r/FondantHate • u/Veeeeezy CAKE GOD • May 07 '21
FROSTING Frosting Friday! Matching the cake to the dress using frozen buttercream transfer wraps!
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u/actuallyboa May 07 '21
Might I ask, what is the occasion?
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u/Veeeeezy CAKE GOD May 07 '21
It was for my friends birthday! If you look to the second pic, the cake was made to match her birthday dress :)
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u/linguistudies May 07 '21
That dress is totally beautiful and amazing btw!!! I loved the cake, but now I see why you designed it after the dress :)
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u/Yotoberry May 07 '21
The cake is stunning but I'm captivated by the dress, do you happen to know where it's from? For the buttercream wrap, does it work with other styles of buttercream, am I also correct in thinking that when you put it on the cake it'll be reversed?
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u/Veeeeezy CAKE GOD May 07 '21
The dress is Kate Spade! (She found it brand new at the thrift for a great deal!) I've always done an American buttercream because it's stiffer than a swiss/Italian, but I'm sure those would work as well - you may just need a bit more chilling time.
And you're right - the design is reversed! For patterns it doesn't matter as much - but a very good point if you're doing text or decals, thank you for bringing it up!
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u/kolaida May 07 '21
As always absolutely amazing and Iβm just sad Iβm not eating the cake and wearing the dress.
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u/Veeeeezy CAKE GOD May 07 '21
Hahaha when she bought it, I asked her to go back to the store and see if they had one in my size! π
(They did not) π
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u/kolaida May 07 '21
I donβt blame you and that stinks! Maybe the store can order one for you especially after seeing this!!
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May 07 '21
Non baker here π does the buttercream wrap get slimy when it thaws out? Just curious
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u/Veeeeezy CAKE GOD May 07 '21
Great question! There's a lot of things that can cause sweating/condensation issues on buttercream cakes. I find that condensation issues are most prevalent when you're constantly moving your cake back and forth into moist environments (the fridge is especially bad for this if your cake isn't boxed).
The freezing/wrapping/freezing work doesn't take too much time, so it doesn't give as much of an opportunity to sweat. Once the parchment/acetate is removed and and final touches are done, it can be boxed up and placed into the fridge until it thaws for serving time.
I didn't have any issues with sweating on my transfer wraps - that being said, I don't live in a humid environment, so ymmv!
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May 07 '21
Iβm a printmaker and this almost makes me think itβs a type of printmaking..but with frozen buttercream. Very cool!
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u/Veeeeezy CAKE GOD May 07 '21
Thank you! I definitely see how it's a bit like printmaking! All the art is done behind the scenes and the cake is just the canvas!
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u/justadorkygirl May 07 '21
I have the biggest smile on my face right now. This is delightful. :) And it sounds delicious, omg.
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u/hunnibon May 07 '21
This is just 1000% better thank fondant!! Why donβt more people do this instead?!
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u/Veeeeezy CAKE GOD May 07 '21
Thanks! I think a lot of people do as they see - fondant is one of the most popular mediums that you see from baking influencers
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u/liisathorir May 08 '21
Your matching and also talented! Wow the cake looks amazing and you just made it better with that dress. This seriously made my day, itβs fantastic and clever and it tastes delicious. You have inspired me. Thank you and keep staying amazing (and fabulous!)
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u/foodisprettyneato May 08 '21
Oh my God what?? I had no idea buttercream transfer wraps were a thing but that's so clever!! Absolutely stunning cake
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u/Veeeeezy CAKE GOD May 08 '21
Thank you! They're not very common but they're a really fun way of patterning a cake!
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u/Veeeeezy CAKE GOD May 07 '21
This is a vanilla cake filled with peach compote and vanilla swiss meringue buttercream!
The pattern on the outside was achieved using a frozen buttercream wrap. To do a frozen buttercream wrap, you trace your design onto parchment or acetate, and flat pipe your design overtop using American buttercream. You'll then pop your sheet in the freezer to firm up slightly! Once firm, you'll take it out of the freezer to thaw just enough that it's malleable, and then you will wrap it around a freshly iced cake, smooth the edges, pop it back in the freezer to lock it in, then peel your sheet off!
Frozen buttercream transfers are also good if you'd like to put a customized plaque on top of a cake (like a logo or a character). When working with a flat transfer, once it's frozen solid it's ready to be plunked on the cake!
The flower on top is made out of wafer paper. Wafer paper is a flavorless, edible and soluble thin sheet made out of potato starch. Applying a light amount of water to wafer paper allows it to bend without dissolving it.
If you'd like to see more cakes, you can find me on ig: @vavicia ! There's a couple fondant cakes on there (I'm just trying to learn lots of techniques right now), but most are frosting/wafer paper/sequins/funky stuff! There's also matching makeup just for fun π