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I have my first wedding cake in October the customer said the icing seemed grainy I have never heard that from anyone before , is there any other suggestions for icing other then buttercream

Also they want a silhouette of a dancing couple any idea how I could do this other then an edible print ,, here's a pic of the cake

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Make sure you use a good quality powdered sugar.  I have found that CH gives the smoothest texture.

I have done this type of design before by printing out the silhouette on a piece of paper to make a pattern.  Make sure you dust it with cornstarch so it doesn't stick to your gumpaste.  Then use the pattern to cut out the silhouette with a sharp utility knife.  It just takes a little time:)  I just did a cake with a dirty dancing couple that way and it worked out.

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Michelle,

That picture of the cake looks like fondant not buttercream. 

 

So I'm assuming that she tasted your recipe of buttercream for the (whatever flavor) and said it was grainy?  Hmmm, was it raspberry, strawberry, any flavor that would have texture? Which would be the flavor inside of the cake; correct? 

 

I do agree with Lisa, C&H seems to me to be the better choice of powdered sugar to use and the only one I use.  I am NOT a professional and I don't do a lot of cakes.  It is a hobby for me only.  Yet, I've learned in many different situations to use the best as long as you like it.  So if you are not using C&H, perhaps you might think about sifting your powdered sugar???  I never had this problem so it is only a guess.  I will say, there have been rare times when doing my fondant that I would find a little ball of powder sugar that I would have to pick out of the fondant.  Totally different than buttercream process too.  So in closing, I guess there could be some tiny balls of sugar not fully dissolved in the buttercream.  Keep it fresh powdered sugar - check the date.

 

 

@ Lisa, your dirty dancing cake is wonderful.

Lisa Seidling said:

Make sure you use a good quality powdered sugar.  I have found that CH gives the smoothest texture.

I have done this type of design before by printing out the silhouette on a piece of paper to make a pattern.  Make sure you dust it with cornstarch so it doesn't stick to your gumpaste.  Then use the pattern to cut out the silhouette with a sharp utility knife.  It just takes a little time:)  I just did a cake with a dirty dancing couple that way and it worked out.

It sure looks like a cricut cake to me.

 

We just had a discussion going about gritty BC.  Take a look here for some info - http://www.cakeswebake.com/forum/topics/gritty-american-buttercream

 

Thanks so much everyone for your help I appreciate it greatly ,,,the dirty dancing cake is amazing !

Stampinsher said:
@ Lisa, your dirty dancing cake is wonderful.

Lisa Seidling said:

Make sure you use a good quality powdered sugar.  I have found that CH gives the smoothest texture.

I have done this type of design before by printing out the silhouette on a piece of paper to make a pattern.  Make sure you dust it with cornstarch so it doesn't stick to your gumpaste.  Then use the pattern to cut out the silhouette with a sharp utility knife.  It just takes a little time:)  I just did a cake with a dirty dancing couple that way and it worked out.

The customer wants buttercream I would have preferred to do fondant ,, thanks again everyone for your help !



Stampinsher said:

Michelle,

That picture of the cake looks like fondant not buttercream. 

 

So I'm assuming that she tasted your recipe of buttercream for the (whatever flavor) and said it was grainy?  Hmmm, was it raspberry, strawberry, any flavor that would have texture? Which would be the flavor inside of the cake; correct? 

 

I do agree with Lisa, C&H seems to me to be the better choice of powdered sugar to use and the only one I use.  I am NOT a professional and I don't do a lot of cakes.  It is a hobby for me only.  Yet, I've learned in many different situations to use the best as long as you like it.  So if you are not using C&H, perhaps you might think about sifting your powdered sugar???  I never had this problem so it is only a guess.  I will say, there have been rare times when doing my fondant that I would find a little ball of powder sugar that I would have to pick out of the fondant.  Totally different than buttercream process too.  So in closing, I guess there could be some tiny balls of sugar not fully dissolved in the buttercream.  Keep it fresh powdered sugar - check the date.

 

 

The cake is vanilla with vanilla filling , white buttercream icing , I did change my icing sugar to Red Path will go back to my original icing sugar !

Michelle Renaud said:

The customer wants buttercream I would have preferred to do fondant ,, thanks again everyone for your help !



Stampinsher said:

Michelle,

That picture of the cake looks like fondant not buttercream. 

 

So I'm assuming that she tasted your recipe of buttercream for the (whatever flavor) and said it was grainy?  Hmmm, was it raspberry, strawberry, any flavor that would have texture? Which would be the flavor inside of the cake; correct? 

 

I do agree with Lisa, C&H seems to me to be the better choice of powdered sugar to use and the only one I use.  I am NOT a professional and I don't do a lot of cakes.  It is a hobby for me only.  Yet, I've learned in many different situations to use the best as long as you like it.  So if you are not using C&H, perhaps you might think about sifting your powdered sugar???  I never had this problem so it is only a guess.  I will say, there have been rare times when doing my fondant that I would find a little ball of powder sugar that I would have to pick out of the fondant.  Totally different than buttercream process too.  So in closing, I guess there could be some tiny balls of sugar not fully dissolved in the buttercream.  Keep it fresh powdered sugar - check the date.

 

 

The dancing couple you can cut out of fondant with a very sharp exacto knife.  Just make a pattern out of parchment paper and use the exacto knife to cut out the design.    Or if you have a cricut you can go that route too but the exacto knife is much cheaper!

this cake is sooooo classy and beautiful! What kind of icing did you use?

 

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