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mock bettercreme & variations - Page 3

post #31 of 96
Thread Starter 
The recipe uses granulated white sugar not powdered/icing sugar.
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
post #32 of 96
Thread Starter 
no, it's white granulated sugar
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
post #33 of 96
Does the granulated sugar "melt", is the icing grainy? Sorry for all the questions, I realy want to try this one.
post #34 of 96
Thread Starter 
it dissolves and there is not gritty texture to the icing
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
post #35 of 96
Marissa~When you did the choc version was the frosting a good brown? If not, could I add more choc syrup to get it there? Just thinkin for the baptism cuppies this weekend... icon_lol.gif
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #36 of 96
Quote:
Originally Posted by micnmax2003

it dissolves and there is not gritty texture to the icing



Awesome, thank you! icon_smile.gif
post #37 of 96
I would like to try this icing but I want to add fondant stripes and things to accent the cake. Would the fondant sink into this type of frosting? I'm also going to put a gum paste shoe on top.
post #38 of 96
Can someone PLEASE post the recipe to cake balls? I need these for a baby shower. Is there a binding ingredient and are what icing are they frosted in to harden and firm them up?
post #39 of 96
Hey calico! There are a lot of different variations. I've only made them twice! Both times I used frosting. The first time I used store bought cream cheese frosting and the second time I used some of my own BC. I baked a 9x13 and crumbled it and used about a cup of frosting to bind it. I used this one to make my icecream cone cakeballs in my pics. I think I had too much frosting the first time. It was really sticky. If you do a search for cake balls though, you should get all kinds of stuff. Hope this helps.... icon_biggrin.gif
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #40 of 96
Quote:
Originally Posted by punkyf

I would like to try this icing but I want to add fondant stripes and things to accent the cake. Would the fondant sink into this type of frosting? I'm also going to put a gum paste shoe on top.



I am wondering about this too. hope someone can answer. TIA!
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?
Reply
post #41 of 96
I just commented on your ice cream cake balls cone.
They are sweet!
The cream cheese ones sound great...thx.
Calicopurr

Quote:
Originally Posted by Michelle104

Hey calico! There are a lot of different variations. I've only made them twice! Both times I used frosting. The first time I used store bought cream cheese frosting and the second time I used some of my own BC. I baked a 9x13 and crumbled it and used about a cup of frosting to bind it. I used this one to make my icecream cone cakeballs in my pics. I think I had too much frosting the first time. It was really sticky. If you do a search for cake balls though, you should get all kinds of stuff. Hope this helps.... icon_biggrin.gif
post #42 of 96
Thanks for the comment! Yes, just candy melts. The choc and white. Bakerella's blog has a tutorial for cupcake cake balls.

http://www.cakecentral.com/cake-photo_1258445.html

Check out these cake balls. They are so elegant and you could do this with any theme I think. So classy and pretty.
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #43 of 96
i made this today but didn't have granulated sugar so i used powdered sugar, turned out wonderful! really yummy icon_biggrin.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 #44 of 96
I'm a bit icon_sad.gif with this recipe below. I'll tell you why, but I want to first say that
I did what another gal did.

There is another thread where another member is trying all the versions
and writing about it. I followed her idea of adding less milk so I could add the malted choc. syrup. I used 3/4 milk and used a strainer to get any lumps out.

In my opionion,
the recipe is a good base, but isn't tasty enough to serve without adding a
a flavor of choice....pudding, lemon, flavor oils, choc. sryups, jam, etc.
It pipes nicely, but must be immediately put in the fridge or it will separate(it did with my malted choc. sryup). If you don't keep these cold, the swirls you use to pipe the cuppies will disappear. I made red velvet cuppiecakes with the syrup and they need to kept COLD. They are delicious, but I'd rather have something more stable and safe left on the counter......plus, they are made with milk....so again, in the fridge they go.



.............................................................................................
Mock Whipped Cream Frosting with Variations

5 tbsp. flour
1 c. milk

Put above ingredients in a blender until completely mixed or mix with a whisk, but it must be completely blended. Put into a small pot and cook over low heat until the consistency of pudding. COVER AND COOL COMPLETELY. Set aside, then:

1/2 c. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
1 tsp. vanilla

Cream together 1/2 cup of shortening and 1/2 cup of butter or margarine until light and fluffy. To that add 1 cup granulated sugar a little at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES - BE PATIENT. When dissolved or near to being dissolved, add the cooled flour mixture and beat until fluffy, then add vanilla.

NOTE: Other flavors may be substituted for the vanilla. Also, liquid chocolate or cocoa may be added. If you like color it takes food coloring beautifully.
post #45 of 96
So, has anyone else had problems w/ this "dissolving". And is there really a difference between the 1st Mock Buttercream & the 2nd Mock Buttercream in the 1st post. I want to try this, but don't want to if it's not going to hold up to room temp. Also, is the texture like a whip cream icing (sorry to compare, but like what Sam's or Walmart offers?)
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