Oh wow, I wonder how they set that all up? They must make a lot of cakes.
my struggle is the air pockets in Swiss meringue buttercream. I watched a video yesterday where you cover the sides of the cake with thin acetate and then put this clamp around it and just sort of squish it all flat. But Swiss meringue buttercream is kind of a whole different animal than American buttercream. It’s softer it’s squishy. It does weirder stuff, but I could relate to the woman in the video saying how she struggles with it as well and she can end up spending 45 minutes trying to just Smooth the sides. oh I hear that! Given my upright freezer is showing up on Tuesday. I’m hoping that maybe if I freeze the whole thing sides will be easier to smooth, but I don’t know…
