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Topic: first attempt with rolled buttercream  (Read 1858 times)
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« on: February 03, 2010 06:27:30 PM »

I was at a friend's kid's bday party and they had had a cake made that looked like fondant.  But what it was was rolled buttercream.  So I had to give it a go.  It's nice to work with in that it doesn't harded quickly like fondant but it's a bit greasier.  I didn't like the taste when it was just using shortening, so I did what buttercream is made of and used half butter, much much better in the flavour department.  It takes colour really well and because it kneads so nicely, it incorporates easily too.  the other trick was that when it warms up it's harder to pick up and place on the cake, but here is my first attempt.  The cake underneath is also a first, a gluten free pound cake.  I'm making my best friends wedding cake and she needs her layer gluten free.  So tomorrow I'm taking it into work to find out how it tastes.  wish me luck.

so here it is, comments always welcome and if you know of a really good gluten free cake recipe, please pass it along.

the pics not so great b/c it's with my cell phone camera (my husband has both our camera's with him in vegas)


Trilogy Edibles - For the Love of Treats - Custom Desserts and Wedding Cakes! @ http://www.trilogyedibles.com/
« Reply #1 on: February 03, 2010 06:56:17 PM »

It looks great. I love that it looks glossy. I also really love the colours you've used.

You could try mixing some vanilla bean essence (or any other essence) in to make it taste nicer if the taste is still an issue?
I've never heard of using buttercream this way, I may have to give it a go. I really like to use Marzipan and that seems to take colour quite well also and it's so much easier to use than fondant or royal icing.
Also, for picking it up after rolling it out, maybe you could roll it out on some baking paper and then pick it up baking paper and all and flip it, that should help to prevent any tears in the icing before it gets to the cake. I hope that made sense? Sorry, I don't know any technical tricks, I only make cakes for fun and haven't had any training so just going from experience.

Good Luck with the wedding cake though, I'm sure you'll totally blitz it! Smiley

I'm interested in personal swaps, PM me!

Happy Crafting! Smiley
« Reply #2 on: February 04, 2010 03:52:27 PM »


« Reply #3 on: August 13, 2010 07:57:29 PM »

Awesome job!
Where did you find the recipe for rolled buttercream?
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