Live Demo Buttercream Smooth using Acrylics with Kara Bustos

Watch this recorded Live demo of how I use acrylic discs to ice a cake into a perfect cylinder with sharp edges.
Acrylics can be purchased from CakeSafe.com
Fat Girl Cakes Bench Scrapers can be ordered here www.fatgirlcake...
Lauren Kitchens Butter Cream
Beat at medium speed for 5 minutes:
1/2 cup pasteurized egg whites
After 5 minutes and stiff peaks add:
1 lb powdered sugar and beat for 10 minutes
After 10 minutes and creamy add:
2 lbs salted butter, softened
2 TBS vanilla
(I use unsalted butter and add 4-5 pinches of salt)
Lauren's recipe yields enough SMBC to fill and cover 2 6" round cakes

[@bunny-if2cv]

Adding Agar Agar will help stabilize a buttercream. It's an ingredient in my Signature Mock Whip Frostings that hold up in very hot tents in the summer. Agar Agar doesn't melt until it reaches 136 degrees.

[@aprilenglert8025]

how much do you add?

[@ToveBat]

Thank you so so much for this tutorial, I always struggle with a smooth cake top! Will try your method.

[@winonabannon8556]

Kara, I really enjoyed your demo and learned a lot! You are just darling!

[@Kbustos329]

Ah thank you!! Please let me know when you give it a whirl...if you don't have acrylics yet try it with two card board rounds...a little tricky but can be done. Thanks for watching.

[@louiselemon9717]

Thank you for sharing! If dealing with a hot climate for instance, the gather is outside. Should buttercream be used vs Swiss meringue?

[@amaniemom]

Awesome, thanks Kara!

[@amaniemom6615]

I think this is an awesome video. I was wondering about what you mentioned regarding freezing cake while still hot. So after it is frozen and it is time for you to decorate it do you leave it on the counter still wrapped ? Or do you unwrap it and leave it on the counter? When you tort it is it still a bit frozen?

[@Kbustos329]

amaniemom Thank you for watching! Happy to hear you enjoy it. Yes… I wrap my cakes in saran wrap and freeze 10 minutes our of the oven. I leave them in there until about an hour before I want to torte and fill. I pull them out onto the counter and leave them wrapped so any condensation forms outside onto the saran wrap. The cakes are very chilled but not frozen when I go to torte and fill. I have a free video on how I torte, fill and crumb coat on my channel.

[@MsChris1219]

Christel Wells... Checking to see of the comments are working. :)

[@debratimmerman2231]

Hi Kara - - very interesting concept using the Acrylics. WoW, I cannot wait to order a few! Re: the Lauren Kitchen's Swiss Meringue Buttercream that you make, how long is the refrigerator life? Have you ever had any left over........and if so, how long does it last? I just made a single batch of the buttercream for a cake and I have left overs.......and I don't want to toss out all that yumminess.......so what are your thoughts on the shelf life? Your input would be most appreciated! Thank you. Debra

[@Kbustos329]

Hi Debra Happy to hear you love my acrylic method. LKBC according to Lauren herself says the BC can sit on the counter for 3 weeks!!! I have ever done that... The longest was 3 days. I typically wrap left over bc in Saran Wrap and into a ziploc labeled and in my freezer for 3 months for orders and longer for family (LOL). I would say for client cakes I would keep the bc in the fridge for a month. So don't throw it away!!! Let it come to room temp by leaving it out on the counter over night and then rewhip it to a smooth consistency before you use it again.

[@calicopurr]

Kara, for the KupaDee buttercream recipe, is it the Kid's version? She also has one that says Mike's. thank you

[@Kbustos329]

Yes the kids version. I don't always use all the heavy cream as I want it to be little thicker.

[@gabyduno06]

hi kara, i don't know how many time i wached this video hahaha i love it, it is so helpfull!! but i have a question, you frezz your cake after bake it, then you put in the fridge to chill and defrost? how much time? and after that you tort and fill and stack? thank you so much for your help! (i dont speak english so, sorry if i wrote something bad LOL)

[@Kbustos329]

Hi Maria! After I bake I will wrap in Plastic wrap and put in my freezer overnight. An hour before I need to torte and fill I will take out of my freezer onto my counter. I will use my freezer for 10 minutes at a time to set my buttercream during my acrylic process. Once I am done with the acrylics I will leave my finished cakes in the fridge until ready for fondant. I hope that helps.

[@gabyduno06]

ok ok perfect, another thing, i make the LMF fondant and i roll out my fondant, take out the cake from the fridge, put the fondant on the cake and when i try to use the smoothers the fondant is sticky and dont let me "smooth it" i think its because the cake is too cold, i dont know, but it isnt chill, the buttercream gonna be soft and im gonna lose the edge hahaha i dont know what to do. next cake im gonna try your ganache recipe, and see how it works. thank you so much for everything!!

[@Kbustos329]

+Maria Gabriela Colmenarez Duno if the fondant is sticky add cornstarch to your hands and rub your cake. The cornstarch will soak up some of the moisture and allow your smothers to glide over the fondant

[@gabyduno06]

ok i will do next time :) thank you so much!! always giving us the best of you!

[@يااملبنين-ه9ش]

👏👏👏⚘

[@linajaskot5182]

Hi Kara, where i can find the buttercream recipe that you are using in this video?

[@Kbustos329]

You should have received it as a off download. Email me [e-mail] and I can forward it to you. I also have it in a KZbin video

[@madelaineadler8835]

was it a bit blurry for some of you- or just me?

[@Kbustos329]

It occasionally gets blurry but for the most part the video is clear. The video was recorded live on Google Hangouts over the wifi.

[@Esmoove7]

What brand and size is the offset spatula you're using?

[@Kbustos329]

Here you go! www.libertywareusa.com/utensils-and-prep/gladiator-premium-cutlery/icing-spatulas/os6

[@staceywinstead9271]

How would you set a second tier cake on without messing up the bottom edge of that tier buttercream if the buttercream overhangs the cake board as it does in this video or do you need to set another cake board cut to size to bottom so cake board is all the way to edge of buttercream so you can place the tier? I can see where if the cake was frozen placing the tier would be a bit easier but in the case of having to set a three tier cake or higher together at the venue, the cake would no longer be frozen and not so easy to place. Your live feed was awesome! Thank you and thank you for any help with my question.

[@Kbustos329]

Thanks for watching! I deliver my cakes stacked so I don't have this issue. However if you have to stack a cake at a venue, my suggestion would be to leave the cake board smaller as shown in the video (I love clean edges that don't require a border), pre dowel your tiers with support, but leave one longer to act as a handle to hold on to. At the back of the cake, pre position a spatula under the cake during transit, then use to lift the cake in conjunction with the "support handle" on to your cake. Have a small bag of buttercream ready to "patch" the back of the cake and any other areas of damage. Of course if you plan on piping a border then scratch everything I said above and add a same size board to cover the whole bottom of your cake before you flip over. I love the my thin boards from Cakethings.com and you can actually use one of them with one acrylic as you can purchase them in whole, 1/4" or 1/2" sizes to match the acrylic you are working with. I hope I explained myself well

[@staceywinstead9271]

+Sift by Kara awesome. Thank you for your quick reply!! It answered my question pretty well. And glad to know you deliver stacked cakes. I was afraid that you weren't suppose to do it that way. I would much rather stack cakes pre deliver any day. Highest I'll stack is 3 high. 10" 8" and 6". Do you happen to have any tutorials or videos about stacking tiers. I'm getting my cakes looking great with this method in the video but stacking "tiering" esp cakes that are not frozen is messing it up. Getting the cake from the spatula to release on the bottom tier proves to be my challenge ;).

[@sumosimsim9893]

💖😘👍💞💞

[@184flossy]

hi kara, bit late joining but im here at last lol

[@Kbustos329]

Hey Vicki!! did you like it?

[@184flossy]

It was great, very informative. Thank you x