung&biw=360&bih=345&tbm=isch&sa=1&ei=784MVNX4GK_N7AaKjYDoDA&q=buttercream+bear+cakes&oq=buttercream+bear+cakes&gs_l=mobile-gws-serp.3...8247.9891.0.10553.5.5.0.0.0.0.181.690.1j4.5.0....0...1c.1.53.mobile-gws-serp..1.4.604.c2lzfscyGoo#facrc=_&imgrc=A4vlhvUs1bbHlM%253A%3BRQkki2IF2ejbbM%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fwp-content%252Fuploads%252F2013%252F04%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary.jpg%3Bhttp%253A%252F%252Fwww.cakeinfusion.co.uk%252Fcakes%252Fwedding-cakes%252Fteddy-bear-cake-3d-ganache-buttercream-wedding-birthday-18th-21st-anniversary%252F%3B1328%3B1500[/IMG]

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-K8memphis Posted 7 Sep 2014 , 9:53pm
post #377 of 438

can't see the picture, chokoholikk

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Laetia Posted 8 Sep 2014 , 12:17am
post #379 of 438

ALooks like buttercream to me. Star tip. Face, ears and feet are fondant.

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MBalaska Posted 8 Sep 2014 , 12:29am
post #380 of 438

Here's the Swiss Meringue Buttercream Camo cake........ It doesn't smooth as nicely as the American Buttercream, but it will taste delicious!!

 

A Swiss Meringue Buttercream Camo Cake.

 

and if one can get the technique down, you can do almost any design, Cheetah, Zebra, tiger, or any random pattern you can think of.

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Gerle Posted 8 Sep 2014 , 9:31pm
post #381 of 438

Yortma, thank you very much for sharing that caramel recipe.  Can't wait to try it!

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MBalaska Posted 8 Sep 2014 , 10:14pm
post #382 of 438

Quote:

Originally Posted by chocaholikk 
"Can anybody tell me, is this cake covered in buttercream or can it be something else?? ........."

 

The person who posted the photo in the UK titled it "buttercream bear".  You could use any type of buttercream, AMB, SMBC IMBC, for that design........it's adorable Hope you make one and post the photo here.

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chocaholikk Posted 9 Sep 2014 , 7:14am
post #383 of 438

AThank u MBalaska. I always think my buttercream isn't firm enough n will drop off the cake!!I might make a small practice one first to avoid any disasters

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vldutoit Posted 9 Sep 2014 , 10:32am
post #384 of 438

A

Original message sent by Apti

[URL=http://www.cakecentral.com/content/type/61/id/3283127/] [/URL]

Sorry, forgot to post the photo link, so here's a photo of a spoonful of the caramel.  Thanks for the pm, MBAlaska!!

Apti I always put this in between the layers of my chocolate cake and cover in chocolate ganache. It is my most requested cake

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Apti Posted 9 Sep 2014 , 10:19pm
post #385 of 438

Quote:

Originally Posted by vldutoit 


Apti I always put this in between the layers of my chocolate cake and cover in chocolate ganache. It is my most requested cake


Vldutoit~~Do you pipe the caramel or spread with a spatula between the layers of chocolate cake?  Just curious. 

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vldutoit Posted 10 Sep 2014 , 2:12am
post #386 of 438

AI spread it with a spatula but I pipe a dam of ganache around it! It is pure deliciousness!

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Apti Posted 10 Sep 2014 , 3:32am
post #387 of 438

Thanks.   It is so thick I wondered if you had to pipe it to avoid getting crumbs all over the caramel. 

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Natka81 Posted 10 Sep 2014 , 10:20am
post #388 of 438

Quote:

Originally Posted by Apti 
 

Thanks.   It is so thick I wondered if you had to pipe it to avoid getting crumbs all over the caramel. 

One of my cakes has this thick caramel. I find it very easy to just pipe it with a tip. I was spreading it with spatula and got crumbs all over in caramel.

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Natka81 Posted 10 Sep 2014 , 10:22am
post #389 of 438

But I put a thin layer of this caramel. If you need to apply thick layer spatula might work.

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vldutoit Posted 10 Sep 2014 , 10:35am
post #390 of 438

A

Original message sent by Natka81

But I put a thin layer of this caramel. If you need to apply thick layer spatula might work.

I do a thick layer of caramel and I spread it just like buttercream so that the crumbs don't pull up.

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