AIts the emount of sugar in it that makes it crust - just up the icing sugar
You can also use Bakepaper to smooth - Gladbake??, Tiger whatever brand you use
Hi all, I've been away for a while. Like so many in Oz, I was retrenched and have spent a zillion hours seeking another job. Great to see this thread and to catch up on all the fabulous cakes and great tips from around the world.
Mustang Mollie- have you been to Complete Cake Decorating Supplies in Boothby St, Panorama? I gravitate between there and the other places you mentioned to get the best prices and to add to my collection - I should be banned from these places. The General Trader has some tools and cutter sets as does Wheel & Barrow at Hyde Park.
Adelaidians can find Crisco in the David Jones food hall in Rundle Mall for approx. $10-11, although they often are sold out. As ApplegumPam said, butter works if you use the correct ratio with icing sugar and I reckon it tastes a heck of a lot better or maybe it is like Vegemite....if you grew up with it, you are use to it.
Smoothing buttercream is not my favourite task. Some of the Oz paper towel might work ok as the 'bumps' are quiet soft. I have one in my hand now that looks like a possibility with the 'front' against the buttercream. Darn, I wish I hadn't thrown out the packet. It is one of the well known brands, I will check at the supermarket. I have tried numerous substitutes and have found baking paper works and is meant for use with food. I powder it with icing sugar as I found it can sometimes pull small bits away.
AMe again lol just a quick question I use the thick plastic dowels making a 12"10"8" 3 tier do you think 5 dowels 4 dowels is okay? Or 4 and 4 is ok?
AHaven't used those sorts of dowels - I use traditional wooden skewers or the plastic bubble tea straws.
I have never used more than 4 dowels in any layer - even a 14inch - it is ALL about placement though
You have to imagine the cake tiers above having to 'balance" on your skewers
I have seen a lot of cake disasters caused by people using TOO many dowels - you have to think about cake displacement - MORE dowels is not always the answer, its a bit like whiteants and a piece of timber
A[S][/S]Yeah that's what I was think to many maybe 4 4 then I usually use 4 in my two tier I was think maybe 5 one in the middle I usually place them in a square if that makes sense just haven't done a 3 tier before and of course the first one is a wedding cake eek
I use 250g of unsalted butter (Lurpak is the lightest but Western Star Chefs Choice is the best of the cheaper ones) - to 1kg +2 cups of icing sugar
American buttercream method???? didn't know there was one?? LOL
I start with softened butter (you should be able to push your finger into it and leave an impression - DON't try and do this in the microwave - it melts TOO quick)
Beat with K beater for 5-10mins - THIS is important step in getting your buttercream whiter
Add the icing sugar - beat on slow speed until incorporated (just to prevent the sugar storm in your kitchen)
I add about 50mls of milk and sometimes a few tablespoons of meringue powder (this seems to make normal colours distribute more evenly - the high fat content can play havoc with colours that are not designed for fat ie chocolate food colours)
You can adjust the milk for the use.
If you want a really white buttercream you can add some of the white food colouring..... but I've always been happy with the extra beating of the butter
ACazza, it's not "my" recipe but this is what I use:www.ehow.com/info_10041610_buttercream-use-under-fondant.html#page=1
I feel like it's too salty as is so I halve the salt that the recipe calls for.
Hopefully it works for you too :)
AMe again my fellow Aussies
Do you travel with a 3 tier ? Or stack on site? It has to travel an hr in the car
Was think taking the 8"10" stacked then stacking onto the 12" at the venue
Or using the lava method taking the whole thing stacked?
People at the cake decorating store says unstacked but each has a pearl border would take me ages to do all three
I doubt most cake stores go around stacking cakes on site?
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Me again my fellow Aussies
Do you travel with a 3 tier ? Or stack on site? It has to travel an hr in the car
Was think taking the 8"10" stacked then stacking onto the 12" at the venue
Or using the lava method taking the whole thing stacked?
People at the cake decorating store says unstacked but each has a pearl border would take me ages to do all three
I doubt most cake stores go around stacking cakes on site?
I take three tiers stacked , make sure you run some royal around where the cakes meet , I smooth it with my finger to make sure it fills in all the gaps . The pearl border will cover it , I always use a snail trail as insurance to slippage. Then again make sure you can carry the stacked weight .
Thanks for the recipes, guys. I will have to give them a try. I did not know you could make a crusting buttercream without high ratio shortening, which I was never going to use. Applegum that method is what I have always thought of as American buttercream. I could be wrong, though. I usually make swiss, how does the taste compare, do you know?
It tastes like 'regular' buttercream I suppose - its a bit on the sweet side for me (but others like it) rarely use it - I'm a IMBC, SMBC and even FMBC (to use up the yolks)
gal
AThis looks like the American buttercream I used to make with my grandma when I was a kid http://pastrychefonline.com/2007/05/03/american-buttercream/
Martha Stewarts's American buttercream http://www.marthastewart.com/336452/billys-vanilla-buttercream
Martha Stewart's Grand Marnier Italian buttercream http://www.food.com/recipe/martha-stewarts-grand-marnier-italian-buttercream-frosting-122632
Hi Everyone, wedding season is well and truly here, been flat out busy and haven't dropped in for a while. I was scrolling through a few pages and started to see posts with capitals and sure enough it was Applegum Pam. Hi Pam it's Juliecakes ex PC Forum your posts always made me lol 
Maybe I should add, they made me lol because you usually posted exactly what I was thinking but not everyone wants to hear the facts stated quite so bluntly, lol again.
AI'm going to try to make the Buttercream Dream recipe from here tonight http://cakecentral.com/b/recipe/Buttercream-Dream
Just wondering, is confectioners sugar the same as icing sugar or castor sugar here in Oz?
Thanks! :)
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I've always presumed that confectioners sugar was icing sugar. I would be interested in knowing if I am wrong.
Not wrong - but I think the confectioners sugar in the US contains cornflour (starch) so you could probably use icing sugar mixture - although using pure icing sugar will make no difference at all
I made my icing last night ... combined a the recipe for Buttercream Dream and a modified SMBC (the one I thought tasted too buttery a few weeks ago). I used soft icing sugar mixture in place of confectioners sugar and it turned out AMAZING.
I'm American and grew up on buttercreams with shortening in them. I made the Buttercream Dream recipe first (with shortening and butter) and I wasn't very fond of it (even though my Aussie husband loved it ... though I think he loves anything cake-related). The modified SMBC that I made a few weeks ago wound up growing on me and I quite like it now ... maybe my taste palette is changing since I've lived here for about 4 years now. Anyway, I just wanted to share that mixing the Buttercream Dream with the modified SMC was the best icing I've had in my whole life ::happy dance::
Glad you liked it
I still find the thought of adding icing sugar of any sort to a meringue buttercream a..... you did WHAAAAT moment hahaha
LOL ... I'm too new to know any better! :)
I've been told that the SMBC recipe that I'm using is "modified" so maybe that's why I didn't find it odd. The recipe that I used calls for granulated sugar that's mixed into the warm egg whites, but after soft peaks have formed in the mixing bowl it calls for confectioner's sugar. I'll post the recipe I'm using ...
Here's the recipe I've been using for SMBC ...
8 egg whites (I use the pasturized ones you get at the grocery store)
1 cup castor sugar
678 grams unsalted butter, room temperature
1 cup soft icing mixture sugar
pinch salt
2 tablespoons clear vanilla extract
1. In a double boiler heat the egg whites, granulated sugar, and salt. Whisk until sugar is dissolved.
2. Put into a stand mixer and mix on high until mixture is room temperature and soft peaks form (about 5 minutes).
3. Turn mixer down to medium speed and add the butter (a little at a time).
4. Add the soft icing sugar and vanilla and mix
I use sweetalopita's SMBC recipe. Sometimes when I want something a bit sweeter, say for cupcakes I'll add a little sifted icing sugar. Last time I added it just before the butter. Yum! Woodland Bakery's recipe has icing sugar in it as well, (plus 1/2 butter and 1/2 shortening).
Nancy at Cardique
https://www.facebook.com/cardiquecraftstudio?fref=ts
But you may find somebody local - check your local bakery - they often have them
AThanks so much AppleGumPam! I'm working on my first 4 tier cake. ..yay!
I have made a range of different sized gemstones. You need the isolmalt for clear gemstones, it also helps to get really vibrant true to colour stones. They are not hard, probably slightly fiddly if you are under the pump you might not want the stress? They also have to be kept in airtight containers and can only be assembled on the cake at the last possible minute.
I have also used rolled fondant, dipped in pearl lustres or edible sparkles. I have used the hologram colours and added the disco hologram (clear) for added zing. These might be quicker?
I think the jelly ones would compromise your fondant once attached. Just a thought though.....
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