Thank you for sharing your pictures - but, you recovered it nicely, lol! I didn't have the patience for that. When I realized my purse colapsed, I got mad and stabbed it 
! It made me feel better, though! Then my hubby came in and stuck a fork into it and took a big bite. He said that it was delicious, so at least it tasted good, lol.
Luckily, when I fail, I just get more dtermined to succeed. So, I try to learn from every mistake.
By the way, I have just added the beater blade to my MUST HAVE list!
Thanks again,
Mandi
lol-well, it's lucky it didn't end up the on the floor, I was trying to stay composed because hubby was standing next to me and was already telling me I needed to take a break from caking 
That good though that it makes you determined, you're very talented (took a peek awhile ago in your gallery 
) so it's just a little bump in the road 
WOW!!! I can't believe that I have read all 15 pages of this topic! You can tell that I was interested, huh?! Okay, I fell in love with SMBC and IMBC several months ago and would prefer to use this all of the time. I tried sugarshack's recipe and wiltons and a couple of others ad I just hate the after taste of the shortening. However, it seems that those are really the only ones that can be used to make BC really smooth looking. Do I have that correct?
I also enjoy using stencils and that ALSO doesn't seem to be too possible with IMBC/SMBC. Which kind of 'forces' me to use fondant at times.
I had just ordered the Winbeckler books for the BC flowers after seeing the cupcake-cafe website. OMG!!! I want to be able to do that!! I came across the flowers video at http://www.cakegenie.com/Flowers.html and wondered if anyone has used or seen it?
I guess my biggest dilemma with BC is knowing when to use which kind....IMBC/SMBC versus shortneing based, versus whatever else is out there.
I love the idea of being able to freeze it and use it for cut outs...I have to go back and find the page that those directions were on. But how do you all feel about rolled BC?
Welcome to the buttercream side saberger!! I'm really with you where shortening based buttercream comes in. I use the recipe that Serious Cakes has and it's about half and half and YUMMY! Crusts nicely, which would likely solve the stencil issue. I haven't tried that, and I want to sometime.
I know a lot of people swear by the SMBC idea, but I haven't tried it. Honestly I like to "no cook" concept.
Gosh... now I need to make a cake!!
saberger.. The link you posted is our own CC member BCjean. The dvd is wonderful! I highly reccomend it.And Jean is also very helpful and will answer all your questions to!
I did my first non-fondant cakes with a crusting BC. It's so odd to me. I didn't get any questions or complaints, they loved them, but to have an icing crust like that just seems so weird. I was afraid the BC would be hard when they cut into them. I totally loved being able to smooth it fairly well, but on the other hand being able to smooth it so well was totally against what I think of when I think of BC! LOL! How does everyone feel about crusting BC?
lol-I love the fact that it crusts, it's such a miniscule layers that has hardened and I doubt that anyone even notices that when they eat it, I know I don't Did you have a taste?
How do I feel about crusting buttercream? I love it !
I use Dixie's Icing, which doesn't crust. I've used stencils by popping the whole iced cake into the freezer until the icing sets. Works great! I also like the non-crusting, because I have a tendency to put my finger thru the cake along the bottom as I turn it, which means having to re-smooth that area. (Seriously, you'd think I would've learned to be more careful, but I do it with almost every cake!) I don't think I could do that if it crusted.
Oh I'm with you on that... every time I make a cake, I stick my finger in it. if I use crusting buttercream, I can't seem to fix it properly so I just IMBC and do touchups when I'm done. I must have been doing something wrong with the crusting buttercreams anyway, I was never able to get the paper towel to smooth it all that well anyway. I got tired of trying new recipes!
So I found the Snyder book on ebay last night and ordered it - cheaper than amazon! I had never seen or known about the cupcake-cafe in NYC (I am so out of it) and fell in love with all of the flowers that the do, so..... when my DH came home, I as on the computer (as usual) and he asked if I was searching for compressors (cuz I need one for my new airbrush), I said "no honey, but you GOTTA look at this!!!!" He was amazed that they were all BC and I had to swear to him that they were and that they even had classes, but they were expensive. So, he said "so, take the class, it's only 3 hours". I was shocked!!! I was also VERY STUPID *wah* I said "that's very nice of you honey but there are books and stuff on it". HOW STUPID AM I?!?!?!?! To turn down such an offer?!! I swear, I am too nice. But at least he said to try the books first and then we'll see.
I have been kicking myself in the arse all day today. On the flip side, I would feel really guilty spending that $ for a class if I COULD do it on my own.*sigh*
I just got the Winbeckler book and it IS a little hard to follow it. But I also just got cakegenie's dvd and it helps me to understand it a bit more and get the idea of it. Now to wait for the Snyder book.
Having seen these flowers being done, how on earth does cupcakecafe-ny get them practically hanging off of the cake? They do peonies and all sorts of things that are on the edges. Does anybody know?
I really like working with buttercream because it is so easy to serve when they are all finished with their..ooohs and awwws.
I know fondant currently is more popular but so is botox and I don't plan to experiment with it either. That fixed, stretched tight look, with no personality, doesn't appeal to me, whether it be fondant stretched over cake or injections to fill in under your sagging skin.
Just as their are fondant decorators who disagree with me, I am sure their are botox clients who really think it would help me.
I will continue to squeeze that buttercream out.
I just came upon this forum and couldn't agree with you more (hence my signature), a cake should be a cake. When I watch these cake challenges and see how much they handle their fondant cakes it kinda grosses me out.
You don't even have to use fondant accents if you don't want to...go buttercream all the way! Spread a thin layer of buttercream (maybe 1/8" thick) on a sheet of waxed paper, lay it on a cookie sheet, and pop it in the freezer. Once it's frozen, use cookie cutters or fondant cutters to cut out the shapes. Re-freeze. Apply the frozen shapes to your cake.
I'm also a BC only decorator. I just love, love, love my BC.
I just started reading this post and I am getting some great tips...like this one!! Thanks for sharing!!
That IS aggravating! Yes, you can SIMPLY decorate a cake in 2 hours, is that supposed to include making the frosting then frosting the cake? I said on another thread that I want to write to Food Network, I'd like to see the cake challenge done in all buttercream. Let's see how many famous decorator's sign up for that!!!
Great idea! Now THAT would be a challenge worth watching.
GeminiRJ.. If you spread icing /freeze then cut out doesent it crack if you cut the shape out with it frozen ?? Thats an awesome idea but it seems like it should crack ?
GeminiRJ.. If you spread icing /freeze then cut out doesent it crack if you cut the shape out with it frozen ?? Thats an awesome idea but it seems like it should crack ?
I've had very little problem with cracking. Occasionally, yes, depending on the size and shape I'm cutting, and how sharp the cutter is. I use a non-crusting BC...maybe that makes a difference. The only problem I've had is that the icing defrosts very quickly, so you have to work fast and you have to keep re-freezing.
GeminiRJ... Thanks!I have to remember that idea and give it a try!
saberger-be fearless, that's how they get them on there like that I find that if my buttercream is thinner that I have an easier time getting them to kind of hang off the edge, when it's thicker it tends to slide:
I did some at the end of this video and it was some pretty thin frosting. I have a few cakes that I've done with them right on the edge or going over the side, but I'm not as daring as the Cupcake Cafe
Thanks for sharing that with me serious_cakes. I really appreciate it. Well I won some ebay bids last night on a few old (70's) Wilton yearbooks to see what they have regarding bc and flowers and stuff.
I was wondering about this last night: the wilton flowers that they teach in the "decorating cakes" book, that are done in RI...like the bachelor button and carnation and stuff....can't they be done in bc?
Of course! I've done both, I even did a cake with butttercream daffodils!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1208523
I think they suggest RI because you can make them ahead of time, but I do everything right on the cake
Thanks for sharing that with me serious_cakes. I really appreciate it. Well I won some ebay bids last night on a few old (70's) Wilton yearbooks to see what they have regarding bc and flowers and stuff.
I was wondering about this last night: the wilton flowers that they teach in the "decorating cakes" book, that are done in RI...like the bachelor button and carnation and stuff....can't they be done in bc?
The Wilton Way of Decorating, Vol. 3 might be a good one for you to try and get. It's all about the tips and has lots of flowers. The tulips they show are especially lovely!
Yay!! Just wanted to share, I finally made some decent scrolls!! I had a cake last week that I was trying a design on and it was very disappointing! Then for Thanksgiving I wanted to try again and see if I could do better by practicing first, then picking the scroll I liked best. Well, that worked out very well and I was so excited with the results!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1290576
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