{"id":79740,"date":"2018-04-27T20:30:15","date_gmt":"2018-04-27T09:30:15","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=79740"},"modified":"2021-01-11T12:49:45","modified_gmt":"2021-01-11T01:49:45","slug":"4-ways-to-cover-cake-in-buttercream","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/4-ways-to-cover-cake-in-buttercream\/","title":{"rendered":"4 ways to cover  cake in buttercream"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/4-ways-to-cover-cake-in-buttercream\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/YXiHNcJXGUo?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp; <\/p>\n<p>Covering a cake in buttercream is trickier than ganache.  Why?  Because generally ganache is firmer and sets harder, so it is easier to get those straight edges and sharp corners.  However you can still use buttercream to cover your cake.  Today I will be looking at 4 different techniques to do just that.  Watch the video to see which ones worked.<\/p>\n<p><strong>Buttercream Recipe:<\/strong><br \/>\n360g (12.7 ounces) margarine or butter, I prefer margarine because it doesn&#8217;t have as strong a flavour<br \/>\n1kg (2.2 pounds) icing sugar<br \/>\nWhip together using an electric mixer until smooth and pale.<\/p>\n<h4>1. Traditional turntable and scraper with fondant smoother<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-550x309.png\" alt=\"how to buttercream a cake\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-79746\" data-wp-pid=\"79746\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-550x309.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-768x431.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-400x224.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-1200x675-cropped.png 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners.png 1700w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nThis method uses a scraper to smooth and straighten the buttercream on the sides of the cake.  Use a right angled fondant smoother to check the sides are straight.  Then use and angled spatula to smooth off the top.<\/p>\n<h4>2. Two Pyrex Circles<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/buttercream-cover-a-cake-using-perspex-circles.jpg\" alt=\"cover a cake in buttercream\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-79743\" data-wp-pid=\"79743\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/buttercream-cover-a-cake-using-perspex-circles.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/buttercream-cover-a-cake-using-perspex-circles-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/buttercream-cover-a-cake-using-perspex-circles-100x100.jpg 100w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><br \/>\nUse two pyrex circles to make the sides straight.  You will need the right sized circles for your cake sizes.  Usually with this method you would put parchment under the top pyrex circle so you can easily get it off.  I did have trouble with this though, see the video.<\/p>\n<h4>3. Pyrex Ring and circle<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners-550x232.png\" alt=\"buttercream a cake pyrex ring\" width=\"550\" height=\"232\" class=\"aligncenter size-large wp-image-79744\" data-wp-pid=\"79744\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners-550x232.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners-300x126.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners-768x324.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners-400x169.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/ganache-a-cake-sharp-corners.png 1613w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nThis is an unusual one, according to the directions on the packet you use a pyrex ring to make a disc for the top of the cake  Then use the circle to help with the traditional method.  I actually think this could be more useful if used in a different manor.  Perhaps do the sides first then add the frozen disc to the top.  This would also be more effective if you were using ganache because it is firmer.<\/p>\n<h4>4. Container<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides-550x509.png\" alt=\"buttercream a cake using container\" width=\"550\" height=\"509\" class=\"aligncenter size-large wp-image-79745\" data-wp-pid=\"79745\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides-550x509.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides-300x277.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides-768x710.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides-324x300.png 324w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-sharp-corners-straight-sides.png 1051w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>This is a method I made up to see if I could find an easier method for kids to get perfectly straight sided cake.  It actually worked pretty well, it just needs a little modification &#8211; see the video for explanation.<\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"4 ways to cover cake in buttercream\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-550x309.png\",\n  \"description\": \"Covering a cake in buttercream is trickier than ganache. Why? Because generally ganache is firmer and sets harder, so it is easier to get those straight edges and sharp corners. However you can still use buttercream to cover your cake. Today I will be looking at 4 different techniques to do just that. Watch the video to see which ones worked.\",\n  \"keywords\": \"buttercream, how to, recipe, cake, birthday, party, easy, best\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"6\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"datePublished\": \"2018-04-27\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT1M\", \n  \"totalTime\": \"PT11M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French\", \n  \"recipeYield\": \"20\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"360g (12.7 ounces) (12.7 ounces (360.04 grams)) margarine or butter, I prefer margarine because it doesn\u2019t have as strong a flavour\",\n    \"1kg (2.2 pounds) (2.2 pounds (1 kilogram)) icing sugar\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Whip together using an electric mixer until smooth and pale.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"This method uses a scraper to smooth and straighten the buttercream on the sides of the cake.\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"4 ways to cover cake in buttercream\",\n    \"description\": \"Covering a cake in buttercream is trickier than ganache. Why? Because generally ganache is firmer and sets harder, so it is easier to get those straight edges and sharp corners. However you can still use buttercream to cover your cake. Today I will be looking at 4 different techniques to do just that. Watch the video to see which ones worked.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-550x309.png\",\n    \"uploadDate\": \"2018-04-27\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=YXiHNcJXGUo&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/YXiHNcJXGUo?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/4-ways-to-cover-cake-in-buttercream\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"how to buttercream a cake\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-400x400.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/04\/how-to-buttercream-a-cake-with-sharp-corners-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"79746\" \/><\/a><p>&nbsp; &nbsp; Covering a cake in buttercream is trickier than ganache. Why? Because generally ganache is firmer and sets harder, so it is easier to get those straight edges and sharp corners. However you can still use buttercream to cover your cake. Today I will be looking at 4 different techniques to do just that. Watch the video to see which ones worked. Buttercream Recipe: 360g (12.7 ounces) margarine or butter, I prefer margarine because<\/p>\n","protected":false},"author":1,"featured_media":79746,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652],"tags":[31,3013,1630,2775,952,163,3016,3017,3014,3015],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/79740"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=79740"}],"version-history":[{"count":7,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/79740\/revisions"}],"predecessor-version":[{"id":116460,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/79740\/revisions\/116460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/79746"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=79740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=79740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=79740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}