I have always used IMBC to cover my cakes, but now I am absolutely in love with the Swiss method and how the finished frosting differs from IMBC. All flowers and Chinese character were made with gumpaste. The bride & groom were very happy :)
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Thank you June- Oddly, every link I've tried to access that blog creates an internal server error- I can't seem to get to this blog through ANY means! Very strange. But, I did a bit of searching and have found the basic idea/formula; will definitely try it when I have some "play-time". How crazy, that, even when we have free time, we use it for more baking/decorating research, hahahaa Thanks again
Wow, I love all of the different preferences here, very interesting! I've never heard of 'cooked flour frosting, June- would you care to offer a recipe for me to try? I also was so surprised at the differences with how the Swiss whipped & how it handled when smoothing, in contrast to the Italian. I just wonder how someone can make large batches of it! I'm used to whipping about 2lb of egg whites in a kettle, then pouring in 3lbs of cooked sugar to make the Italian. I dont know if I could whip that much egg whites AND sugar by hand over a double boil to make Swiss! I only made a small batch at a time for this cake.
Beautiful cake Paige. I wonder if it's because I'm a Brit, but I am the complete opposite to you guys with the bc. Really don't care for the taste of the SMBC, but I love English bc, which I guess is the same as your American - just butter, icing sugar and flavouring. But I do agree about SMBC behaving better!
Thank you all, you're all so wonderful to comment! It was a small wedding and I'm proud of myself for not going koo-koo with a blanket of flowers :) Yes, Goreti- my thoughts on Am. Buttercream too; far to sweet and heavy, but LOVE it when you throw in some peanut butter or cream cheese ( OR BOTH HAHAHHAAAA) to cut it!
Elegant and beautiful!
Such a lovely cake. Perfect for a wedding!
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