Okay - so I'm getting ready to make my very first wedding cake for a friend (as my gift to her) and I'm trying to settle on the icing. Tonight I made Sugarshack's buttercream and it didn't work out as well as I hoped. It doesn't seem to be as smooth as I hear it should be & the taste is so so so sweet to me. I used Hi-humidity shortening, which the lady at the cake supply store said is comparable to hi-ratio shortening - however there was a long pause when I asked her the question - so maybe that really isn't so - and my mixer is a 6 quart not a 5. So I'm guessing I screwed up there somewhere.
Anyway, I usually make cakes with SMBC because it's not too sweet - I wanted to use sugarshack's recipe for two reasons 1) the wedding is outside and it's been sooo hot lately so the hi-humidity shortening seemed like a good idea, and 2) I wanted to try the viva paper towel method that I hear great things about.
So finally here's my question: Can you use the viva method with SMBC and is it okay to use SMBC for an outside event?
Thanks for your help!!!!!!!
Here is SugarShacks recipe for the 6qt...
3 lbs sweetex (usse a kitchen scale)
6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb)
9 tbsp wedding bouquet
11 tbsp hot coffe mate liquid
cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.
No, you can't use the Viva method with SMBC....because it does not crust. And no, I wouldn't use SMBC in an outdoor, high-temperature wedding. Try sugarshack's recipe again, using the recipe for a 6 quart mixer and hi-ratio shortening. The results are perfect.
Has anyone halved sugarshack's recipe and if yes, could you give me the recipe? I don't make so many cakes and I wouldn't want to have so much of icing in the freezer. (Don't even know if it smoothes well after removing from freezer)
TIA
The premise of SS recipe is that it fills the bowl. If you half it you will get air in the frosting and it won't be as smooth. That being said I have frozen SS recipe and after thawing I put what I need in a bowl and mix it on low and it works very well. But you will have to mix it up again after thawing or it won't be as smooth.
Okay great - thanks. Where do you usually buy the hi-ratio shortening? Do I need to order it over the internet? Also - does the wedding bouquet flavoring make or break the taste or will other flavorings work well, too?
Thanks again!!!!!!!
I ordered some online. I have also found it at my local cake decorating store and at a resturant supply store.
The wedding bouquet is wonderful, but it is very pricey. If you use a different flavoring, I'd use more of the creamer mixture and just a bit of the flavoirng. I used all almond and it was too strong. Another thing is that you could use flavored creamer instead of adding flavoring.
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