AUZZIE CAKE DECORATING LOVERS

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Comment by lynette conlon on January 7, 2013 at 8:15am

hi i make all of my cakes with vanilla buttercream and i find its nice and light, using 250g with icing sugar, with 80 butter, few tbs milk and drop of vanilla, alternatively use fresh cream?

Comment by Mandy Nel on October 23, 2012 at 4:36am

Hullo, I am a South African baker and a huge fan of the auzzie cake decorating lot - my first intro to the wonderful work that you do was with "Inspired by Michelle" - what a wonderful insight into all things chocolate and of course her marvellous tutorials online as well. If I had any nuts to give I would give one to be able to come over the sea and do a spot of practical caking with all you lovely peeps - but alas, although my cup of joy runneth over, not so my wallet :-)

Comment by Liz hayes on August 29, 2012 at 10:39am

Hi, iam unable to post any photos on to this site any more, and have no idea why., I'm using an I pad which used to work, have even tried using the email address and also by using my phone but nothing works any more, I would be so grateful if some one could please help me, as I'm going nuts trying to make it work. I look foward to hearing from some one I hope, thanks in advance liz

Comment by Helen Morrison-Harris on March 14, 2012 at 11:09am

Hey everyone, I am an Aussie girl.. I am making a christening cake in the next couple of weeks.. the lady wants a vanilla sponge covered in fondant. But I need a filling for the centre .. I have used buttercream in the past but It is so awfully sweet. Any suggestions for an alternative filling?

 

Comment by Stacey Leroy-Dyson on March 13, 2012 at 2:45am

hi Guys, new to the site, I am alas a Kiwi - not far  though so thought I'd join !

Comment by Anne Drew on September 16, 2011 at 7:05am

Before giving up on your swiss buttercream try adding a pinch of salt to cut the sweetness.

 

Comment by Leah Carpenter on September 10, 2011 at 7:28am

Hello there Aussie cake makers.  I am very new at this 'hobby' and love swiss buttercream, however, it is so sweet...  I just made a batch and tried to un-sweeten it by builking the swiss buttercream out with plain whipped cream.  It started to separate - but I have smoothed the cake off and thrown it in the fridge.  It still tastes very sweet.  But we will see what it's like in the morning.  Anyone have any ideas on a good frosting that is not so rich, but has that wonderful smooth texture that Italian or Swiss buttercream has???