Lilac Champagne Bubbles - How Did You Get It Sooooo Smooth?

Decorating By Newbie Updated 13 Feb 2006 , 9:59pm by izzybee

mami2sweeties Cake Central Cake Decorator Profile
mami2sweeties Posted 3 Feb 2006 , 4:33pm
post #31 of 37

How much Simply Whites do you use for the 5 egg whites?

mami2sweeties Cake Central Cake Decorator Profile
mami2sweeties Posted 3 Feb 2006 , 4:41pm
post #32 of 37

The process is: Swiss Meringue Buttercream

Combine the egg whites and sugar in aheat proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly untils sugar dissolves and whites are hot to the touch, about 5 minutes.

Transfer bowl to electric mixer. Using the wisk attachement, mix on low speed, gradually increasing to high speed, untill stiff, glssy peaks form, about 10 minutes.

In a separate bowl, beat butter until creamy and fluffy.

Reduce speed to low, and add the butter to the egg whites until smooth. Add vanilla extract, and continue mixing until incorporated.

antonia74 Cake Central Cake Decorator Profile
antonia74 Posted 3 Feb 2006 , 4:46pm
post #33 of 37

1 large egg white = 1 liquid ounce

vie Cake Central Cake Decorator Profile
vie Posted 3 Feb 2006 , 5:17pm
post #34 of 37

I have a square wedding cake to do for February 25th and the bride wants MMF and man I can't get the corners to work. I think I am going to make a batch of this and let her taste is and hope she goes for that. The only thing is that the wedding is at 7 pm at night and the cake will be out of the fridge from about 12 noon till whenever they put it away late at night. I was wondering how long it would be good. Especialy here, it's freezing outside and of course it will be super hot inside. I am afraid that the cake would look or taste yucky after that many hours. Could you give me your opinion?

Thanks
Sylvie

antonia74 Cake Central Cake Decorator Profile
antonia74 Posted 4 Feb 2006 , 11:30pm
post #35 of 37

it's just like butter...you can't have it outside in the heat, from the fridge it is hard but softens gradually and unlike the smooth/matte fondant it gets glossier the warmer the room

I've kept cakes out in regular room-temp venues for 8-10 hours easily.

flourgrl Cake Central Cake Decorator Profile
flourgrl Posted 13 Feb 2006 , 2:39pm
post #36 of 37

I too use the plastic plastering tool...it's great for tempering chocolate as well. They come in many different sizes, and they are so great when it comes to smooth edges, especially on square cakes. Just make sure you crumb coat first and let the buttercream set, then do your final coat, works much better. I'm not a wiz with buttercream, but this tool is essential if you want to get great results!

izzybee Cake Central Cake Decorator Profile
izzybee Posted 13 Feb 2006 , 9:59pm
post #37 of 37

I use that buttercream recipe also, and I tell all my customers to bring it to room temp before serving. The flavor is much better when the frosting is soft. It is so easy to work with though I love it!

Quote by @%username% on %date%

%body%