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Chemical Wedding (2008)
IMDB rating: 6.60
Plot: A shy, stuttering professor brings Aleister Crowley back to life.
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Directors: Doyle Julian
Actors: Callow Simon,Weber Kal,Charlton Jud,McDowell Paul,Shrapnel John,Franklin Richard,Bayler Terence,Ashby Robert,Ashe Jared,Breton Geoff,Fraser Mat,Nelstrop Thomas,Rea Sean,Sadler Andrea,Thriller,
What other icing/frosting do professionals use for wedding cakes?
I once had cake at a wedding and the frosting/icing was so good but I have never been able to replicate it. I thought it was butter cream but it might not be since all of the butter cream recipe’s that I have tried, and that is a lot, none have been the same. It was smooth and fluffy, most butter cream recipes I have tried have been gritty or too heavy (if that makes sense). Besides the consistency the taste has also been impossible to replicate. The vanilla in the butter cream has always had a chemical weird taste, even the actual non imitation vanilla.
Is there a butter cream recipe that is smooth and fluffy not thick and full of air holes or gritty?
Are there other frosting/icing recipes that are used for wedding cakes?
Thanks for any serious replies.
Oh and please don’t just do a 5 second google search and post random recipes. I have noticed that too many people just seem to put random recipes when a specific request is made. A thoughtful reply is much appreciated.
Yeah I know what fondant is, for the most part it taste pretty bad. I meant smooth like the way whipped cream is smooth and not gritty.
There was no fondant and the wedding was a long time ago, I am no longer in contact with them and it was in another state. I mean smooth in consistency and not how it looks after it is frosted.
There are different kinds of buttercream, American buttercream being the shortening/powdered sugar mix that is most common here. Then there’s Italian meringue buttercream and Swiss meringue buttercream. Those are cooked and taste more like butter.
Whipped ganache might also be a possibility. It’s made by combining chocolate and cream, just like poured ganache, but then you chill it and beat it so that it’s thick and fluffy. It’s not as sweet as a buttercream frosting, especially if you make it with semi-sweet chocolate.
Boiled icing or 7 minute frosting is another possiblity. I don’t use it because it doesn’t fit the designs that I like to do, but when I had it as a child, it was fluffy and not greasy.
The fat that buttercream is made with has some effect on the consistency. Crisco no longer has trans fats and that can make a big difference in a recipe. Also, many bakeries use a high ratio shortening which blends differently. Some people use part butter and part shortening in their buttercream.
About flavorings, there are some flavorings that are commonly used by cake decorators that you can’t find at the grocery store. Creme bouquet is one of the most popular, but there’s also wedding bouquet, butavan, princess emulsion, and a lot of others. Some people will add butter and almond extracts in addition to vanilla, or use a little bit of alcohol in the frosting…personally, I like to add dark aged rum to my vanilla buttercream and bourbon to the chocolate buttercream…not a lot, just a tablespoon or two to a full batch.
Another thing that will make recipes come out different is the mixer used. A hand mixer will give a different finished consistency than a heavy-duty stand mixer, and a commercial mixer will give a different consistency also.
This is the buttercream that I use: http://laciesrecipebox.blogspot.com/2009 /09/indydebis-crisco-based-buttercream.h tml It’s thick and creamy, with no greasy mouthfeel.
Judi | Dec 07, 2009
Hmmm. Well I’m not entirely sure, but I do know that they use fondant. I’m not sure if you knew that, so I thought I’d add it. Fondant is the stuff they put over the frosting to make it smooth. I don’t know what it tastes like or anything though, just wanted to tell you that.
B | Dec 07, 2009
Try asking the people who had he wedding what bakery it was made at. Also it was probably dirty iced (butter cream under fondant) alot of bakers do that!
Ally | Dec 07, 2009
most are covered with fondant…im not sure of a recipe but im sure you can google that and find plenty of great ones
mommy of 2 | Dec 07, 2009
My wedding cake was covered with white chocolate ganache, most traditional cakes I’ve had were covered with either fondant or marzipan. I have never encountered a wedding cake covered with buttercream as the recipe for buttercream used here in Australia does not have enough substance for decorating with!
I can’t see what you tried being fondant- yes it is smooth and not gritty but it is definitely not fluffy! It might have been a ganache though, so that might be an avenue to pursue!
tamara m | Dec 07, 2009
go to the create channel website
baking with julia
order the transcript or video
#301
Martha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum Fondant to ice the entire cake.
JOSEPH A | Dec 07, 2009
Most commercial buttercream frostings are not true buttercream (made with real butter) but made with powdered sugar and vegetable shortening.
Fondant is a very sweet confection (almost candy like and a bit chewy) that is very popular right now. It can be molded like playdough and made into man different shapes.
Ganache is a chocolate glaze that can be poured over the cake layers and is smooth and glossy.
Melted white, milk or dark chocolate can be tempered and spread out into thin sheets and draped around the layers and allowed to harden. This gives a very elegant appearance but it’s hard to cut the cake neatly as the chocolate tends to crumble.
Boiled icing can be used. This can be fluffy and glossy, sort of like marshmallow cream.
Hope this info helps
knittinmama | Dec 07, 2009
I’ve never made a cooked buttercream before simply because I don’t have the equipment to make it. I wish I did. I’ve heard that once you’ve tried cooked buttercream over the simple powdered sugar and butter style buttercream you will never be satisfied with anything else.
I’m not entirely sure if this might be what you’re looking for or if this was simply a cake coming from a bakery that has a big bucket of that "whipped" cake frosting to use on their confections.
This is the only thing I found on it:
Bettercreme Frosting:
INGREDIENTS:
4 Tablespoons all purpose flour (mix flour and milk to a smooth
consistency. One way is to use a jar & shake it until well mixed)
1 cup cold milk
1/2 cup Butter
1/2 cup regular white Crisco
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
Instructions:
Mix flour & milk together, making sure it is lump free
Cook over a low heat, stirring constantly until it becomes VERY thick.
Set aside to cool!
In a large bowl, cream Butter, Crisco & sugar together until creamy.
Add the cooled flour & milk mixture & beat on high speed with mixer
until it has the consistancy of whipped cream & you can NO longer
feel the grittiness of the sugar on the bottom of the bowl. (Beat
the butter, Crisco & sugar until the sugar breaks down, then add
the milk flour mix)
Add Vanilla, mix again.
I’m really curious how it turns out so now I’m going to bake a chocolate cake just to frost it with this and see if it’s anything like the bakery whip.
As for cooked buttercream, foodnetwork.com has some really good recipes.
I hope you find what you’re looking for.
Update: So I made that frosting and I’d like to say DO NOT USE that frosting! Ugh. I did everything properly, but even with double the sugar I could not mask the taste of the shortening. The texture is about 90% right I’d say, but the taste if just awful. On a positive note, it looks like I know what my new project in the kitchen is - finding the recipe for fluffy whipped bakery frosting.
Silent Sunday | Dec 07, 2009
I love a great Buttercream Frosting. I only use real butter, real vanilla and sometimes a drop of almond extract. But whipping it really good also makes a difference. Takes practice. My Son and his wife throw a lot of parties and whenever I make a cake,everyone loves my cakes and the frostings.
Okay there is a Royal Icing and then of course the Fondant that is a solid type pliable almost coating for cakes which can be very fun and creative. But you use a Buttercream under that.
Wish I could make some for you… but practice
hvfaith | Dec 07, 2009
