I was wondering what you gals use for your cakes because the pictures are amazing. Do you always use the same recipe or do you change? Do you mind sharing your recipe? I want to find a good one, and stick with it. Please help!

Thanks!!

Mary

Mary--
I have been guilty of changing mine to fit the circumstances. I frequently use the Wilton recipe b/c it's easier to me. I will also change depending on if I want it crusting or not. The weather will also play a large roll in my choice in BC (I'm in TX).
There is a good recipe on www.Baking911.com and several on www.sugarcraft1.com. Most people find one they like, change things for the situation and go with it!

I mostly use the Wilton recipe too. I don't use 1/2 butter, 1/2 crisco because it doesn't crust here in Louisiana. It justs melts off the cakes. I use all crisco. I change the flavoring to suit the customer or ME! I do use a cream cheese crusting icing but it melts too. It is very good!!

MGonzalez, I'm in Austin so I too change my recipe. If I'm making flowers or leaves, etc. I use the all Crisco buttercream. But my taste testers really like the taste of the half butter and half crisco buttercream so that's what I use to ice the cake. Plus, it's easy to thin down for icing the cake. Let me know if you want the exact recipes.

Also, you probably already know this but Texas summers really hate cream cheese frosting and vice versa.

I also use the all crisco living in Florida there is not much more I can use. Just change the flavors to suit what I making

I also live in Texas (Houston). I love whipped cream but it melts do darn fast that I cant do any decorating with it except for starts and stuff like that. I tried the all Crisco recipe and did not like it.

Gdixoncakes do you mind sharing your ½ Crisco ½ butter recipe?

Not at all -- it's pretty much the Wilton class recipe:

1 cup of solid veg. shortening
2 teaspoons of flavoring (I use 1 tsp vanilla, 1 tsp. almond)
1 stick of butter (softened)
4-5 tablespoons of milk or water (this can be more if you want thinner icing)
2 lbs. pure cane confectioners sugar (approx. 8 cups)
2 tablespoons Wilton Meringue Powder (If your doing any decorations and you live in Houston, don't omit this)
2 pinches of salt

Cream shortening, butter, flavoring and water (or milk). Add dry ingredients and mix on medium speed until all have been thoroughly mixed together. Blend an additional minute or so until creamy.

For chocolate buttercream, add 1-1/2 cup cocoa or 6 one ounce squares of unsweetened chocolae, melted and an additional 4 Tbsps. of water. Mix until well blended.

Mary, I'm not that experienced but I will say that I would not make roses with this recipe unless it had meringue powder and it was a cold December day in Houston with no humidity. That's just my opinion and a rule I apply for myself after so many failed attempts here in Austin.

I also want to mention I mostly use milk.

Also, if I'm making the chocolate, I mix up the cocoa powder with warmed milk first before adding it.

There's my 2 cents. Hope it helps.

Ginger

Sorry I keep doing this but I keep thinking of stuff to add. One more thing and I'll hush.

If you want to make roses, here's the recipe:

1 cup shortening
1 teaspoon flavoring
2 Tablespoons milk or water
1 lb. pure cane confectioners sugar (approx. 4 cups)
1 tablespoon Wilton meringue powder
A pinch of salt

Then, combine as stated above.

Sorry I'm so long winded.

gdixoncakes - Thank you so much for sharing your recipes. I am a beginner who is ready to move on to the real stuff, buttercream. Like I said, I love whipped cream, but I'm never going to learn to decorate if I continue using it. I've decided to take the WIlton class next month. I can't wait. Thanks again!

Mary

Hi. I mostly use the Wilton BC, but have also varied depending on the weather situation. Before coming here, we were in Fort Hood, Texas. So the heat made a huge difference. I have got to get my hands on some LorAnn oils, though. The ladies on here think that they are totally fabulous, so I have to try them. I also recommend using the meringue powder when making flowers. It is a huge improvement if you are anywhere that has high humidity or just plain high heat!
Tanya

Good luck Mary. I hope you enjoy your classes. I know you like whipped cream so I pm'd you a buttercream that is fluffy like whipped cream. You may like it best. I got it from the popular book "Whimsical Bakehouse." It's a great book if you ever get a chance to buy it.

Post pictures when you get an opportunity. I'd love to see your cakes.

I use the Wilton B/C also.But I add a tsp. of Karo syrup to each cup.Gives it a great taste and ices the cake nicely.

I use the Wilton also..

1C butter
1C shortening
2lbs of powdered sugar
2 tsps of extract (usually equal parts of almond and butter with a little Creme Bouquet)
1tbsp meringue powder
water, milk or cream - whatever's on hand

I live in Atlanta, hot summers here also but I have never had a problem with my icing yet. The meringue powder helps a lot. Especially if I want it to crust well.

I just got a bunch of Lorann Oils that I ordered from CK so I'm looking forward to experimenting. I need to get some butavan next.

I also use the wilton, all crisco in the summer, 1/2 butter when it's cooler. I have tried a few other recipes but this one has worked best for me. One thing I do, though, is add a little extra butter and/or vanilla flavoring.

Ironbaker - some say the butavan is expensive - I paid 5.75 for an 8 oz bottle, so it's cheaper than vanilla, but I think it has an artificial smell to it. You really can't tell in cake or icing, but if it's not readily available to you, I wouldn't bother ordering it through the mail. There was a thread about it not too long ago. That was the general consensus. There's also a recent thread about making your own vanilla. I'll be giving that a try soon!

Ali

I have an old wilton recipe - NO Butter, but it use whipping cream. I only use hi ratio shortening, way better then Crisco.

I just started using a recipe from Lesia which I love, the cakes come out smooth.

lesia site: http://www.tenderlovingcakes.com/pages/1/index.htm

she has fabulous cake. She says you can store the frosting for a long time because thier is no dairy in it.

3 cups of shortening
3 lbs of powdered sugar
1/4 cup of water
2 tsp of flavoring

I use vanilla, going to try cheescake flavoring this weekend. Lesia uses 1 tsp of vanilla and 1 tsp of almond. your preference.

adjust your water for stiffness for spreading and doing borders.


this frosting is good with the viva towel and puttty knife.

Thanks Alimonkey. I'll just check out my supply store then. As of now, I'm happy with my combos and have some things to try out. I also want to try to make my own vanilla.

Has anyone used the champagne Lorann oil in their icing or cakes? Is it any good?

Most of the time I use Earlene's buttercream with butavan. You can find the recipe on her site. If I don't need to do a lot of detail and need a very smooth cake I use Marida's buttercream. Half butter, half shortening and vanilla with pwd. sugar.

I sometimes use the wilton 1/2 butter, 1/2 crisco recipe, but I usually use the dreamwhip recipe, it holds up well in the heat, and is not quite as sweet. I use the buttery buttercream for buttercream transfers, so I guess it just depends on the situation, and what you are using for.

Wilma

Same as miz mamafrog here...I switch up.

Leana - Can you post the recipe for the cake you love from Lesia? I don't think the link you posted is the right one.

Thanks!