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Computer Paper??? - Page 2

post #16 of 36

I never bashed anyone.  All I said was that learning how to use a scraper would save you time.  Funny that you went through my gallery to point out your perceived mistakes in my cakes.  I never claimed they were perfect and I disagree with your opinion that my buttercream looks unfinished.  Why, because there might be a few pock marks or spatula marks?  It's BUTTERCREAM.  If you want perfect flawless finish, use fondant.  The majority of my cakes are gratis and I'm not going to sit there smothering my buttercream with non-food safe materials for two hours to give the illusion that it's fondant when it isn't.  I would rather spend that time hand-cutting fondant decorations or not doing cakes at all.  If you get paid to do that, more power to you.

 

The recipe I use for most of my cakes barely crusts, and those methods wouldn't work for me if I wanted them to.  Consequently, I use a scraper.

post #17 of 36
I might be mistaken but not everyone involved in this topic do have a crusting buttercream.
post #18 of 36

kaz, my powdered-sugar based icing only barely crusts.  I also use IMBC which is non-crusting.

post #19 of 36

Hear, hear, Ms. Cahill.

 

I don't think I've ever troweled a cake completely smooth. If I'm piping strawberries on top of a strawberry marble, I'm satisfied with a "rustic Spanish stucco" finish. If I'm mounting edible printed material, I'll trowel the target areas smooth enough to where they'll bond properly. If I'm not pressed for time, I'll do what I've come to call "the family pattern" (sort of an abstract leaf pattern, as in my 49th birthday cake, below) in any large blank areas.

cake

 

(And note that the above cake is visibly without even a crumb coat!)

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #20 of 36

Your family pattern reminds me of the top of a mille-feuille.  :)

post #21 of 36
Quote:
Originally Posted by AnnieCahill View Post

Your family pattern reminds me of the top of a mille-feuille.  :)

I do see (after a Google search) the resemblance to a Napoleon with a combed glaze (I think the only one I ever had was undecorated, but that was many years ago). Also a resemblance to a pattern that the late-1960s BC Cookbook referred to, as I recall, as a "shadow" pattern. The difference here is that it's a pattern of narrow ridges and frosting-spatula-wide valleys, "combed" with alternating strokes of the edge of the spatula.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #22 of 36
Quote:
Originally Posted by AnnieCahill View Post

It's not a food-safe product so I don't use it.  But cardstock is stiffer if you like that.  I just use a scraper to smooth.  If I'm really anal about the spatula lift marks, then I can go over it with a piece of parchment.  My buttercream crusts only very lightly so I have to use a light hand.

 

Quote:
Originally Posted by BakingIrene View Post

Another reason to bake my own...I just can't stomach the idea of people using stuff like computer paper (stored goodness only know how in a dusty open pack) and baby wipes on FOOD.

 

Whatever happened to mixing icing to the consistency that permits smoothing immediately after application?

 

Whatever happened to simply putting enough icing onto the cake so that you could smooth it with a sanitized metal spatula?

 

Looks like online resources have dumbed down the skills that used to be normal. 

I agree. Just my two cents.

post #23 of 36

What kind of scraper are you referring to?

post #24 of 36
Quote:
Originally Posted by linnod View Post

What kind of scraper are you referring to?

http://www.sugaredproductions.com/shop/products.php?product=Bench-Scraper

*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #25 of 36

had never heard you could use computer paper. live and learn. I have used wax paper. :)

post #26 of 36
Quote:

If it's good for her, it is good for me!  =)

 

This is why this planet is going to hell.

post #27 of 36

How did I miss this thread? I LOVE the touchy ones...Why didn't someone let me know ;-) 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #28 of 36

The scraper is a bench scraper used for cleaning pastry off of the work surface.  It's a flat blade about the size of your hand and has a handle that goes down the entire side.  If you can't find one, you may want to buy a construction tool (Walmart) used to smooth spackle on walls - just clean and sanitize it first.  It has a nice handle and a wide range of widths and you can get it in metal or plastic.  Experiment with the angle you use and buttercream can be smoothed very well.  Then there's also bakery frosting that can be smoothed with an offset spatula dipped in hot water.

post #29 of 36
Quote:
Originally Posted by AZCouture View Post

Quote:
Originally Posted by linnod View Post

What kind of scraper are you referring to?

http://www.sugaredproductions.com/shop/products.php?product=Bench-Scraper

Lawd, how I love my little bench scraper that is just like that :-) I use it all the time, it is the very best. I think it is only $5 at Walmart, though. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #30 of 36

Yes, I got mine from Bed, Bath, and Beyond I think.  It's called a Bash and Chop.  Clearly I bought it because of the name.  :)

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