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Help with applying buttercream


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#1 freddurf

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Posted 31 January 2006 - 12:36 AM

I'm making a 3-d airplane cake this weekend and need some tips on applying buttercream to the wooden part of the cake board. The wheels, wings and nose of the plane will be wood with a light coating of frosting and the body of the plane will be cake. To cover the wings with buttercream, do I first cover it in foil and then apply the buttercream? Will I have any problems with it sliding off? I was going to use IMBC. I'm worried that it will slide right off the vertical tail wing because I won't be able to put it in the fridge to let it "set". It's too big. I'm in Hawaii, so it's pretty hot here. Do you think it will be ok? I have finally perfected my IMBC thanks to everyone's help here, but I'm nervous because it won't be going into the fridge to harden up a bit. If all goes well, this cake will have a rotating propeller and flashing red lights. Any pointers would be greatly appreciated!

#2 JeanneCake

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Posted 31 January 2006 - 02:42 AM

Does it have to be covered? Chefette did a demo some months ago of planes in pastillage, and while you'd be playing with time to get it to dry (especially in all the humidity), maybe doing it in pastillage might be easier than covering the wood sections with bcrm. If not, I'd add some veg shortening for stability - it's not going to be eaten so the taste won't have to be a concern. (or if you have a copy of the Cake Bible, there's a recipe for a practice buttercream that's all veg shortening in there). People serving the cake will know what parts are inedible, right? Take pictures and let us know how it worked out!

#3 pastrymama

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Posted 31 January 2006 - 06:58 AM

you could use royal icing and let it dry for a day.
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#4 Wendy DeBord

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Posted 31 January 2006 - 06:59 AM

Here's the thread thats shows Chefettes plane.

#5 freddurf

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Posted 31 January 2006 - 11:36 PM

I wanted to post a picture of the wooden cake board, but I don't see a file attatchment here. Is it here or am I missing it? Picture an airplane....the only part that's cake will be the fuselage. The rest of the plane needs to look like it's cake, so it will be covered in icing. So my question is how do I apply IMBC to the dummy part of the cake board? Do I cover it in foil first then frost? Is there something special I need to do before applying the icing to the wooden part? I'm afraid it will just slide right off the dummy part of the board! It might not be an issue at all, it's just that I've never done anything like this before and there's no room for mistakes. I've never iced a cake with IMBC and then left it at room temp. I've always thrown it in the fridge to set up, so I'm worried it will be so soft it's all going to slide off in a huge messy pile! Someone please calm my nerves!
I can't use royal icing because the frosting covering the dummy part of the board needs to smoothly blend into the edible part of the cake. I don't think I can make the two different icings look the same. I loved the demo on pastillage, but it won't work in this case.

Edited by freddurf, 31 January 2006 - 11:38 PM.


#6 JeanneCake

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Posted 01 February 2006 - 04:08 AM

The butter in the buttercream will absorb into the wood, but since it isn't edible, it won't be a problem. You could try to cover the wings, etc with foil - maybe that new plastic sheeting stuff that you press together to seal would be good, I've never used it, but it seems that you could simply put the wing between the plastic, seal it, and then trim it. I don't think the buttercream will slide off the wood, it might slide off the plastic or foil, though. Do you have time to test this (wrap something in foil and see how long the bcrm lasts at rm temp)?

How are you attaching the wings to the cake? Are you building the fuselage around a long piece of wood shaped like the wing? Or is it two pieces? I don't think covering wood with buttercream will be a problem, I suspect it would be harder to secure the pieces and not mess up the buttercream while handling it.

#7 rooftop1000

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Posted 01 February 2006 - 06:10 AM

What about a very thin "splotchy" layer of royal icing on the wooden parts, let that dry and it can be a rough base for the butter cream to grab onto....
My husband would flip over an airplane cake.

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#8 freddurf

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Posted 01 February 2006 - 12:34 PM

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I hope this picture post. As you can see (hopefully) it is all one piece. I like the idea of applying R.I. to the dummy part first to give the IMBC something to cling onto. I think I'll try that. I wish I had time to test it, but I don't. I'll just have to go for it and keep my fingers crossed!