I still am having some 'shrinkage' and 'puckering' on my buttercream as it dries. You can see on the top layer the little creases that appear after a day of drying. I was so frustrated but didn't want to ruin the fondant lace mold borders...so I left it alone. I use Sharon Zambito's buttercream recipe, but instead of the coffee creamer she recommends, I use half/n/half as my liquid, to hopefully add some moisture and make it less dry. It goes on wonderful and dries like this! Anyone have this issue, or have any recommendations for improvement? Thanks for looking!
It looks perhaps like you've got a lip of frosting at the top of the top tier. This can be caused due to a bit too much frosting being at the top, and it settling just a bit. The rippling looks like your spatula marks, not sure though.
Did you travel with the topper on, or did you put that on once you got to the venue? Was the lip there pre-topper or post-topper? If post, then the weight of the topper could also have made the top bit of frosting to move down a bit, causing that lip.
There is a couple of ideas that might have caused it.
The overall cake is so stunning that I doubt anyone was looking at any small flaws. We see them; no one else does. It is hard to remember that when you're the baker/decorator but that is the truth.
Spooky_789 and cakedujour - thank you so much for your ideas. The topper was made from fondant...they were individual hand-made roses brushed with pearl lustre. I did not have straws under them...but they were not heavy and I applied them on site. They did not travel on the top layer. The top layer did not travel with the rest of the cake....I slid that one layer over the top when I arrived at the venue.
I did not leave those as spatula marks (wish they were that easy to smooth over!) - but rather those developed as the cake sat overnite and as the frosting 'shrunk' to the sides of the cake as it dried, those puckers developed. They were there before I ever left my driveway...so not the result of travelling. The lip of frosting is just that I put too much frosting on...I need to practice that. I seem to spend much time moving frosting around from sides to top, top to sides. Sharon reviews that on her video - Perfecting Buttercream...I need to review it again.
Cakedujour - I got the lace molds by searching online. If you google 'rosebakes' and then go to 'images' on your search choices, you'll see a lace cake pic with some of these molds. It will take you to her blog, and then you can see the list of lace molds she used. She got them from a variety of places. Hope that helps.
Thanks everyone, for taking the time to comment and offer suggestions. I appreciate it in hopes to improve!
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