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Icing a cake - Page 3

post #31 of 148
Thanks for this tutorial and sharing
post #32 of 148
I can't wait to try this either. Yours came out so beautifully! I've also tried the big icing tube with only moderate success. This looks much more doable. My recipe is about 3 to 1 shortening to butter because of the heat and humidity here in Cancún (just like Puerto Rico, I imagine!), and I think it would work fine. Can't get Viva paper towels here, but I'll use parchment to smooth. I don't need a cake this week, but I'm going to make one just to try out the technique! Thanks so much for the tutorial. My family hates fondant and I hate doing buttercream because I'm so bad at it. This may be the solution to all my problems!
Marianna
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Marianna
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post #33 of 148
I must have missed it in my initial read..but I found it! Thanks!!!!
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Greater is HE that is in me than he that is in the world
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post #34 of 148
Quote:
Originally Posted by dalilu

No entiendo lo de que en Puerto Rico no se puede usar agua?



La humedad en Puerto Rico afecta el icing, el agua hace el buttercream mas suave y se pega mas al papel
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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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post #35 of 148
I cane across this while looking for a rolled buttercream cake cause I heard it was a good alternative to fondant, so I wanted to see how it looks, but this looks soo perfect and beautiful! I must go buy some Viva paper towels now! icon_biggrin.gif thanks so much for giving the tutorial! I greatly appreciate it! I have so many people who just love the buttercream over the fondant... even though I use pettinice fondant, which many people thinks tastes great compared to wiltons nasty tasting fondant! icon_smile.gif again thanks!
post #36 of 148
Thread Starter 
Your welcome! I hope many of you get to try it. The tier I used for the pictures is now on my cake I did today if you want to go and look at the final result icon_biggrin.gif It is the one with the red fondant bow and ribbons.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
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post #37 of 148
Thanks for posting the 'how to', for this. I can't wait to try it!
post #38 of 148
Thank you so much. I use Sugarshack's buttercream recipe so I think that should work since it crusts really well. Can't wait to try this. Sugarshack also uses the hot spatula and Viva towels, but using the tip 18 to put the buttercream on is such a great idea. Again, thanks.
post #39 of 148
I love this; thanks TuTu! I always have trouble with too much icing on the tops or sides; this is perfect. I have a cake due next Sun., and was going to go back to the upside down technique. This definitely eliminates all those steps.

You said you used a stiff consistency bc; is there any specific reason, can med. consistency be used? I ask becauase I've never iced my cakes with a stiff consistency icing. Since the icing crusts, how is the texture and the mouth feel?
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #40 of 148
I noticed a couple of people saying that their clients hate fondant. I just tried the BC flavor of Satin Ice fondant this week and it is wonderful. Once we use up all of our vanilla satin Ice, I will be switching to the BC flavor. I buy it from www.fondantsource.com in Kissimmee since they are close by and I can go pick up the 100 pounds we buy at a time. His price is even better than buying directly from the manufacturer. Wilton BC is NASTY so I understand why some people hate fondant in general.

I have one client who only wants BC and it is not my favorite way to sell a cake. I will definitely try this Viva method. Thanks for the posting.
post #41 of 148
Thread Starter 
I am sure medium consistency would be fine but I use stiff because I don't like to wait to use the viva towel...I use it right away after the hot knife. Now that said...I am a rock climber and have really good forearms getting a stiff icing out of an 18 tip is no easy task stiff.

I make my own fondant and it has a great flavor but nothing compares to the flavor of my buttercream, plus I think I can smooth a buttercream cake better than a fondant cake...since most of my cakes are buttercream I get lots of practice.

Doing fondant is a lot faster if you buy the fondant but since I make my own by hand and the mixer makes the buttercream...the time making the fondant and the time icing a cake in buttercream is about the same. I can ice a 14/11/8/5 in about 1 1/2 hours which is not that bad.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
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post #42 of 148
Your method is very similar to mine, pero tus resultos son mejores. Gracias por tu ayuda.
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post #43 of 148
Tutugirl how is the texture and mouth feel of the stiff bc?
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #44 of 148
thanks for all the pictures. I saw this method in Toba Garrett's book (minus the Viva), but there were only a couple of shots. This is a nice tutorial for using the bag to cover the sides. I know i'm hooked!
post #45 of 148
so do you constantly dip the spatula into hot water, how long do you leave your spatula in the water?
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