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Making SMBC... - Page 3

post #31 of 490
7/12/08 at 7:40am
jkalman, do you do the hot spatula trick with the SMBC? sorry if it's a stupid question. icon_wink.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #32 of 490
7/12/08 at 10:37am
Thread Starter 
No problem at all!! icon_smile.gif

I use a warmed bench scraper to smooth the sides. If the knife/spatula/scraper is hot hot it will melt the butter and it will be streaky.

icon_biggrin.gif
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post #33 of 490
7/12/08 at 11:04am
jkalman.. Thanks much for the step/step/ on making and icing !I love being able to see it and thanks for the recipe !
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #34 of 490
7/12/08 at 5:45pm
jkalman, I've never used this type of bc for scrollwork and such on fondant. How well will hold up? I think it would be wonderful to work with. Kind of like royal icing but not as stiff. Do you have pictures where you have used it on top of fondant? Thanks so much for sharing this info, you are such a great help to us newbies icon_biggrin.gif
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post #35 of 490
7/12/08 at 7:39pm
Woo Hoo! I just made my first batch of SMBC and I love it! I only frosted cupcakes with it-but wow is it good! If I can do it anyone can. I added crushed strawberries with jam and it was so tastey. I can't wait until I can do a practice cake so I can see if I can smooth it.

Thank you so much for the information on this. It's nice to have another option for cakes and cupcakes.

I never thought I would be, but I'm a convert!
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #36 of 490
7/12/08 at 8:39pm
SMBC=heaven n a spoon lol.. i love SMBc.. thanks for the pics!
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post #37 of 490
7/12/08 at 9:43pm
Thread Starter 
I always use royal for piping on fondant. I only use SMBC for piping on.. well.. SMBC.. icon_lol.gif

I wish I had snapped a picture of the wedding cake I did for today. I was in such a rush I forgot my camera. I pipes beautifully, but you need at least 3 bags going so you can let them rest as they get warm. I have warm hands so I have an ice pack too.
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post #38 of 490
7/13/08 at 6:25am
Thread Starter 
That should say IT pipes beautifully.. not I. LOL.. I really don't think that highly of myself.
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post #39 of 490
7/13/08 at 7:29am
hehehe, well we do jkalman! Thanks for all of your help.
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post #40 of 490
7/13/08 at 7:48am
I'm making a cake for my friend for this upcoming weekend for her mom's memorial service. I don't know if the church they are having it in is air conditioned or not, so I'm not going to use SMBC for that.

What is the warmest that the icing can be out at?

BTW, I did try to make it with the carton of egg whites and all I have is a tastey soup! Not sure what I can do with it now. It's been in the fridge overnight. Silly me-I hate to throw out anything that tastes good!
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #41 of 490
7/13/08 at 8:10am
i make IMBC with the pasturized egg whites all the time,
1. did the meringue whip up enough?
2. are the measurements correct?
3. it may just need more mixing
its hard to say what can be done, without knowing exactly what went awry.

as for what temp it can set out at, the melt point of butter is between 90-95 degrees F, so anythign hotter than that woudl be a no no.. you can sub out some of the butter for hi-ratio (never tried it with reg shortening) the melt point for hi ration is 98-110 or somethign like that, so it will be more stable but not exceptionally so
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post #42 of 490
7/13/08 at 10:43am
Thread Starter 
Is it still souply even after being in the fridge? If so I don't think you can save it. Did it whip up at all? Did the meringue get nice and fluffy? Did you try to mix it up after it was really cold?
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post #43 of 490
7/13/08 at 10:44am
Thread Starter 
Quote:
Originally Posted by kristina67

hehehe, well we do jkalman! Thanks for all of your help.



icon_redface.gif

Thanks so much!! It's the least I can do. I have been helped so many times by this site.. just paying it forward.
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post #44 of 490
7/13/08 at 11:33am
jkalman, yes it is still soupy, so I'll just toss it.

lilthorner, I could only get it to soft peak and I whipped it for a long time, maybe I should have tried longer. I went ahead and added butter to it to see if maybe I could have used it for filling, but it just never came back to a good consistency.

Thank you both for your help. I am just so tickled that I can make this now even with one failed attempt!
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #45 of 490
7/13/08 at 12:26pm
one more question, can powdered egg whites/meringue powder be used?
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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