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Question regarding Sharon from Sugarshacks icing recipe

post #1 of 54
Thread Starter 
I was planning on using this icing recipe for my son's bday cake and was wondering if I could use regular crisco instead of the hi ratio stuff.

Also, was what flavorings do you all use? In the video, I think she uses wedding bouquet, which is not available to me.

Thanks so much.
post #2 of 54
You can use regular shortening and whatever flavors you have on hand.

I use vanilla and a touch of almond to accent the vanilla. Yum!
Monika

Raising children is like being pecked to death by a duck.

Never trust a skinny cook.


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Monika

Raising children is like being pecked to death by a duck.

Never trust a skinny cook.


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post #3 of 54
Thread Starter 
Do you use the same amount of regular crisco as you would the hi ratio? And....... icon_smile.gif does it taste similar?
post #4 of 54
I have never used the hi ratio. I know that you use the same amount, but from what I understand, the hi ration has a much better texture and doesn't leave any greasy feeling in the mouth. I think it is a lot creamier, but I'm not sure of the actual flavor of it.
Monika

Raising children is like being pecked to death by a duck.

Never trust a skinny cook.


[/url]
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Monika

Raising children is like being pecked to death by a duck.

Never trust a skinny cook.


[/url]
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post #5 of 54
all of the above answer are correct! Thanks guys!

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 #6 of 54
i swear by hi ratio. I have tried it both ways and the money i save (3-4 bux) isn't worth it.


I use creme bouquet to fantastic reviews.. but I am going to try kahlua icon_smile.gif

and I am also going to use "dulce de leche" coffee mate instead... Sharon have you ever tried other flavored coffee mates????

I don't know what flavoring I would use with it.. but I will mess around and let you know icon_smile.gif
post #7 of 54
Also, Sharon, I asked my parents for your DVDs for my birthday!

I hear such great things, and have heard many tips but everyone suggests them icon_smile.gif
post #8 of 54
I just asked Sharon that same question - no she only uses unflavored coffee mate. I am also going to try with flavored - italian creme - let me know how yours turns out too. One cc member said that it made theirs sticky, but I am wondering if it was a humidity thing.
Catherine

_________
Live everyday as though it were your last!
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Catherine

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Live everyday as though it were your last!
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post #9 of 54
hmmmm. i wont need mine for like a month so i will try to remember icon_smile.gif

I bet there is a dulce de leche flavor out there somehwere.. lol.
post #10 of 54
Hey ya'll!

I have only used the plain flavor cuz the wedding bouquet is all i need for perfect flavor. But you can surely experiement with different combos!

I agree that hi ratio makes a tremendous difference, but some cannot get it and it is expensive. If they ever quit making Sweetex though, I quit cakes.

Rocketgirl that is so cool! How old are you? Do we have a young caker in our midst?

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 #11 of 54
22.....

Started with Wilton when I was 15... icon_smile.gif but recently got into seriously making in the last year or so.. icon_smile.gif

I hope I am a sponge and I try to read and learn about decorating as much as possible icon_smile.gif

Your info and website have been so inspiring. So while I am a student and don't have the money to buy your DVDs I am trying to get my rents to buy them... tho I asked them for an airbrush gun too.... lol.

We will see icon_smile.gif Thank you for all of your advice icon_smile.gif
post #12 of 54
Quote:
Originally Posted by Rocketgirl899

22.....

Started with Wilton when I was 15... icon_smile.gif but recently got into seriously making in the last year or so.. icon_smile.gif

I hope I am a sponge and I try to read and learn about decorating as much as possible icon_smile.gif

Your info and website have been so inspiring. So while I am a student and don't have the money to buy your DVDs I am trying to get my rents to buy them... tho I asked them for an airbrush gun too.... lol.

We will see icon_smile.gif Thank you for all of your advice icon_smile.gif



good for you!

get as much as you can! tee hee

good luck in your studies; i was a student once, about 100 years ago! LOL

thank you for the nice words; that means a lot

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 #13 of 54
WOW, sugar shack. I just went through your photos and I think I have a cakecrush on you!!! AMAZING!!!!
Time does not heal all wounds...GOD DOES.
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Time does not heal all wounds...GOD DOES.
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post #14 of 54
Just a quick note about flavored creamers, they also add a lot of sugar to your icing. I tried a french vanilla one and it was sickenly sweet. The regular stuff is fine though, so that's what I'm sticking with.
post #15 of 54
Cakecrush!!!! I <3 it!!! haha. best thing of the day.

akgirl- I didn't even think about the sugar. Maybe I will explore flavorings first.. I love the sugarshack recipe but each batch costs me about 20-25 bux! So i don't wanna ruin a batch.. icon_smile.gif

I'll post when I experiment icon_smile.gif

Sharon, I just love the fact that your BC recipe tastes AWESOME. I use to make wilton and it was horrible.... I thought I needed to buy my icing in order for it to taste yummy.. and smooth nicely.

I can't wait to get your dvds and learn... i mean the forum helps... but if i can support your techniques, plus gain more from them icon_smile.gif I am alllll about it icon_smile.gif
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