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What cake and buttercream recipe do you use the most?

post #1 of 25
Thread Starter 
Hey all, I generally use the chocolate and white WASC cake the most with a version of indydebi's BC (I just take away some of the crisco and add some butter) often as I have made the recipes alot and know they work out.

What is the recipe you use most often and for what flavour for cake (example, cake mix that is extended like WASC or scratch)?

What is the recipe you use most often and for what flavour for buttercream (example, butter based, crisco based or SMBC)?

I get alot of comments about my icing being very sweet and sometimes the crisco in the icing leaves a little bit of a slimy feeling in the mouth. Has anyone else had this problem?
post #2 of 25
I WASC everything. I have gotten some pretty awesome compliments too, which is why I continue WASCing!! For BC, I use twice as much butter as crisco, and a bit of skim milk, and beat the hell out of it. (And of course PS) So fluffy, and much improved from my first adventures outside of the "tub" of frosting.
post #3 of 25
i use a doctored recipe for yellow cake from this site and do that to all my flavors and the WASC of course....for frosting i use just regular Wilton recipe and add milk to it and change the extracts if I want a different flavor...
Martha
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Martha
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post #4 of 25
I always use variations of the WASC recipe and Indydebi's buttercream. And people always love them. I always use all crisco BC being in Miami. It's sooo hot! And evereything here just tends to melt, but her BC holds up to the heat and humidity. Never had a problem with a slimy feeling in the mouth. Her BC tastes great!!
Dina
Miami, FL

www.dinab.com
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Dina
Miami, FL

www.dinab.com
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post #5 of 25
Thread Starter 
Anyone else?
post #6 of 25
I do not like the American icings like IndyDebs, it is too sweet for me. I don't like the buttercreams where it is butter, PS and milk, too grainy. I always use Italian meringue Buttercream or ganache.

Banoffee (Banana and chocolate cupcake) with caramel IMBC and caramel filling, Vanilla with passionfruit filling and white chocolate IMBC, "Ferrero Rocher" (Hazelnut & Choc Chunks) with IMBC and nutella filling... my tasters love these icon_smile.gif
post #7 of 25
I use WASC most often, but if I don't need that much batter, I just doctor a cake mix with pudding mix, an extra egg and a little extra oil. My most popular flavors are french vanilla and almond. I'm still working on finding a good chocolate recipe. I've tried some scratch recipes and some doctored mix recipes, and I can't find anything that works well for carving, but also tastes great. It's a work in progress.

I use Indydebi's BC recipe (all Crisco), but I alter the flavorings and add a little bit of salt to make it not quite so sweet.
post #8 of 25
always from scratch cakes & SMBC . lots of my cake recipes are acquired over the years
post #9 of 25
I use the BC recipe that is half butter half crisco. It's half salted and half unsalted butter. It's delicious. Usually WASC cakes except chocolate which is the ever so moist chocolate cake. Always moist, always delicious. Carves well too!
post #10 of 25
I also use the WASC and its variations. For icing I primarily use SMBC...soooo good. But I have also used Indydebi and Sugarshacks shortening based BC due to the heat. However, SMBC is super good, easy to smooth and I can use that as a base for other flavors....strawberry SMBC, mint SMBC...etc
post #11 of 25
does anyone know where i can look at indydebi's bc recipe? still trying to figure out this website. thanks a bunch!
post #12 of 25
Quote:
Originally Posted by ttfnvj

does anyone know where i can look at indydebi's bc recipe? still trying to figure out this website. thanks a bunch!



Here you go:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
post #13 of 25
sweetlybaked - where do I find the ever so moist chocolate cake recipe? I'd like to give it a try. Thanks!
post #14 of 25
I'm not a fan of powdered sugar icing...so I use SMBC for my cakes and my family and friends love it. As for cakes, I normally use scratch cake recipes and tend to lean more on chocolate and vanilla cakes.
post #15 of 25
Thread Starter 
What is the difference between IMBC and SMBC?

Don't you find these kind of BC's too buttery?
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