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Recipes: FILLINGS - Page 4

post #46 of 102
OOOOPPPPS, icon_redface.gif Yes it is the same just doubled. I was slow on the draw & only read the one post from my e-mail.
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #47 of 102
No problem I just wanted to make sure I wasent misreading something !Rosie2
It should of been well or maybe to crusted by then !
post #48 of 102
I guess I like to make the whole recipe so I can have some as well as have enough for the cake. icon_lol.gif
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #49 of 102
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by fiddlesticks

Rosie2
.. Did you let your buttercream crust first ?



Well, I waited 1/2 hour and I figured it wasn't goint to crust. Although, I've heard the temperature affects BC and it was really hot that day in my area.



What BC did you use? American or SMBC/IMBC? I assume american?? If that's the case, I'm surprised it didn't crust. How did you try to smooth it out? With a paper towel? As long as the paper towel doesn't stick to it, it has crusted.

When using SMBC, I use a hot knife and it works great! I use the Well Dressed SMBC from this site.
post #50 of 102
Quote:
Originally Posted by terah79

Thanks jkalman! I'll be trying both of those this weekend! Do you think it would help the SMBC to crust if you put a bit of meringue powder in it? I just tried the SMBC last weekend and got nothing but ravings from the family. I'm just worried about getting that nice smooth finish that you can get with BC and the viva method...



SMBC can not crust. It's due to the fat:sugar ratio. SMBC doesn't have the right ratio. I personally get a much better finish with SMBC than I do with the viva method on aBC.
post #51 of 102
I found this video on you tube a few months ago and it is fabulous for demonstrating how to make SMBC. You can visit it at http://www.youtube.com/watch?v=uBBoRMWcfNc
Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
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Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
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post #52 of 102
That video is great.. just make sure you add a LOT more vanilla to it than she says to. icon_smile.gif

Cocoablondie.. I'd love to belly up to the leftovers too, but I'm trying to lose some poundage. icon_wink.gif

Rosie.. your recipe might not have been a crusting recipe.. not all American style BC's will crust.

Coolio aswartzw.. I am glad you like my recipe. icon_smile.gif
post #53 of 102
Quote:
Originally Posted by aswartzw

Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by fiddlesticks

Rosie2
.. Did you let your buttercream crust first ?



Well, I waited 1/2 hour and I figured it wasn't goint to crust. Although, I've heard the temperature affects BC and it was really hot that day in my area.



What BC did you use? American or SMBC/IMBC? I assume american?? If that's the case, I'm surprised it didn't crust. How did you try to smooth it out? With a paper towel? As long as the paper towel doesn't stick to it, it has crusted.

When using SMBC, I use a hot knife and it works great! I use the Well Dressed SMBC from this site.


Hi, thank you for your help...I used this recepie http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html because I read on a thread that is a great BC. But yeah, I tried the Viva towel and it was sticky the whole time....I followed the instructions but still didn't work icon_sad.gif ---maybe I need to try another recepie, huh?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #54 of 102
Quote:
Originally Posted by jkalman

Rosie.. your recipe might not have been a crusting recipe.. not all American style BC's will crust.



Thank you Jkalman, I used this recepie http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html because I've read that is a great BC
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #55 of 102
I use IndyDebi's and it crusts perfectly everytime icon_smile.gif

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
"We convince by our presence"
Walt Whitman
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"We convince by our presence"
Walt Whitman
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post #56 of 102
I love the buttercream dream and sugarshacks along with IndyDebi's.. You should be able to get 1 of these to work for you !
post #57 of 102
Well not to change the subject but this is my first time on since Thursday and I would like to say a big THANKS to CC for the cupcake forum. YES icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #58 of 102
You all are making me very hungry. icon_smile.gif
post #59 of 102
sweetideas.. You better go bake something LOL!
post #60 of 102
Jkalman... I love it. Anytime I don't use this recipe, my SMBC flops! I find it so easy to use and love the lower quantity of butter in it. What's your favorite type/amount of adding chocolate? I tried it once in chocolate but it just wasn't that perfect bang i wanted. thumbs_up.gif

Rosie, I also recommend Indydebi's recipe for crusting. I use a similar version of the Dream Whip and it crusts beautifully and tastes amazing.
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