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Icing a cake - Page 5

post #61 of 148
Hay Margarita esas fotos estan de toque y el paso a paso ni se diga, GRACIAS por traerlo, yo siempre he tenido una duda, se que su receta es en cantidad grande, icon_redface.gificon_redface.gif si yo quisiera usarla para un cake 10X10 y de alto 4 pulgada, la cantidad a usar seria????????????????, icon_sad.gificon_sad.gif Una vesmas GRACIAS cariños kidauba
HOLA SOY NUEVA,Y ANDO UN POCO PERDIDA REFERENTE DE COMO DEBO DE HACER MI FERFIL SI ALGUIEN ME PUEDE AYUDAR DE ANTEMANO MUCHAS GRACIAS.MI CORE ELECTRONICOES kidatortasdeco@hotmail.com.
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HOLA SOY NUEVA,Y ANDO UN POCO PERDIDA REFERENTE DE COMO DEBO DE HACER MI FERFIL SI ALGUIEN ME PUEDE AYUDAR DE ANTEMANO MUCHAS GRACIAS.MI CORE ELECTRONICOES kidatortasdeco@hotmail.com.
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post #62 of 148
thanks so much, can't wait to try it.
"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 #63 of 148
Looks great!!! Have you used this method on square cakes? Seems like all my brides want square cakes, much to my dismay!
post #64 of 148
Gracias por el tutorial está fantástico. Cuando dices hi ratio shortening, te refieres a manteca crisco o manteca emulsificada??

Gracias por aclarar nuestras dudas!!!
post #65 of 148
I can't wait to try this method too! I have a hard time with my edges. I'm doing a baby shower cake for this weekend, and I'm going to try icing this way. Hope it makes it a little easier. I always do the viva method and have tried the hot spatula, but this seems easier. We'll see!! Thanks for the tutorial and the pictures - I love when people share there techniques...
post #66 of 148
Quote:
Originally Posted by momsgoodies

Gracias por el tutorial está fantástico. Cuando dices hi ratio shortening, te refieres a manteca crisco o manteca emulsificada??

Gracias por aclarar nuestras dudas!!!



Es manteca vegetal especial para icing, como Crisco. Se llama Sweetex o Alpine.
post #67 of 148
Gracias Piccolo!!!
post #68 of 148
Quote:
Originally Posted by luvbuttercream

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!



icon_confused.gif You put fuzzy linty p.towel on a meringue BC?
post #69 of 148
Tuve la dicha de participar de ese taller en Puerto Rico y conocerte. Eres una estupenda persona. Gracias por compartir tus conocimientos con los demas.
post #70 of 148
Love this method
post #71 of 148
Thread Starter 
Uso manteca emulsificada.

I don't use meringue powder on my buttercream and the icing is very stiff so there is no need to wait. No fuzzy stuff int he icing.
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 #72 of 148
Does this technique work on sheet cakes as well? I have a baby shower cake and I have never been really good at getting smooth icing so I want to try it, but I want to make sure that it would work before I try it. Thanks so much!!!! Your cakes are absolutely amazing!!!!
post #73 of 148
Beautiful....what exactly is high ratio flavorings ? Can this method work with IMBC ?? probably not with the papertowel since it's very soft but the technique probably will.
joie creations
visit me at www.joiecreations.blogspot.com or find me on facebook !!!
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joie creations
visit me at www.joiecreations.blogspot.com or find me on facebook !!!
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post #74 of 148
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post #75 of 148
Thank you!!!!

Claudell
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