Buttercream Icing
I am new to cake decorating. I have a few questions about icing:
1. Which is the better type of icing to use, with or without butter?
2. How should you store the cake once decorated and/or filled with icing? Should it be refrigerated? What if you also use fondant and gumpaste to decorate?
I made a chocoate cake with chocolate ganache and ate it as soon as I took it out of the fridge and the chocolate was so hard. Should it be brought to room temp first or should it not be refridgerated at all?
Thanks for your help.
Linda
Replies to This Discussion
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Permalink Reply by Deah on
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1. Buttercream recipes vary greatly. Some recipes use only shortening, some only butter and some a mix of both. Then there's Italian BC which requires cooking. You will need to experiment with different recipes to find your favorite. But, sometimes the favorite flavor may not be the easiest to work with. There are several recipes in the forum and some videos posted. Check them out and see what you like.
2. Refrigeration varies according to your recipe. Most do not require refrigeration but some do. Plus, you will need to take into account your fillings.
3. It is my understanding that ganache does not require refrigeration.
Good luck and have fun!
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Permalink Reply by diane kilgore on
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as far a bc every one has their favorites, i like sugar shack not real sweet, you can leave it out of the fridge for about a week or more, those recipes with milk refrigerate, only cakes that have to be refrigerated are those torted with filling that will spoil, yea you have brought it out a little earlier, as far as fondant , the big question is fridge or not, i would not do a decorated cake because of condensation forming. as far as decorating, if you're doing decorations, 3d or not you don't need to put in fridge, i use a simple recipe of mm fondant, when it's mixed you crisco the outside saran wrap, and if you forget to take it out, you can nuke it very short time they take some time to dry and never really get completely dry, if i'm doing decoration's i do 50/50 gum paste/fondant give them more stability, you want a bc that crust's before you decorate, you can viva paper towel it after crusting for smooths and sharp corners, edna has a great video on iceing a cake, and u-tube has a lot of video's as well as this site, i like cake central, website as well, and wilton
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sorry you can fridge a cake with a crumb coat, just let it come to room temp before putting on bc, or let it sit out after filling to prevent bulging, some people out a little weight on the cake, same with fondant, and not to much bc under fondant or will get lumpy, learned that after the first one.
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