nc state buttercream cake wm

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Comment by dawn hardy on February 27, 2012 at 12:05pm

that was very helpful you are very talented and thank you for the help im hoping to start my own cake business latter this year

Comment by soraya avellanet on February 26, 2012 at 7:43pm

Dawn, thank you. It takes some time. Crumb coat and into the fridge for 20-30 min. to harden up. Another coat, try to smooth out, but don't worry about getting super smooth at this point...just try to make sure sides are straight and top is relatively level, (this is where a good metal bench scraper comes in handy)back into fridge. If you have any cake showing through at this point give it another coat and back in the fridge. Now you can start filling in any little holes or add more buttercream to your edges to get them nice and sharp, back into fridge. I have a gas stove so I warm my bench scraper right on the flame, but I guess you can also do it with hot water. Working on 1/4 to 1/2 of the cake at a time, smooth out the cake with the warmed up bench scraper making sure that the bottom of it stays nice and flat against the cake board for really straight sides. Clean, warm again and move on to the next section. The very surface of the buttercream will melt just enough to smooth out. For the top of the cake the process is basically the same, except that I use a large spatula for compounding drywall from the hardware store that way I don't have any drag marks from the edges. Hopefully that made sense.

Comment by dawn hardy on February 24, 2012 at 2:44am

my god how do you get your butter cream so smooth amazing