White Flower Cake Shoppe Signature Flower
Decorating By littlestruedel Updated 23 Jun 2016 , 9:36pm by MBalaska
On White Flower Cake Shoppe's Facebook page they say they are talking to Craftsy about doing a tutorial. Also on their page it said they use swiss meringue. I agree with costumeczar. I used regular buttercream, 1/2 butter 1/2 hi-ratio shortening and I think my flower came out OK for a first try. I would like to get my petals higher but I think that is going to come with practice and getting the right consistency icing whatever icing you may be using.
Those are so great! I can't wait to try mine with royal icing this week! Did you start at the outside edge and work in? That seemed to work best when I tried with IMBC.
Liz
Fabulous cakes!!! Buttercream, I'm impressed!! But they aren't perfectly smooth!! I feel better. :)
I don't know if I would pay for a tutorial from them. If you look closely at their cakes, the buttercream is often not smooth (I know many of you would see that!!) and the fondant strips are cracking. Maybe because they do a lot of cakes? I don't know - I do love the flowers, and I adore the colors they use, but their workmanship is not what I aspire to do, so I don't think I would spend the $$ on a craftsy tutorial.
http://whiteflowercake.com/wp/gallery/classic/#
(Edited to add: I just saw their buttercream cakes start at $8 a slice!! At that price, my buttercream had better be smooth as glass and my fondant perfect. Wow!! Makes me evaluate what the public really wants.)
I meant the White Flower Cake cakes aren't smooth, not your flowers!! Your flowers look great!
Nancy
Thanks Nancy!
I was actually thinking the same thing... I wouldn't pay for a tutorial. They are actually pretty easy to do... you just need to practice a bit to get them right. Just like you would for the buttercream rose (which is actually harder.)
AI would totally pay for a tutorial to watch them do their scroll work. It's amazing! I'm such a fan of different types of scroll work
AOh, yes, their scrollwork and wedding cakes in general are gorgeous! Much higher quality than the one tier cakes.
I got ahead of myself and signed up for Modern Piping on Craftsy with Joshua John Russell when I hadn't even done regular piping! It's a very good class, I'm just not ready for that yet. I envy those of you who live near Seatlle - I see great classes given in person out there. I live 2 hours from the CIA and I'm taking a class there this Saturday, but they are limited in cake decorating classes.
(Sorry to thread hijack) Nancy
Those are looking great. I need to get my tip back out and try again. Mine didn't come out as nice as yours. What kind of buttercream did you use? I think White Flower uses a swiss meringue. Great job...I'm jealous!!!!
AI pryed my tip open bigger and I use my own ABC, no stiffer than usual. My BC is a sweetex and butter shortening with other junk to make it fluffier but smooth. Definitely didn't stiffen it up at all. Overlapping the petals helps keep them upright, but even some of mine come out further.
AAnd yes I think they do. At least that's what they sell. I applaud those that can get SMBC that dang smooth! I need to try another recipe. The one I used (one everyone raves here) was good but way to buttery for me. And I'm a southern gal, I love buttah as much as Paula deen! But the texture is beautiful
AHere is my take on these beautiful cakes. This is after two classes.[IMG ALT=""]http://cakecentral.com/content/type/61/id/3220264/width/350/height/700[/IMG] [IMG ALT="My take on white flower cake"]http://cakecentral.com/content/type/61/id/3220265/width/350/height/700[/IMG]
Your cake turned out beautiful. Is it tip #403 or a different one? I wish I could take one of their classes but I'm too far. Great job.
Quote:
I don't know if I would pay for a tutorial from them. If you look closely at their cakes, the buttercream is often not smooth (I know many of you would see that!!) and the fondant strips are cracking. Maybe because they do a lot of cakes? I don't know - I do love the flowers, and I adore the colors they use, but their workmanship is not what I aspire to do, so I don't think I would spend the $$ on a craftsy tutorial.
http://whiteflowercake.com/wp/gallery/classic/#
(Edited to add: I just saw their buttercream cakes start at $8 a slice!! At that price, my buttercream had better be smooth as glass and my fondant perfect. Wow!! Makes me evaluate what the public really wants.)
Just wanted to point out that the stripes on the cakes aren't fondant. Those vertical stripes are done in buttercream.
The fondant cakes that are in the wedding cake gallery are just about flawless. The buttercream wedding cakes are also pretty amazing with scrolls and piping that has a signature style. Perhaps the cakes that are in the case for cash and carry have a less perfect finish than the wedding cakes that start at $6 or $5 a slice, but I'm sure that those pre made cakes are at a lower price. I think that their business could be studied as a model on how to create a store front bakery with a strong branding and signature style that has following for occasion cakes as well as for milestone cakes (like those grand wedding cakes!)
AThe stripes are buttercream? Wow! I don't even know how to do that! I did notice their wedding cakes were much cleaner, I thought I noted tha, but I must have just thought it!
Yes, great business model. My dream, except with my cappuccino machine hooked it for a sweet stuff coffee shop!
AThey are artists. Their fondant cakes are definitely flawless and their buttercream piping is perfect. When u see one of their buttercream cakes, u know exactly where it came from. I have been to many bakeries, Carlos bakery, georgetown cc to name a few and white flower is my fav by far. Their products not only look great, they taste amazing.
So their cakes are all Buttercream? Swiss Meringue or Italian Merinue Buttercream? and no fondant.
I just noticed on their Facebook page that they are selling kits for $25. The do not do mail kits out.
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