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Watched sugarshack bc dvd last night, questions? - Page 2

post #16 of 28
Moranda - I use a large damp dishtowel over the mixer - my KA is small and old, so I can't use more than 4 lbs of sugar, but it does fill it to the top. I still have PS everywhere, but the dishtowel really helps keep it under control and the spillage is only around the KA, not all over the kitchen. I stop the KA, put a few cups of sugar in, cover the mixer well and blend for a minute or two, and repeat until all the sugar is in.
post #17 of 28
I guess the using milk or cream in BC and keeping it refrigerated vs not refrigerating is another one of the great debates on this site...like box vs. scratch, etc. I guess then I can use cream or milk and leave my cake or BC sit on the counter and not have to worry about making anyone sick.
post #18 of 28
Thanks for the dishtowel tip, I will definitely give that a try. I knew I could count on someone for a great tip.
post #19 of 28
Thread Starter 
Quote:
Originally Posted by moranda

Thanks for the dishtowel tip, I will definitely give that a try. I knew I could count on someone for a great tip.



I know I have the same KA that sharon has too and I haven't tried her recipe yet so I can't imagine 5lbs of powdered sugar in there. Mine flomps all over the place even with 2lbs. I do use a damp towel though and that really helps contain the mess. I wrap it all the way around the back to contain as much as I can. I can't wait to try her recipe though. I love the idea of filling the mixer full above the paddle so that it creates a vacuum. It makes perfect sense!
cupcakemkr: I have definitely had that thought that my buttercream is too thick! I have tried to make an effort to make it a little thinner and it does spread easier. I just have to make sure to keep some thick so I can fill the cake without it bulging out.
Any more thoughts on my cake?
post #20 of 28
Confections - if your mixer is flomping around - mine does when the BC is too thick for covering the cake.
post #21 of 28
Scoop out a few cups of the buttercream & add more liquid to it. I do this & use it as my crumb coat. My cakes don't usually crumble or tear, but it makes the effort a lot easier w/ thinner buttercream
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post #22 of 28
I know she does the WASC cake, cause I've asked her icon_smile.gif
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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post #23 of 28
To keep the pwd. sugar from flying, I use a piece of plastic wrap around the bowl of my KA and going up and clinging to the sides of the mixer it self. When I need to add more sugar I just move the flap where it overlaps aside and put the sugar in and then wrap it back up. Keeps the majority of the sugar in the bowl and not the air.
post #24 of 28
Quote:
Originally Posted by sheilabelle

To keep the pwd. sugar from flying, I use a piece of plastic wrap around the bowl of my KA and going up and clinging to the sides of the mixer it self. When I need to add more sugar I just move the flap where it overlaps aside and put the sugar in and then wrap it back up. Keeps the majority of the sugar in the bowl and not the air.



I'll have to try this....thanks for the tip!
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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post #25 of 28
Here's something that may be helpful icon_smile.gif http://sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
post #26 of 28
I've only glanced through everyone's answers, so I might be repeating a dozen people, but I would make sure that my buttercream is a little thinner... As far as your cake goes, I've tried a dozen vanilla/yellow/white cake recipes and they, like yours, kept coming out crumbly, but my chocolate cake recipe and my red velvet cake recipe never turn out this way. I finally figured out that it's the order in which you combine the ingredients... Try this recipe and see how it turns out for you. It has a really good vanilla flavor, has a consistency of a sponge cake, and it's super easy. I know the site says it's for cupcakes, but I've made it as a round cake before and it turned out fine.

http://feelingfoodish.com/white-velvet-butter-cupcakes-with-vanilla-buttercream-frosting/
post #27 of 28

I still can't get my buttercream to be smooth and airless, its seems like every time I mae it there is more air in it. icon_sad.gif

post #28 of 28
I used to have the crumbly problem too. I was under baking. I started using parchment on the bottom and parchment collars on the sides and it helped tremendously. I have always erred on the side of under baking, but when I started making sure that the cake tester came out completely clean instead of having a couple of crumbs on it, it made a huge difference. I do still crumb coat and then follow Sharon's method.
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