I don't buy fondant or gumpaste anymore. For my purpose (which is just to mould simple figures or cut out letters), it's simply a complete waste of money. I buy a whole packet, use up only a little bit, then keep the excess, which in most likelihood will be past its expiry date before it's to be needed again. So, I'm not buying that thing ever again.
Lately, I've taken a liking to piping stars with buttercream instead! The process is a bit back-breaking BUT the results are as effective and beautiful as using say, an edible image or fondant cutouts.
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| Spongebob Squarepants |
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| Minecraft creeper |
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| George Pig |
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| Deadpool |
I have actually done this technique several times before (ex. this Hello Kitty cake and this Octonaut cake) but it is only lately that I have really come to enjoy it plus I think my piping has gotten a little better too!
To do this type of cake, all you really need is an image to copy from. Also, a small star tip (#16) is best as it will give a more even and not too thick layer of icing on top. For more detailed designs, it might be good to trace it into the crumb-coated cake. But for simpler ones, like the Deadpool cake above, doing it freehand is no problem at all. I used to think this was difficult but really, once you have outlined the image, all you will need to do is fill them in with stars, much like colouring by numbers. How hard can that be?
Try it sometime. You will love it!
Galing!
ReplyDeleteBeautiful! You have been an inspiration to a homebaker like me... thank you
ReplyDeleteVery nice po! Ms Corine whats the difference of soft icing ang buttercream po?
ReplyDeleteWhat do you mean by soft icing?
DeleteExcellent handy work!
ReplyDeleteTwo questions, though. First, do you use SMBC or American buttercream (I know how you dislike this stuff) to pipe the little stars? Second, what's your secret in not having colored buttercream not separate and become marbled in the piping bag due to the heat from your hands? The colors look spot-on throughout the piping work!
I used SMBC for all these cakes.
DeleteI only put a little buttercream in the piping bag and just refill as needed. This way, it won't melt and separate. If it does start to soften though. I squeeze the buttercream out back into the bowl (with the rest of the buttercream), mix it in and refrigerate for a few minutes before refilling my piping bag.
Hi,
ReplyDeleteBeautiful cakes!
How many days before the event do you prepare your cakes (complete with SMBC)? Do you refrigerate them or can they be left at room temperature?
Thank you.
Pam
Not more than a day before and yes, I refrigerate.
DeleteHi,
ReplyDeleteWould like to ask how you remove your chiffon cakes from a rectangular pan? I use round spring form pans which is easy to remove the cake. I would like to make a rectangular cake but I'm hesitant to since we don't normally grease pans for chiffon. I only have non-stick Wilton pans and I read from your previous posts that aluminium pans are better for chiffon.
Thank you.
Pam
To remove cakes from any shape of pan, I simply run a knife or angled spatula around the sides. I don't grease or line even the bottom of my pans but the cakes still come out with a simple tap and shake.
DeleteHi,
ReplyDeleteYou still immediately remove the cakes from the pan when taken out of the oven?
Thanks
Chiffon cakes should be inverted immediately after baking then cooled completely in the pan before taking the cake out.
DeleteHi,
ReplyDeleteDo you use other fillings for your layered cakes? Or do you use SMBC?
Thanks,
Pam
It varies.
DeleteWould you have a suggestion for the chocolate and vanilla chiffon layered cake?
ReplyDeleteAside from different flavoured SMBC, you can use whipped cream, whipped cream with fruits or crushed cookies, caramel, chocolate fudge, pastry cream, ganache, lemon curd, chocolate mousse, jam, etc.
DeleteHow do you achieve black SMBC?
ReplyDeleteStart with chocolate SMBC then add black gel paste.
DeleteThanks for the info. How about red SMBC?
DeleteI use Americolor super red gel paste.
DeleteHi, Corinne. Can I use your cream cheese SMBC for this? And can I add gel colour to it? Salamat.
ReplyDeleteThe cream cheese SMBC to my recollection (I have only made it twice I think.) is a little bit softer than regular SMBC. I have not tried using it to pipe stars but I would imagine it would melt more easily. Maybe try it on a small image or cake first to see how it goes.
DeleteYes,you can add gel colour to it.
Hi,
ReplyDeleteWould chiffon cakes work well in character shapes cake pans? I'm just wondering if the cake would come out easily since we don't normally grease pans for chiffon.
Thank you.
I wouldn't recommend that. Character pans need to be greased and floured.
DeleteHi Corrine,
ReplyDeleteI love making your cakes. They are soft and not too Sweet but full of flavor. Do you think chiffon will hold nicely if I do a checkered cake, like chocolate and vanilla?
Thanks,
May
Are you going to use a checkerboard pan or just bake separate cakes and cut circles?
DeleteIf you are cutting circles, I suggest you freeze the cakes for easier cutting and handling.
I will be cutting the cakes. Thank you for your suggestion of freezing the cakes. I will do that.
Deletehi corrinee may i know the size of your square pan? and how many recipes of chiffon cake in that pan? thanks!
ReplyDeleteFor a 10" square pan, I use one recipe (with 2 1/4 cups cake flour and 7 eggs).
DeleteCan I ask your buttercream recipe for me to able to create that spongebob cake?
ReplyDeleteThe Swiss meringue buttercream recipe I use is on this blog. Kindly find it in the recipes section.
Delete