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Making SMBC... - Page 26

post #376 of 490
Thread Starter 
icon_lol.gif

That's great! I am so glad you enjoyed the recipe and that my pictures and stuff helped you in making it. icon_smile.gif

Now go forth and add stuff to it.. experiment.. be happy.. gain a few pounds "trying new combos".. icon_lol.gificon_wink.gif
post #377 of 490
icon_eek.gif OMG!! I added rasberry puree to the SMBC for filling, it was to die for!!! icon_biggrin.gif I used Jkalman's instructions. I could eat that up on it's own. I added it to a french vanilla cake and everyone loved it! THanks again Jkalman!! thumbs_up.gif Next I'm going to try the chocolate version. I can't wait!! icon_lol.gif
Sweet on!!
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Sweet on!!
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post #378 of 490
Thread Starter 
Mmmmm.. raspberry is one of my all time favs. I like to torte 2 layers of a vanilla buter cake into 4 layers and fill it with raspberry and lemon SMBC.. soooooooooooo good.
post #379 of 490
Quote:
Originally Posted by jkalman

Mmmmm.. raspberry is one of my all time favs. I like to torte 2 layers of a vanilla buter cake into 4 layers and fill it with raspberry and lemon SMBC.. soooooooooooo good.



Hi jkalman!

Jumping in to say the lemon is delicious! I use lemon curd (the curd I buy in the jar) to flavor my SMBC for lemon flavor. Years ago in baking school Chef Fran introduced me to IMBC loved it. Later I tried the Martha Stewart's recipe for SMBC and never looked back. However, I use for children cakes the powdered sugar buttercream using Sweetex and butter. Cakes for adults, I use the SMBC. Living in Southeast Florida, the humidity and heat can be a challenge, but I replace some of the butter (about 6-8 oz) with Sweetex during the summer. I also use the liquid pasturized eggs in the box, but I still warm them with the sugar. I have found it more convenient.

You are a real charm posting those pictures, it's very helpful. I always look out for your postings...so much wisdom thumbs_up.gif .

Cheers!

Jeannie
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #380 of 490
jkalman can you use an impression mat on SMBC? I know it doesn't crust, but if you refridgerate it it hardens, can you put impressions on then?

THANKS!
post #381 of 490
Thread Starter 
I don't like the way it looks.. the impression mat that is.. sometimes some of the SMBC will stick to it and pull away.
post #382 of 490
Thread Starter 
I use lemon curd to make lemon SMBC too, but I make my own curd. It's yummy.. icon_smile.gif
post #383 of 490
I did a diamond pattern on SMBC this past weekend but I used a dowel rod to draw the lines on. Although the lines came through fine, my lines were not perfect. I did it freehand. I couldn't figure out what to use on the icing without pulling it off the cake. In my picture it looks fine, my sister-n-law loved it, but I could see all the mistakes. I guess I'll just have to practice till I get it perfect. icon_rolleyes.gif
Sweet on!!
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Sweet on!!
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post #384 of 490
Quote:
Originally Posted by jkalman

I use lemon curd to make lemon SMBC too, but I make my own curd. It's yummy.. icon_smile.gif



Once I made lemon curd from scratch, and it tasted like metal, I could not use it. Later found out that you need to use the right type of pot. Maybe I'll try it again.

I notice you have a flower as your image, is it a peony? If it is, would you be so kind to IM me with instructions, or which cutter would be best to use. Your flowers are very beautiful.

Thanks a bunch,

Jeannie
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
Reply
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #385 of 490
SMBC rocks! i made a semi-sweet chocolate SMBC and it was fantastic... its like a chocolate mousse... yummy... but again it sweat after awhile because our climate here... nevertheless, it taste great with my dark chocolate cake icon_biggrin.gif
post #386 of 490
I just finished my first SMBC cake!! I love this stuff!! It has been a while since I made cakes. But I decided to get back into it now that the youngst one is almost three. A few weeks ago I tried the MMF for the first time, very nice! But the BC I used, just the regular recipe, was digusting... And I like, no LOVE sugar.. but even I couldn't eat it. It was so sweet...

This evening I made you recipe, and after goin wrong with looking at the wrong recipe, I used 5 eggs, 4 cups of sugar...!! icon_wink.gif I got it right. I just love, love, love this stuff.... I have two orders coming up in two weeks and I was gettin ga little worried, now with this SMBC i know they will be a succes!

Thanks again for you clear explanation!

Petra
post #387 of 490
Okay. I'm sold on SMBC and made it several times. A friend and I are doing a cake for an engagement party this weekend and we decided to go with the SMBC though she has not tried it yet- just sold on my raves about it. We live in the Northwest and it is going to be pouring rain tomorrow when we put the cake together. What can we expect in the way of potential problems with such humidity and are there ways to get around them?
post #388 of 490
OK I am having a heckuva time finding the answer to this using the search engine since it only points you to posts, not precise pages, so I can't seem to isolate any specific post about this...but Jeanne, I could have sworn you did a caramel SMBC. I have seen it written here on CC that some do caramel by using brown sugar, and others do it by actually adding in caramel sauce. Which do you recommend?
post #389 of 490
Hi, I know it's been asked before but I am too lazy to go through 26 pages again (can you blame me? heehee...). So can someone tell me can I make a cream cheese SMBC and how? My friend wants a red velvet cake but I don't want to make a crusting cream cheese frosting so I am wondering if I can make cream cheese SMBC.

Thank you so very much.


June
xxx
post #390 of 490
Haha, how funny, that is the other flavor I am making. Beat the softened cream cheese separately from the MBC, then just fold in at the end. You are not supposed to use prewhipped cream cheese because there is too much air in it. 8oz for a batch of MBC--I think that is correct? I am making that tomorrow. Fingers crossed!
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