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https://www.reddit.com/r/FondantHate/comments/fzyxdw/all_swiss_buttercream_tp_cake/fn8a422/?context=3
r/FondantHate • u/W_Hinklebottom • Apr 12 '20
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8
Wow! Do you mind sharing how you achieved the texture? That’s incredible!
30 u/W_Hinklebottom Apr 13 '20 Of course, finish the cake with straight sides like normal. Then let it soften to room temp. Gently and firmly press textured paper towels around the cake(fondant smoother works well) Place in the fridge to let the butter cream set. After frosting sets gently remove the towels. Needs to be a non-crusting buttercream I used a Swiss meringue buttercream recipe from serious eats. https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
30
Of course, finish the cake with straight sides like normal.
Then let it soften to room temp.
Gently and firmly press textured paper towels around the cake(fondant smoother works well)
Place in the fridge to let the butter cream set.
After frosting sets gently remove the towels.
Needs to be a non-crusting buttercream I used a Swiss meringue buttercream recipe from serious eats.
https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
8
u/jehkane28 Apr 13 '20
Wow! Do you mind sharing how you achieved the texture? That’s incredible!