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Rosette cake fail... help? - Page 2

post #16 of 23
Thread Starter 
Quote:
Originally Posted by chocaholikk View Post

Ps thats an amazing cake ddaigle.

My recipie for vanilla buttercream is
250g unsalted lurpak butter
500g icing sugar
A dash of milk
1 tsp vanilla

I crumbcoat the cake and leavw in the fridge for at least 2 hours...but I dont put the buttercream in the fridge. Once the cake is chilled I pipe on the cake starting from the bottom.
Once its all piped I then leave it in the fridge to firm up.

Hope it helps...let us know how u get on xx

That's almost like my bc recipe but I use one stick of unsalted butter and one cup of veggie shortening. I started from the bottom up this time and that seemed to fix the problem. Thanks everyone!
post #17 of 23
Thread Starter 
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post #18 of 23

When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to. sometime back a similar thing happened to me. the icing on the cake was dry and the moment I studded the cake with bc stars, it kept falling off. this may be the problem. OR yr icing is too soft. whats the temperature over there. high humidity?

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post #19 of 23
Quote:
Originally Posted by Godot View Post

Those pics are cute. Too bad about that huge thing on the kid's head, though.

 

haha.  that's what I thought too. Good photos though and a very beautiful cake!

post #20 of 23

I bow to the ROSETTE talent of ddaigle.   :king:

 

Tried the rosette pattern in smbc on the devil's food cake, and boy oh boy - it was harder than it looks.

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post #21 of 23
Quote:
Originally Posted by suzied View Post

When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to.
I absolutely agree with this. I use smbc, so mine never crusts over or stiffens up, but it definitely works a lot better for me when I pipe over soft bc. Straight out of the fridge, and whatever I'm piping definitely doesn't grip on as well.
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post #22 of 23
That goes for the bc ruffles and anything really.
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post #23 of 23

hmmm. I put a crumb coating on it, but didn't think to chill the cake well. Good Idea.

I used smbc also and the soft icing kind of threw me off.   Also I used a closed flower tip, and probably should have used an open star tip.

An open tip  would have given me a stronger thread of icing to push into the cake sides.  The recipient thought it looked cool, so all is well..................but I'm sure I can do better next time  :roll:

 

Swiss meringue buttercream on devil&#039;s food cake. Rosettes.

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