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Icing a cake - Page 8

post #106 of 143
Do you let the icing dry before you smooth it out with a aper towel...
post #107 of 143

what is the recipe for this buttercream frosting that looks so much like fondant....? Can you share with me please?

post #108 of 143

The recipe is on the second page, second or third post down on this same thread. It's a great recipe and I'm choosing to use that for all of my cakes now!
 

post #109 of 143

me podria explicar ese hi ratio o manteca cual es, es la crisco o es especial , y donde se puede conseguir, yo soy de panamá 

 

gracias

post #110 of 143

Okay thank you...I think I found the correct one...;)

post #111 of 143

Now in English....its the American language...;)

post #112 of 143

American English is the de facto national language of the United States, with 80% of the population claiming it as a mother tongue, and some 95% claiming to speak it "well" or "very well". However, no official language exists at the federal level.


Edited by Godot - 2/27/13 at 11:18am
post #113 of 143

And Maricuza states they are in Panama. Unless this is Cake Central USA?

elsewhere.
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elsewhere.
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post #114 of 143
Quote:
Originally Posted by schoolbaker View Post

Now in English....its the American language...;)

I only read recipes written in English...don't know spanish words....so can not read recipes written in that language...;)

post #115 of 143

Can you post your buttercream recipe for us? This cake is soo smooth!! You are amazing!!

post #116 of 143

What does 2 cups hi ratio mean? What is hi ratio??  Your cake is beautiful!! I am so envious!

post #117 of 143
Quote:
Originally Posted by kristinjaksic View Post

What does 2 cups hi ratio mean? What is hi ratio??  Your cake is beautiful!! I am so envious!

That should say "High ratio Shortening"

birthday.gif Jackie

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birthday.gif Jackie

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post #118 of 143
What is shortening? Is confectioners sugar n icing suar same?
I use butter+icing sugar for butter icing n colours. Is it ok? Will I be able to smooth it out like this?
post #119 of 143

Do you have any tips for a non crusting buttercream? I saw your work, and it's very smooth and beautiful. I work in a bakery (the front) and occasionally get to play with the frosting. I can't get it smooth for nothing. I've worked with crusting buttercream and it's so much easier. Thanks!

post #120 of 143

Hola: Alguien puede ayudarme por favor, estoy frustrada, hice paso por paso esta receta y no me quedo como lo muestran, tal vez cometi algún error.

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