Welcome to the Cake Decorators Q&A
Naked cake help
Hello.
I’ve always used ganache and sugarpaste on my cakes but a friends daughter wants a 5 tiered crumb coated cake for her wedding. I have no experience whatsoever of these cakes.
What type of time frame would I have to work to.
Do they all have to be the same colour. I think she wants all different flavours
Does it have to be buttercream as I’ve never even made buttercream let alone filled a cake with it
When I’ve looked at pictures they seem to have very straight edges how is that achieved. I’d desperately like to talk her out of it as I’m worried I won’t be able to do it.
How would I prepare them.
Help please
Sorry madeitwithlove more questions as I’ve got myself all confused and have never worked with buttercream as a. Are covering before only ganache and sugarpaste.
For this 4 tier cake I thought I’d use the sugar and crumbs flavoured icing sugar as they will all be the same colour and the flavours are quite strong for the buttercream which I think I’d prefer. Could I still add white chocolate ganache to it or not?
If I make the buttercream the day before I cover the cakes how do I store it?
I made a load of buttercream today to practice and I let the butter mix for ages and ages and then put the seived icing sugar in and let it mix again for ages but to me it still tasted a bit “grainy” is that normal?
I covered the cake today as a test as it was quite warm today and it didn’t melt but it got really soft, how can I overcome that and will it have an effect on the paste flowers I’ll be putting on it?
How do I attach the flowers if the are not wired I usually use either royal icing or white candy melts as it hardens quicker than royal icing and I can also use the freeze spray on the candy melts which is brilliant
Sorry for all the questions again
Hi ctennant
Yes you can add melted chocolate to the buttercream to help the structure in warmer weather. Paul adds ganache to his buttercream as you will have seen in his buttercream tutorial. If you’re worried about the flower paste, coat the back of the flowers with a little of your melted chocolate. To attach, make like a little mound of chocolate where you want to place the flower and set the flower on it. As you already know, candy melts will set very quickly and you can also help it along with the freeze spray The candy melts will act as a barrier against the fat in the buttercream from softening the paste. Best advice in hot weather, is to place flowers on the cake as close to setting up or to pick up if not delivering it yourself.
