Buttercream Choice For Cake Customer

Decorating By krcline Updated 21 Jan 2007 , 1:25am by deedee44

krcline Cake Central Cake Decorator Profile
krcline Posted 3 Jan 2007 , 8:51pm
post #1 of 9

I dabble in making cakes on the side...translation---I've done a few but I am no pro. I have an old friend that wishes to have a cake made for 70 people. She said box cake mixes are fine. She'd like a three tier cake, square, with the gift package look. I recommended using fondant (which would increase her price) but she said just the smooth icing look (so I am thinking regular buttercream) would be fine.

I'm trying to keep the cost low for her. What is a good buttercream recipe to use? I was planning on looking one up and making a special one, but then I figured, what the heck, perhaps the Wilton buttercream using shortening would be good enough. It seems most cost effective and I used it a long while ago.

I'm striving for a good cake within her price range. Any ideas on what size tiers I'd need for about 70 people and a good icing to use would be great. Thanks!

8 replies
hope22023 Cake Central Cake Decorator Profile
hope22023 Posted 3 Jan 2007 , 9:01pm
post #2 of 9

The Wilton BC is a good option. Most people are used to the taste because of grocery store bakeries. To make it a little more special, you can subsitute 1/2 the amount crisco called for for butter. Then add a little more butter flavoring.

MicheleH Cake Central Cake Decorator Profile
MicheleH Posted 3 Jan 2007 , 9:02pm
post #3 of 9

I've done it both ways. But the one that most people prefer is the Wilton recipe with full shortening. It is really sweet, but holds up perfectly!

NewbeeBaker Cake Central Cake Decorator Profile
NewbeeBaker Posted 3 Jan 2007 , 9:43pm
post #4 of 9

Here is the page for the serving sizes on CC, although I know a few use other ones. But this might help ya get an idea of how much and what size, Jen
http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html

katy625 Cake Central Cake Decorator Profile
katy625 Posted 3 Jan 2007 , 9:55pm
post #5 of 9

You know if she wants the Package look with buttercream you could always just do the ribbons in fondant. As far as the buttercream I use an all shortening recipe and everyone I know loves it and you don't have to worry about keeping it cool.

mkolmar Cake Central Cake Decorator Profile
mkolmar Posted 3 Jan 2007 , 11:06pm
post #6 of 9

I think it depends on the people it's for. I prefer the buttercream dream recipe and so do most the people I know (my one neighbor prefers the Wilton kind though)

vww104 Cake Central Cake Decorator Profile
vww104 Posted 4 Jan 2007 , 1:14am
post #7 of 9

I love the Tami's buttercream recipe from the baking911.com website. Most of the people I bake for love it too, and I'm also no pro. However, if you want it to crust you must remember to add meringue powder.

BeckySue Cake Central Cake Decorator Profile
BeckySue Posted 4 Jan 2007 , 4:19pm
post #8 of 9

I agree with mkolmar: the buttercream dream is the best! I used the Wilton recipe for years, and it is ok - a little too sweet for me. The buttercream dream is so yummy and it spreads really smooth. Here is the link to the recipe if you want to take a look....

http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html

Good luck with whatever you decide to use!!

deedee44 Cake Central Cake Decorator Profile
deedee44 Posted 21 Jan 2007 , 1:25am
post #9 of 9

Do this buttercream crust.

Deedee44

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.