Smooth frosting???? Pro Cooking and Baking Tips and Tricks: Smooth frosting????
By W.DeBord on Monday, February 12, 2001 - 08:54 am: Edit

During my spending spree last month I bought "Sweet Celebrations" by Sylvia Weinstock. It's a cake decorating book. Well she claims she only uses buttercream and would never use tasteless rolled fondant! BUT she never tells how she gets her cakes so perfect!

I've decorated cakes for years and I thought I knew all the tricks but does anyone know what she's doing? Using a paper towel leaves an imprint you can detect and she's using more than a warm wet palate knive!

It's not fondant because she has (for instance) a hot air balloon that's pretty damn perfect on a rounded surface. HOW did she do that?

Can any of you ices members buy me a clue how she does this?

By W.DeBord on Wednesday, February 14, 2001 - 07:02 am: Edit

This thread also got lost this week. I'm hoping someone is familar with this???

By Chochip (Chochip) on Friday, February 16, 2001 - 03:48 am: Edit

She uses a flexible plastic strip to ice those sphere's.

By W.DeBord on Friday, February 16, 2001 - 07:14 am: Edit

I'm sorry I don't seem to understand exactly. I can't comprehend how a plastic strip achieves that look. Would you mind explaining this technique?

By Chochip (Chochip) on Saturday, February 17, 2001 - 02:16 pm: Edit

She frost's the cake, then goes over the cake w/ a flexible plastic strip about 12"x 2"(approx.)She curves the strip, then lays it on the cake and drags it(frost's). You need a sturdy plastic strip that bends.

By W.DeBord on Monday, February 19, 2001 - 08:43 am: Edit

Hummm, I can't believe that exactly. I'm pretty sure handed with a spatula and know what you can and can't do to smooth a surface...a plastic strip is only going to curve more than a spatula it can smooth better?

These are very perfect rounded surfaces I can't see how you could create a continuous spread so perfectly. It would take another person to spin her turntable at the right speed and too many other variables, etc...

Her technique can't be that difficult....

It's like she poured on buttercream>>>

By momoreg on Monday, February 19, 2001 - 09:34 am: Edit

One thing I have done to smooth a surface is very lightly go over the chilled buttercream with a torch. It smooths it out, but it alaso yellows the buttercream. I suppose if you used shortening in place of some of the butter, the yellowing wouldn't be so bad, and the results would be flawless.

By Panini (Panini) on Monday, February 19, 2001 - 11:17 am: Edit

Chochip gives you the best way to achieve this look. I don't use plastic I use a piece of parchment cut 2" wide X 12 or whatever length you need. It's the same process as you would do for eggs. Hold the paper taut with both hands, start with the cake side furthest away and draw the strip towards you pinching the sides of the cake as you go. You can also do this fron 2 or 3 side of the cake working from the bottom up and just finish the top.
For perfect rounded over edges on like wedding cakes we heat a plastic scraper and form it to the shape of the side. A hand spatula never touches the sides of our cakes. Just the plastic or a bench knife.

By W.DeBord on Monday, February 19, 2001 - 04:58 pm: Edit

Now that's a great idea with the plastic scraper Panini!!!!!!!!!! Worth all my time lurking at around at this site!

By W.DeBord on Tuesday, February 20, 2001 - 08:23 am: Edit

Sorry I doubted you Chochip! I'm still thinking that doesn't sound easy, though.

I also like the idea of the torch lightly over the cake....

By momoreg on Tuesday, February 20, 2001 - 10:20 am: Edit

Good idea with the plastic scraper.

By oli on Tuesday, February 20, 2001 - 01:57 pm: Edit

Remember last year the discussion on 'Chocolate Edges on Glazed Cake tops'started by Gerard and with tj on his chocolate miroir (glacage) and his white chocolate miroir, did you ever try it or any of the other suggestions? I am really anxious to know because the discussion really peaked my interest.

By W.DeBord on Wednesday, February 21, 2001 - 08:19 am: Edit

Yes, I did use tj's chocolate mirror (I have some in my cooler). I found it to be too thin so I added more chocolate and it's great. It gets firm in the cooler but on the cake it never gets as firm as a ganche (which isn't firm but solid). I would recomend using it! I haven't tried the white choc. glaze yet...but I will one day.

Although I can't remember how that related to cake edges????

Panini do you have any advise on "forming" your I don't burn myself and waste all my scrapers?

By oli on Wednesday, February 21, 2001 - 11:34 am: Edit

Yes I know its not related to cake edges but its just me thinking about frosting. W.Debord did you use all the ingredients that tj recommended and did you have any trouble ordering or did you do any substituting? Is it as shiny as he said even after reheating?

By W.DeBord on Thursday, February 22, 2001 - 07:52 am: Edit

I did get exactly the chocolate and ingredients he mentioned and didn't have any problems finding them. The mixture is shiny on the cake even after re-heating...but it looks dull in my container storing in the cooler.

P.S. I still prefer the taste of ganche...although this isn't bad tasting it's not as yummy either, more neutral.

By Panini (Panini) on Sunday, February 25, 2001 - 07:20 am: Edit

This does nor take alot of heat. It does need to be form though. I prefer the metal. I went to a SS place that makes tables and had the guy make me a few. Actually it was quite easy for him because he used the same turn as a round over table . cut them shorter and in 5 6 7" lenghts.
We just through them under the sugar lamp and put them between two metal one, rubber bands and they are ready to go.
I might be getting some more metal ones in the near future, I will be happy to sent you some.

By Panini (Panini) on Sunday, February 25, 2001 - 05:32 pm: Edit

cna you believe the way I rite and spel! It's almost more fun to go back to read my own post and try to figure out what the hell I was trying to say.

By W.DeBord on Sunday, February 25, 2001 - 11:33 pm: Edit

If you noticed I posted a couple of responses earlier today and I didn't respond to your generous offer becasue I couldnt' follow exZatly what you were writing.

Is an SS place only for Natzi's? And what's a round over table?

By Panini (Panini) on Monday, February 26, 2001 - 04:38 pm: Edit

I'm assuming you jest! Ha! but just in case Stainless Steel and the round edge portion of your work tables.I tried finding the man today but had trouble tracking him down. I found a sheet metal shop that would make them but only in galvanized aluminum. I would really prefer SS.I'll get back with you. MAYBE!! word has it that there might be an offer comming from one of the big franchises. Just to get rid of us! As I told my wife, if there are enough zero's I'll hand him over the car keys too.

By W.DeBord on Monday, February 26, 2001 - 05:41 pm: Edit

GOOOOOD for you!!!!!!!!! That's interesting...let us know how things work out??!

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