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I am hopeless at making cakes :( - Page 2

post #16 of 32

Both IndyDebi's and Sugarshack's buttercream recipes are in the recipe section here, and they are both wonderful! I generally frost cupcakes with a 1M tip and it makes all the difference. Also, since I have a hard time getting a dome on my cupcakes (I've tried lots of different recipes, so I've decided it has to do with environmental factors), I sometimes pipe a little mound of buttercream in the middle of the cupcake before doing the swirly part. And, indeed, icing consistency is key here. By the way, I was able to get your photo to come up (I just didn't see the link the first time around), and, while they may not be what you were going for, they look delicious.

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #17 of 32

TLunday~~Welcome to the forum!

 

FromScratchSF~~Fan #3 checking in!  Thanks for letting us know how to post Youtube links.  I LOVE all the wonderful bakers and decorators who share their skills on Youtube.

 

OP~~Since I am "computer challenged" when it comes to finding recipes that other people seem to find in a nano-second, I'll make it easy and post the link and/or the buttercream recipe.  I have used both of the recipes below a lot.  I strongly prefer the Bunnywoman's Mock Shack unless it is very hot and humid.  If it is hot or humid, I use the Indydebi recipe which does not contain any real butter.

 

BUNNYWOMAN'S MOCK SHACK:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=135663&FTVAR_MSGDBTABLE=

----------------------------------------------------------------------

 

Indydebi Crusting Buttercream:  An excellent high-heat, high-humidity recipe.  Important: Even though recipe says "Crisco", this recipes was used for  years BEFORE Crisco changed their recipe to NON-TRANS-FAT. The current Crisco does NOT perform the same way it did 2 years ago.

 

Where the recipes call for Crisco, substitute (if possible) the following:

BEST BY A MILE: High Ratio Shortening (this is only available from specialty cake stores or online. You cannot find this at a grocery store.)

2nd BEST: Grocery store brand white vegetable shortening that still lists 2-3 grams of trans-fat on the ingredients label

Use only as a last resort: White Crisco (not butter flavored). It will still work, and nobody else but you will know that it is a little grainy and not as smooth as it would be with one of the products in 1st or 2nd place above.

 


INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):

(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:

1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)

1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”

NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.

 

post #18 of 32

I use the same recipe as remnant3333, have tried others but always come back to this one and yes I use to for cakes too, frosting and decorating, works wonderful and taste great

post #19 of 32
Thread Starter 
Quote:
Originally Posted by Marianna46 View Post

Both IndyDebi's and Sugarshack's buttercream recipes are in the recipe section here, and they are both wonderful! I generally frost cupcakes with a 1M tip and it makes all the difference. Also, since I have a hard time getting a dome on my cupcakes (I've tried lots of different recipes, so I've decided it has to do with environmental factors), I sometimes pipe a little mound of buttercream in the middle of the cupcake before doing the swirly part. And, indeed, icing consistency is key here. By the way, I was able to get your photo to come up (I just didn't see the link the first time around), and, while they may not be what you were going for, they look delicious.


Thank you, they certainly were not what i was going for, but they tasted gorgeous. I am rather scared to try domed cakes as i know they wont turn out. 1M i must get that, its for the big swirls is it not? That is what i want yea. xxx

post #20 of 32
Thread Starter 
Quote:
Originally Posted by Apti View Post

TLunday~~Welcome to the forum!

 

FromScratchSF~~Fan #3 checking in!  Thanks for letting us know how to post Youtube links.  I LOVE all the wonderful bakers and decorators who share their skills on Youtube.

 

OP~~Since I am "computer challenged" when it comes to finding recipes that other people seem to find in a nano-second, I'll make it easy and post the link and/or the buttercream recipe.  I have used both of the recipes below a lot.  I strongly prefer the Bunnywoman's Mock Shack unless it is very hot and humid.  If it is hot or humid, I use the Indydebi recipe which does not contain any real butter.

 

BUNNYWOMAN'S MOCK SHACK:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=135663&FTVAR_MSGDBTABLE=

----------------------------------------------------------------------

 

Indydebi Crusting Buttercream:  An excellent high-heat, high-humidity recipe.  Important: Even though recipe says "Crisco", this recipes was used for  years BEFORE Crisco changed their recipe to NON-TRANS-FAT. The current Crisco does NOT perform the same way it did 2 years ago.

 

Where the recipes call for Crisco, substitute (if possible) the following:

BEST BY A MILE: High Ratio Shortening (this is only available from specialty cake stores or online. You cannot find this at a grocery store.)

2nd BEST: Grocery store brand white vegetable shortening that still lists 2-3 grams of trans-fat on the ingredients label

Use only as a last resort: White Crisco (not butter flavored). It will still work, and nobody else but you will know that it is a little grainy and not as smooth as it would be with one of the products in 1st or 2nd place above.

 


INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):

(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:

1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)

1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”

NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.

 

 

Thank you, have saved all of this xx

post #21 of 32

Chris,

 

Those cupcakes are cute.  You need a larger tip/nozzle to ice those.  You are in the UK, no?  Ateco has a nice large tip set.  This is the one I have and it's fantastic.  The only one I haven't used from the set is the basket weave tip.

 

http://www.amazon.com/Ateco-6-Piece-Pastry-Tube-Tips/dp/B000BVHG14/ref=sr_1_1?ie=UTF8&qid=1359122825&sr=8-1&keywords=ateco+large+tips

 

You will get a nice high swirl with those tips.  You just have to practice.  Also, check your PM.  I am sending you a recipe.

post #22 of 32
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

Chris,

 

Those cupcakes are cute.  You need a larger tip/nozzle to ice those.  You are in the UK, no?  Ateco has a nice large tip set.  This is the one I have and it's fantastic.  The only one I haven't used from the set is the basket weave tip.

 

http://www.amazon.com/Ateco-6-Piece-Pastry-Tube-Tips/dp/B000BVHG14/ref=sr_1_1?ie=UTF8&qid=1359122825&sr=8-1&keywords=ateco+large+tips

 

You will get a nice high swirl with those tips.  You just have to practice.  Also, check your PM.  I am sending you a recipe.


Ohh a recipe ok am just about off to do school run, then i will be back, thank you so much, will get back to you. That nozzle tip can you get in UK, as yes thats where i am?  Be back soon xxx

post #23 of 32
post #24 of 32
Thread Starter 
post #25 of 32

You are NOT hopeless!!! I really did not think your cupcakes were bad at all. They looked cute! The icing might not have been as fluffy as you wanted but I bet they tasted terrific.  Taste is what counts. Once you get the 1M or 2D tip I bet the icing will be fluffier. A bigger tip will make all the difference in the world!!  Don't be so down on yourself!!! I just now see that you asked if I use the icing for cakes and yes I do. Sorry it took so long to answer you.  I will bet you that everyone here on this site has had things happen with their cakes or cupcakes at least once. I have had it happen more than once!! Hang in there and keep faith in yourself!!!/Mary
 

post #26 of 32

Chris~~I can second what Annie suggested.  I was fortunate to find those tips in the USA and LOVE them.  You will need a large piping bag, since each cupcake requires a fairly large amount of frosting.  Here is an excellent 20" disposable bag that should be excellent with these tips:

 

http://www.amazon.co.uk/Roll-Savoy-Disposable-Piping-Bags/dp/B000N20RXA/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1359136524&sr=1-8

 

When you cut the end of the bag to insert the metal tip, cut very carefully the first few times so you don't end up with a useless bag that the tip falls through.  It's better to cut a little bit at a time.  Be sure to wrap the filled end with a rubberband (elastic) so the frosting doesn't squish back out of the large end. 

 

The first time you do a batch (24?) of cupcakes, make note of the amount of frosting needed and how many times you had to refill the bag, and how long it takes to frost the cupcakes.  Then the NEXT time you won't have to guess all over again.  (I learned all these little secrets the hard way.......)

 

(p.s.  I wasn't aware you were in the UK when I posted the recipes for buttercream.  Most of the ingredients should be available in the UK, but may be made by different manufacturers.  If you have any questions about "mystery USA ingredients", please send me a PM.)

post #27 of 32
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post

You are NOT hopeless!!! I really did not think your cupcakes were bad at all. They looked cute! The icing might not have been as fluffy as you wanted but I bet they tasted terrific.  Taste is what counts. Once you get the 1M or 2D tip I bet the icing will be fluffier. A bigger tip will make all the difference in the world!!  Don't be so down on yourself!!! I just now see that you asked if I use the icing for cakes and yes I do. Sorry it took so long to answer you.  I will bet you that everyone here on this site has had things happen with their cakes or cupcakes at least once. I have had it happen more than once!! Hang in there and keep faith in yourself!!!/Mary
 


Aww bless ya thank you, yes will order the nozzle when i got more pennies, and try again icon_smile.gif and let you know how i get on. 

xxxxxxxxxxxxx

post #28 of 32
Thread Starter 
Quote:
Originally Posted by Apti View Post

Chris~~I can second what Annie suggested.  I was fortunate to find those tips in the USA and LOVE them.  You will need a large piping bag, since each cupcake requires a fairly large amount of frosting.  Here is an excellent 20" disposable bag that should be excellent with these tips:

 

http://www.amazon.co.uk/Roll-Savoy-Disposable-Piping-Bags/dp/B000N20RXA/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1359136524&sr=1-8

 

When you cut the end of the bag to insert the metal tip, cut very carefully the first few times so you don't end up with a useless bag that the tip falls through.  It's better to cut a little bit at a time.  Be sure to wrap the filled end with a rubberband (elastic) so the frosting doesn't squish back out of the large end. 

 

The first time you do a batch (24?) of cupcakes, make note of the amount of frosting needed and how many times you had to refill the bag, and how long it takes to frost the cupcakes.  Then the NEXT time you won't have to guess all over again.  (I learned all these little secrets the hard way.......)

 

(p.s.  I wasn't aware you were in the UK when I posted the recipes for buttercream.  Most of the ingredients should be available in the UK, but may be made by different manufacturers.  If you have any questions about "mystery USA ingredients", please send me a PM.)


Thank you Apti, thats great info, will go look at the bags just now. The one thing i find very hard is getting the frosting in the bag, so will google how to put frosting in a bag, as mines goes all over place xxxx

post #29 of 32

I use the large bags-the 16" ones.  Hold the bottom part in your hand, and make a cuff over your fist with the excess bag.  Then pile the icing in the bag and twist it at the top to hold it in.  It does get messy.  I pack the icing in mine, especially if I am doing cupcakes.  However, I don't want to have to stop every six cupcakes and refill the bag.  So I overfill mine.  The large bags are a huge time saver!

post #30 of 32
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

I use the large bags-the 16" ones.  Hold the bottom part in your hand, and make a cuff over your fist with the excess bag.  Then pile the icing in the bag and twist it at the top to hold it in.  It does get messy.  I pack the icing in mine, especially if I am doing cupcakes.  However, I don't want to have to stop every six cupcakes and refill the bag.  So I overfill mine.  The large bags are a huge time saver!


Thats great tip,  yes i always get it all over me when i put it in the bags, maybe its cos they are small  bags, will get bigger ones, thank you xxx

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