'only Buttercream' Decorators

Decorating By SeriousCakes Updated 12 Jun 2015 , 2:11pm by goof9j

DsLady614 Cake Central Cake Decorator Profile
DsLady614 Posted 30 Nov 2008 , 10:46pm
post #241 of 438

I need to work on scrolls too... yours look really nice. I'm thinking maybe for a cake in January. Or maybe I'll just thaw some leftover icing and practice!

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 1 Dec 2008 , 3:40am
post #242 of 438

Thank you! I got the idea from birthday card from an insurance agent icon_lol.gif I'm always looking through ads in the mail for cool designs, then I tear them out and put them in my scrap book icon_smile.gif

saberger Cake Central Cake Decorator Profile
saberger Posted 4 Dec 2008 , 1:54pm
post #243 of 438

Quick question...I have some IMBC in an airtight container that was left from a cake that I did on Nov. 14th....is it still usable for a cake on Sunday or do I need to chuck it?

TIA

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 5 Dec 2008 , 3:01am
post #244 of 438

Sorry, I don't use meringue bc's but maybe someone else can help!! Anyone? icon_biggrin.gif

bobwonderbuns Cake Central Cake Decorator Profile
bobwonderbuns Posted 14 Dec 2008 , 12:50am
post #245 of 438

I've never used the meringue buttercreams either. From what I've heard though they are too soft to really do any good decorating with.

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 19 Jan 2009 , 6:56pm
post #246 of 438

Just wanted to share this site with some of you 'Only Buttercream' ladies, I came across it yesterday on the Cake Wrecks site:
http://www.eatcake.ca/wedding_catalog/a/index.html
They have SO many cool cakes on there! Actually my latest cake was inspired by one of theirs icon_biggrin.gif I think it's on page F if you scroll down but there's a lot to look at, I'm not even done yet icon_lol.gif

DsLady614 Cake Central Cake Decorator Profile
DsLady614 Posted 19 Jan 2009 , 7:44pm
post #247 of 438

YAY!!! More buttercream to look at! Oh yeah, like I needed to be doing THAT right now! I kid you not, I am constantly thinking about it, hmmmmm... cake or cookies... cake or cookies?????

KlyKat Cake Central Cake Decorator Profile
KlyKat Posted 19 Jan 2009 , 8:10pm
post #248 of 438

What a great website! I just spent the past hour looking at it...Thanks!!!

majormichel Cake Central Cake Decorator Profile
majormichel Posted 19 Jan 2009 , 10:20pm
post #249 of 438
Quote:
Originally Posted by Serious_Cakes

Just wanted to share this site with some of you 'Only Buttercream' ladies, I came across it yesterday on the Cake Wrecks site:
http://www.eatcake.ca/wedding_catalog/a/index.html
They have SO many cool cakes on there! Actually my latest cake was inspired by one of theirs icon_biggrin.gif I think it's on page F if you scroll down but there's a lot to look at, I'm not even done yet icon_lol.gif




All buttercream, wow! Did you check out the prices of her sheet cake 15-20 servings 15 x 12 is $65 and up. How much do you'll charge for a sheet cake 9x 13 and so on?

I does donate a cake each month to the church B-day club 9x13? I am wondering if they were to pay me, how much should I charge, all buttercream 2" high.

DsLady614 Cake Central Cake Decorator Profile
DsLady614 Posted 19 Jan 2009 , 10:37pm
post #250 of 438

I've been sitting here looking and WOW!! They do some beautiful work and I really want to try a couple of these techniques.

As for charging, I really don't sell, so I'm not sure. BUT... that said, I'd be charging based on how much work went into the cake. If it's just a flat sheet with not much work, it would cost less than some of those with amazing amounts of piping work. Your time has to be taken into consideration.

indydebi Cake Central Cake Decorator Profile
indydebi Posted 19 Jan 2009 , 11:21pm
post #251 of 438

I wont' do a cake smaller than a 11x15. It pretty much takes the same amount of time for me and I'd be getting only about 2/3's the price. Which is why smaller packages/items cost more .... to cover the overhead. Same electricity, same payroll, lower income. The math doesn't compute on that one. So rather than explain why the smaller one is pretty expensive ... I just don't screw around with them.

thecakeninja Cake Central Cake Decorator Profile
thecakeninja Posted 19 Jan 2009 , 11:23pm
post #252 of 438

Great works idd...i also love to work with buttercream, i can give an exemple of my work...
LL
LL

steplite Cake Central Cake Decorator Profile
steplite Posted 20 Jan 2009 , 2:59am
post #253 of 438

I love this topic. Has anyone read Dede Wilson's books? She prefers Buttercream. NOW, I'd like to see everyone favorite buttercream recipe.

Rose_N_Crantz Cake Central Cake Decorator Profile
Rose_N_Crantz Posted 20 Jan 2009 , 3:11am
post #254 of 438

Serious_Cakes, how did I know you started this thread?! hee hee, this is Serenity0047 from Youtube.

I first started doing cakes with buttercream almost two years ago. I dabbled with fondant and I would do it again, but I find I like buttercream better. Here's a question for the buttercream vets:

As my cakes sit out, I've noticed that the buttercream seems to sweat. It just starts looking greasy. Has anyone else had this problem and if so, what did they do about it?

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 20 Jan 2009 , 3:15am
post #255 of 438

vstar_pilot -lol, I had to go through every page too, it looks like they even do those striped and dotted cakes with buttercream! I've only ever seen those kind done with fondant. And I saw your comment on my last cake icon_lol.gif I was most definitely cross-eyed!! Did you see the cakes from that site where I got the idea from? They do a lot like that but I thought the color fading in and out would look really cool.
majormichel-I never know what to charge, it's usually like $45 for a 2 layer 9x13 but I'm not charging competitively, I charge for ingredients, supplies, and a little bit for time.
joao-nice cakes! Great job on that person, your colors matched really well!
steplite-I borrowed one of her books from the library and it really helped me out! Because of her I stopped getting upset when I couldn't get 'perfection' with my cakes, it's ok for it to have a few flaws! I was getting to a point there where I wasn't enjoying what I was doing because all I could see was the mistakes.
Oh, and my favorite recipe is mine icon_wink.gif I can't say that I've compared it to anyone else's though because it's the only one I've ever used icon_lol.gif

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 20 Jan 2009 , 3:32am
post #256 of 438

Rose_N_Crantz-lol-of course it was me! I'm starting a revolution! Bring back the buttercream, can't you hear the chanting? icon_lol.gif

Greasy sweating, I've had that happen when it's really hot and humid out and I've added too much cream to my buttercream. It's also happened when I use a plastic cake carrier, for some reason that always makes my cakes sweat! Maybe they're claustrophobic?

GeminiRJ Cake Central Cake Decorator Profile
GeminiRJ Posted 20 Jan 2009 , 12:46pm
post #257 of 438

I was watching the latest Food Network Challenge, where the triplets were telling the cake designers what they liked and didn't like in a cake. My son said that if it were him, he would say, "I HATE fondant". Just to see their reaction. (He's definitely into BC only!)

majormichel Cake Central Cake Decorator Profile
majormichel Posted 20 Jan 2009 , 1:33pm
post #258 of 438

okay I am sold, I need to focus more on buttercream that fondant. But I was just getting started with fondant, ah well. More buttercream here I come. You'll have reminded me of how versatile buttercream can be and it more tastier.

GeminiRJ Cake Central Cake Decorator Profile
GeminiRJ Posted 20 Jan 2009 , 1:59pm
post #259 of 438
Quote:
Originally Posted by majormichel

okay I am sold, I need to focus more on buttercream that fondant. But I was just getting started with fondant, ah well. More buttercream here I come. You'll have reminded me of how versatile buttercream can be and it more tastier.




Don't neglect the fondant, if you enjoy working with that medium. The more tools you have in your arsenal, the better cake decorator you'll be! Just don't forget that BC is a very versatile and special medium, as well. My pet peeve is that so many decorators look down on BC as amatuer league, when it still takes some unique skills to use it well.

indydebi Cake Central Cake Decorator Profile
indydebi Posted 20 Jan 2009 , 2:40pm
post #260 of 438
Quote:
Originally Posted by GeminiRJ

My pet peeve is that so many decorators look down on BC as amatuer league, when it still takes some unique skills to use it well.




icon_lol.gif omg, this is so true! I can recall thread after thread after thread in which it's been suggested that we BC-er's should "Get up to speed" and "move into the modern age" because BC is "so old fashioned" .... yet in the same thread, these same people are lamenting how they just CAN'T do a BC rose, or smooth BC icing or prevent it from melting and how fondant is so much easier (does that mean less talent to master? I dont' think so, but that's how it comes across). icon_lol.gif icon_lol.gif

One is not better or worse ... they are just different and they take, as Gemini points out, different and unique skills.

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 20 Jan 2009 , 2:50pm
post #261 of 438

I agree, I've seen some amazing cakes that were made with fondant, ones that weren't just roll, cut and slap on. If you're having a good time with it, keep it up! lol-I'm not anti-fondant, I'm just pro-buttercream icon_lol.gif

mandifrye Cake Central Cake Decorator Profile
mandifrye Posted 20 Jan 2009 , 3:02pm
post #262 of 438

I just loved looking at those cake serious! One of my favorites was the jungle themed topsy turvy! It was precious!

Oh, and I love the look of the constant swirls! What a great technique, I have to try that!

I have been reading on the SMBC thread, and I am going to attempt that today. I figure, I will still use my crusting buttercreams for the outer coats and decorations (just because I love the crusting effects - makes my life so much easier), however, I can use SMBC for cuppies and fillings! I am so excited to try, hopefully, I will be successful! My family is getting a special treat just so I can experiment! And, since I usually just fill with regular bc, I am excited about the versitility!

I have been so bad with my pictures lately, still sitting on my memory card! Just too lazy lately! icon_eek.gif

Ta ta buttercream pals!

Oh, and Serious...You have made me a true lover of Candy Clay. I love modeling with it, it is a wonderful medium! THANK YOU, THANK YOU, THANK YOU!

Mandi

bakery_chick Cake Central Cake Decorator Profile
bakery_chick Posted 20 Jan 2009 , 4:37pm
post #263 of 438

Just have to put my 2 cents in too...
I love working with BC. Most people in my area do want to pay for fondant so if I do most of my work in IMBC. I've learned some lessons (some good some, some bad). I do like to add fondant cutouts to the cake when it is easier/neater than the BC. One thing I hate working with is Black BC. Hate it hate it hate it!!

majormichel Cake Central Cake Decorator Profile
majormichel Posted 20 Jan 2009 , 7:28pm
post #264 of 438

My tip is, I does make roses or any flowers on a piece of wax paper, stick in the freezer for 5 - 10 mins. Peel the wax paper off and with my hands I place the flowers directly on the cake with a dab of BC. So if I want a cascade look where the flowers are flowing over to the side of the cake, I use this tip to place the flowers in the right spot.

DsLady614 Cake Central Cake Decorator Profile
DsLady614 Posted 21 Jan 2009 , 2:53am
post #265 of 438

Hmmm...someone asked about my favorite recipe. See the youtube video of Serious_Cakes!!! Her buttercream is DELISH!!!!

majormichel - do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?

indydebi Cake Central Cake Decorator Profile
indydebi Posted 21 Jan 2009 , 3:13am
post #266 of 438
Quote:
Originally Posted by vstar_pilot

...do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?




BC is a great glue ... here's a pic of a cake I did where I used BC to glue on white chocolate shamrocks (and there's some weight to these things): http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1179060

Here's a cake where I attached cascading BC roses: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=750403

I prefer letting the roses air dry, rather than freezing. Air drying them allows all of the moisture to evaporate, leaving a very lightweight BC rose. A BC rose that is frozen still has significant moisture weight and 'could' pull the rose down the side of the cake. I never use toothpicks or anything else to prop up air dried roses.

SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 21 Jan 2009 , 4:14am
post #267 of 438

lol-Indydebi, you're the reason I made this video!!
http://www.youtube.com/watch?v=ZsmnkezYsP8&feature=channel_page
I had read a post by you before about it and wanted to film it so other people could see how it worked icon_biggrin.gif

sayhellojana Cake Central Cake Decorator Profile
sayhellojana Posted 21 Jan 2009 , 4:43am
post #268 of 438
Quote:
Originally Posted by mocakes

Quote:
Originally Posted by feliciangel


does anybody else have the cottage cheese problem??



Yes....but it's mainly on my hips and thighs...I've heard eating less and exercise helps but.....oh wait....you meant with the ICING....oh...my bad.....

icon_redface.gif icon_redface.gif




Ok, this thread is making me laugh icon_smile.gif I'm going to catch up when I get a chance

(p.s. - as if I wasn't Serious_Cakes biggest fan already, I just tried her buttercream - it's the only one other than IMBC that I honestly like!!)

majormichel Cake Central Cake Decorator Profile
majormichel Posted 21 Jan 2009 , 1:32pm
post #269 of 438
Quote:
Originally Posted by vstar_pilot

Hmmm...someone asked about my favorite recipe. See the youtube video of Serious_Cakes!!! Her buttercream is DELISH!!!!

majormichel - do you find that your flowers stay put on the side of a cake that way, or do you need to prop them with a toothpick or something?





The freezer do make them heavy, so I stack the flowers close and together do they dont fall off. But then again indydebi has a good point. I will probably try the air dried method and watch for the difference.

mandifrye Cake Central Cake Decorator Profile
mandifrye Posted 21 Jan 2009 , 1:47pm
post #270 of 438

Ok Serious_Cakes - I just watched another of your videos (the air dried flower one!!!). I have to attempt making some flowers. I haven't taken any decorating classes, and I haven't had any flower requests!! I know, icon_surprised.gif ! So, I never bothered to attempt it. But, you make it looks so much easier than some of the other videos I have watched. Now, gumpaste roses, I can make in my sleep, but really, who has the time for that! icon_lol.gif So, that a little too old Sugarshack buttercream in my kitchen (that I wouldn't use FOR ANYTHING else) is going to be put to good use today! THANK YOU, yet again! Oh, I had an idea (I know, it is very rare..... icon_redface.gif ) If you put your daisy and hydranga (sp?) on the pile of frosting like you suggested in your video to give height, AND, let them dry a little longer, don't you think that you could lift them too? Might be something I will try. I just think that the roses lifted because of the blob of frosting for the center and the petals not laying flat.... should be the same for other flowers. Only, drying time would be longer and the glob of frosting for the height might have to be big enough for all of the petals to rest on it!! Just a thought.... besides, knowing you, you have already figured out the trick! icon_biggrin.gif

Indydebi - you are so talented and I love that you started in your home. I have read SOOOOO many helpful tricks from you and I think that you are a diamond in the rough. Aren't CCers so great, everybody? I just wanted to let you know that you are very much appriciated and admired!

Happy frosing.... icon_lol.gif

Quote by @%username% on %date%

%body%