New Icing Technique..i Am Intrigued.

Decorating By snarkybaker Updated 8 Jun 2007 , 11:04pm by anamado

snarkybaker Cake Central Cake Decorator Profile
snarkybaker Posted 15 May 2007 , 5:13pm
post #1 of 14

I just bought myself a new cookbook, "All the President's Desserts" by white house pastry chef Roland Mesnier, and he talsk about having to make a lot of birthday cakes. He uses French buttercream ( quelle surprise!) and he triple ices the cake to get it perfectly smooth. First he crumb coats, then he refigerates. Then he puts on a second coat, to perfect the shape etc of the cake. Then he puts the cake in the freezer. He then warms the FMBC over a bain marie until it is pourablebut not runny, and pours the third coat over the frozen cake like ganache.

Since Ganache always gives such a perfect finish, I am intrigued, especially since this sounds a lot faster than obsessively smoothing all the time.

Anybody tried this, or have I just stumbled across the crazed rantings or a solitary Frenchman ? icon_confused.gif

13 replies
icing_fever Cake Central Cake Decorator Profile
icing_fever Posted 15 May 2007 , 5:19pm
post #2 of 14

hmmm... that does sound interesting are you going to be brave enough to try it?

jen1977 Cake Central Cake Decorator Profile
jen1977 Posted 15 May 2007 , 5:19pm
post #3 of 14

Great idea! I wonder if this works with non meringue butercreams? I doubt it!

pastryjen Cake Central Cake Decorator Profile
pastryjen Posted 15 May 2007 , 5:23pm
post #4 of 14

That is a very interesting technique. Gonna have to try that out. Thanks for sharing.

moniquerei Cake Central Cake Decorator Profile
moniquerei Posted 15 May 2007 , 5:40pm
post #5 of 14

Try it and let us know know how it works...you could be the master of a new method icon_smile.gif

ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 15 May 2007 , 5:54pm
post #6 of 14

I think you would have to get each coat as smooth as possible before pouring the liquid BC over the top, but yes, I can imagine ths would make a pretty coating on a cake.

JanH Cake Central Cake Decorator Profile
JanH Posted 8 Jun 2007 , 7:48am
post #7 of 14

Please, no "save and bump" threads per Jackie:

http://forum.cakecentral.com/cake-decorating-ftopicp-2822433-.html

and member requests:

http://forum.cakecentral.com/cake-decorating-ftopict-295773-.html

Thanks for your cooperation!

ConnieSue Cake Central Cake Decorator Profile
ConnieSue Posted 8 Jun 2007 , 11:03am
post #8 of 14

That could make for alot of icing on a cake!

sweetideas Cake Central Cake Decorator Profile
sweetideas Posted 8 Jun 2007 , 11:30am
post #9 of 14

I would like to see how his cakes look, are there many in the book?

Renaejrk Cake Central Cake Decorator Profile
Renaejrk Posted 8 Jun 2007 , 4:59pm
post #10 of 14

This sounds absolutely wonderful!

Kayakado Cake Central Cake Decorator Profile
Kayakado Posted 8 Jun 2007 , 5:09pm
post #11 of 14

I have his first dessert book and have not found a recipe in there I didn't love. I guess I'll have to buy this new book, too. His oatmeal cookies are to die for! He just published his memoirs too. The Bush's were nuts for getting rid of him.

Wendoger Cake Central Cake Decorator Profile
Wendoger Posted 8 Jun 2007 , 5:09pm
post #12 of 14

wow, that sounds really cool....I'd sure love to see it done!!!
(like on you tube or something....???)

Kayakado Cake Central Cake Decorator Profile
Kayakado Posted 8 Jun 2007 , 5:40pm
post #13 of 14

I replied before I realized this book is his memoir. His book on cakes will be out this fall. I just put in my order for it and a ILL request for his memoirs. His books don't have pics of every recipe but his recipes are clear and concise.
  

Roland Mesnier's Basic to Beautiful Cakes published by Simon & Schuster.

anamado Cake Central Cake Decorator Profile
anamado Posted 8 Jun 2007 , 11:04pm
post #14 of 14

Hello txkat!
I was reading your post and I got interested on it for two reasons.
One is about icing technique because I have no experience on it.
The second one is about French buttercream.
I live in Portugal, and we don't have a lot of the basic ingredients (like shortening, glucose, corn syrup, etc)
So I thought maybe this French buttercream isn't made with shortening. I went to google and I found several recipes under the same name but completely different (some uses yolks, others whites, others heavy cream and others flour).
Could you give me the recipe of that book?
I mean, I think it would be a nice thing to try that 3 steps technique
Thank you very much
Ana

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.