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post #16 of 34
9/10/09 at 1:04pm
Bonus pic #2: How Debi measures the crisco.

The spoon is about 1.5 cups of crisco. Recipe calls for 1-1/3 cups for every 2 lbs of p.sugar. When I make a batch, I use a 7 lb bag, so I will need "slightly more".
LL

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post #17 of 34
9/10/09 at 1:06pm
So let's see how close I get ..... 1 cup plus 1/3 cup plus "slighly more" left on the spoon. Wow, I AM awesome! icon_biggrin.gif

I actually measured each one when making this batch and at the end of the batch, my "eyeball" measurements worked out perfect!

So this is what I mean by "until it looks right"! icon_lol.gif
LL

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post #18 of 34
9/10/09 at 1:33pm
do you pack in the crisco icon_confused.gif
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post #19 of 34
9/10/09 at 1:38pm
Excellent photos! I made indydebi's with milk and substituting hot dairy creamer for the milk and it came out great both times. I would probably add more sugar to your batch and beat, beat, beat. It's a good icing and it does work and is reliable. I beat the Dream Whip into the shortening. i do need to start beating it all for 15 minutes. i've been beating way shorter than that.
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post #20 of 34
9/10/09 at 1:40pm
What's Melvira'd?

Blessings,

Sheri

 

"My Kitchen-Aid Mixer changed my life!"

 

 

 

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Blessings,

Sheri

 

"My Kitchen-Aid Mixer changed my life!"

 

 

 

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post #21 of 34
9/10/09 at 1:44pm
It's a method for getting really smooth buttercream. A CC'er named Melvira shared her method, using a paper towel, fondant roller, computer paper....several steps for smoothing.
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post #22 of 34
9/10/09 at 1:47pm
I always line the measuring cup with plastic wrap before using it for shortening, or butter. No clean-up.
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post #23 of 34
9/10/09 at 1:54pm
Love the pics, Debi, and am glad to see that mine comes out just like yours!

I just always start with everything BUT the ps and cream that until there are absolutely no lumps... smooth as silk. I use creamer and I do warm it up. That's just a conglomeration of other methods I've accumulated over the years. I add just one pound of ps first, and after it is well incorporated, I add the other. Then I beat for about 15 minutes like Debi says. I have not had a batch fail me yet!

Debi's and Earlene's (cream cheese bc) are the only two bc recipes I use now... all others have been tossed! thumbs_up.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #24 of 34
9/10/09 at 1:55pm
Quote:
Originally Posted by babycakes1

What's Melvira'd?



http://cakecentral.com/articles/126/quick-easy-smooth-icing-using-a-roller-melvira-method

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post #25 of 34
9/10/09 at 2:00pm
Quote:
Originally Posted by kitkatkit

do you pack in the crisco icon_confused.gif



I do.
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post #26 of 34
9/10/09 at 2:27pm
GREAT PICS! very helpful. I use a sponge roller from the craft store to smooth this type of buttercream. It works just as good as the paper towel method for me and is easy. The sponge is about 3 inches long and your roll it over the sides and top to get a smooth finish.
Thank you
Rebecca Salinas
www.sweetcakes.biz
916-370-7760
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Thank you
Rebecca Salinas
www.sweetcakes.biz
916-370-7760
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post #27 of 34
9/10/09 at 2:39pm
Quote:
Originally Posted by txnonnie

Quote:
Originally Posted by kitkatkit

do you pack in the crisco icon_confused.gif



I do.



Yes. (That's how I was taught when first learning to cook as a wee little lass! icon_biggrin.gif )

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post #28 of 34
3/9/10 at 10:39pm
Ok, Ive used the Wilton recipe we are taught in class, and used it for sometime, then last year I got another recipe from Diane on here...she owns a bakery...and it calls for half/half, and whipped cream...used that and loved it alot better than wilton....

Now Im seeing this one, that calls for milk...can I use half/half and whipped crm? or just one or both, or what??? lol, SORRY...

And where can I get a good foam roller? cheap? And do you crumb coat, MEL. METHOD, and then ice the cake and do it again?....
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #29 of 34
8/3/10 at 4:28pm
Sorry this answer comes late, but in case you still need the answers...

you can actually use just about any milky type liquid you want from heavy cream to half and half to flavored coffee creamers, and I actually used vanilla soy milk because I thought I had half and half and did not. So experiment.

foam roller from lowes, michaels, home depot

crumb coat, melvira, ice, melvira, beautiful!
"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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post #30 of 34
8/3/10 at 7:03pm
Quote:
Originally Posted by indydebi

Crumb coat after its been Melvira'd.



What is Melvira'd??
I ask God for all things that I might enjoy life,
He gave me life that I might enjoy all things....
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I ask God for all things that I might enjoy life,
He gave me life that I might enjoy all things....
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