Making An Entire Wedding Cake "shimmery"?
Decorating By pottedmeatchunks Updated 13 Jul 2007 , 8:44pm by gabesgourmet
I have a request from a bride for a buttercream cake to be "shimmery ivory" or "muted gold" to match the wedding theme. It will be a pretty plainly decorated cake (very minor piping on each tier) with a fat ribbon along the base of each tier that is going to be some type of shiny satin something I assume. How do I make my buttercream "shimmer" like she describes? She showed me an example pic that she liked here:
http://conniescakecreations.com/images/cakefront2.jpg
Luster Dust!
http://shop.cakecentral.com/luster-dust-grams-p-1986.html?cPath=61_122
(now, which color to pick!)
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could also just color the BC or fondant and then hit with pearl dust
If you have an airbrush machine you could do like Duff did and put luster dust in it and spray the cake. I know his was on fondant though, can you do it on buttercream?
Somewhere recently I saw that they sold aerosole spray(not wilton). I'll try to remember where I saw it at.
i was afraid that would be my answer lol. so...if I were to give this nice lady a quote how much luster dust do you think we are talkign to cover a 4 tier cake? I don't own this spray system you guys are talking about and I think that is not within my cake supplies budget at the moment 
mnmommy if you know where to buy an aerosol can that can help me spray luster dust that would be fabulous let me know!!
I read somewhere a while ago about someone holding luster dust in their hand and blowing lightly to cover the cake. I suppose a fan would work too and be a bit more sanitary. Luster dust goes a LONG way. I would say 1 pot would be plenty.
Thanks,
Sarah
the sprayer that duff and mike mccary use is the PREVAL sprayer:
http://www.prevalspraygun.com/
should be able to find it at Home Depot, Lowes, etc.
spraying will give far more even/smoother results than using a paint brush or blowing.
Here is the link to thread discussion for the luster spray:
http://www.cakecentral.com/cake-decorating-ftopicp-4091833-.html#4091833
I am going to try this myself also!
I just did a 4 tier Quince cake (16" 12" 9" 6"). Pink BC with Pearl Luster Dust. I used about 2 and a half little jar things.
I used a crusting BC and then put them in the fridge over night so the BC was quite hard. Then I just dusted the dust on dry.
HTH!
I think I saw it here...
http://www.globalsugarart.com/cat.php?cid=815
I'm pretty sure that's it. Good luck.
If you use swiss meringue buttercream it has a natural sheen to it. Then you can also buy a big puffy blush brush (from walmart or the drug store) and pour a little luster dust into a paper plate and blot the brush in it, give it a little twirl to get the excess off and then spin it in between your palms over your cake this gives a nice "glowing" effect. Good Luck & God Bless!
If you use swiss meringue buttercream it has a natural sheen to it. Then you can also buy a big puffy blush brush (from walmart or the drug store) and pour a little into a paper plate and blot the brush in it, give it a little twirl to get the excess off and then spin it in between your palms over your cake this gives a nice "glowing" effect. Good Luck & God Bless!
Do you have the receipe for the swiss meringue buttercream? And if you do would you share it with me please.
Thanks
I will most definitely share the recipe: It is an expensive frosting...but it's DELICIOUS!!! Light and whipped creamy-Yum Yum Yum. Very easy to work with, but IT DOES NOT CRUST!!!!! (in case that's what you wanted.)
Swiss Meringue Buttercream
Makes 10 cups
12 large egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, slightly softened
2 teaspoons pure vanilla extract
Directions
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant read thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.
gabesgourmet, if it doesnt crust how does one go about smoothing it? thanks for sharing the recipe btw!!
I will most definitely share the recipe: It is an expensive frosting...but it's DELICIOUS!!! Light and whipped creamy-Yum Yum Yum. Very easy to work with, but IT DOES NOT CRUST!!!!! (in case that's what you wanted.)
Swiss Meringue Buttercream
Makes 10 cups
12 large egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, slightly softened
2 teaspoons pure vanilla extract
Directions
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant read thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.
Thanks i will make this just for special people.
the sprayer that duff and mike mccary use is the PREVAL sprayer:
http://www.prevalspraygun.com/
should be able to find it at Home Depot, Lowes, etc.
spraying will give far more even/smoother results than using a paint brush or blowing.
what a great idea! i think i'll go price one. i guess since duff uses it the materials its made of is safe for spraying on food?
gabesgourmet, if it doesnt crust how does one go about smoothing it? thanks for sharing the recipe btw!!
It goes on pretty smooth right out of the bowl, but you can smooth it on and then let it set up a little in the fridge and take a hot spatula and smooth away any small imperfections. I use SMBC all the time and I just love it! I use less butter in mine though.. only 6 sticks rather than 8. I also only beat the egg whites on medium high. I read somewhere that whipping them on high wasn't the best way to do it.. could be an urban legend though.. LOL. It tastes amazing though.. I will never eay powdered sugar buttercream again, and I only use it if a customer requests it or on kids cakes because that's what the kids like. Most people I have made cakes for using the SMBC love it.. especially the less butter version. Add some sweetened reduced raspberry puree to it and OMG!!!
It does go on pretty smooth first off..refrigerate the cake until it firms up. Put super hot (almost boiling) water into a quart jar or large liquid measuring cup and warm you metal spatula and smooth the icing. It will look flawless if you work at it for a little bit.
Also, you can use part butter and part veggie shortening and it will hold up a little better in the heat.
Good luck with it! I hope it works really well for you. I think you'll love it!
For a less expensive frosting, but EQUALLY DELICIOUS icing (doesn't crust either and you smooth it the same way)
Gabes Satin Vanilla bean Buttercream Frosting
Recipe by: Jamie Poplin
In the bowl of an electric stand mixer stir together:
6 cups of confectioners sugar
½ tsp. salt
1½ tsp. vanilla
With a whisk attachment, add and whip at low speed:
1 cup boiling water (¾ cup on hot days-or if you want a stiffer frosting)
Whip until smooth and cool (be patient-takes awhile)
After cooling, add and whip until completely smooth (on low):
2 ¾ cup shortening
1 ½ sticks slightly chilled butter, cut into 1-inch pieces
Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume (10-20 minutes.)
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