Cake Decorating Community - Cakes We Bake

What are the advantages to having your buttercream get crusted? You guys seem to think it's a good thing. I haven't done many cakes for a long time but I use to hate it when the frosting would get crusted because I hated all the cracking you would see after transporting it.  I thought it ruined the presentation.

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When the buttercream crusts, you can use a viva paper towel (or wax paper) to lay right on top of the icing and smooth it with a spatula, giving you the perfect finish.
I have heard that recently, but have not tried it, yet. Doesn't it still look crusty and cracked though?

Theresa Happe said:
When the buttercream crusts, you can use a viva paper towel (or wax paper) to lay right on top of the icing and smooth it with a spatula, giving you the perfect finish.
When you do it the way Theresa mentioned, your cake will look so professional. I do my Buttercream icing like this all the time ---unless I want the other look for a reason, maybe a special theme.
I never have trouble with a crusty look after smoothing the Buttercream. Good luck with it.

Anita Lyons said:
I have heard that recently, but have not tried it, yet. Doesn't it still look crusty and cracked though?

Theresa Happe said:
When the buttercream crusts, you can use a viva paper towel (or wax paper) to lay right on top of the icing and smooth it with a spatula, giving you the perfect finish.
I use this method, too, makes your cake look great. It doesn't crust so much that it cracks, just gives it a nice smooth finish.
it's not the cracking so much (if you use a good solid cakeboard it solves a lot of that problem) - it's eating the frosting that I find people don't like about it.. the frosting just falls off the cake when you cut or put a fork in it.. I love being able to "set" the frosting, but don't like it when a rose falls completely off the cake...

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