Yes, the email notifications. They're sparadic at best and nada on this thread. I wonder what's going on. Hopefully the new servers will help solve that problem.

By the way Sugarshack, thanks for sharing all your great tips!!

[quote="sugarshack"]

Granny thanks for always having myback, you rock sistah girl!

Ohhhh, that part..."you rock sistah girl" makes me feel so young and you are welcome Sharon n/p at all. Hope I wasn't out of line by answering the question.

I was going to try changing the amount of WB flavoring, the 5 tbs was just a bit strong for me, I am glad that you said that...I was a little scare if it would work o.k. cutting back on the full batch recipe. I love the smell and taste of the WB flavor. Every time the door of cabinet is open where I have it stored, you can smell it.

I do like to use 16 tbs. of liquid if I am doing cupcakes, but I am guessing even the temp. of where I live makes a difference in the amount I would use and in my texture . Like today is 90 here, got my AC going for sure . Now I am wondering if my amount of liquid will stay the same or change come winter and colder weather.

I get my email notifications on this thread...but then I really don't need them, I am always checking this thread for up dated posts. This my favorite thread Again Thank You! Sharon for your recipe, tips, info about the WB flavoring and this thread.
God Bless,
Sharon
Edited to say: OHHH MY GOODNESS GIRL!!! You are the one who rocks!, I just look at the wedding cake you posted. Oh hon your poor poor hands, but the cake is just STUNNING! FLAWLESS! AMAZING! Outstanding work Sharon on that cake, you should be very proud of yourself. I give you high five's on such art work.

I am getting the notifications too.

Thank You all! I will be trying your tips and starting to work on my son's wedding cake. I thank you all for your help. I let you know how it turns out.
God Bless everyone
Kirin1

I am getting better with the icing. I have to do 6 pound sugar and 6.5 cups shortening.

I made it Saturday night..and in the morning rewhipped it and it was smooth smooth.

of course, if i have a litte left and rewhip then it gets air, so maybe hand whip

WTG Onceuponacake, I knew you could do it!!, and the more you make this icing the better you get with it IMO. That is how it has work for me....thats why I like to say to people if it doesn't work out your way the first few times, don't give up on it. It's kinda like cooking, we have to learn to cook....and the more we make something the better we get at it.

I have tasted and made many of diffrent BC icings in my life time, and IMHO, this is the best recipe & tips I have ever use or will use . I have 4 people now in my family, that uses Sharon's recipe & tips and they say they will not go back to their old recipes or way of making it.

As you, if I have alittle amount left over, I hand whip it and it smooths right up for me. I just use my icing spatula to whip it with, this works better for me then using a spoon.

I am glad that you did not give up on making this recipe and it is nice to hear you are getting better at it, you have some fight in you lady!

Kirin, please do let us know how it works out for you and congrats on son getting married. No matter what, I am sure they will love their cake, because they will know lots of LOVE went into it.
God Bless,
Sharon
p.s. I have said it before and I'll say it again....I don't write post, I write letters

thanks for the tip!!

this is my daughter's favorite icing and she does not eat icing or cake much.

YOU ROCK

I tried this recipe today for the first time and it is really good. My only problem is it came out really gritty. So I made a second batch with different shortning. Still gritty but not as bad. So is it the shortning or the brand of ps? This stuff is good though I caught my husband stand over it with a spoon.
Thanks Michelle

hmmmm.....the only time I had a grittiness problem was when i had a bad bag of PS. Maybe you can try another brand.

Let me know ow it goes.

Thanks ladys thats what I thought I'll buy some hi-ratio and better ps. This is still the best icing my family has tried. I iced the cake with it and it is so smooth. I have only done a couple of cakes and this by far is the smoothest. Thank you Sugar. Tell Granny I'm doing that cha cha.
Thanks Michelle

Hey Michelle, Wait for me! I'll join in your Cha-Cha line....I need to work some bc & cake off these hips Ooops almost forgot to grab my piping bag

You Go Girl!!! Cha-Cha all around your kitchen, oh heck go for it....Cha Cha all around the house, in the yard, even on the catwalk....I am right there with ya!

It's nice to hear you have join the dance club As for DH standing over it with a spoon, what can I say....men, gota love em! Do let us know how it turns out when you make wth the hi-ratio shortening. I for one love it and will never use crisco again.

God Bless,
Sharon------Cha Cha!!

The hi ratio definitely makes a creamier, less gritty icing. If I ever lose my sweetex, I am quitting cakes.

I am so glad it is working well for you guys!

having a good icing is haf the battle of icing a cake! (IMO)

Well Sharon,
Thanks to your icing recipe and CC, I have the battle 1/2 won.

Now when I get your DVD, I can get the other half of the fight won and go for the TKO in the battle of icing a cake.

God Bless,
Sharon

grannys3angels, I can't wait till you get your copy of the DVD. I want to hear what you think of it, I'm sure you will love it as much as I do.

I posted on another thread but I know Sharon will see this here.

I just wanted to say thank you for making that fabulous DVD!! I sat down and watched it as soon as I walked in the door with the mail. lol It's awesome to be able to SEE what you're talking about! Now if I could only watch you make icing once I would be set. lol Thank you again!! Best money I have spent!

And the rest of you, if you haven't ordered it, go do it now! It is a must have!!

Anya

Okay, I must have missed something, what DVD

Kat

Kat, she now has a DVD of her BC frosting techniques. It is awesome! Scroll up to her last post and you'll find the link.

Oh my gosh!! I did it!!! It finally worked!! WOOHOOOOO!!!!

Oh can I please pretty please do the cha-cha with you now? I've been wanting to do it for 2 months now!

It was something on the DVD that just clicked in my head, I wasn't getting the sugar in fast enough so the bowl wasn't filling up before the air pockets could form. So I just poured it all in without stopping and then let it rip and what do ya know?! No AIR!!!

Can I just say WOOOOHOOOOOOO one more time?!

Thank you for all your help Sharon!

Anya

YAHOOOOOOOOO!!!!!!!!! GOT MY DVD

I LOVE IT! Thank You so very much Sharon, it is wonderful, you are wonderful, your demonstration is wonderful....and you saved me money.
Now I don't have to buy those costly edgers in order to get sharp crisp edges I also wrote a post in another thread that is going ( http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=561142&postdays=0&postorder=asc&&start=0 ).

I can't wait to make a square cake again! knowing what I now know
This is a GREAT DVD on and about BC Icing

WTG!! Anya Cha-Cha-Cha CHA! I will WOOOOHOOO & Cha Cha with you, he he he he.
God Bless,
Sharon

YAY for you Anya! Smooth icing VICTORY!

CHA CHA CHA!

Hello Everyone! ..35 pages later, and yes, I read EVERY single one!! Thank you Sugarshack for your recipe and tips. Thanks Granny for keeping everyone updated! Sugarshack, I can't wait to try your recipe and if you schedule a class, please let me know! I live in Prairieville and would love to attend. Thanks to everyone for posting their comments. It is absolutely amazing the information everyone shares on this site! Can't wait to CHA CHA CHA!!

I second it!!!! I think a sugarshack buttercream class would be a wonderfull thing!!!

2chae, Welcome to CC! you are going to love the people and this site. Everyone is so great about helping each other out, if it is tips, recipes, info, advice or just to listen. 35 pages, you did some reading lady , this thread would make a great book

RE: Thank You Granny....You are so very Welcome! It's n/p when you love the recipe! he he he. It comes easy anyway, I am a talker, but I guess in this case, I am a typer If you have enjoy this thread, then you would really enjoy Sharon's dvd, she shows really amazing demonstrations on icing a cake with bc. I love it!

I hope to see you doing the Cha Cha very soon 2chae, I will join in on the dance with ya Yes it would be outstanding to get to take a class with Sharon, I would for sure envy those who would get the chance.

God Bless,
Sharon

2CHAE:

I am trying to schedule a class in early 2008. email me and I will put you on my list about it.

[email protected]


let me kow how you are doing with the icing!

HI!
gorgeous work sugarshack! i just looked at your website and the baby cakes are sooo nice!
but i have a question, i dont understand how to make a cake with buttercream and then glaze, so you frost it first with BC and then pour toba´s glaze over it? is it smoother and more tasteful this way???

thank u so much!

Ohhhhh, I wish I could come to your class Sugarshack!!! But, since I am in Iowa, I will just have to keep rereading this thread. I did just go order your DVD!! I can't wait to get it!!