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That's it! I give up!!! I hate BC!!!

post #1 of 105
Thread Starter 
I have tried every bc recipe out there! And I can't get any of them smooth!! I've tried Wilton's, IndyDebi's, SugarShack's - you name it, I've tried it & I just can't get it icon_cry.gif

Anyone else in the same sad boat as me? I don't know what to do icon_sad.gif
post #2 of 105
Yes. Hate it hate it hate it. Don't have any pointers, just wanted to empathize. It's all crap! : )
post #3 of 105
Have you tried sugarshack's method for smoothing? It's time consuming but it works.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #4 of 105
oh me too!can't get it smooth, i thought it was just me.i actually feel better knowing that i'm not alone in this..i'm ordering sharon's dvd & i hope this will help me through icon_cry.gif
"Every day we make choices, and every night we must sleep with the consequences of those choices."
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"Every day we make choices, and every night we must sleep with the consequences of those choices."
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post #5 of 105
I have too struggled with this, and have finally settled on Sugarshack's recipe and method. I don't get it completely smooth all of the time, but I honestly think it just depends on my mood sometimes. Plus our humidity is so up and down out of control this time of year, I don't think that helps me out. What I really struggle with is finding a BC recipe/consistency that I can make a decent rose with - ticks me off and I have to make 150 of them for a wedding next weekend icon_cry.gif
Grandma says: "If you want it done right, do it yourself."
Website: www.bakemeimyours.com
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Grandma says: "If you want it done right, do it yourself."
Website: www.bakemeimyours.com
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post #6 of 105
Thread Starter 
Quote:
Originally Posted by tiggy2

Have you tried sugarshack's method for smoothing? It's time consuming but it works.



LOL yeah I mentioned that above.

And that is one of the worst icings that I make! The icing is so full of air bubbles I just don't get it.

The recipe that gives me the least amount of problems is the Wilton one (I think I got it off their website - it's not the class bc recipe).

Anyway, it's so frustrating to see others post these beautiful, awesome cake pics using such-n-such recipe & I just can't do it!?

Well, my next venture is IMBC - see if I can do that icon_rolleyes.gif

CATITA74: Well, at least I am not alone! icon_cry.gif LOL
post #7 of 105
Quote:
Originally Posted by mom2spunkynbug

I have tried every bc recipe out there! And I can't get any of them smooth!! icon_sad.gif


I hear you darling, I think I can get whipped cream smoother than BC, isn't that crazy??? I just try to cover everything with decorations icon_lol.gif
After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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post #8 of 105
Thread Starter 
Quote:
Originally Posted by bobhope

oh me too!can't get it smooth, i thought it was just me.i actually feel better knowing that i'm not alone in this..i'm ordering sharon's dvd & i hope this will help me through icon_cry.gif



Nope, it's not just you icon_cry.gif I hope that you can do sugarshack's recipe/method - I don't know why it doesn't work for me icon_sad.gif I wish I could just fly her up to my house and have her show me personally LOL
post #9 of 105
I kinow you tried her recipe but did you try the method she teaches on her DVD for smoothing?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #10 of 105
By no means, do I claim to be an expert, but in looking back, I can see improvement in the smoothness of my cakes. CREDIT given to Melvira and her smoothing technique. She has a tutorial on here on how to use a high density foam paint roller, and WOW! It has made a remarkable difference in the appearance of my cakes. I used to never have a cake without a top and bottom border because I could never get my icing smooth around the top edge. I rarely put a top border now. I can get my BC so smooth using this method, that I have had people ask me if it was BC or fondant. If you scroll down the articles on the home page, you should see it... "The Melvira Method" or something like that.

HTH! and Good Luck
Philippians 4:13
I can do ALL things through Christ who gives me strength!
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Philippians 4:13
I can do ALL things through Christ who gives me strength!
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post #11 of 105
Oh my. I am with you! It is my Achille's Heel. I bought the Sugar Shack DVD. Nope. (And I don't like Crisco frostings).
I wish I could do it. But, alas, I cannot.
post #12 of 105
Thread Starter 
Quote:
Originally Posted by tiggy2

I kinow you tried her recipe but did you try the method she teaches on her DVD for smoothing?



Yes, I tried her recipe and her method. I do do some things differently than her - like I don't put the icing on the cake like she does, I use a cake icer tip. I just don't get how she gets her icing so smooth as it's mixing - when she pulls hers out of the mixer, it's so creamy. When I pull mine out it's SO full of air bubbles & choppy. Then to apply it to the cake - there's no smoothing that stuff out!

KNEL - I tried the Melvira Method too. I used the foam roller a few times...now it just sits in the back of the shelf. icon_sad.gif
post #13 of 105
The BC I use works great for me and when it does not smooth right I add a little more liquid of corn syrup and it helps to get it to smooth. I use an adaptation of the Melvira method to smooth. I use a 2 inch pastry brush instead of the roller and it works for me everytime especially when I make 3D fun cakes.

I hope this helps. Good Luck.
Practice Practice Practice.
Life is short, enjoy what you do!
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Practice Practice Practice.
Life is short, enjoy what you do!
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post #14 of 105
my biggest problem is getting it to crust. I think part is the humidity. So I have been putting in frig for a little while and then taking paper towel to it that seems to have helped some. I think the key to air is making alot of icing at once so that your beater is covered, as not to let air in. that is one of the things sharon talks about in her video.
post #15 of 105
I don't have any problems with BC. I use the Melvira method minus the paper towel. I also don't whip my icing too much. I mix it with my paddle attachment and only mix it until the powdered sugar is incorporated. Hope this helps.

Here's my recipe:

1 lb butter
1/2 c crisco
2 T vanilla
3 lbs powdered sugar
just enough milk to get it to the consistency that you like
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