Cake Central › Cake Forums › Cake Talk › Cake Decorating › My buttercream tips
New Posts  All Forums:Forum Nav:

My buttercream tips - Page 3

post #31 of 575
I tried your recipie last night. I had some trouble and was hoping someone could help me out.

I have a 4.5 KA, but it would not fit! I had to take it out and divide it into 2 batches to mix it up.

Any ideas what I might have done wrong?

I tried your paper technique, it worked wonderfully! I am very amazed.
hamie
Reply
hamie
Reply
post #32 of 575
Heres the title of the post "How do I make this border" toward the end posted by Sugar Shack. Sorry I didnt include it in my post icon_redface.gif
Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
Reply
Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
Reply
post #33 of 575
Thread Starter 
poppie, I live in Mandeville!!! LOL

the lady is B&B cakes in Hammond.... you want the wedding bouquet

hamie.... is yours the artisan? that's what mine is and I think its 4.5, or is it 5 quart? anyway, if you have the Artisan it will fit, but it looks like it won't. I use a large kitchen towel over the bowl wrapped tightly around the sides to keep the sugar from blowing out while incorportaing it. I add it in increments. After it is all incorporated, it won't puff out anymore and then you can let it go at speed 6. It will be up to the springs of your paddle; it's FULL.... but I swear it makes a smooth icing. I can't say how it will work in any other mixer, but in the KA artisan it will work. I am sorry you had problems....

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #34 of 575
Thanks sugarshack, I love the icing, I have been wanting to move up to a larger, newer mixer, this just might be my excuse.
hamie
Reply
hamie
Reply
post #35 of 575
Thread Starter 
Ok hammie i checked and the artisan is 5 quart... my bad..... sorry..... it will be very full and a bit messy but it will work in that one.... icon_redface.gif

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #36 of 575
thanks I made bc today with a new recipe I got but it had powder skim milk and a little white marg in it was really good and fluffy like whip but had small air bubbles and hard to smoothen wondered if it was the crisco I have been wanting to switch to Hi ratio now I will.

My name is Sharon too
post #37 of 575
welcome sugarshack!

i just went to see your site and your work is amazing! thank you for sharing some of your techniques icon_smile.gif

i can't decide which of your wonderful cakes are my favorite (i bookmarked your site!) and your rainbow cookies are especially beautiful. did you make them with toba garrett's glace icing?

thank you for your time and welcome to CC! icon_biggrin.gif
post #38 of 575
Thread Starter 
Thank you!!! yes, toba's glace!

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #39 of 575
Quote:
Quote:

Ok hammie i checked and the artisan is 5 quart... my bad..... sorry..... it will be very full and a bit messy but it will work in that one.... Embarassed



I'm so glad you posted this! I made it in my 4.5 quart, and had a HUGE mess! I think with improved methods, the mess can be improved upon, but the first time it was really unmanageable. But it sure was smooooth!

Yesterday I got a Professional 600. I'm thinking I need to up the quantity to at LEAST six pounds of sugar in that puppy. Maybe more?
Everything's better with sugar on it!
Reply
Everything's better with sugar on it!
Reply
post #40 of 575
sorry, this may be ignorant, but can Crisco be used?
post #41 of 575
Sugarshack, you are a true master of the art. I really am in awe of the talent that you have. Just starting out, I feel that I will never learn enough to be happy with what I create. Can you give me a little instruction on the way you are able to adhere the fondant swags and ribbons to your cakes. I realize some cakes are covered with BC and some fondant. Do you use melted chocolate, or clear vanilla or piping gel. The sways must be quite heavy, yet they seem to be very well seated on the cake sides that you create. Is there a secret glue? Any suggestions are very gratefully received.

Again, your work is exquisite.
BE the change you want to see in the world!
Reply
BE the change you want to see in the world!
Reply
post #42 of 575
Hi everyone I made the icing last night what a huge mess I have a KA I believe the 4.5 quart and powdersugar fell out of the sides all over the counter, so I'm thinking I need to half my recipie.
BUT I loved (and Thank You Sugarshack) how smooth and no air bubbles it was, but can someone help in how much flavoring to put in?
I put in 3 teaspoons of vanilla 2 of almond and 1 butter and it tasted just like sweetex!!!!!!!!!!!

So any help on flavoring would be great......
post #43 of 575
Thread Starter 
crimsicle, it will be a mess too in the 5 quart too if you dont use the towel method i described.... just and FYI.... maybe ya'll can try it with just a 4 pound batch for the 4 .5 quart mixers.... that might be just right.... if your new mixer is a 6 quart... you MAY have to go even more than 6 pounds... i tried in a 6 quart twice and got air.

as far as flavoring, i use 4 TBS of the flavoring mix i get; but it is not straight extracts; it has a creamy base, and i dont know what it is made of.... so im not sure how to equate that with extracts... sorry.

karnelli, i use all of the above in different situations..... not much help huh? if you send me the link to the exact cakes you inquire about, i can try to remember what i used for each.


mobebosu.. sure you can use crisco ... i dont like its performance or mouth feel personally, after using hi ratio, but it will work .

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #44 of 575
Thanks for all the tips Sugar Shack! That Computer paper one sounds very interesting, I can't wait to try it out. Your cakes are so gorgous and extremely smooth.

Welcome to CC, look forward to the furture tips that you have for us....lol!!! usaribbon.gif

Thanks
Connie
God Bless America
Support our President and Troops


Reply
God Bless America
Support our President and Troops


Reply
post #45 of 575
Sugar Shack,

Welcome to our addiction icon_cry.gif .

Your cakes are awesome...I'm green with envy icon_lol.gif

Thank you so much for the tips and will keep my eyes open for more...so keep'em coming icon_wink.gif

Once again, welcome.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › My buttercream tips