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Message: [QUOTE="Norcalbaker59, post: 42259, member: 2340"] You did very well for your first attempt. You got good shape on the flowers and good color in the meringue. Italian meringue buttercream is an Intermediate skill level. I put it out there because the sooner you learn to make and master it, the better. It is the standard for any quality cake. Once you do it a few times you’ll get more confident and the process will get easier. Once you do it a few times I’ll show you another technique for adding the butter at once. I don’t want to explain it to you now because it’s more advanced. You really need to know how to control the temperature of all your ingredients first. I’m not sure if you’re aware of this but when you cover a cake with fondant you need to de-gas the day before you decorated. As a cake sits the gas bubbles from the leavening will continue to expel from the cake. If you cover the cake with fondant before those gas bubbles work their way out from the center of the cake they will get trapped between the cake and fondant. Bulges will form under the fondant. In case you do not know how to de-gas cake that will be covered in fondant, this video will explain. [MEDIA=youtube]fc8Ncbv989s[/MEDIA] The crumb coat under your fondant must be perfectly smooth for the fondant to mold flat and smooth on the cake. This video will show you how to get straight sides & sharp edges in meringue buttercreams. Another reason I like meringue buttercream is you cannot do this with American buttercream. [URL]https://www.cakecentral.com/blog/61797/cold-carving[/URL] This video will show you how to get sharp edges on fondant. Global Sugar Arts just closed this past month after 19 yrs. But the fondant smoothers he uses are available elsewhere. Just Google “flexible fondant smoothers.” [MEDIA=youtube]Ia4O91fs8NA[/MEDIA] [/QUOTE]

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