Protecting a cake in buttercream is trickier than ganache. Why? As a result of usually ganache is firmer and units more durable, so it’s simpler to get these straight edges and sharp corners. Nonetheless you possibly can nonetheless use buttercream to cowl your cake. As we speak I might be taking a look at Four completely different methods to just do that. Watch the video to see which of them labored.
360g (12.7 ounces) margarine or butter, I choose margarine as a result of it doesn’t have as robust a flavour
1kg (2.2 kilos) icing sugar
Whip collectively utilizing an electrical mixer till easy and pale.
1. Conventional turntable and scraper with fondant smoother
This technique makes use of a scraper to easy and straighten the buttercream on the edges of the cake. Use a proper angled fondant smoother to examine the edges are straight. Then use and angled spatula to easy off the highest.
2. Two Pyrex Circles
Use two pyrex circles to make the edges straight. You’ll need the proper sized circles on your cake sizes. Often with this technique you’ll put parchment underneath the highest pyrex circle so you possibly can simply get it off. I did have hassle with this although, see the video.
3. Pyrex Ring and circle
That is an uncommon one, in line with the instructions on the packet you employ a pyrex ring to make a disc for the highest of the cake Then use the circle to assist with the normal technique. I truly assume this may very well be extra helpful if utilized in a distinct manor. Maybe do the edges first then add the frozen disc to the highest. This might even be more practical in case you had been utilizing ganache as a result of it’s firmer.
This can be a technique I made as much as see if I might discover a neater technique for teenagers to get completely straight sided cake. It truly labored fairly nicely, it simply wants a bit of modification – see the video for rationalization.