Welcome to the Cake Decorators Q&A
Buttercream rosettes
I am wanting to pipe some buttercream rosettes on the side of a cake. They will cover all the sides. Can you use SMBC, rather than American buttercream?
I need them to be whiter & find SMBC whiter than American buttercream. Will they stick to the sides of cake alright without sliding off? I plan to just crumbcoat cake first. Also, does the cake have to be chilled first? Any tips would be helpful.
I am wanting to pipe some buttercream rosettes on the side of a cake. They will cover all the sides. Can you use SMBC, rather than American buttercream?
I need them to be whiter & find SMBC whiter than American buttercream. Will they stick to the sides of cake alright without sliding off? I plan to just crumbcoat cake first. Also, does the cake have to be chilled first? Any tips would be helpful.
Hi Tomandhen123
In my experience, SMBC is very stable for piping rosettes on the side of a cake. For best results, the cake should be chilled . Refrigerate the cake after piping to set the buttercream.
Hope this helps ?
