Hi! Sugarshack's DVD has been soooo helpful in icing my cakes, but I am having problems with one of the steps. After I ice the top of the cake, when I use the lined cardstock to mark the lowest point of the top, I have found that my fingernails are too short to make an imprint on the top sides of the cake. If anyone else has had this problem, how have you worked around it? I was thinking of using a veining tool to mark the line, but thought I would first post on here to see if anyone had a better suggestion. Thanks so much!

I just very gently press the top of the cardstock into the icing as I move it around the cake, just enough make an indent. Does that make sense?

HTH

Someone here on CC had a great tip....she uses her Agbay to trace the line onto the cake! If you do a search you may find it here...she also posted pics. I hope that helps!

Its the cardstock thats supposed to do the indentation not your fingernail.

I was about to suggest the agbay

Is this it?

http://cakecentral.com/cake-decorating-ftopict-703238-.html&sid=8e5258e424952b16a6d5f7c4f84d698f

I saw someone else post a helpful hint about this a few months back, so I can't take credit.

But what I do is use my sewing ruler and measure around with the little tip that sticks out and in makes a line for me. I have not invested in the Agbay yet, and this is a super alternative. Works like a charm.

Thanks everyone. Not sure how I missed that it is the cardstock, not my fingernail that makes the line, but I did. And, I feel so honored that Sugarshack herself chimed in--your DVD has helped me tremendously!!

Thank you cakegirl! I am glad!

Hi Sharon! Just wondering if you have a formula for using your buttercream in a 4 1/2 quart kitchen aid?

I am in the process of watching the new purse with wine bottle DVD - AWESOME AWESOME AWESOME!!!!!!!!!!!!

thanks for your help on the KA

ginger

hey Ginger!

try 4.5 pounds PS and 4.5-5 cups shoretning....

Thanks!!! I assume I keep the same amount of creamer and flavoring?

Sharon, you are truly amazing!!!

ginger

There is a conversion for the 4.5 qt mixer under recipes - that is the one I used - it worked up beautifully. It was a tad too sweet though - what would you suggest to cut the sweetness - may be a very simple answer but I am an even simpler person so can't put my finger on it!

you will have to decrease the liquid by a little bit, 2-4 tbs maybe?? Thanks!

how can I find the post under the 4.5 mixer? I'm a ding a ling at finding stuff. Thanks!!!!

Thanks Sharon for the info. I figured reduce 1 tblsp creamer and 1 tblsp flavor??

agree with cupcakemkr. We like it sweet down here, lol. salt and using part butter may help cut it.

Thanks....I'll try that next time round!!! Love it though, Sharon - thanks so much!

Ginger - here you go...
http://cakecentral.com/recipes/15851/sugarshacks-butter-cream-for-a-4-12-qt-ka

caleyb - THANK YOU!! 15 tablespoons of creamer....? I only use 11 1/2 with the 5 qt. am I reading that right?

my total for the 5 quart mixer is 15-16 TBS liquid TOTAL

I use 11 1/2 plus the 4 tblsp. for flavoring, so that would be 15 1/2. but would you still use the 15 with the 4.5 mixer?

Somewhere I found where someone said they used 1/2 cup water/1/2 cup creamer....that worked for me. I did add an additional tablespoon of water - it was a bit thick - but that one additional tablespoon did the trick. I am not sure how many tablespoons it is - I didn't count it out.