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Making SMBC... - Page 29

post #421 of 490
12/16/08 at 8:09am
K8 - the grey tinge came when I added HR shortening. I use a KA, which is metal. I have not tried using Bright White to the icing to see if it whitens up. Have you tried Bright White?
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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post #422 of 490
12/16/08 at 9:45am
I haven't used it in smbc. That stuff scares me but I've used it other mediums. I have a friend who is allergic to and it is muy unpleasant.

And as for chilling and delivering without climate control you are fine as long as there are no traffic tie ups or any delays.
 
 

 

 

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post #423 of 490
12/16/08 at 10:01am
I personally prefer the taste of SMBC as well as IBC, but I'm too lazy to make it for customers who already have a difficult time paying the prices I've set.

Here's a hint for an alternate way to warm the egg whites. Take a cookie sheet, line it with parchment paper and put the sugar on it, put it in a 200 degree oven and let it warm for about 5-10 minutes. Watch it so it doesn't brown and then add it gradually to the egg whites while they're whipping.
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https://www.facebook.com/?ref=logo#!/pages/Taste-and-See-Pastry-Shoppe/123718027645164

"Excuses are the tools of incompetence"
-Reggie Alexander
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post #424 of 490
12/16/08 at 10:19am
Thread Starter 
I don't get notified of new posts in this thread and it irritates the hell out of me.. sorry if I have left anyone hanging.

I made SMBC with immitation vanilla once.. and ONLY once.. that stuff is soooooo nasty (sorry if you like it, but I thought it tasted like a big chemical cocktail and NOTHING like vanilla). I will never again use it.. ever.

I have never used shortening in SMBC.. but if I had to I'd use the high-ratio.

You can use gel colors.. they just tend to look grainy. It won't change the consistency unless you use a LOT. I tell customers that if they want bright dark colors I will use fondant because no one likes to eat black icing or red icing or bright blue icing. It stains your teeth and makes you poo a rainbow.

I do leave cakes out after they are covered in fondant unless they have something that needs to be chilled as the filling.

I know I missed some questions.. I will make sure to check this thread more often since the e-mail alerts aren't working on CC right now. icon_smile.gif
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post #425 of 490
12/16/08 at 11:13pm
Great thread!!! Can't wait to try it over the weekend.
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post #426 of 490
12/17/08 at 12:14am
I have had problems with it separating when I am trying to smooth it on a cake. Is this because I take too long? Maybe it got too warm? Open to suggestions...thanks.
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"Let them eat cake..."
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post #427 of 490
12/17/08 at 7:46am
Jopalis, I could never get it smooth but I figured I just need more practice. What I've gleaned from previous posts is that you stick it in the fridge and let it get a little hard (?) then you try to smooth it. Both times I've used SMBC the weather here was ridiculously hot and the second the cake left the fridge it started to melt. LOL

But I'm gonna keep trying. icon_smile.gif HTH
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 #428 of 490
12/17/08 at 8:14am
thanks cupcakeshoppe! Mine actually looked like it was separating. Like parts were thick and parts were thin. I guess that's how it looks when it is melting. It was in the 70's in my kitchen and not much humidity in So. Cal. I don't know... I thought maybe I made it wrong or took too long smoothing.
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post #429 of 490
12/17/08 at 5:37pm
Quote:
Originally Posted by cupcakeshoppe

Jopalis, I could never get it smooth but I figured I just need more practice. What I've gleaned from previous posts is that you stick it in the fridge and let it get a little hard (?) then you try to smooth it. Both times I've used SMBC the weather here was ridiculously hot and the second the cake left the fridge it started to melt. LOL

But I'm gonna keep trying. icon_smile.gif HTH



You should definitely try Antonia74's smoothing method from this thread http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=15

ShirleyW also posted about using the hot spatula method, but I have tried and tried that method and it often discolors my icing, even when the icing is uncolored! The last cake I did I followed Antonia74's instructions to a "T" and ended up with the absolutely smoothest cake I have ever made in my whole life. (I'm dying to upload it but with all of the server problems I've been holding off.)

Here's an example. The ivory cake was uncolored IMBC, smoothed with the hot spatula. Do you see the discolorations? This happens even worse with colored icing. The blue cake was just done with the above Antonia74 method. Like glass, baby. Any imperfections were due to my relocating fondant doohickeys lol. And my top edges were sharp, before I had to go and make "waves" out of them.
LL
LL
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post #430 of 490
12/18/08 at 5:54am
Thread Starter 
You can't use a really hot spatula.. it can only be warmed. I run mine under the faucet, wipe it off and by the time I get it to the cake it is just a bit warmer than body temp. If it's *really* hot it will melt your icing giving you that wierd streaky look. SMBC (or any of the MBC's really) have a learning curve to them. Knowing the right consistency for them to work well is crucial. In the more extreme months are the worst.. summer time it gets soft on you really quick, and in the winter room temp can be a wee bit too cold to let it sit out and remain a nice consistency. In the winter I have to re-warm it if it's sitting out for a while or it gets too cool and hard to work with.

It's worth learning to use though. For all of it's pain in the ass-ness it's makes up for it in flavor and texture. It's like that childhood friend that.. if you don't know them.. can seem annoying, but you know that they are just the best person alive if you just take the time to get to know them. icon_smile.gif
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post #431 of 490
12/18/08 at 2:00pm
Quote:
Originally Posted by BakingJeannie

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



What type of pot are you supposed to use? I make lemon curd from scratch and I always thinking it tastes a bit "metallic" too. However, on the cake it tastes fine.
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post #432 of 490
12/22/08 at 1:24am
Thanks Ceshell....I will try Antonia's directions. I do love UDM for the merengue icings too.
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"Let them eat cake..."
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post #433 of 490
12/22/08 at 3:15am
ceshell, thanks for reminding me of that method. I tried it and i was able to get it smoother than before. Still had trouble with the edges though. Do you start from the sides then sweep it over the top?
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 #434 of 490
12/22/08 at 4:41pm
You're all welcome, but of course the real thanks goes to Helen (Antonia74). Even that method takes a little bit of practice; I know the first time I tried it I didn't "get it" and went back to the spatula method. After getting soo sick of the hot spatula streaks I was ready to try Antonia's method again...so I tried it again slowly...I also put the icing on the sides using an icer tip, double-layer thick, and MUCH higher than the top edge of the cake, like as high as I could get it using the icer. I don't believe I did much sweeping. I did the top first, just to a "basic" level, then the sides to "perfection" as best I could, then the top again in short little bursts, gently flicking it in from the edge to the center. I don't really know how to describe it but I was so sad to realize the cake looked better with "ocean waves" on top and have to lose my nice edges. I was so proud! (the full cake is in my gallery now)
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post #435 of 490
12/22/08 at 8:33pm
ceshell....you should seriously try the Upside Down Method with a merengue icing. You can still do Antonia's method for sides. It is similar to directions for UDM. The top ends up flawless with incredible edges. Seems intimidating. I didn't try it for a long time and then once you do you wonder why you never did before! LOL! If you decide to try it... I can warn you of something I did but if you are not reading it, you won't know what I am talking about. Do you know what I am talking about? Good...cuz I don't... LOL... kidding. Happy Holidays!!!
"Let them eat cake..."
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"Let them eat cake..."
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