Cake Central › Cake Forums › Cake Talk › Recipes › Making SMBC...
New Posts  All Forums:Forum Nav:

Making SMBC... - Page 8

post #106 of 490
AnneMarie,

1 stick of butter is 113 grams.

And as far as I know, the biggest difference between yellow and white cake is that yellow cake use the whole egg and white cake doesn't use the yokes. There could be other differences too but I can't tell you. And I will leave the experts to answer your other questions, as I am just another newbie. icon_razz.gif
post #107 of 490
thanks again jkalman. i doubt that my small mixing bowl can accomodate 5 egg whites. i'll just try the 3-egg white recipe. icon_biggrin.gif
post #108 of 490
ok, i iced my cake with SMBC today & it is still in the fridge.

i'm planning to decorate it with some fondant accents on the SMBC. my question is, once all the accents have been put onto the BC, can i refrigerate the cake? i heard refrigerating cakes with fondant can cause condensation & ruin the fondant, does that apply to the accents too?

if i can't put the cake in the fridge, i'm just afraid the SMBC might melt & all the accents will slide. will they?

TIA.
post #109 of 490
Thread Starter 
Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.
post #110 of 490
Quote:
Originally Posted by jkalman

Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.

jkalman, i'm sorry to ask again, does that mean it is ok to chill the cake WITH the accents on the side & on top of the cake?

it is quite warm here...
post #111 of 490
Quote:
Originally Posted by jkalman

Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.

jkalman, i'm sorry to ask again, does that mean it is ok to chill the cake WITH the accents on the side & on top of the cake?

it is quite warm here...
post #112 of 490
Thread Starter 
If you have a fondnt bow.. keep it out of the fridge.. the humidity when it's thawing will make it collapse. Side decos should be fine in the fridge as long as they aren't really dark. Dark colors that have been tinted with gel colors can bleed when the condensation hits them. When I thaw out a cake.. I keep it in my office (aka my cake room) with the AC on high and leave it there for an hour or so depending on the cake and then bring it out to my kitchen. I get less ocndensation that way. My house is ac'd and it's usually around 72 in the main part of the house. if you are worried about it.. try it on a practice cake first. icon_smile.gif HTH's
post #113 of 490
i'm confused here icon_confused.gif

junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif

i guess i'll follow jkalman's post b/c its her recipe?

help icon_sad.gif

another question jkalman... icon_smile.gif

i've checked your posted recipe here on CC and you've indicated the amounts for flavoring. if i'm going to flavor my smbc with mint extract or other flavor, do i not need to add the vanilla?

sorry for flooding you with a lot of wuestions... i just want to make it perfect icon_smile.gif
post #114 of 490
Quote:
Originally Posted by maimai16

i'm confused here icon_confused.gif

junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif



They're both right, they're just talking about different quantities. junny is talking about 1 stick of butter (1/2 Cup); jkalman is talking about 1.5 sticks of butter (3/4 Cup) HTH!
-Donna
SAHM of 2 toddlers
Reply
-Donna
SAHM of 2 toddlers
Reply
post #115 of 490
Quote:
Originally Posted by oboemommy

Quote:
Originally Posted by maimai16

i'm confused here icon_confused.gif

junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif



They're both right, they're just talking about different quantities. junny is talking about 1 stick of butter (1/2 Cup); jkalman is talking about 1.5 sticks of butter (3/4 Cup) HTH!



Yes I agree. Silly me, when I did the conversions was thinking a stick of butter was 8 oz. instead of 8 Tbsp. Stupid me. icon_redface.gif
post #116 of 490
Thread Starter 
If you use extracts I would leave out the vanilla unless it would compliment the flavor you are going for. I love peppermint SMBC.. crush up a couple candy canes and fold them in along with some peppermint extract.. SOOOOOOOO good in a chocolate cake.
post #117 of 490
Thanks, I guess I will have to go get a candy thermometer. Another question if I may. I am making about 24 cupcakes for a shower and I am not sure how much a batch of this will make. I have to do it half at the time because I only have the oldest stand mixer ever made (i really think it is, I have to turn the bowl because it doesn't turn by itself anymore)and it is a kind of small bowl. I don't want to not have enough. Also can I ice the cakes on Friday night and leave them out for a Saturday evening shower? Has anyone used this in their cakeballs? I was wondering if it tasted or worked as well in them as regular old buttercream?
post #118 of 490
JK, Your recipe is just amazing. icon_lol.gif I made this for the FIRST TIME EVER yesterday!!! thumbs_up.gif I can't believe I haven't made this before!!! I just love it. I took it for a tasting today, the bride liked it a lot, but still decided on regular BC. Thanks so much for sharing your recipe with us. icon_lol.gifthumbs_up.gif I have some left over cupcakes, gonna have a snack w/my new icing. icon_wink.gif
post #119 of 490
hmmm... ok... maybe i'll just start with 3/4 cup of butter then if it tastes and looks like need more, i'll just add and limit adding til 1 1 1/2 cups.

thanks everyone thumbs_up.gif
post #120 of 490
Quote:
Originally Posted by jkalman

If you have a fondnt bow.. keep it out of the fridge.. the humidity when it's thawing will make it collapse. Side decos should be fine in the fridge as long as they aren't really dark. Dark colors that have been tinted with gel colors can bleed when the condensation hits them. When I thaw out a cake.. I keep it in my office (aka my cake room) with the AC on high and leave it there for an hour or so depending on the cake and then bring it out to my kitchen. I get less ocndensation that way. My house is ac'd and it's usually around 72 in the main part of the house. if you are worried about it.. try it on a practice cake first. icon_smile.gif HTH's



I love your recipe and have made it a couple times. I have some questions for you too.

1) How can I get my smbc white? When I mix my colors they come out totally different than expected.

2) How can I get it as smooth as possible?

3) Can it be covered in fondant?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Making SMBC...