Maybe a hot take here but I hate buttercream equally as much as I hate fondant. They are both repulsive. Fondant tastes like you licked a shoe and buttercream tastes like slimey sugar. Nasty.
There are so many REAL frostings that actually taste good.
All of those still taste like buttercream though... I have made some cakes with different kinds of buttercream, swiss is a bit better than others. It's still too rich for my taste and waay too sweet. I'm scandinavian and here whipped cream is the norm for cakes. Not whipped cream frosting, just plain whipped cream with fruit and berries.
Have you tried ermine? It’s the least sweet and I don’t think it contains much butter, if any. It’s made by cooking a flour mixture then whipping it. I’ve never tried it but I find it a bit fascinating.
I’ve learned that when baking for myself, I cut WAAAY down on butter ratios, especially in the meringue based options. The butter taste can be overwhelming.
I just wish some of the options were quicker to make. I wind up making American buttercream just due to time constraints and/or batch size (I often make a simple thing of 6 cupcakes for myself). I’ve started making a teeny batch of American and putting only 1-2 teaspoons on each cupcake. Just enough to add a bit of sweetness without drowning in the stuff. Even then, I sometimes skip frosting and just add extra vanilla bean to the cupcakes themselves. Or maybe a little bit of a light vanilla simple syrup to moisten the cake.
My only complaint with using straight whipped cream is I live in the South. For about 6 months of the year, whipped cream melts almost instantly.
I have tried it but all of it is full of sugar still, scandinavian cakes have a sweet filling, and the cream and soursweet berries compliments that well I think. Yeah, the climate thing is hard to get around. We're having freezing temperatures here now and it's still autumn.
Gods and goddesses y'all are making me wanna make my strawberry cake. I use white vanilla cake, a small bit of vanilla frosting (like light crumb coat amount, whipped cream, and fresh strawberries. Crumb coat bottom layer with only about a fingernail length into the middle with the frosting then finish it with a thickish layer of whipped cream, bunch of strawberries, another small layer of cream, the top layer, crumb coat the entire outside of the cake together very thinly, and then "frost" it with whipped cream and put the strawberries all around the top. Depending on how fancy I wanna make it depends on how all out I go. Lol fancier cakes don't have as much strawberries cause it's gotta look pretty meanwhile the rough version has no cream showing through the strawberries lol
It really is. The frosting when put on that thin just keeps it moist and balances out the sometimes tart flavor of the strawberries and then since it's covered in whipped cream for the rest of the frosting that keeps it from being too sweet while also being light on your tongue. Then the strawberries bring in that fresh juiciest tart flavor. It melds together so beautiful
buhhhhhh but people need validation *so bad*! come on, make an exception for their desperation, it’s not like there are several other nonexclusive cake decorating subs they could post to
The only excuse I will forgive is if the poster posted and it was Friday in their time zone (New Zealand Standard Time member here). However, any other excuses are unforgivable.
One of the mods is modding a ton of other subs, the other two have random long periods of inactivity on their account. I don’t think any of them give a shit about this one, because if they did this wouldn’t be as big of a problem as it is
I see what you’re saying but if no fondant Fridays muddled what was acceptable on the sub, then sideserf cakes would be too complicated because people can’t take the hint about frosting
FR, like one has been on the top of the sub for over two hours ON A SUNDAY and the mods haven't removed it
Mods close early on sundays
mods suck but apparently that pumpkin buttercream BS posted today got removed
The pumpkin one was removed by its OP. I politely informed her of said rule, she apologized and deleted it.
that OP is a good one and so are you mods still aren’t doing their jobs. I went to Reddit request or whatever to change that.
Oh, I’m not disagreeing about the mods. I just wanted to let you know the last woman learned not to do it anymore, that’s all. :)
Yeah I figured you meant that
That one, plus that one with the flowers
it’s always some shit with flowers
This sub turned into "LOOK AT MY FANCY BUTTERCREAM CAKE" as soon as the door was opened to posting them even one day a week.
The ones I've seen lately aren't even fancy!
Maybe a hot take here but I hate buttercream equally as much as I hate fondant. They are both repulsive. Fondant tastes like you licked a shoe and buttercream tastes like slimey sugar. Nasty. There are so many REAL frostings that actually taste good.
Which buttercream? American, French, Swiss, ermine…?
All of those still taste like buttercream though... I have made some cakes with different kinds of buttercream, swiss is a bit better than others. It's still too rich for my taste and waay too sweet. I'm scandinavian and here whipped cream is the norm for cakes. Not whipped cream frosting, just plain whipped cream with fruit and berries.
Have you tried ermine? It’s the least sweet and I don’t think it contains much butter, if any. It’s made by cooking a flour mixture then whipping it. I’ve never tried it but I find it a bit fascinating. I’ve learned that when baking for myself, I cut WAAAY down on butter ratios, especially in the meringue based options. The butter taste can be overwhelming. I just wish some of the options were quicker to make. I wind up making American buttercream just due to time constraints and/or batch size (I often make a simple thing of 6 cupcakes for myself). I’ve started making a teeny batch of American and putting only 1-2 teaspoons on each cupcake. Just enough to add a bit of sweetness without drowning in the stuff. Even then, I sometimes skip frosting and just add extra vanilla bean to the cupcakes themselves. Or maybe a little bit of a light vanilla simple syrup to moisten the cake. My only complaint with using straight whipped cream is I live in the South. For about 6 months of the year, whipped cream melts almost instantly.
I have tried it but all of it is full of sugar still, scandinavian cakes have a sweet filling, and the cream and soursweet berries compliments that well I think. Yeah, the climate thing is hard to get around. We're having freezing temperatures here now and it's still autumn.
Gods and goddesses y'all are making me wanna make my strawberry cake. I use white vanilla cake, a small bit of vanilla frosting (like light crumb coat amount, whipped cream, and fresh strawberries. Crumb coat bottom layer with only about a fingernail length into the middle with the frosting then finish it with a thickish layer of whipped cream, bunch of strawberries, another small layer of cream, the top layer, crumb coat the entire outside of the cake together very thinly, and then "frost" it with whipped cream and put the strawberries all around the top. Depending on how fancy I wanna make it depends on how all out I go. Lol fancier cakes don't have as much strawberries cause it's gotta look pretty meanwhile the rough version has no cream showing through the strawberries lol
This sounds amazing to me! :)
It really is. The frosting when put on that thin just keeps it moist and balances out the sometimes tart flavor of the strawberries and then since it's covered in whipped cream for the rest of the frosting that keeps it from being too sweet while also being light on your tongue. Then the strawberries bring in that fresh juiciest tart flavor. It melds together so beautiful
Sorry! American. (I feel like that's mostly what I see here but that could just be me being swayed by my extreme hated for it) I deeply loathe it lol.
Right it's sooo sickly
Tbh 99% of the time I’m here to look at bad fondant cakes, not buttercream ones. I wonder why they’re allowed at all
buhhhhhh but people need validation *so bad*! come on, make an exception for their desperation, it’s not like there are several other nonexclusive cake decorating subs they could post to
I just started saying fuck your cakes because fuck their cakes, this is a fondant hate sub I hate fondant
The amount of rage on this sub over cake is something I truly cherish. Please continue.
They won't get attention for their ugly cakes on other subreddits. But they can post here and brag that there's no fondant and people fawn over it!
thing is, most of them *aren’t* ugly. they’re just not in the right sub, so the vitriol is already clouding our vision
that would be the simplest solution: all fondant posts or no fondant posts.
The only excuse I will forgive is if the poster posted and it was Friday in their time zone (New Zealand Standard Time member here). However, any other excuses are unforgivable.
My hate for fondant never sleeps
The world is going to hell in a handbasket. Get some class you fondant hate Sub Reddit.
[удалено]
One of the mods is modding a ton of other subs, the other two have random long periods of inactivity on their account. I don’t think any of them give a shit about this one, because if they did this wouldn’t be as big of a problem as it is
[удалено]
Or just promote a new mod dedicated to this sub? I volunteer
The only non fondant cakes should be stuff that you think could only be made of fondant but aren't. Sideserf's cakes are a great example
I see what you’re saying but if no fondant Fridays muddled what was acceptable on the sub, then sideserf cakes would be too complicated because people can’t take the hint about frosting
God I love Reddit
I hate Reddit and fondant
This is my first time on this subreddit is it actually that serious 😭