Welcome to the Cake Decorators Q&A

0
asked March 18th 2015

Buttercream covered wedding cake

Hi. I’ve been asked to make a three tier wedding cake that is just to be covered in buttercream and a few fresh flowers. I’ve got two questions please?

What is the best sort of buttercream to use, Italian merienge buttercream?

And more importantly is it best to assemble on site. I’m worried that if I assmwble beforehand it’s not going to be as stable as if it were assembled with royal icing??

Thank you

0

Hi. I’ve been asked to make a three tier wedding cake that is just to be covered in buttercream and a few fresh flowers. I’ve got two questions please?

What is the best sort of buttercream to use, Italian merienge buttercream?

And more importantly is it best to assemble on site. I’m worried that if I assmwble beforehand it’s not going to be as stable as if it were assembled with royal icing??

Thank you

0

HI b2eep

The buttercream you use will depend on your decorating timeline. While it’s fine to use meringue type buttercream, the safer one is the Italian because the egg white is cooked with boiling sugar. Buttercream covered cakes can be refrigerated so it will be fine to use it as a filling. I don’t use buttercream as a covering, if I was to use it I would go for butter and icing sugar crusting type for the coating since it stands up better for stacking.The beautiful Italian meringue buttercream will be far nicer tasting for filling. Flavour it any way you like to.
If you’re not happy about transporting a stacked cake it may be better to do it at the venue. As it’s a three tier cake it won’t take long to assemble. Remember to take the posy picks or oasis arrangment for the fresh flowers. I always assemble at venues, I’m terrified of transporting stacked cakes. I think it’s just having the confidence to do it once which I can’t, gives me the shivers! x

0

Thanks madeitwithlove. I had a disaster recently transporting a stacked cake and now am very nervous about it happening again. Think I will definately assemble it on site. The buttercream is going to have a ridged effect so think I will use the crusting type and perhaps chill it for an hour or two before transporting then it should still be firm enough to stack it without bashing it. Thanks.

* indicates a required field
7 Day Free trial