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wedding cake icing recipe


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#1 b2bmumof3

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Posted 10 October 2009 - 08:17 PM

Im thinking about making our wedding cake to cut down on costs. I dont think im skilled enough to get the fondant or 'traditional' wedding cake icing perfect so was thinking about a buttercream icing.. Does anyone know a recipe for chocolate buttercream icing that will set quiet hard? because i want to wrap ribbon around the tiers for decoration and add flowers..
Im going to give it a try out and see how impossible the task is.. unsure.gif
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#2 MrsWhitton

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Posted 11 October 2009 - 10:42 AM

Are you getting married in november?? If so i would highly recomend staying away from the buttercream icing as it will melt quite quickly.

I dont think there is a buttercream that sets hard, its a completly different type of icing iykwim?

Try googling icing types and see what comes up.
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#3 utopia84

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Posted 11 October 2009 - 08:21 PM


Have a look on Martha Stewart's website. She has quite a few recipes on there and instrucion for a DIY wedding cake. There are some fantastic recipes and also great assembly and decoration ideas. I would definately have a good look there. Type wedding cake into recipe search, there are hundreds of ideas. You could also type buttercream in an that will bring up all the icings.

The icing you are looking for is called a crusting buttercream.

Another really good icing is a swiss meringe buttercream.


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#4 Camigirl72

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Posted 14 October 2009 - 02:24 PM

QUOTE(utopia84 @ Oct 11 2009, 09:21 PM) View Post

Have a look on Martha Stewart's website. She has quite a few recipes on there and instrucion for a DIY wedding cake. There are some fantastic recipes and also great assembly and decoration ideas. I would definately have a good look there. Type wedding cake into recipe search, there are hundreds of ideas. You could also type buttercream in an that will bring up all the icings.

The icing you are looking for is called a crusting buttercream.

Another really good icing is a swiss meringe buttercream.


Dont Google unless you specify you want an Australian Reciepe. Americans and a few other countries use a thing called Shortening, which is Vegetable shortening or "copha" basically but theres is made purposing for buttercreams and such, they keep theres in the cupboard at room tempreture and its like butter. But Copha in Aussie is hard and you need to melt it, Ewh!! the point of Shortening is that it is White, making your buttercream white for wedding cakes.

You can find things such as "solite" in a cake supply store that works well... or a light coloured butter which is whipped and takes out the yellowy colour!!

a good butter cream recepe has
Butter
Icing sugar (Powdered sugar-if looking at USA recepes)
Milk
and clear Vanilla extract

Buttercream doesnt set hard like royal icing they use on things like gingerbread cookies, But It "Crusts" you can get a better result by adding Meringe Powder! But it never sets hard, it should look like whipped cream or butter. adding more icing sugar to thicken it up.

Before applying buttercream, you must "crumb coat" which is basically putting a thin layer of icing over the cake to stop the crumbs from spreading through your good layer of icing. Once the icing is on and set (crusted) You can add a ribbon around it! and pin it in place like I did with my aunties Wedding Cake

a great place is www.cakecentral.com there are so many hints and tricks. if you sign up you can ask the fellow Cakers for advice!! they are lovely people!!
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#5 lara mathew

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Posted 12 May 2010 - 08:22 PM

As i am searching same issue in Google i found this links may be it will helpful

http://www.eweddingc...ng-recipes.html
http://www.eweddingcake.com
http://www.perfect-w...ing-cake-2.html
http://www.amazon.co...e/dp/076455719X

Making wedding cake of your own is best


#6 purpledixie

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Posted 13 May 2010 - 10:07 AM

Use pure icing sugar in your buttercream recipe, it will set harder than if you use icing sugar mixture.

The icing sugar mixture has cornflour in it I think to keep it from going hard/lumpy. Pure icing sugar you difinitely have to sift before you use it cause its pretty lumpy when it comes from the packet, but definitely makes the icing set harder.

I would definitely do a trial one, or may be look at making a ganache it can be spread or whipped and piped depending on what finish you are looking for.




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