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My buttercream tips - Page 38

post #556 of 575
This is so interesting, I need to read it all.
But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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post #557 of 575
Do I use the powered original coffee-mate creamer?
post #558 of 575
My eye balls are bugging out and my heart is pounding from all the excitment! I may just Squeal! Maybe I'll fly around the room instead because this post is just that great!
Many thanks to all those who tested and wrote their experience in here! What a wealth of info! I can't wait to try this out when I get my KA!
I feel like you just gave me a peice of your heart...SugarShack I will treasure it!
¢¾Sarah
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¢¾Sarah
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post #559 of 575
Quote:
Originally Posted by sugarshack

I think my icing is pretty sweet, but I have had customers say they like it because it's not overly sweet... go figure. icon_confused.gif The magic to the taste of my icing is that flavoring mix I get locally, it is divine..... I have no advice on adding chocolate ( never tried). icon_razz.gif

the roses at the base of the tiara cake are bc ribbon roses done with a tip 104 on a rose nail over hershey kisses. i add corn syrup to stiff Bc icing, and pipe them a few days ahead. they firm up enough to transfer them, but still soft enough to eat.

Didi I dont know what bond paper is... just use paper, any kind of paper... it will work fine! thumbs_up.gif



Do you still have the photo of the Tiara cake with the roses on it? I have been trying to make roses with you bc recipe, but I made it too soft I think. Just trying to see some made with your recipe
post #560 of 575
Hi Sugarshack.

I came across Wedding Bouquet flavor on Baker's Kitchen (http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=2785). Do you know anything about their version; heard or tried it? Just wondering if it would be compatible to the WB brand you use.

Thanks.
post #561 of 575
is sweetex a type of crisco? also i'm trying to find a bc that is not so sweet, i had a lady make cakes for my kids when they were young, and her frosting was just wonderful. Thanks and welcome you're addicted
post #562 of 575
thanks!! thumbs_up.gif
post #563 of 575
i've gotten to pg 38 and can't get any further, but am so excited to try this tonight for a babyshower cake for Sat morning. I have to use crisco, but hopefully it will be ok.
post #564 of 575

Thank you for sharing your Buttercream recipe and tips!  and for sharing your wonderful pictures!!  You are an artist!!!! 

 

RC

 

icon_biggrin.gif

post #565 of 575
Thread Starter 
Quote:
Originally Posted by Aliaswoman View Post

Hi Sugarshack.

I came across Wedding Bouquet flavor on Baker's Kitchen (http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=2785). Do you know anything about their version; heard or tried it? Just wondering if it would be compatible to the WB brand you use.

Thanks.

No, this is not Wedding Bouquet by B and B. This is something else, but I have never tried it L(

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #566 of 575

Hi Sharon,

 

I'm a newbie, searching for the right buttercream.  I love your website and your cakes also.  I'll also be checking out some of those videos.  I have a question for you,  About how much total liquids make up those flavorings?  Three tablespoons,  2 teaspoons?  Thanks for sharing your recipe and your techniques. Way cool.

post #567 of 575

Sharon, can the flavoring brand you use still be ordered from the same place as listed further back in this thread?  I'd like to order some and give it a try.  Please let me know.  Thanks!  And by the way, this has been a very informative thread.  I couldn't sleep last night so sat down and finally read it all the way through.  Some very good advice in here and I'm definitely going to try your BC recipe very soon.  Loved all the comments, tips and sharing going on here.  Hopefully I'll be doing the Sugar Shack cha cha soon!

post #568 of 575

Sharon!

 

I am using your buttercream for a wedding cake, and was wondering how long I can wait to apply the second coat after the crumb coat... I crumb coated them last night and planned on adding the textured design this afternoon, and realized that I haven't used this icing before should have asked you first... I'm afraid I am going to apply the second coat and it's going to not stick & fall off!!! I know it's probably a silly fear, but I can't help it! lol

post #569 of 575

I have a wedding cake to do for tomorrow afternoon. I am going to frost it tonight and was going to put it in the refrigerator  until delivery tomorrow. I have heard so many different opinions, but I want it to be perfect- it is for a relative who has a lot of influence at the Country Club where she works and I want to make a good impression so I can get more orders. Do I need to cover my cake after I ice it with buttercream? It is three tier, with fondant lace and roses.

post #570 of 575

When I add color to my BC it looks fine, but when I go to ice a cake or pipe, it has white specks all through out it.  Kinda like the coloring is mixing with the shortening.  I have tried everything and it always turns out like this.  Any suggestions?

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