tag:blogger.com,1999:blog-3443129430455250830.post8575440620936963729..comments2023-05-09T07:01:32.782-07:00Comments on Jessica Harris Cake Design: How much buttercream do I need?Unknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3443129430455250830.post-4138528127360067862014-04-02T14:38:06.487-07:002014-04-02T14:38:06.487-07:00No...it's not the shortening that makes a crus...No...it's not the shortening that makes a crusting buttercream crust...it's the powdered sugar and shortening ratio. Meringue buttercreams don't crust. You'll have to use an American style buttercream with powdered sugar. Blessings!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-46318224340562725212014-04-02T13:08:13.801-07:002014-04-02T13:08:13.801-07:00Hi Jessica! I have a question for you. Can I use ...Hi Jessica! I have a question for you. Can I use 3 cups of butter and 3 cups of shortening instead to make this buttercream a crusting icing? Do you think adding butter extract will help to give a more buttery flavor?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-11050537445007243412014-03-16T03:07:35.464-07:002014-03-16T03:07:35.464-07:00Thank you Jessica, your formula is a keeper :-)
B...Thank you Jessica, your formula is a keeper :-)<br /><br />Based on your ratio, I made 31oz of buttercream for an 13"x4" 8-petals cake. It was plenty to crumb coat it, apply a thick smooth layer of BC on the top, decorate the sides with ombre roses and pipe swirls on the top edges plus flowers and a message on the top of the cake. I had left about 2.5 cups of BC. <br /><br />For filling I used 2 cups of orange curd.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-91850330610979662192014-01-24T02:24:14.129-08:002014-01-24T02:24:14.129-08:00Thank you for this article, it was a life saver :-...Thank you for this article, it was a life saver :-)<br />I was terrified of either not making enough or making way too much, and using your tips made 23oz to frost a 10x3-inches round cake - not much left over :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-51877476464035370652013-12-08T14:29:47.669-08:002013-12-08T14:29:47.669-08:00Hi there! In my notes I have written down that 72...Hi there! In my notes I have written down that 72oz of buttercream was perfect for 4 dozen cupcakes. So, less or more depending on how you like to swirl them. So, that's 13oz of egg whites, 26oz of sugar and 33oz of butter. Blessings!Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-14113656666034579402013-12-08T12:28:08.745-08:002013-12-08T12:28:08.745-08:00Hi Jessica,
I'm glad that I found this blog, s...Hi Jessica,<br />I'm glad that I found this blog, so that I can get some helpful advices. I haven't seen any blogs giving this accurate measurements for frosting needed for icing cakes... Great work and patience...I need your advice on something, please help... I've some cup cakes to make, for 300 guests, for my son's baptism and I would like to know how much frosting you think will be needed for making basic cup cake swirls on standard sized as well as small sized cup cakes. Or how much cup cakes (small and medium) can be done with one cup of frosting in basic swirl design?<br /><br />Thanks,<br />PinksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-23369642786043226482013-02-12T07:20:36.387-08:002013-02-12T07:20:36.387-08:00Hey Nikki!!
YEAH, I'm glad you're finding ...Hey Nikki!!<br />YEAH, I'm glad you're finding helpful info here!! :) That's what it's here for!!<br /><br />I actually work just fine with buttercream, especially since I've figured out a new way to get sharp fondant edges. Ganache is MUCH easier for me and less time consuming because you can work with the cake at room temp and condensation doesn't become an issue. When I work with buttercream as the crumb coat, I have to wait out the condensation sometimes...it's just trickier.<br /><br />By the way, I have a long tutorial video coming out the end of the month with tons of tricks (including this new one when working with buttercream)...so, stay tuned for a post about it! There will be a small charge for it, but honestly it'll be SO worth it!! There's lots of tips and tricks I share that I've recently come up with!! :)<br /><br />Blessings!<br />Jessica<br />Jessicahttps://www.blogger.com/profile/06286600922736958016noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-22183539938238361542013-02-12T05:46:10.341-08:002013-02-12T05:46:10.341-08:00Hi Jessica, I've popped onto your blog many ti...Hi Jessica, I've popped onto your blog many times for tips and inspiration. Your cakes are always so flawless and original. I've decided that I need to just start from the beginning and read everything that you've posted because I think I will learn so much from you! Thank you for sharing all of your lessons learned, "no nos" instead of "how tos" are often the advice I look for. <br />Ben Moore paint deck....check! Im also any interior designer and am thankful that I can use my professional skills to enhance my love for sugar art. I love that you use CAD to sketch out your cakes, it really takes the guess work and stress out of that last minute decision making in decorating. <br />One question I have for you is about your cake structure and icing base. Do you always ganache instead of BC? Do you feel that a cake with fondant over BC will never be as perfect? (sorry if this is already answered in your FAQs)Nikkihttp://www.nikkiikkin.comnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-75128266480674599282013-02-01T01:31:12.173-08:002013-02-01T01:31:12.173-08:00It's very important post!
Thank you so much Je...It's very important post!<br />Thank you so much Jessica.<br />By the way, i'm writing from Turkey and i love your blog :)Gisi Tasarımhttps://www.blogger.com/profile/06702531208517665989noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-84966515986706462272013-01-30T21:44:36.890-08:002013-01-30T21:44:36.890-08:00Thanks for posting your buttercream information. T...Thanks for posting your buttercream information. This is very helpful. :-)Savor The Bakinghttps://www.blogger.com/profile/12737614327131269476noreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-86220491913928203252013-01-28T12:42:36.219-08:002013-01-28T12:42:36.219-08:00Great post - thanks! I normally end up with much ...Great post - thanks! I normally end up with much more than I need!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-16228882282372738822013-01-28T09:28:52.969-08:002013-01-28T09:28:52.969-08:00Thank you so much for this! This is so so helpful...Thank you so much for this! This is so so helpful! I always err on the side of caution but that usually means ending up with about twice as much frosting as I need! Again, your blog is just post after post of perfectly helpful information! Leahttp://sweetmarketlane.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-1773492319470778332013-01-28T09:22:59.878-08:002013-01-28T09:22:59.878-08:00I love this too but I wonder, after you use this o...I love this too but I wonder, after you use this on the cakes and then ganache over the top and begin to fondant - is this good to then stay out of the fridge?! <br />I worry because of the eggs but equally know fondant shouldnt be put in the fridge :/ <br />HELP! <br />Blessings xAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-26526626863535406652013-01-28T01:18:09.820-08:002013-01-28T01:18:09.820-08:00Thank you for taking the time of measuring and wei...Thank you for taking the time of measuring and weighing and writing this post AND being such a great help to all other cakers with it :)Regina @ SpecialtyCakeCreationshttp://www.specialtycakecreations.comnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-14466438188310191232013-01-27T18:54:06.469-08:002013-01-27T18:54:06.469-08:00Thanks for the tip. I always end up making more t...Thanks for the tip. I always end up making more than i should, actually a lot more. It just saves me the hassle of making another batch in case i get short of it. Will keep reading your blog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3443129430455250830.post-40829103669342530222013-01-27T18:41:27.888-08:002013-01-27T18:41:27.888-08:00This is soooo helpful! Thank you!!!
I always ma...This is soooo helpful! Thank you!!! <br />I always make too much because I'm so scared of not having enough and then... ya... I eat the leftovers. (Hangs head in shame)<br />I'll thank you this summer when my shorts fit!<br />Thank you!! :)Anonymousnoreply@blogger.com