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NEVER AGAIN!!! - Page 2

post #16 of 36
Quote:
Originally Posted by Annalisa

Thanks for your reply Amy I was really interested.

PS I love your cakes, your shell borders and fantastic, I just can't get mine to look right.



There's a trick we use here for the slight yellow tinge to the icing that butter gives. I add a couple of drops of violet coloring, and it neutralizes the yellow to make the appearance of white, white icing.

The interesting thing is that after I've added the violet, the icing looks the slightest bit gray in the KA, but when I put it on the cake, it looks white, white. I did a test by crumb coating a cake with my 1/2 and 1/2 icing. Then, I added the violet and iced over the crumb coating. It was amazing how much whiter it was!

Sarah
Agape is the greatest love of all.
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Agape is the greatest love of all.
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post #17 of 36
Quote:
Originally Posted by cakemommy

Thank you!!!!! I still need practice. Everynow and then I get a shell smaller than the others. That happens when I have to stop and then start again!

White margarine! HMMMMM!!!!! Do we have that here anyone?


Amy



That's my problem too, I need more consistency when I'm piping, mine tend to start out one size and gradually get bigger and bigger. LOL. My course 1 instructor gave me a great tip last week about counting as I pipe. She said if you're piping a shell, count out and then stop and at that point you'll have a guide to keep the other shells the same size. Make sense??

I wanted to comment on the buttercream versus all shortening. OMG, I could not believe the yucky taste. I have only ever used the 1/2 and 1/2 and the flavor just does not compare with the real thing. The butter flavoring does nothing to enhance it. To me it's like eating plastic. JUST MY OPINION. If it works for you, then that's great! thumbs_up.gif I don't even like the flavor of BC without milk. It really lacked flavor without it. I will thin it down with water, but not make the base recipe without milk.

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post #18 of 36
Quote:
Originally Posted by SkisInOkinawa



I don't even like the flavor of BC without milk. It really lacked flavor without it. I will thin it down with water, but not make the base recipe without milk.

icon_smile.gif



I know what you mean! I used water once instead of milk because I couldn't refrigerate the cake, and the icing ended up being really dry and yucky. It also didn't taste nearly as good, imho.

Sarah
Agape is the greatest love of all.
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post #19 of 36
Thread Starter 
I have to charge more for my cakes now that I'm using an all butter buttercream but hey, it's a better taste!!!!!!

Now I just need to try the IMBC!!!!!!! I really can't wait to try that one.

BTW, the counting for the shells sounds like a great idea. I move pretty fast so I don't know if the counting will slow me down but maybe that's what I need!


Amy icon_smile.gif
post #20 of 36
I love IMBC. You can lighten it by adding the wilton white coloring, but it's still off-white. If someone wants white-white, I have bright white Choco-pan fondant. It's tasty, and they don't give up the IMBC because it is there underneath a thin layer of fondant.
post #21 of 36
I agree about the all-Crisco but I did try one recipe that was nice and fluffy. I still prefer cooked BC varieties and usually use Wilton for roses.

Cakemommy, may I ask what recipe do you normally use?
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #22 of 36
Thread Starter 
http://www.cakecentral.com/cake_recipe-2075-14-Crusting-Buttercream-Icing-VIVA-Method.html


This is the first recipe I used with butter in it! It is really delicious!!!! It's smooth and easy to work with.

It's been in the 80's to high 90's here the last two weeks so I used this one because there is still shortening in it but it doesn't have the same yucky coating in your mouth that 100% Crisco leaves!!!


Amy
post #23 of 36
I just tried the buttercream Dream and LOVED it!!!!
post #24 of 36
Quote:
Originally Posted by cakemommy

http://www.cakecentral.com/cake_recipe-2075-14-Crusting-Buttercream-Icing-VIVA-Method.html


This is the first recipe I used with butter in it! It is really delicious!!!! It's smooth and easy to work with.

It's been in the 80's to high 90's here the last two weeks so I used this one because there is still shortening in it but it doesn't have the same yucky coating in your mouth that 100% Crisco leaves!!!


Amy



I don't have it in front of me but isn't this similar to Wilton's? More butter and flavoring in this one?

Thank you, by the way! thumbs_up.gif
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post #25 of 36
Thread Starter 
I'm not sure! I'll have to look it up! If it is, I might just have to use something else! icon_lol.gif

I haven't found a 100% butter icing yet! Honestly, I haven't been looking that hard either! I'd love to find one!!!!! I'm all for new things!


Amy icon_cool.gif
post #26 of 36
Why not try using hi-ratio shortening instead of Crisco? There is a big difference in how it tastes. Doesn't have all of the greasy taste like using Crisco will have. I tried and first hi-ratio buttercream a couple weeks ago and everybody said how good it was; some people even said it tasted like wedding cake frosting.
post #27 of 36
I had heard that the longer you whip the icing the whiter it gets. Not sure if that helps with the yellow butter from Australia...
post #28 of 36
does imbc crust? i've been wanting to try it, but i really prefer a crusting bc
post #29 of 36
I have to second (or third) the comment about using Wilton's bright white coloring in the half and half BC. I won't make anything but the half and half (can't stand the thought of using all shortening--it just has a plastic mouth-feel).

The only time I really need to whiten my BC, though, is if a bride gives me a chintzy plastic topper that is white--that's the only time that it seems really noticeable that the BC is slightly off-white. If you use enough of the coloring, you can get the icing perfectly white; just remember to adjust your liquid a little because the coloring is a liquid not a paste/gel.
Sugar, spice, and everything nice;
That's what cakes are made of!


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Sugar, spice, and everything nice;
That's what cakes are made of!


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post #30 of 36
I only ever use a 100% butter buttercream (I still can't see how you can call something that doesn't contain butter 'buttercream' icon_confused.gif !). Here's the recipe I use, the important thing is that it is made by weight NOT volume (cups). Very simple - 1 part butter to 2 parts powdered sugar (so, for example 8oz (2 sticks) butter to 16oz powdered sugar). For every stick of butter you use use one tsp of your choice of flavouring and 1 tbsp of milk. Everyone loves this buttercream (flavoured with strawberry or lemon are my favourites!)! Only drawback is that it will melt in high heat, but will be OK under fondant, and cakes will need to be kept in the fridge until needed (but I do this with all my cakes anyway!).
AKA: bonjovibabe
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AKA: bonjovibabe
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