I used to scrape my cakes for hours sometimes. I would try all the recommended tricks for getting rid of air bubbles or super dimpled buttercream. Sometimes it was so frustrating it brought me to tears haha.
I finally figured out a hack! It’s so consistent and takes soo much less time to decorate cakes.
Melt your buttercream! I started doing this because I realized ganache cakes always looked more clean than I could get my buttercream cakes. I figured I should try getting my buttercream to a ganache consistency and it totally works!
I applied melted buttercream for the crumb coat and then final coat (not to piping, of course). You can see how smooth it looks!
Don’t be afraid to melt your buttercream!!
by MaidenMotherCronex3
15 Comments
Looks 👌
What do you mean by melted? How runny do you get it?
Can you be more specific? 😂 you melt it how? And then you apply it and immediately refrigerate? I’m having trouble picturing how it wouldn’t just immediately all run off the cake if it was melted
When I worked at a bakery we’d do something similar, but we would do a rough crumb coat first and partially freeze the cake (doesnt need to be frozen solid). We’d then run a large pallet knife under very hot water to heat it, and use it to smooth the crumb coat. The freezing gives the cake and icing some stability, but the heated knife will melt the very surface layer, allowing you to get it quite smooth
I swear the crumb coat alone can test my entire patience, so this little hack feels like a life upgrade. The finish on your looks so clean.
What buttercream recipe for piping do you use?
Melting will release most of the air whipped in while making it, which will change both the total volume of buttercream you have and the mouth feel while eating.
Not saying don’t do it, just something to be aware of.
don’t lie, i know cosmo and wanda when i see them.
Is this SMBC?
I’m gonna need some video instructions 😅😅😅
This is the way!
Looks amazing!!
The color combo makes this feel like a little retro dream.
I’ve heard of removing a small portion to microwave and then adding it back in to smooth out air bubbles. I’d be worried to microwave the whole batch 😬
When I was in pastry school we always whipped it in a food processor to get out the air bubbles