I get a lot of emails from bakers and cake makers with lots of questions. They range from "how I do "x" technique" or "can I have your "x" recipe?" or simply sweet emails with cries for HELP! :) I try to get back to everyone as soon as I can, but I thought I'd post a list of the most commonly asked questions so you can get the info you need super fast! - and not wait on this busy mama! :) I'm going to keep a link over on the side so it's easy to find the FAQ's page! :)
What fondant do you use?
It depends...I have two recipes I use. I rarely ever buy store bought unless I need red or black! - then save yourself some effort and food color and buy some Satin Ice! :)
Now, back to the recipes! I've found both on Cake Central's website. One is a marshmallow base fondant and the other is a cooked gelatin base. The marshmallow is super quick to use, a little stickier, a little softer, but tastes great! It's called Rhonda's Ultimate MMF...click here. The only change I made in her recipe is I don't use the lemon juice, only the extract, and I boost the vanilla a bit.
The other gelatin base fondant is amazing to work with...not sticky, sets well on the cake and lasts for a while. It's a bit more labor intensive to make, so you have to have the ingredients and a bit of time...but it's worth it! :) Click here for Michele Foster's Fondant. The only change I made to her recipe was to use whatever milk I have on hand. I hardly ever have cream in the house, and the recipe works just as good with regular milk.
Remember a few things for any fondant recipe...Let the fondant rest after you make it for at least 6 hours (preferably overnight), use cornstarch to roll it out (not powdered sugar), and cover a chilled cake that you've spritzed with water or vodka...and have fun! :)
How do I get cornstarch off my fondant?!
There are three ways I've found that work. I usually use Crisco and rub a small amount evenly over the entire surface with my fingers. Then, I go back over it with a really smooth clean towel or tissue and buff it out to leave a satin-like surface. I've found tissue works great because it's so smooth and soft and leaves a great finish. The second way is vodka. I'll use a small paint brush on flowers, decorations, etc to get rid of the cornstarch. The alcohol evaporates to leave a very clean finish. The third way is to take another piece of fondant (from the left overs) and put a ball in your fingers and buff the cake with the fondant. It works really well to remove any left over cornstarch and buffs the surface a bit.
What's modeling chocolate? - do you have a recipe?
Modeling chocolate is my preferred decoration medium because it cuts so beautifully, is quick to make, hardens to hold it's shape (as long as it's thick enough), and tastes amazing...better than fondant! I never use it to cover a cake (that's what fondant is for) because it's too firm and hard to smooth without tearing. But it's perfect for most decorations after you cover your cake in fondant! :)
Basically it's a mixture of chocolate and corn syrup. There are two recipes...one for using real chocolate (click here) and one for using Wilton candy melts (click here). Also, here is a video (click here) for making it...it can be a little tricky because it seizes...but that's okay! :) Once it cools and hardens slightly you can knead it together like playdoh. A little trick...after I mix the chocolate and corn syrup together, I pour it out on wax paper or saran wrap, and dab it periodically with a paper towel because it releases wax (if you're using candy melts). After it begins to firm up (but is not completely hard...say 2-3 hours later), I begin kneading it and getting it really smooth. It's easier to do that when it's not 100% hard! Then, when you store it away, it'll be ready to go. All you have to do is just warm it up by kneading it on the counter for a bit. Enjoy!
What's ganache? - when do you use it?
I LOVE ganache! The flavor is beautiful! Basically ganache is the inside of a truffle...the better the chocolate you use, the better tasting the ganache is. I buy the pound plus bar from Trader Joes. I think you get 17.5 oz for $5. It's imported chocolate from Belgium and is smooth and beautiful! To make ganache, you use 1 part heavy cream to 2 parts dark chocolate (over 53% cacao). So, for every 2 oz of chocolate you use, add 1 oz of heavy cream. If you're using white chocolate then the ratio is 3 parts chocolate to 1 part heavy cream.
To make it, simply heat up the cream in a microwave safe bowl (don't boil it). Melt the chocolate slowly in a second bowl. Add the cream to the melted chocolate and wisk until incorporated and smooth. Let sit at room temp for until you have the desired consistency for spreading on a cake or crumb coating a cake before fondant. You want the consistency to be like smooth peanut butter or tooth paste. Once it sets up overnight, it creates a beautiful firm shell on your cake that makes it super easy to apply fondant. Click here for a few videos that you might find helpful!
How do you get sharp corners?
There are two methods I use. The Ausie Method (click here) or the upside down frosting technique (Click here for a video tutorial)!!! :) Remember whatever your cake looks like before fondant is what it will look like after fondant! So, you need to get your crumb coat super smooth with sharp corners. And, don't roll your fondant very thick...only 1/8"-3/16" thick. Also, if you use ganache as your crumb coat, it helps immensely!! If using buttercream as your crumb coat, cover it in fondant AFTER you've chilled it well!! :)
What buttercream do you use?
Again, I have two recipes! :) I guess all great things come in two?! ;) I LOVE my Swiss-meringue recipe.
Here are the quantities:
5 oz pasterized egg whites
10 oz sugar
15oz unsalted butter
3 Tbsp vanilla
It's a 1:2:3 ratio that works out beautifully! The mixing method is the same on all Swiss-Meringue Buttercreams, so click "here" on how to make it. This video explains everything beautifully!
I also use a powdered sugar based frosting when I'm in a hurry!! :) It is NOT a crusting buttercream because there's too much yummy fat in it! :) Here it is:
1 lb unsalted butter at room temp - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip until incorporated
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream (add a tbsp at a time until right consistency) - whip on high for 5 minutes
3 Tbsp vanilla - whip until incorporated.
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
*You can also throw in a block of cream cheese at room temp to make it even more yummy!
What cake recipes do you use?
Unfortunately I keep just a few to myself because I've spent soo many hours trying recipes out, tweaking them and testing them. BUT, I have shared a few amazing recipes...here is a link:
Jessicakes Recipes
A good place to look for recipes is food.com and foodnetwork.com. Search for whatever cake flavor you want, and click on "most popular" and you'll get some wonderful recipes!
If you need a great vanilla cake recipe that is good for carving, try this one:
Mermaid Vanilla Butter Cake
How do you support/stack your cakes?
I will only stack 4 layers high before I add support and a cake plate. I use foam core for the base of all my cakes. After I stack 3-4 layers, I place bubble straws into the cake in a circular pattern with one in the middle. Then, add a little frosting, melted chocolate or royal icing on top of the straws and place a cake plate on top and continue stacking. Easy!
Better to use more straws than less! - a good rule of thumb is use how ever many straws as the diameter of your cake. A six inch cake needs 6 bubble straws. You can find them at Bed Bath & Beyond, grocery stores, Asian stores. I love bubble straws because they don't displace the cake like dowels, no worries of splinters (from wooden dowels), easy to cut and store.
How do you paint on your cakes?
I use Americolor or Wilton gel colors. Mix them like acrylic paint to get the right consistency...but use vodka instead of water. You need to use an alcohol base medium to thin...never water! Water will make your fondant sticky whereas vodka won't...the alcohol evaporates leaving the paint to dry nicely. No worries about the alcohol being left...it's okay for kids! :)
How do you take such nice pictures?
Here's a post on my DYI photo booth (click here). The trick is that no matter the camera, try not to use a flash! Try to get up against a window, or outside in a covered area. Also, get some photo editing software to help boost the lighting levels and sharpen the pics a bit. I use Photoshop Elements 7.0.
What's your cake making/building process?
After I baked my cakes and take them from the oven, I use a lightly damp paper towel to press down any dome, thus making the cakes nice and flat. I then turn the cakes out onto a wire cooling rack and let them cool for 5-10 min. or so. Not longer. I wrap them (still warm) up in plastic wrap and place them in my freezer. I let them sit in there at least over night or up to two weeks. I've done some experimenting with this...honestly, every cake I've frozen was more moist than the non-frozen one! So, that's why I do it. And, being a busy mommy, it helps a lot with planning ahead!
I take them from the freezer and put them in my fridge with a light weight on them to help them settle as they un-thaw. This helps with bulges. I usually use a cookie sheet with a few pounds of something on it. After they've sat another 8-10 hours unthawing, I take them out, torte the layers while they're nice and cold (cut them in half to give me two layers of cake) and begin stacking my cake. I weigh out each layer of frosting. I place my first cake layer on a board, then on the scale. I add my frosting and weigh it out to see how much works with that cake. Usually
it's about 4 oz for a 6" cake and 6 oz for an 8"cake. I use SMBC so, I'm not sure how it weighs compared with other types of frosting. You might have to experiment with that yourself...but I like a lot of frosting! :) I then add my next layer of cake, put it back on the scale and measure out my frosting again so it's the same as the first layer. I do this up to 4 layers of cake or 5 thin layers of cake. If I need anymore (for a tall or double height cake), I add bubble straws and another board...then continue to stack my layers. Once the cake is stacked, I place it back in the fridge for 30 min or so until it firms up. Once it's sat in the fridge for a bit, I take the cake out and I carve the edges of the cake all the way around to make it nice and straight and about 1/8" in from the cake board...so that when I put the crumb coat on, I use the board to smooth the sides of the cake. Then I add my crumb coat (ganache or buttercream). I use the upside-down frosting technique most of the time. Once the crumb coat is on and it's nice and smooth, it goes back in the fridge overnight to settle a bit more. The next day I cover it in fondant and begin decorating it.
What fondant do you use?
It depends...I have two recipes I use. I rarely ever buy store bought unless I need red or black! - then save yourself some effort and food color and buy some Satin Ice! :)
Now, back to the recipes! I've found both on Cake Central's website. One is a marshmallow base fondant and the other is a cooked gelatin base. The marshmallow is super quick to use, a little stickier, a little softer, but tastes great! It's called Rhonda's Ultimate MMF...click here. The only change I made in her recipe is I don't use the lemon juice, only the extract, and I boost the vanilla a bit.
The other gelatin base fondant is amazing to work with...not sticky, sets well on the cake and lasts for a while. It's a bit more labor intensive to make, so you have to have the ingredients and a bit of time...but it's worth it! :) Click here for Michele Foster's Fondant. The only change I made to her recipe was to use whatever milk I have on hand. I hardly ever have cream in the house, and the recipe works just as good with regular milk.
Remember a few things for any fondant recipe...Let the fondant rest after you make it for at least 6 hours (preferably overnight), use cornstarch to roll it out (not powdered sugar), and cover a chilled cake that you've spritzed with water or vodka...and have fun! :)
How do I get cornstarch off my fondant?!
There are three ways I've found that work. I usually use Crisco and rub a small amount evenly over the entire surface with my fingers. Then, I go back over it with a really smooth clean towel or tissue and buff it out to leave a satin-like surface. I've found tissue works great because it's so smooth and soft and leaves a great finish. The second way is vodka. I'll use a small paint brush on flowers, decorations, etc to get rid of the cornstarch. The alcohol evaporates to leave a very clean finish. The third way is to take another piece of fondant (from the left overs) and put a ball in your fingers and buff the cake with the fondant. It works really well to remove any left over cornstarch and buffs the surface a bit.
What's modeling chocolate? - do you have a recipe?
Modeling chocolate is my preferred decoration medium because it cuts so beautifully, is quick to make, hardens to hold it's shape (as long as it's thick enough), and tastes amazing...better than fondant! I never use it to cover a cake (that's what fondant is for) because it's too firm and hard to smooth without tearing. But it's perfect for most decorations after you cover your cake in fondant! :)
Basically it's a mixture of chocolate and corn syrup. There are two recipes...one for using real chocolate (click here) and one for using Wilton candy melts (click here). Also, here is a video (click here) for making it...it can be a little tricky because it seizes...but that's okay! :) Once it cools and hardens slightly you can knead it together like playdoh. A little trick...after I mix the chocolate and corn syrup together, I pour it out on wax paper or saran wrap, and dab it periodically with a paper towel because it releases wax (if you're using candy melts). After it begins to firm up (but is not completely hard...say 2-3 hours later), I begin kneading it and getting it really smooth. It's easier to do that when it's not 100% hard! Then, when you store it away, it'll be ready to go. All you have to do is just warm it up by kneading it on the counter for a bit. Enjoy!
What's ganache? - when do you use it?
I LOVE ganache! The flavor is beautiful! Basically ganache is the inside of a truffle...the better the chocolate you use, the better tasting the ganache is. I buy the pound plus bar from Trader Joes. I think you get 17.5 oz for $5. It's imported chocolate from Belgium and is smooth and beautiful! To make ganache, you use 1 part heavy cream to 2 parts dark chocolate (over 53% cacao). So, for every 2 oz of chocolate you use, add 1 oz of heavy cream. If you're using white chocolate then the ratio is 3 parts chocolate to 1 part heavy cream.
To make it, simply heat up the cream in a microwave safe bowl (don't boil it). Melt the chocolate slowly in a second bowl. Add the cream to the melted chocolate and wisk until incorporated and smooth. Let sit at room temp for until you have the desired consistency for spreading on a cake or crumb coating a cake before fondant. You want the consistency to be like smooth peanut butter or tooth paste. Once it sets up overnight, it creates a beautiful firm shell on your cake that makes it super easy to apply fondant. Click here for a few videos that you might find helpful!
How do you get sharp corners?
There are two methods I use. The Ausie Method (click here) or the upside down frosting technique (Click here for a video tutorial)!!! :) Remember whatever your cake looks like before fondant is what it will look like after fondant! So, you need to get your crumb coat super smooth with sharp corners. And, don't roll your fondant very thick...only 1/8"-3/16" thick. Also, if you use ganache as your crumb coat, it helps immensely!! If using buttercream as your crumb coat, cover it in fondant AFTER you've chilled it well!! :)
What buttercream do you use?
Again, I have two recipes! :) I guess all great things come in two?! ;) I LOVE my Swiss-meringue recipe.
Here are the quantities:
5 oz pasterized egg whites
10 oz sugar
15oz unsalted butter
3 Tbsp vanilla
It's a 1:2:3 ratio that works out beautifully! The mixing method is the same on all Swiss-Meringue Buttercreams, so click "here" on how to make it. This video explains everything beautifully!
I also use a powdered sugar based frosting when I'm in a hurry!! :) It is NOT a crusting buttercream because there's too much yummy fat in it! :) Here it is:
1 lb unsalted butter at room temp - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip until incorporated
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream (add a tbsp at a time until right consistency) - whip on high for 5 minutes
3 Tbsp vanilla - whip until incorporated.
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
*You can also throw in a block of cream cheese at room temp to make it even more yummy!
What cake recipes do you use?
Unfortunately I keep just a few to myself because I've spent soo many hours trying recipes out, tweaking them and testing them. BUT, I have shared a few amazing recipes...here is a link:
Jessicakes Recipes
A good place to look for recipes is food.com and foodnetwork.com. Search for whatever cake flavor you want, and click on "most popular" and you'll get some wonderful recipes!
If you need a great vanilla cake recipe that is good for carving, try this one:
Mermaid Vanilla Butter Cake
How do you support/stack your cakes?
I will only stack 4 layers high before I add support and a cake plate. I use foam core for the base of all my cakes. After I stack 3-4 layers, I place bubble straws into the cake in a circular pattern with one in the middle. Then, add a little frosting, melted chocolate or royal icing on top of the straws and place a cake plate on top and continue stacking. Easy!
Better to use more straws than less! - a good rule of thumb is use how ever many straws as the diameter of your cake. A six inch cake needs 6 bubble straws. You can find them at Bed Bath & Beyond, grocery stores, Asian stores. I love bubble straws because they don't displace the cake like dowels, no worries of splinters (from wooden dowels), easy to cut and store.
How do you paint on your cakes?
I use Americolor or Wilton gel colors. Mix them like acrylic paint to get the right consistency...but use vodka instead of water. You need to use an alcohol base medium to thin...never water! Water will make your fondant sticky whereas vodka won't...the alcohol evaporates leaving the paint to dry nicely. No worries about the alcohol being left...it's okay for kids! :)
How do you take such nice pictures?
Here's a post on my DYI photo booth (click here). The trick is that no matter the camera, try not to use a flash! Try to get up against a window, or outside in a covered area. Also, get some photo editing software to help boost the lighting levels and sharpen the pics a bit. I use Photoshop Elements 7.0.
What's your cake making/building process?
After I baked my cakes and take them from the oven, I use a lightly damp paper towel to press down any dome, thus making the cakes nice and flat. I then turn the cakes out onto a wire cooling rack and let them cool for 5-10 min. or so. Not longer. I wrap them (still warm) up in plastic wrap and place them in my freezer. I let them sit in there at least over night or up to two weeks. I've done some experimenting with this...honestly, every cake I've frozen was more moist than the non-frozen one! So, that's why I do it. And, being a busy mommy, it helps a lot with planning ahead!
I take them from the freezer and put them in my fridge with a light weight on them to help them settle as they un-thaw. This helps with bulges. I usually use a cookie sheet with a few pounds of something on it. After they've sat another 8-10 hours unthawing, I take them out, torte the layers while they're nice and cold (cut them in half to give me two layers of cake) and begin stacking my cake. I weigh out each layer of frosting. I place my first cake layer on a board, then on the scale. I add my frosting and weigh it out to see how much works with that cake. Usually
it's about 4 oz for a 6" cake and 6 oz for an 8"cake. I use SMBC so, I'm not sure how it weighs compared with other types of frosting. You might have to experiment with that yourself...but I like a lot of frosting! :) I then add my next layer of cake, put it back on the scale and measure out my frosting again so it's the same as the first layer. I do this up to 4 layers of cake or 5 thin layers of cake. If I need anymore (for a tall or double height cake), I add bubble straws and another board...then continue to stack my layers. Once the cake is stacked, I place it back in the fridge for 30 min or so until it firms up. Once it's sat in the fridge for a bit, I take the cake out and I carve the edges of the cake all the way around to make it nice and straight and about 1/8" in from the cake board...so that when I put the crumb coat on, I use the board to smooth the sides of the cake. Then I add my crumb coat (ganache or buttercream). I use the upside-down frosting technique most of the time. Once the crumb coat is on and it's nice and smooth, it goes back in the fridge overnight to settle a bit more. The next day I cover it in fondant and begin decorating it.
Very informative...Thank you!
ReplyDeleteI saved the chocolate plastique recipe you raved about in your "Mother's Day Purses" post. Do you still use it? Are either of the two modeling chocolates in this post better?
Henson08: I'm using the same recipe! :)
ReplyDeleteJessica, thank you so much for all your advice and tips. I love all of your cakes and designs! I have tried out some of your flowers and they are so easy and look so modern and great! You are such an inspiration, especially knowing that you have only been doing it for a short time. I have only been decorating for a short time but reading your blog pushes me a little further.
ReplyDeleteThank you for sharing so much of yourself with all of us! Your creativity is always amazing and I think I speak for everyone when I say that your perfection in the design and execution leaves us all awe inspired with dropped jaws. LOVE your work!
ReplyDeleteThanks for the tips! Do you by chance know if I use ganache as my crumb coat for a wedding cake:)outdoor reception....will it hold up to the heat?(possible sun exposure???) Don't want a pretty white cake oozing dark chocolate.
ReplyDeleteThanks!!
BirdBaker: I'm no expert on ganache and heat...so, I can't advise on that. It's chocolate...so, it will melt. At what temp and for how long I don't know. I do know that if you chill the cake super good and only have them bring it out an hour or so before they cut it, you'll probably be fine. Having it sit out for several hours, unchilled, might be dangerous...but again, I'm not expert! :) Sorry! :) Best wishes!
ReplyDeleteThanks Jessica! After a lot of searching, I'm sorry to say I haven't got a definite answer yet, but I've read that the Australian bakers use it all the time....so maybe that's a yes to my question:)and maybe to any other of your followers .I'm terrible @ reading between the lines!
ReplyDeleteHi Jessica,
ReplyDeleteI want to make my daughter a tea pot cake for her birthday. I have a few questions about yours. Yours was sculpted, right? What size of pans and how many layers did you do?
Also, on the bottom cake you said that the sculpted chocolate hardened too fast. Would you suggest ganache instead?
Brenna: I baked my cakes in a pyrex bowl (for the top) and 6" pans for the middle and bottem tier. I sculpted them together to get the right shape. I believe it was three layers...the bowl and 2-6" layers.
ReplyDeleteI tried covering the bottom tier with modeling chocolate. I would use brown colored fondant next time. Modeling chocolate is not good for draping on a cake...it gets hard too quickly and has no stretch to it. You could use ganache instead of fondant.
Good luck! :)
One more silly question. I have made fondant cakes before, but not one this high. Will I need bubble straws? And how do you transfer the teapot on top of the other cake? Thanks so much for your help.
ReplyDeleteBrenna: Up to four layers, no bubble straws. After 4 layers, add bubble straws, another cake board, and keep stacking.
ReplyDeletedo you use the marshmallow buttercream for the upside down method?
ReplyDeleteAnonymous: You can use anything that has a strong butter base to it because you need it to set firmly in the fridge so you can take off the wax paper once you're done. So, yes...you can use the marshmallow buttercream.
ReplyDeleteDo you ever use milk chocolate for your ganache? Is it the same 2 to 1 ratio?
ReplyDeleteKatie: I don't use milk chocolate for my ganache. But, I know Confetti Cakes (Elisa Strauss) has a recipe for it in her kids book and it's 16oz of milk chocolate and 5.5 oz of heavy cream. Try that! :)
ReplyDeleteMe again...by the way, thank you for always answering my questions so quickly and always being so kind and helpful. I made MFF for the first time and was wondering if I can refrigerate the cake once it's covered in the fondant? I usually make MMF and know I can with that but wasn't sure with this. I looked all over CC but couldn't find the answer so I thought I'd come to you! Thanks so much!
ReplyDeleteKatie: No problem! Glad I can help!
ReplyDeleteYES, you can refrigerate the MFF! In fact, it's even better because it's not as sticky when it comes out as the MMF because there isn't as much sugar in it! So, go for it!
hi Jessica, i love your site and cakes. its so helpful. the other week i tried covered a chilled buttercream cake with fondant while it was still cold and the fondant went all sweaty and sticky. i couldnt smooth it out or even try sharpening the edges. should i wait till it gets to room temp - but isnt that defeating the purpose of getting sharp edges with buttercream/fondant? many thanks, Ana
ReplyDeleteAna: Yes...it can get sweaty/sticky. You have to work fast and get it pretty well smoothed before it gets like that. If it starts to get sweaty/sticky, you can use a little cornstarch on it, or let it sit for a bit and smooth it when it stops. Best of luck!
ReplyDeleteThankyou. Ill give it another go and persue it. I do prefer to use ganache, but since im starting to sell from home and recently registered, the Health dept doesnt allow ganauche, just buttercream. Ana
ReplyDeleteJessica, I just tried to make the marshmallow buttercream, and followed the recipe exactly (even setting the timer on my mixer!). But it's soupy and didn't come out right! I whipped the butter for exactly 10 minutes, and it was nice and fluffy (tasted creamy, not buttery), so I'm not sure what went wrong. It seemed to get soupy right after I put in the marshmallow cream, but despite whipping after each addition, it never came together (like MBCs).
ReplyDeleteAny tips!!?? Also, how many cups of buttercream is this supposed to make? Thanks!
lrlt2000: I am SO sorry it's soupy!!! :( What a bummer!! I honestly have no idea what could have happened. If you add too much whipping cream, it can get soupy a bit, but I haven't had any issues because I just add a tablespoon at a time until I get the right consistency. Try putting it the fridge and let it cool down a bit, then re-whip. Maybe the butter got too warm with all the whipping?! I have no idea! :( So sorry!! :(
ReplyDeleteI thought that, too, so I chilled it for awhile. It seemed fine when I rewhipped it, until it came to room temp and got a too soft again (when I held the bowl sideways, it all fell down)! Is this meant to be stable at room temp, or is it a refrigerator only?? I then tried to add a few tablespoons of meringue powder, in hopes of salvaging it, but it didn't work either :(
ReplyDeleteAlso, what marshmallow cream do you use: any one that's intended to be used with peanut butter on a sandwich!? ;)
The *only* thing I can think of is that my heavy whipping cream may have been a little over--it's way before the expiration date and I smelled it before I used it and it smelled fine (i.e., no smell), but you know how it says to use within 7 days of opening? Well, maybe it's been 10. No big deal, but I just cannot think of any other reason it would have gone wrong.
I use the Jet-Puffed Marshmallow Creme
ReplyDeletehttp://www.amazon.com/Jet-Puffed-Marshmallow-Creme-7-Ounce-Jars/dp/B000E1BKJU
It's stable for me at room temp! The less whipping cream you add the better...I only add a few tablespoons now...and less the more flavorings I add. Maybe for that batch you added too much.
I'm so sorry again! I hate wasting money especially on recipes that don't work out. You could also try adding the marshmallow in the last step and let it mix until just incorporated.
Blessings!
Just wanted you to know that I LOVE LOVE LOVE your website. Thank you for being so generous with your tips and sharing :) You are truly gifted!
ReplyDeleteHi Jesse! i love your sight, have one question, on the marshmellow buttercream, does it need refrigerated or can i let it sit out like american buttercream, also is it stable to use on cakes iwth fondant?
ReplyDeleteShannycakers:)
Anonymous: Yes...you can leave the buttercream out! :) If you are worried about the cream at all, then you can use a non-dairy vanilla creamer too and it works great. Just add a tbsp at a time so it doesn't go soupy on you! But, even with the cream, there is plenty of sugar in it to preserve it! :)
ReplyDeleteHi Jessica! I came across your website while searching for recipes and now I'm HOOOKED! I am trying out a few recipes today in hopes to create something fantastic :-) Thank you for your time and energy into educating all of us through trial and error!
ReplyDeleteHi Jessica!
ReplyDeleteI can't wait to try your buttercream recipe with the marshmallow cream--sounds yummy! Is this a crusting buttercream and is it good for piping roses/flowers, borders, etc?
AJane: Nope, it's not a crusting buttercream...there's too much yummy fat in it! :) I hope you like it! Be careful when adding the whipping cream...go a little at a time. Lately I've hardly needed to add any...just a few drops.
ReplyDeleteBlessings!
Good to know, thanks so much for your help!
ReplyDeleteHi Jessica, SO glad someone told me about your blog! I'm going to attempt a 3D guitar that will stand upright on a 2 tier cake. I don't actually want the guitar to be cake, it can be a dummy cake. I've never actually made a dummy cake, much less one in the shape of a guitar and standing upright on an already tall cake...any suggesttions?! Not sure if I need a main support running through the cake and secured to a base or if just a large support through the cake would be able to hold a dummy cake covered in fondant. Any and all advice is immensely appreciated!!!
ReplyDeleteAnd, out of curiosity (I know location makes a difference) how much do people charge for cakes like that? I'm a home baker and constantly "giving my cakes away."
Thanks,
Marie
Hi Jessica,
ReplyDeleteI'm having problems with covering cold cake with fondant...
I put my cake in the fridge for a few hours so it's firm enough - but as soon as I put the fondant on the cake, the cake gets so wet and start melting :(
Do you have a solution to this kind of problems?
Fairy Blog Mother:
ReplyDeleteYes...they can get tacky...which is why I love ganache because you can cover a cake covered in ganache at room temp and it keeps its sharp corners. You don't have to refrigerate a ganache covered cake.
However, when you do have to use buttercream (and therefore have to put it in the fridge to get the buttercream firm), the trick is to work fast...and once it starts condensating...don't touch it. Put a fan on it if necessary and wait for it to dry (you can use more corn starch on your cake to keep the smoothers from sticking), then you can finish fine tuning/smoothing if need be. You could also let it sit out for a good 30-45 min. to where it's still cold, but not condensating so much. You might not get as sharp edges because the buttercream may get a little soft at the edges, but it will help your sticky mess.
I hope that helps! :)