Comments on: Vanilla Buttermilk Cake with Vanilla Swiss Meringue Buttercream

By: Mona Maidhura

Mona Maidhura — Sun, 29 Jan 2012 01:39:45 +0000

this cake is yummy. I make it today for my son birthday. Just finish crumb coat it. Will cover it with fondant in a while.

By: steph (whisk/spoon)

steph (whisk/spoon) — Sun, 10 Jul 2011 13:51:51 +0000

Well…I can’t say for sure, since I have not tried to cover it with fondant, but, given the texture when I made it, I’d say it’s probably sturdy enough. Can you make a half-recipe (6″) and try it out?

By: Debbie

Debbie — Sat, 09 Jul 2011 15:46:38 +0000

can this cake hold up with fondant icing? I need to make a wedding cake.

By: steph (whisk/spoon)

steph (whisk/spoon) — Wed, 02 Feb 2011 21:08:45 +0000

Great! To frost three layers, set the first layer on your plate and put down a nice layer of frosting on top and smooth out almost to egde (you don’t have to do sides yet), then set next later on top and do the same, then final layer. Frost top and sides. There are lots of online videos (Martha Stewart has many, for example) to show you how to frost. BTW, if your cakes domed a lot in the oven, you may need to trim the domes a bit to get a flatter layers for frosting ease. If you just have two layers, then it will be a bit easier to do than three.

By: Saher

Saher — Wed, 02 Feb 2011 16:18:24 +0000

The buttercream is PERFECT!
I didn’t have two pans so instead of three, I divided the batter into two bowls and the second layer is baking right now. I tried the buttercream and it’s delicious, just right!

I was wondering how you frost three-layer cakes… do you set the cake on a plate, frost the top and sides, then just set the other on top and frost it as well? I think I’ll have trouble setting the second layer on top It sounds scary!

By: steph (whisk/spoon)

steph (whisk/spoon) — Sun, 09 Jan 2011 14:24:42 +0000

Pat–So sorry to hear that! I know how dissapointing it is when something doesn’t come out right. It’s hard for me to tell you what went wrong, when I was not there to see your cake, and when I didn’t have that problem myself. I just double-checked my post to make sure I didn’t have a typo in the ingredients…you used 4 1/2 teaspoons baking powder, correct? The first question that comes to mind is whether or not your baking powder is fresh.

By: Pat

Pat — Sun, 09 Jan 2011 02:26:28 +0000

This cake looked so wonderful. I had found the recipe about 2 weeks ago so I made it tonight. My 3 layers did not rise plus I can slightly taste the baking powder in it. What could have gone wrong? I went exactly by directions. Thanks, Pat
btw, the icing is perfect!!

By: steph (whisk/spoon)

steph (whisk/spoon) — Thu, 28 Oct 2010 13:44:40 +0000

wendy– i tool a metal icing spatula (i have a straight ateco that’s 6″ long and about 1.5″ wide at tip) and starting at the outside edge of the top, lightly dragged the spatula to the center of the cake. i repeated that all along the outside edge. then went an inch or two in toward the center and did it again. that’s it. then i dusted with edible glitter.

By: wendy hutchins

wendy hutchins — Thu, 28 Oct 2010 11:47:20 +0000

hi,
cake looks fab, just wondered if you could tell me how you managed to do the design on top of the cake please ?

thanks
wendy

By: steph (whisk/spoon)

steph (whisk/spoon) — Fri, 22 Jan 2010 01:10:34 +0000

Oh, that’s too bad…it’s too much batter to bake successfully in one pan. Maybe you could try halving the batter and baking it off as cupcakes, which you can then fill and frost?