I am the company...hahahaha. It should be on the way of you orderded it earlier in the week.

I assume you are using 5 cups of the alpine...

Everything you wrote down sounds correct.... so if it is that stiff, yes u need more liquid, but 22 TBS sounds like too much to me. Then again, MIkel stated earlier in this thread that he uses 20.

Make sure the liquid is super duper hot. Let the liquids and shortening beat a good long time till crazy smooth.

Try increasing the Alpine to 5.5 or 5.75 cups. More fat might help too.


And depending upon what your reject batches look like, you might be able to save them. If they are still too stiff, fill the mixer back up and add a few more TBS super hot liquid and rebeat it.

PS. You said you mixed the shortening and liquids at speed one. You gotta beat the heck out of that stuff at speed 4 -5 at least for a good little while with super hot liquid. THEN start adding the PS on speed one. After all 5 pounds are in, get the icing down in the bowl and go up to speed 6 once you have the vacuum seal established for a good 8 minutes or more.

Well, its now almost 5 in the am but I am finally done! My last 2 batches of icing somehow by the grace of God turned out perfect! I added an extra tablespoon of creamer and beat the living daylights out of it. And it worked! It was beautiful! I can't wait to see the DVD so I can learn to make it smooth a little better. I've been "Viva-ing" for an hour. LOL! One last question, can I Viva the cakes tomorrow again before I stack or will they be too stiff to make any difference? I waited about 15- 20 minutes for each cake after icing before I attempted to smooth with the paper towels and it did help but I'm wondering if another run-over in the morning might work. And Sharon, how in the world do you keep up and answer every person on CC that is trying to use this recipe? You are like a personal mentor to 10,000 people!! LOL

Thanks for all your help!

Julie5,
Yay, yay, yay! I am so glad to hear that your icing finally came to its senses. Sometimes the art of cake decorating can become a daunting task. But it sounds like the clouds have parted and out came the sun. I am wishing you luck as you do your decorating (hopefully that will be the fun part). Maybe take a nap first though!! I am hoping you will post a photo once your cake is done. Take care!

Everyone,
OFF SUBJECT...I noticed the date and time on the posts are not correct...at least my view is not. Julie posted around 5:00am and the time on her post says.....7:58pm on Friday. I have noticed this before but for some reason it is bugging me today! LOL Is there a setting maybe in my profile to adjust time zone or something weird like that??? If not does anyone know why the times are always wrong? I'm weird, I know!!
Suzi

Suzi at the bottom of your profile (when you click on profile at the left hand side) it allows you to change the time zone you're in. Does that help or is there something else that needs to be done?

ETA - remember ppl are posting from all over the world, different time zones, so other ppls times may be different from yours anyway. I find it really confusing but I love this site so much I dont mind

YAHOOOOOO! So glad you hit the magic combination! I had to make several batches before I got it just right. Mixers, humidity, different name brand ingredients...it all makes a difference. I have found that if I use WAY less liquid than most others, my icing comes out perfect-o, so I flopped with several batches right off the bat just by adding too much liquid. You just have to figure out what works for you and it sounds like you did! HOORAY!

I always Viva right after icing my cakes and scraping them smooth with my bench scraper. It's rare that I have to wait at all. And I've found that if I get those pesky little buttercream cracks, I can gently Viva them out somewhat...hard to completely get rid of them...after the icing has crusted. For the most part, though, you want to smooth it before it has time to set up.

Can't wait to see pix of this cake. Now, Julie...no more coffee and get a nap, girl LOL !!!

Julie, way to go tenacious girl. Congratulations, your cake is a product of LOVE... don't forget to post pictures

Sharon, you're not only talented and wonderful, but very very very generous. I have always use Musseline buttercream (love the flavor) but looking forward to work with your recipe. This blog will definitively be useful

Thank you all!

Hope I'm not hijacking, but Julie brought up a point that I've often wondered about.

Sharon, do you transfer your buttercream out of your mixer bowl right away, or wait until it's cooled? I always transfer mine immediately. I've wondered if I'm adding air by spooning it into another contanier. I try to do it slowly and use a BIG spoon. I tap my bowl on the counter to spread the icing out and eliminate as much air as possible then just set the top onto the bowl without sealing it so it can cool.

Just curious...thanks so much!

WOOO HOOO!

Julie I thought about you all night, hoping it worked out. And kudos to you for not giving up. I struggled with BC for years before I conquered it, so I feel your pain and admire your spirit!

My icing will crust almost as soon as it is on the cake, I do not have to wait 15 minutes. And No, you cannot work on it the next day; it will be too crusty. I can't wait to see your cake!

Sassy, I transfer my icing just as soon as it is mixed, still warm. It goes into a rubbermaid. I squoosh it down in there, cover with plastic and let it cool off before I put the lid on the container. I can use it a week later and not have to remix.

I've actually been looking into that today Sharon.
There's a product called Trex: http://www.mysupermarket.co.uk/sainsburys-price-comparison/Butter_Margarine_And_Spreads/Trex_Vegetable_Fat_500g.html
which is softened vegetable fat but none of the big chain supermarkets within a 50 mile radius to me stock it now(i think they're supposed to according to their websites though).
we have cookeen: http://www.mysupermarket.co.uk/sainsburys-price-comparison/Butter_Margarine_And_Spreads/Cookeen_Refined_Vegetable_Fat_250g.html
which is a vegetable fat but the consistency of it is pretty unusual, it looks like a bar of soap. seems very dry but I suppose I could try that somehow.

The only other thing that someone from the supermarket suggested as an alternative is sunflower/veg oil blend called white flora : http://www.mysupermarket.co.uk/sainsburys-price-comparison/Butter_Margarine_And_Spreads/Cookeen_Refined_Vegetable_Fat_250g.html
although that particular supermarket didnt stock it(!) so I'm going to look for that tomorrow and give it a whirl.
Dont even though if any of these are a suitable alternative because ppl here tend to make all butter bc, but I'm going to try out any I can find because I feel so left out when ppl on here mention their all singing and dancing supershack bc
Anyway I ordered a new kenwood chef mixer today so I need to show DH how busy I can be with it...

Eve, I honestly have no idea how thos products are going to perform, and it will prob take a good bit of trial and error on your part, but please let me know how it works out!

I surely will. I'd love for us to be able to make your recipe at this side of the Atlantic

The only thing is the flavourings. We dont have wedding bouquet (I think, is that even the right name? lol). Is that a blend of flavours someone could make at home? If not I'll settle for vanilla or something. would just love to have the texture of bc that you make those outstanding cakes with.

I shall succeed! - taking some inspiration from Julie

Eve, PM me about the wedding bouquet.

Ok, so here's the picture of the cake . This was taken earlier today and she originally wanted to have the first and third tier be a different size ribbon than the second and forth, but has since changed her mind, so actually all 4 tiers have the same ribbon now. The only thing I'm not crazy about is the top layer is a little wonky, but overall I'm pretty darn proud!! This is my first big wedding cake.

Ok, so I can't attach the photo for some reason? Anyone know what the deal is? It lets me browse my computer for the photo and attach it, but then when I look at the post, it isn't there. Anyway, its beautiful!! Thanks Sharon and everyone else for your help!!

A bit OT, but I must say that this thread is exactly why I love Sharon so very much. She is totally helpful, and patiently responds to threads and offers sound/thoughtful advice.

You are nothing but a class-act Sharon Zambito!!!

aw thanks.

No more than a ton of folks here on CC!

MWAH!

Julie put it in your photos and we can see it here.

Ok, I think its in my photo's now.


http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1806281

Juli, you really did do an excellent job! Your smoothing job is very good! Naked cakes like that are the hardest to do. You should be so proud for sticking it out and not giving up! BRAVA!

Julie, that cake is stunning! You certainly should be proud. I really love the alternating ribbon size, and that single large flower is perfect! Sharon is so right...the simple cakes can be the hardest because they have to be sooooo perfect. Good for you!

Julie, I am sorry to say I slept soundly through your whole ordeal and just found your thread this morning when I woke up.. I a so SO SO glad you did not give up an persevered !! I have had the same problems too. but have found that even with the air bubbles you can smooth them with the viva and paper (takes time though) Sugarshacks frosting is so good and great to work with and she is SUPERFANTASTIC!! About helping those in need.. Its like a Cake Centeral ALARM BUZZES her and Ta ta duh!! she apears here to help.. AMAZING GAL!! I watch her dvd's all the time when Im decorating.. I think they are my security blankets..
Your cake turned out Beautiful ! You have created a beautiful memory for your family member.. they are very lucky to have you..
NEVER GIVE UP.. Its ok to cry.. for a bit and do just as you did.. make some coffee and keep on keeping On!! You have the gift!

Wanted to point you to our Sweetex link. Thanks, Rob

http://www.oasisupply.com/Products/MoreInfo.asp?ProductID=1%7ECAN+SWTX

Great job Julie! I was so sad for you when I read your post that you were crying & ready to give up. And look at your pretty finished cake! Aren't you glad you stuck with it?
I also love & use Sharon's bc recipe all the time. The only weird thing that happened for me was when I finally got around to buying & trying Wedding Bouquet was when I started having problems with air bubbles!? Go figure. It had too much of an almond flavor for me anyway. So I stick with my own mix of vanilla/butter flavor/almond flavor. Whatever works for you, right?
I have also experimented and found that a hot icing spatula works wonders before using the Viva towel method.