Butterceam cake contest

Comment

Comment by Lisa J McCammond on June 9, 2011 at 4:06pm

My buttercream is made with butter, whipping cream, sifted confectioner's and liqueurs and coloring dependent on cake design and flavor. I use one cup of butter, 1/2 cup whipped cream to one pound of sifted confectioner's; however, you must be a fast piper. The icing will begin to get soft if you take too long getting it done. I never use shortening in anything I do ever. I make European style cakes with lots of European (higher fat) butter, heavy whipping cream, and lots of liqueurs poured into the cakes before and after baking for super moist cake that is more like a pie lovers dream. They are nothing like American style cakes. Some people absolutely love them and are constant repeat customers. It just depends what kind of cake you like. Most people who say they don't eat cake become our constant repeat customers as they didn't like cake due to it's dryness. Anyway, working with real butter just takes practice. The delphinium was painted as pure gel onto the one edge of the bag so that I could line it up with the narrow tip of the 104 and then get the dark outline on the petals of the roses. thanks so much for the compliments.

Comment by Pearse Hashmi Franklin on June 8, 2011 at 11:53pm

loved it. I have the delphinium color ,but it is not this dark. I am thinking there must be a darker version of it too. thanks for the tip. .no shortening in the icing. how are you able to frost and ice the cake. any trick to it? ,And what ratio of butter to sugar did u use