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How to creat this effect

post #1 of 25
Thread Starter 

Hello everyone

I have done quite a few cakes including wedding cakes but my work has always been in ganache. A bride of mine wants this cake I am wondering if all you experience people can help me here.. I have a few questions:

-What would be the best buttercream to use for this? ( I use ganache under the fondant)> I am assuming it would be a crusting buttercream? Would SMBC work?

-I will crumb coat the cake just like I do with the ganache and make all the edges perfectly shaped and sharp like I would do for under the fondant. Then rest it for a day

-I will then apply another coat and texture it right away...Does it sound right?

-Also what would be the best tool/ stick to use this exact pattern...

Looking forward to all the replies and thank you so much in advance :)

post #2 of 25
Yes SMBC will work. You don't need to let is rest a day, simply put it in the fridge until butter hardened. Does not even take an hour, and I would the texture simply with an offset spatula
post #3 of 25
Thread Starter 

Thanks :)

Is SMBS crusting or non crusting..They want ivory so I was thinking maybe coact it with white ganache first and then apply a layer of buttercream for the texture.. How thick should the final layer of buttercream be? Not too thick, right?

post #4 of 25
Buttercream crusts because of a ratio of fat/sugar, usually with hi ratio shortening (or Crisco) as an ingredient and powdered sugar.

Swiss Meringue & Italian Meringue BC are whipped and not as sweet, light and fluffy this is what I use if not ganache (oh there's French BC too).

I'll add a link with the recipes. You don't need a crusting BC for this design and you can make the final coat as thick/thin as you want (same as you would with ganache).
post #5 of 25
http://www.joepastry.com/2008/italian_meringue_buttercream_imbc/

To the left (on the page from the link) there's an option called Pastry Components, when you click that there will be Buttercream, and under that it has recipes for American (crusting), French, Swiss, & Italian BC as well as the differences.
post #6 of 25
Thread Starter 
Thank you!!! icon_smile.gif
post #7 of 25

I'm with Smckinney07. Definitely a SMBC or IMBC. That's actually what it looks like to me. I think it will complement your ganache very well. It's really easy to work with and will give you that nice ivory color with the amount of butter that is in it. It does not crust. 

 

If you have never made it before, watch a couple videos on how to. You want to make sure your meringue is no longer hot before you add your butter. If you add the butter a little too soon, don't panic and throw it out! It will have a cottage cheesy texture to it. Just keep whipping the heck out of it, and it will come back together.

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post #8 of 25
Thread Starter 
Thank you!!
Yes i did watch a few videos but have never made it.
For the texture , is it as simple as it looks or should i practice on a dummy?
post #9 of 25

SMBC is actually very easy to make!! A few more steps than normal, but super easy!!! 

 

I think the effect is as easy as it looks. I have a very small offset spatula I bought from Wilton a while back. It's probably about 3/4 inch wide. That's what it looks like was used (if that sentence makes any sense whatsoever!).

 

If you screw up, You can smooth the BC back out and start over. It's VERY forgiving!!!

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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #10 of 25
Thread Starter 
Great. Thanks a lott for your help. I feel much more relaxed icon_smile.gif)
post #11 of 25

I am one who does NOT like either SMBC or IMBC.  One might as well just eat a stick of real butter :(

American BC (using 1/2 butter & 1/2 shortening) is much more acceptable to most pallets.

post #12 of 25
Quote:
Originally Posted by kakeladi View Post
 

I am one who does NOT like either SMBC or IMBC.  One might as well just eat a stick of real butter :(

American BC (using 1/2 butter & 1/2 shortening) is much more acceptable to most pallets.


ONLY in America  :P

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #13 of 25
You can do this with any kind of buttercream you want. Just drag a spatula around the sides of the cake to make the texture.
post #14 of 25
Quote:
Originally Posted by ApplegumPam View Post
 


ONLY in America  :P

 

:-D

 

I love SMBC. 

 

I mostly make American with all butter and no shortening, but that's another topic altogether! Kakeladi is right though…a lot of people here don't like it because they're used to crappy grocery store frosting.

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #15 of 25
Quote:
Originally Posted by kakeladi View Post
 

I am one who does NOT like either SMBC or IMBC.  One might as well just eat a stick of real butter :(

American BC (using 1/2 butter & 1/2 shortening) is much more acceptable to most pallets.

Kakeladi: I had to cut my SMBC recipe from 6 sticks of butter down to only 3 sticks of butter and then added 1 cup of powdered sugar.  Now all my guinea pigs like it, including me.

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