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Next biggest trend? - Page 8

post #106 of 134

It's sad that buttercream is even bieng discussed as a trend...I'm with IAmPamCakes on the subject of people needing to learn how to pipe a straight line, I hadn't realized until recently how rare piping skills are these days. I've done a ton of piped lace cakes recently, and I'm always surprised at the number of comments that I get when I post a photo. I finally figured out that it's because people don't learn how to pipe icing anymore, so it looks like an exotic skill.

post #107 of 134
Quote:
Originally Posted by costumeczar View Post
 

It's sad that buttercream is even bieng discussed as a trend...I'm with IAmPamCakes on the subject of people needing to learn how to pipe a straight line, I hadn't realized until recently how rare piping skills are these days. I've done a ton of piped lace cakes recently, and I'm always surprised at the number of comments that I get when I post a photo. I finally figured out that it's because people don't learn how to pipe icing anymore, so it looks like an exotic skill.


Amen :nodding:  I would never put myself in the same league as the link mentioned upthread, but I consider myself stronger with piping than fondant.  I've seldom done fondant at work, so 99.9% of my experience is with buttercream.

post #108 of 134
As someone who learned to decorate before fondant was the rage (I did my first cake in 1991) I am totally jealous that decorators have it so easy - fondant, molds, onlays, craftsy, etc.

I do think buttercream is like a dying art though. And when people do think of buttercream, they think of the simply grocery store style cakes.
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post #109 of 134
Well I did get into a fight with someone on here recently who said that decorators who use fondant are lazy and I stand by my defense of fondant - at least those that do a good job of it. Judging by how many wrecks we see on here that are fondant covered, getting it right is definitely a skill just as good piping is.
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post #110 of 134
Well, I never said anything about lazy - but it is much faster and easier having so many tools and resources that weren't available when I started decorating. Nothing wrong with using the newest and latest to make beautiful cakes - but there's also no harm in admitting that without these tools and resources 20 years ago, decorators had to be more "resourceful" and had a harder time perfecting the craft.
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post #111 of 134

i think being able to pipe well enough to pipe a rose carries such an important feeling for a caker--an empowerment--i don't think i could feel fully authorized on the inside without the ability to pipe a rose--

 

i do not at all think 'fondant only' peeps are less in any way than any other caker--i just think most everyone on the planet wants to pipe something--even deviled eggs or mashed potatoes--

 

piping be fun--tons of fun

read the ingredient label

 

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read the ingredient label

 

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post #112 of 134
It wasn't anyone on this thread, it was over in cookies. I told her it was insulting and she said I was paranoid. #okthen
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post #113 of 134
Quote:
Originally Posted by BrandisBaked View Post

As someone who learned to decorate before fondant was the rage (I did my first cake in 1991) I am totally jealous that decorators have it so easy - fondant, molds, onlays, craftsy, etc.

I do think buttercream is like a dying art though. And when people do think of buttercream, they think of the simply grocery store style cakes.


I absolutely agree.

 

I'm not in any way putting down people who primarily use fondant because there's an art to using it well.  OTOH I think it takes a lot of finesse to be able to pipe well.

 

One reason why "grocery style" cakes are as simple as they are is because nowadays they cut out a lot of the piping techniques you and I learned back in the day.

post #114 of 134
Fondant or Buttercream - it is very evident the pros vs. the rest of us! 😉
And I am (as others are) always amazed with what real bakers can do with both.
post #115 of 134

I've seen the cake push pop start a bit of a stir, but I find it to be wasteful in the packaging department. I see cake pops becoming more popular. I'm surprised the square shaped cupcakes didn't get very far. I really like those.

post #116 of 134

In Australia we have used fondant for forever.  We did not use buttercream (that was American) and royal Icing (that was English) for covering our cakes.  We did pipe with royal icing, however, and if you look back in the old books you will see that us fondant Aussies created the most magnificent delicate looking masterpieces (well maybe not me personally but I do have some passable attempts). I personally think that they left the American Style piped buttercream cakes of the same era for dead. Unfortunately, you very rarely see Extension Work (dubbed Australian String Work by Americans) with Lace edging anymore because it is extremely time consuming and I dare say very few people would be prepared to pay for it, whereas 35 years ago that was what everyone had.

post #117 of 134
Quote:
Originally Posted by cazza1 View Post

In Australia we have used fondant for forever.  We did not use buttercream (that was American) and royal Icing (that was English) for covering our cakes.  We did pipe with royal icing, however, and if you look back in the old books you will see that us fondant Aussies created the most magnificent delicate looking masterpieces (well maybe not me personally but I do have some passable attempts). I personally think that they left the American Style piped buttercream cakes of the same era for dead. Unfortunately, you very rarely see Extension Work (dubbed Australian String Work by Americans) with Lace edging anymore because it is extremely time consuming and I dare say very few people would be prepared to pay for it, whereas 35 years ago that was what everyone had.

That's true, but I'd be willing to bet that the majority of people who call themselves decorators today probably can't pipe worth a flip whether it's buttercream or royal. I'm not referring to what the cake is covered in, I'm just talking about people not knowing how to pipe a straight line. It's pretty amazing to me, because I just think that should be a basic skill. Just like knowing how to ice a cake smooth, or how to cover a cake in fondant.
post #118 of 134
Quote:
Originally Posted by cazza1 View Post
 

In Australia we have used fondant for forever.  We did not use buttercream (that was American) and royal Icing (that was English) for covering our cakes.  We did pipe with royal icing, however, and if you look back in the old books you will see that us fondant Aussies created the most magnificent delicate looking masterpieces (well maybe not me personally but I do have some passable attempts). I personally think that they left the American Style piped buttercream cakes of the same era for dead. Unfortunately, you very rarely see Extension Work (dubbed Australian String Work by Americans) with Lace edging anymore because it is extremely time consuming and I dare say very few people would be prepared to pay for it, whereas 35 years ago that was what everyone had.


I've got books in my cookbook collection which show Aussie String Work step by step.  I can understand why most cakers wouldn't want to attempt it.  Personally, I think one would have to possess nerves of steel.  I don't have nerves of steel, so I've never tried doing it.

post #119 of 134

yes for example--being able  to pipe and apply lace points--check the "e" column on earlene's chart--surely the most overlooked column in the chart ;)

read the ingredient label

 

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read the ingredient label

 

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post #120 of 134

Brought this topic back up, because I have received two food service magazines in the past two weeks that have crowned eclairs as the next big food trend.  They were talking about how the cronut became so hot, and how many french pastries are experiencing a resurgence with modern twists.  So that is the opinion of a few food writers in the restaurant industry!

 

Liz

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