fondant covered cakes

Roland Winbeckler has a class on Craftsy called Piping Buttercream Boarders that he shares his buttercream icing recipe. I use this recipe all the time. People love it, it works great with fondant. For your cakes being dry, I looked up ginoise cakes and said why? From what I read on the recipe I am led to believe it should be a “dry” cake. There isn’t enough “fat” in it. You could try switching up your recipe a bit or get a new recipe. You could try an oil in lieu of more egg yolks. If your customers aren’t asking for this particular type of cake, personally I’d get an easier & wetter recipe. For those that ask for the ginoise type of cake, I’m guessing they are expecting a somewhat “dry” type of cake & be sure to charge extra for it. LOL. That’s just my personal opinion. LOL

Thanks alot for replying ,and yes people here just want ginoise,I’ve tried to use buttercakes but they refused,here in my country are more likely to like just giniose,I often use aready ginoise mix because i need some more time ,and usually ginoise cakes are dry cakes,and with buttercream it’l become more dry,,and this is my problem ,the mix doesn’t call for oil it says just add water and hole eggs,from my self I add oil +water+eggs,and still comes out dry,I am really frustrated and dont know what to do…

In the UK we make butter cream this way
250 grams of butter
500 grams icing sugar
butter at room temp – into a mixer beat for 5 mins then add icing sugar on slow until all mixed together plus a couple of tablespoons of milk
1 teaspoon of vanilla extract
then you can add what ever flavours you wish – lemon – coffee – orange – chocolate etc just omit the vanilla
beat for about 5 mins
hope this helps

Thanks Barken,
I’ve tried this way,but noticed that it had some crunch in it that disturbed me,I dont know why,the icing sugar is very fine,and beated well,I made it many times every single time it turns out having this crunch,do you have any idea why?? And thank you for your reply.

glycerine. I add it to my butter yellow cakes now, as they are notoriously dry. Not any longer.

Nice tip, what is the portion that you add please??

And do add it to genoise cakes ??

Buttercream with a crunch? Not sure what you mean. The recipe she is using sounds like a “crusting” buttercream which only crust if left uncovered. It is suppose to crust. It’s great to decorate with, like making roses & such. As to the genoise cake can you use whole milk instead of water? if not try omitting the egg white, use only the yolk. I gently shake or slightly bang my pan after I put the batter in, this helps to remove some air bubbles. Can you NOT beat the cake mix as much as the recipe seems to call for it to be? Since the genoise cake is a dry cake would your customers want it other than dry?

For cakes add 1 tsp. glycerine for every cup of flour. I don’t make genoise cakes it may not work for you.

Here is a no-fail Buttercream recipe by using egg whites and caster sugar to make merringue hence add softened butter and vanilla extract ,stir to make butter cream best for all types of cakes and pastries,profiterols & eclairs filled with mixture of pastry cream & butter cream makes delicious treats.try this you wont be dissapointed..