Flower Cake Blank

Comment

Comment by Kim Schultz on August 9, 2017 at 10:19am

The top border on this cake is the nicest border I have ever seen.  I am tired of doing my same old borders and would like to try some new things.  Can you tell me what tip and how you did this?  Thank you!

Comment by Eileen S on February 13, 2012 at 3:46pm

Thanks Miasuzzette, my BC recipe is just 2 sticks salted butter, 1 cup shortening (I use the crisco sticks), 2 tsp. clear vanilla, 7 Tbsp. half n half, 2 lbs. powdered sugar and 2 Tbsp. meringue powder.  In KitchenAid on low, mix the butter, shortening, vanilla until well blended.  Add the half and half a Tbsp. at a time until blended.  Mix meringue powder with the powdered sugar and then using a big serving spoon, spoon into the mixer one at a time until it's all in.  (this is the key to getting it super smooth - ready?)  Let the mixer run on low for about 10 minutes.  Watch the bowl.  When the frosting is so fluffy there are no gaps in the mixture it's done. It's so incredibly silky smooth that it spreads on like a dream.  I put it in a piping bag and use my turntable and put the frosting on with a flat tip so it's even.  I then refrigerate the cake to let it crust for about 20 minutes.  After it's crusted, I use a Viva paper towel to smooth it all over. (Viva has no pattern).

Comment by Miasuzzette on February 13, 2012 at 3:34pm

Hi, How are you love your Cake and the smoothed of the Buttercream. Do you mind sharing your Buttercream recipe or Pm. Thank you...Have a lovely day...  

Comment by Anne M on May 20, 2011 at 4:31pm

This is so very smooth but all your cakes are smooth.  I love the border, what tip did u use?