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I don't know how people use crusting icing!

post #1 of 49
Thread Starter 
So I've been on maternity and not baking - it's been a few months. Well, last week hubbie was craving my red velvet cake but asked if I could make the other kind of frosting. I normally make SMBC and can't remember the last time I made crusting - it's been years and I didn't know how to decorate a cake then. Anyway I used a recipe from here. I seriously don't know how you all work with that stuff! Getting it on the cake was a nightmare, it kept rolling off and pulling hunks of cake with it, I thinned it out but then it was kind of oozing out of my layers! I tried to smooth it out and level the top but it just kept pulling off. Even Viva was no love.

I finally gave up, stuck a fork in the top and handed the plate to hubbie. He loved the taste, but man am I glad that cake was not for a paying client because it looked like a 6 year old made it! What a disaster!

So new respect for you crusting decorators (does that sound right?) because it must be a totally different technique then I'm used to working with it.

icon_biggrin.gif

Jen
post #2 of 49
Not sure why you would have that problem, never had it do that. lol. It sounds like it was too thick, but you said you thinned it, so not sure.
post #3 of 49
well, just like how the SMBC is the only thing you have worked with, the crusting bc is the only thing I have worked with. If I tried to make a batch of SMBC it would probably not turn out the first time, and if it did I would not know the first thing about getting it smooth. I only learned with the crusting, just like you only learned with yours. I failed the first time I frosted a cake too, so it makes sense that you would fail at your first attempt with a new product.
Like the first time you try fondant, it's not going to come out looking the same way as your 100th time using it.
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post #4 of 49
Me too. I have all kinds of problems with the crusting stuff.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 49
I use both and I'm much quicker with SMBC than I am with my ps/butter based butter cream.

With SMBC I can get it smooth in one quick spin with my bench scraper, with the ps based butter cream it takes many spins and a lot of curse words. lol
post #6 of 49
Quote:
Originally Posted by FromScratchSF

So new respect for you crusting decorators (does that sound right?) because it must be a totally different technique then I'm used to working with it.




Okay, so I might be getting old, but crusting?! icon_surprised.gif Crusty?! icon_confused.gif

I think the correct term would be buttercream decorator perhaps? icon_lol.gif
jk

The buttercream usually takes practice and it is very finicky. It doesn't like rainy weather either. It doesn't like to crust on rainy days. And if you only made a small batch of it and grabbed a can of the best shortening available at the supermarket, Crisco, that may have been the problem. Crisco has been reformulated to have zero trans fats. So, we can now eat our cake and not have our trans fats too. It plays havoc with buttercream. I have to by the cheap house brand to get anything decent to work with.

My hats off to the fondant girls and you SMBC girls. (Haven't tried SMBC yet, but it's on the bucket list)

I'm almost thinking that cake decorating is a generational thing. When I first started baking/ cake decorating, (way back when dinosaurs roamed the earth,) All we had was buttercream.
Now that fondant is so readily available and the molds can be purchased easily, it seems more of the younger folks are working with fondant and doing great with it.
post #7 of 49
Ok, I'm kinda new here.....what is SMBC? Im also kinda new to cake decorating...crusting buttercream is all I have tried. I love this site...find out all kinds of tips and tricks!
post #8 of 49
I found it in recipes....can you use SMBC under fondant? How about piping? Thanks for the help!
post #9 of 49
I've not used SMBC either. I'm assuming you can pipe everything just like you can with bc??
post #10 of 49
This is so funny. Personally, I just can't imagine how you can get a non-crusting icing smooth! I guess that's why there are so many cakers and so many different recipes in the world! To each his(her) own.
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post #11 of 49
Quote:
Originally Posted by poohsmomma

This is so funny. Personally, I just can't imagine how you can get a non-crusting icing smooth! I guess that's why there are so many cakers and so many different recipes in the world! To each his(her) own.

As glass, smooth as glass is that SMBC if you do it right. Love it!
post #12 of 49
I love SMBC too but in the heat it is just too fragile so I've switched to Wiltons buttercream. Definitely not as good but at least it doesn't slide of the cake!
post #13 of 49
Every attempt I've had with crusting buttercream have left me very sad. It doesn't smooth well, it's painfully sweet, and I can always feel/taste the conrnstarch in the icing. So many people are used to it, but I don't give the option! People usually really like SMBC once they try it. It does take some time to get making correctly but it's soooooo worth it! To solve heat issues use fondant over it or make sure the cake will be inside an airconditioned room. Why would you want to make a beautiful cake and have it outside anyways!!
post #14 of 49
Quote:
Originally Posted by Pastry-Panda

Every attempt I've had with crusting buttercream have left me very sad. It doesn't smooth well, it's painfully sweet, and I can always feel/taste the conrnstarch in the icing. So many people are used to it, but I don't give the option! People usually really like SMBC once they try it. It does take some time to get making correctly but it's soooooo worth it! To solve heat issues use fondant over it or make sure the cake will be inside an airconditioned room. Why would you want to make a beautiful cake and have it outside anyways!!



True, but it's not always my choice - so if it's for an outside event I have to use regular BC. I use it specifically for a cake I don't cover in fondant like a train or car as I am not skilled enough to cover those in fondant (yet).
post #15 of 49
Quote:
Originally Posted by Pastry-Panda

Why would you want to make a beautiful cake and have it outside anyways!!

Exactly. I'm in an area of 100+ temps for months, and I stick with my SMBC thru the whole summer. Air conditioning, chilling before delivery, and a little information for the customer about how to treat the cake is all you need.
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