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Icing a cake - Page 2

post #16 of 127
5/27/10 at 5:47pm
Quote:
Quote:

Great pictures! Wish I could use the tips you shared but I use a non-crusting buttercream.



You can use this technique with a non-crusting recipe I use SMBC most of the time and all I do is refrigerate it till set then use the paper towel method to smooth it works perfectly!
luvbuttercream aka CustomCreationsCupcakes
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luvbuttercream aka CustomCreationsCupcakes
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post #17 of 127
5/27/10 at 6:10pm
Thread Starter 
Cuando fui a Puerto Rico a enseñar como hacer esto, no le pude poner agua porque hace mucho calor y no se necesita el agua.

I don't know what is the difference between crusting or not crusting...

My recipe
2 cups of butter
2 cups of hi ratio
flavorings
4 pound of confectioners sugar 10x
3 tablespoons of hot water (depending on the weather)

I don't use meringue powder.

I add water to crumb coat but to ice is stiff consistency...I hope this helped.

Let me know if you have additional questions.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #18 of 127
5/27/10 at 6:11pm
Thanks so much!!
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post #19 of 127
5/27/10 at 6:13pm
Love it!
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post #20 of 127
5/27/10 at 6:32pm
Wonderful tutorial! Thank you for sharing. icon_smile.gif
~Krista~
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~Krista~
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post #21 of 127
5/27/10 at 6:38pm
thank you!
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post #22 of 127
5/27/10 at 7:31pm
Brilliant!! Thank youicon_smile.gif
Andrea F
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Andrea F
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post #23 of 127
5/27/10 at 8:27pm
Looks perfect!!!
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post #24 of 127
5/27/10 at 8:47pm
Thanks icon_smile.gif

the tip 18, I have seen these, but couldnt find a coupler... is there such a thing as a coupler for that? or doI just put it down in the bag?

I think mybiggest problem is I dont water down my crumbcoat.

It seems to pull my cake away and is too thick. I have to master the icing before I can get good at anything else.

I do much better when someone wants a cake with a texture cover. LOL
Raisin' kids is like being pecked to death by chickens
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Raisin' kids is like being pecked to death by chickens
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post #25 of 127
5/27/10 at 9:07pm
Wow! Thanks for posting this. I always have trouble with the top, so I'm going to try your method next time. Thanks, again icon_smile.gif
Laughter is one of life's sweetest creations.
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Laughter is one of life's sweetest creations.
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post #26 of 127
5/27/10 at 9:55pm
Thread Starter 
Thank you everyone.

The tip 18 is a regular star tip, nothing special is needed.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #27 of 127
5/27/10 at 10:46pm
Quote:
Originally Posted by esq1031

Awesome...you make this look so easy.



Totally awesome. icon_biggrin.gifthumbs_up.gif

Thanks for sharing!!!
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post #28 of 127
5/27/10 at 11:52pm
If you don't mind me asking, what type of recipe do you use for your buttercream?

Also, how do you get your crumb coat so thin?
Greater is HE that is in me than he that is in the world
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Greater is HE that is in me than he that is in the world
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post #29 of 127
5/28/10 at 6:58am
Thread Starter 
Hi Rachel, I answered both questions at the top of this page...let me know if it is not clear and I will explain again. Thank you all for the wonderful comments.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #30 of 127
5/28/10 at 7:41am
Awesome tutorial. I'm going to try this on my next cake. It seems like you have much more control than when you use tip 789. Thank you for sharing.
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