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FOR CALI4DAWN...

post #1 of 45
Thread Starter 
CAN YOU PLEASE TELL ME WHAT ARE THE EQUAL PARTS OF BUTTERCREAM TRANSFER AND LIGHT CORN SYRUP PLEASE? icon_redface.gif
post #2 of 45
It's equal parts of your standard buttercream and corn syrup. I think I said, "approximately equal parts." It's really a judgment call on your part. Humidity and your recipe can make a difference. Take your buttercream and add CLEAR corn syrup until the buttercream is runny like a thicker maple syrup.

You'll be good to go!! if I didn't answer your question, let me know.
post #3 of 45
Thread Starter 
THANK YOU FOR ANSWEAR MY QUESTION BUT I THINK I DID SOMETHING WRONG,BECAUSE THE COLORS LOOKS LIKE MRBLE DO YOU KNOW WHAT I DID WRONG.HELPPP PLEASE!!!!! icon_cry.gif
post #4 of 45
Did you tint your icing first? It sounds like maybe you didn't. Tint your icing first, then add the corn syrup.

If that's not it, let me know.
post #5 of 45
Thread Starter 
YES I TINT THE ICING FIRST,AND I ADD THE CORN SYRUP LAST,DID I NEED TO MIX IT MORE TIME? icon_cry.gif
post #6 of 45
Maybe so. I haven't had that happen. So I'm not sure. What is your buttercream recipe?
post #7 of 45
I had the same problem this weekend. I made a cake for my son to take to school today. I colored my buttercream and when I added the corn syrup it was as if something separated in the icing. When I re-mixed it it would blend together but as soon as I let it sit it separated again. Black with white in it. I ended up just outlining the decorating with different colors but didn't fill it in. They were excited about it this morning anyway.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #8 of 45
I wonder if my recipe makes a difference. I'll need to know this so I can specify that while teaching the method. Give me your recipes so I can try it out. I've had no problem with it and a few others that have tried the method have not either.

Cookieman- you used my recipe over the weekend. If you have even a tiny bit left, can you experiment with the corn syrup for me? Maybe it's a climate thing. Maybe it's a brand of corn syrup issue or the brand of icing colors. But we definitely need to get to the bottom of this before I encourage more people to try it.

If a few other people can test it out with any left over buttercream they have I would appreciate it. For those that have not read the instructions, just take a couple tablespoons of icing, tint it, mix with equal parts clear corn syrup and give me the results. If it works for you or not, I need to know. Give me your bc recipe and brands of corn syrup and icing coloring.

Thanks so much!
post #9 of 45
2 cups crisco
2 T clear vanilla
1 tsp almond flavoring
1 tsp salt
1 cup water
4 lbs powdered sugar
1st time i've tried it - it covered my cake beautifully but didn't make a good glaze. Kathy F was wonderful enough to share this recipe with me.

i used store brand cornsyrup. i use it for candy clay also.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #10 of 45
I would think store brand corn syrup would be fine. I have name brand. But only because it's all they sell at the warehouse store where I purchase the huge jug of it. I don't see why that would make a difference. But it might. I'll have to pick up a small jar of store brand and test it out if all experiments produce nice results for me.

Your icing recipe has a lot more powdered sugar in it than mine to the ratio of fat you are using. I don't add salt, but I do use salted butter, so I don't think that would be an issue. Are you using salted butter and still adding salt? I'll need to know that.

I'm going to try your recipe and then the method and see what happens at my end. I wouldn't think this would be a climate issue. But who knows. It will be tonight before I can do any experimenting.

Oh yeah, which brand of colors do you use?
post #11 of 45
no butter - Crisco. I used Chefmaster liquid gel. I asked Kathy how she got such a nice smooth finish on her cakes and she shared this recipe with me. it worked great! just not for the glaze. the store brand is the only type the local store has in corn syrup. i use it for all of my other recipes and i've never had a problem with it.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #12 of 45
I also use Chefmaster gels, so that's not it. This leaves only more fat ratio, the added salt or climate.

OK- I'll get on it. Any one else??
post #13 of 45
i'm thinking probably the fat as it was white that separated out.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #14 of 45
Me, too. Which is OK... I'll just have to specify this only works with butter in the recipe. But let's experiment with a few different people first and see what happens.
post #15 of 45
i think i see another "test" cake coming up soon! icon_biggrin.gif

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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