Buttercream Cake Contest

Comment

Comment by Brittany Swartz on June 26, 2011 at 1:57pm

So elegant & classy! Really beautiful!

Comment by Esmé Erasmus on June 20, 2011 at 11:58am

I will also try that technique!!  Thanks so much!!

Comment by Mandy Nel on June 20, 2011 at 2:35am

Absolutely gorgeous!  I can't wait to try the technique for smoothing the icing - have tried using kitchen paper towel method before but it wasn't as successful as this looks.  Will let you know :-)

 

Comment by Michelle Bomgaars on June 19, 2011 at 4:50pm

To smooth the icing, a friend told me to use a wide spackling knife (in the paint dept at Home Depot), run it under hot water, quickly dry it, and while still warm, slowly glide over the sides and top of the cake, getting it as smooth as possible.  Let the BC get a light crust on it, about 10-15 minutes depending on the humidity outside, then take a very high density foam paint roller (I use the 4" trimming rollers) and roll over the sides and top lightly enough not to indent the frosting, but firmly enough that you see the knife marks disappear.  Practice this.  The first time I did it I ended up with a roller full of frosting.  :)

Comment by Esmé Erasmus on June 19, 2011 at 1:11pm

Beautiful and so stunning!!  Please just tell me how did you get the buttercream to be so smooth?  It looks like plastic icing!  I am really amazed with this!!

Comment by Jenifer T on June 16, 2011 at 8:58pm

beautiful! And what a GREAT display idea with the glass, and candlesticks, and lighting....lOVE THAT!!

Comment by rosa velazquez on June 15, 2011 at 8:49am

Thank you very much. 

Comment by Michelle Bomgaars on June 15, 2011 at 8:41am

I used a plastic template to press the quilt pattern into the sides.  For the ribbon I always use a cheaper grosgrain or satin from a place like Walmart or Hobby Lobby.  The high quality ribbons tend soak the grease unevenly and look blotchy.  The grosgrain resists it very well, and the cheap satin often has a different feel to the back of it, which seems to also resist the grease better.  For the flowers, I just use long corsage pins to attach the flowers.  Then you don't have to worry about them falling off and you can position them a little better too.  Hope that helps!

Comment by rosa velazquez on June 15, 2011 at 7:29am

What  did you use to place the  flowers and how did you prevent the ribbon from soaking the grease out of the butter cream?

Comment by rosa velazquez on June 15, 2011 at 7:24am

Very pretty and elegant!!    I love this cake!!!