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That's it! I give up!!! I hate BC!!! - Page 3

post #31 of 105
Oh yeah....if I'm not using the hot spatula method, my next choice is the Viva towel method. That used to be my preferred method until I figured the other out. I tried the roller once, but I must have been doing it wrong because it didn't work very well for me at all. I've come to the conclusion that since some things work for some & not for others.... I think there's probably one good method for everyone & we each have to find out on our own what it is through experimenting. Granted, it gets frustrating when we think we've tried everything & nothing works though!
post #32 of 105
Quote:
Originally Posted by mom2spunkynbug

OH! I forgot to add. I did order some Sweetex shortening through some company online, and when I made icing with that, omg - I took a bite of the cake and ALL I could taste was shortening! I'm afraid to use that stuff again!! icon_cry.gif


Did you use only shortening? if so try to do half shortening and half butter, this will balance the flavor thumbs_up.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 #33 of 105
Quote:
Originally Posted by mom2spunkynbug

Sharon - you are amazing - I bow down to your power to smooth LOL

Thanks so much for trying to help!

I will tell you what I do (although I bet it would be easier to just fly down there & you can show me in person icon_lol.gif ):

Mixer bowl = 4.5 quart

1/2 cup room temperature unsalted (usually store brand) butter
1/2 cup (usually store brand) shortening with 2g of trans fat in it

I mix these together with the paddle attachment on almost high until smooth (maybe one minute or so)

Add 1 teaspoon of vanilla (usually McCormicks - not imitation)

Mix on almost high until smooth & mixed in (maybe half a minute)

Add 4 cups or 1 lb powdered sugar (I was using Domino's & sifting it because it was so lumpy. I have recently switched to the powdered sugar at WalMart because it's cheaper & seems to be much finer/smoother - I did sift this I think because I'm so used to sifting because of Domino's!)

I add one cup (approximately) at a time & mix until smooth/incorporated and then add another cup, and so on until it's all mixed it. Then take it out and stir it with a rubber spatula.

Ok - now here's the funky part - if I use this exact recipe (with these small amounts), it doesn't fill up my bowl at all BUT the icing usually comes out pretty smooth. IF I double the recipe, the icing doesn't fill the entire bowl, and it has more air bubbles in it then if I didn't double it?! It seems like the more amounts I put into the bowl, the more air bubbles I come out with? Or if I mix it on high, or mix it too long I get tons of air bubbles.

So whaddya think doc? LOL (Ok it's late & I'm getting tired & goofy!)

icon_cry.gif



we can fix it. It all abut the volume in the mixer. and you are not doing enough volume. not even close, icon_biggrin.gif when you double the recipe, you are getting just enough icing n there to partially cover the holey parts of the beater, and it is just whipping air into your icing.

for a 4.5 quart mixer, if you double that recipe, you still only have 2 cups of fat and 2 pounds of PS in the mixer. That is why u are getting air.

you need to try 4 cups of fat, and 4 pounds of PS. Some people who have the 4.5 quart mixer use 4.5 cups fat and 4.5 pounds PS. you THINK your mixer can't hold it, but I assure you it can. icon_biggrin.gif

watch my youtube video for the process I use to get 5 pounds in my 5 quart. if the icing starts to ride up the sides, stop the mixer, and push it all down into the belly of the bowl. once you get it all incorporated, and down in the belly of the bowl; that mixer needs to be full of icing, from side to side, all the way around the bowl, and the beater covered to the spring. it should not be pulling in from the sides, or sucking in anyway. the beater is turning inside a vacuum of icing.

on a side note, you did not mention what liquid you used or how much???

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #34 of 105
Quote:
Originally Posted by Karema

My icing sucks also. I tried everything possible and I hate it. I make icing last week and it was smooth for a minute then I called my self mixing a little more and it was full of air bubbles. So next time I make it I'm going to under mix it and see what happens. I put 1 cup of hi ratio shortning, 1 cup of butter, 2 lbs of powdered sugar and I used liquid coffee creamer. It tasted great.



see my post above. I believe you also need to go way up on the volume you are putting in the mixer.

have no fear of filling your bowls ladies!

we all learn in the classes to make a 2 pound batch of icing

pee shaw!

crank it up for super smooth icing!

thumbs_up.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #35 of 105
I tried all of Sugarshack's techniques on her BC video. I love it. Yeah, I've had a few problems with the recipe but I believe it is more due to the changes in weather. Each day I make the recipe it comes out different. I've adapted a little to fit my mixer also. One thing I have found out for sure is that on any given day I will have to change the amount of liquid, (coffee creamer), that I add to the same amount of her recipe. Some days, even though I start with the exact same amount she does, I guess due to the humidity, I will have to add almost twice that much to get it smooth without the air bubbles. I also mix it for at least 7 min. I mix the shortening and flavorings for 5 minutes before I put the sugar in since it seems to work even better at keeping the air bubbles down. If it is too soft to paper towel it, I wait. I also use an extremely hot scraper, almost boiling water. Works for me.
post #36 of 105
yes, it is not uncommon to have to vary the liquid needed with each batch to some degree. it is affected by humidity; the liquid content in the shortening and butter, and the cornstarch in each batch of PS.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #37 of 105
yes, it is not uncommon to have to vary the liquid needed with each batch to some degree. it is affected by humidity; the liquid content in the shortening and butter, and the cornstarch in each batch of PS.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #38 of 105
yes, it is not uncommon to have to vary the liquid needed with each batch to some degree. it is affected by humidity; the liquid content in the shortening and butter, and the cornstarch in each batch of PS.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #39 of 105
Hey Sugarshack!
My icing turned out fine when I first made it, but a few hours later was full of air bubbles. It took forever stirring by hand and adding corn syrup to get it to a spreadable texture again. Any thoughts on what I did wrong?
I have a 6qt. mixer and used:
3lb. sweetex
6.5lb. powdered sugar (C&H)
9 Tbs. flavoring(creme bouquet/vanilla)
3/4 - 1c. hot creamer(I used Coffee-mate refrigerated kind, but I warmed it up first)
TIA!
post #40 of 105
Quote:
Originally Posted by toodlesjupiter

Hey Sugarshack!
My icing turned out fine when I first made it, but a few hours later was full of air bubbles. It took forever stirring by hand and adding corn syrup to get it to a spreadable texture again. Any thoughts on what I did wrong?
I have a 6qt. mixer and used:
3lb. sweetex
6.5lb. powdered sugar (C&H)
9 Tbs. flavoring(creme bouquet/vanilla)
3/4 - 1c. hot creamer(I used Coffee-mate refrigerated kind, but I warmed it up first)
TIA!



here is the 6 quart recipe I have so let's compare:


3 lbs sweetex (usse a kitchen scale) SAME
6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb) SAME

9 tbsp wedding bouquet SAME

11 tbsp hot coffe mate liquid DIFFERENT- i think a cup is 16 TBS, so you are possibly using a bit more liquid, but that should not cause the problem

cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.

Did you cream your shortening and hot liquids well first?


[b]was your bowl actually filled side to side and over the paddle like i show in my youtube video?

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #41 of 105
I can get it smooth, here is what I do: Chill your cake well, crumb coat, make sure it's level, chill it very well, like overnight then ice it. Use an offset spatula, or a butter knife, whatever works for you. Run it under hot water and shake off the excess. Keep doing that, smooth, heat the spatula, smooth, heat the spatula. Let it crust, then use Viva underneath a high density foam paint roller (Melvira method). Roll away. Sure I get it smooth, then I get dents in it! icon_mad.gif
post #42 of 105
I am very intrigued by folks who can successfully ice a chilled cake. ( and I know a lot of people do it). That is a sure fire recipe for blowouts for me.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #43 of 105
Sugarshack, you are like my guru of cakesters.

can you tell me how to get the air bubbles out of my BC?

I used a 4.5 qt mixer, regular wilton class BC recipe. filled it up to the top and mixed. My BC came out great, but when I took it out and put it into a tupperwear bowl, I added more sugar to it because it was not as stiff as I wanted it to be. I used my hand mixer when doing that.

BIG MISTAKE!!! My BC now has a lot of air bubbles. I don't want to toss the entire thing into the garbage. It is currently in my fridge. Can I remix it in my KA or is it hopeless.
One more question, which attachment do I use in my KA, the paddle or the regular one?
it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #44 of 105
I have tried the hot spatula method (run under hot water, wipe off excess), and I found that it worked well up to a point, but then, there seemed to be a "point of no return" beyond which the hot spatula actually did more damage than it fixed. It made the BC "wrinkly" after a time - perhaps the icing had crusted too much? or the butter (I use half butter/half shortening) started to separate?

I use Sharon's icing recipe (and have her 3 DVDs), although I haven't made the full bowl yet. I use computer paper (we can't get Viva in Canada) and Melvira's roller method. Sometimes it works, sometimes not.
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #45 of 105
Sugarshack-I creamed the fats and 11 Tbs. liquid first. I added the rest of the liquid after the PS because it seemed to need it. Do you only turn the speed to 2 when mixing for the 9 min., cause I may have turned it higher. It seemed like I read somewhere to have it on med. so I put the speed in the middle 4 or 6. My bowl was super full, and when I first turned it off it was super smooth. It was after I let it rest for a couple hours that it got the bubbles.
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