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asked November 14th 2022

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.

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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 🙂

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