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Urgent Help with cake support method that prevents cake sinking - Page 3

post #31 of 36
Quote:
Originally Posted by pastrymaniac View Post

Thanks so much for sharing your experience costumeczar, I will try and cook the sugar to 255 egrees and use a part of shortening.

 

Glad to know it stands up ok in an air conditioning room. What percentage of confectioner´s sugar do you mean and do you add it before you cook the sugar/syrup or after  when you are whipping?

 

Thanks,

 

Sara

I've seen different amounts...You add it to the icing after you've made it, just add a cup of confectioner's sugar to one batch of buttercream, maybe? You don't need to be quite as precise with buttercreams as you do with cakes, so you can experiment to see what gets you a texture and flavor that you like. I've mixed half IMBC and half confectioner's sugar buttercream before to get a hybrid.

post #32 of 36
Thread Starter 

Great, thanks. I will try that, also like the idea of mixing a part of ABC with IMB. 

 

By the way what thickness of buttercream under to fondant would you advice to prevent the fondant sliding issue during the summer months ?

 

Sara  :-)

Sara :-)

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Sara :-)

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post #33 of 36

you don't need a lot of buttercream under fondant, just a thin layer to keep it stuck to the cake. If you put it on too thick the buttercream can soften up and ooze out from under the edge of the fondant if it's super hot, although that's unlikely.

post #34 of 36
Thread Starter 

Thanks, so 1/4 inch thickness of buttercream should do it right ?

 

Sara

Sara :-)

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Sara :-)

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post #35 of 36

That's probably too much, I don't measure it but you just want to put enough on to get a smooth coat to put the fondant over.

post #36 of 36
Thread Starter 

Ok

 

:-)

Sara :-)

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Sara :-)

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