could you make one recipe today? after the haircut?
or toss it in the oven now real quick?
I never use hot water or ingredients. I use 1/2 can of Crisco to 6# powder sugar 2 packets of DREAM WHIP, 1/2 teaspoon salt. 3/4 cup water 1 teaspoon clear vanilla, and 1 teaspoon butter flavor McCormick's is the best. I whip the Crisco then add packets of Dream Whip, salt and powdered sugar, blend on speed 2 this is very stiff but then you gradually add the water and flavorings. when blended remove some for flowers, then whip at speed 8 with the wire whip. this will give you more volume. I would suggest you add a cup at a time of powdered sugar to your batch to get it to a nice consistency. Mark how many you added to the first batch then add that same amount to each of your other batches. it will work and it sounds like your icing will have a very rich flavor. once crusted if you want the look of a fondant cake. Take a moist viva Paper towel lay gently on the butter cream and smooth with your hands gently, this will smooth the cake and it will have the look of fondant with out the work of fondant. use only viva towels. The yellow and red on this cake are butter cream, every body thought they were fondant.
Love your recipe and cake, Ivy! I might try one cake later. I spent four hours redoing all the icing and it is now in an acceptable state, thanks to YOU! I am so tired, after grabbing some lunch will go for a haircut and then probably meeting my daughter a couple hours later for a pedicure! That will be so relaxing, especially that I can spend some time with her. I am so happy she has found someone she loves, but am a little concerned as I love her so much and want only the best for her. We don't know her fiance very well, yet, so this is where our concern comes from.
I am just so emotional right now and the icing fiasco put me over the edge. She is an older bride, having been disabled for over 7 years due to a tick bite. She was hospitalized several times and at times had lost her memory, speech, etc. After 7 years of this, and me taking care of her full-time, she was healed! She went back to school, became an RN and now works 12 hour shifts! She is such a miracle girl and we want her to have everything to make up for all those lost years of illness. I guess that is part of my emotion.
Sorry for expounding about this on a cake forum. Just wanted you to know how important this cake is. It is truly a labor of love. Now you all are taking part of this love gift and I so appreciate you all.
omg lvtig--what a sweet story!!
omg ticks are the deadliest terrorists--i obviously don't need to tell you that--and a lot of people never turn that corner like she did--wow wow wow wow wow
no wonder you needed that ativan--having used up more than the average alottment of patience in a previous life--and just doing a wedding cake for a random client can do that to you without all the other--you're making an "angel food cake' by an angel for an angel
yes he better be a good one!!!
it's a labor of miracle love--nothing doubting
yay--enjoy your day!!!
ps. cake central is 'open' 24 hours a day ;) unless they are updating it for a few minutes--so we're here for you-no worries
The mock shack recipe that you used is my go to recipe. The only one I use anymore and it crusts for me. So not sure why yours isn't working or what it takes to fix it. The other thing is, even if it doesn't crust you still can use the icing, you just cant use the viva or melvira techniques to smooth it. Check into smoothing techniques for non crusting buttercreams. Another thing with the graininess, it may seem grainy when you take a bite of it on a spoon, but it really isn't so noticeable when you are eating it with the cake. Hope things are going well.
I am so glad that her health returned to he;r now relax and do the cake!! Of course we all want to have a picture of this labor of love. I must say that my parents were OK with my mate way back when but his parents always let me know they thought he could do better but; I think God gives us what we can handle and well lets say that in just 4 years and 3 months we will celebrate our 40th.
Thanks JIYA11 for your kind words You are right. K8memphis is a blessing for sure. Ivys5652, Thanks for sharing your love story! I pray that for my daughter!! Her dad and I have been married 43 years this June, prayerfully the two of them will do the same.
Regarding the cake, I baked it today. It was another story in itself. I posted in a new thread. Tomorrow is icing, filling decorating and stacking.
On this topic of frosting, do any of these recipes stand up well in the heat (particularly directed at K8Memphis and the recipe she posted, but anyone else as well)? The reason I am asking is that I prefer to use butter rather than Crisco (for flavor and I prefer more natural/less processed ingredients), but butter recipes have not stood up to the south Louisiana heat for me and I feel destined to have to use Crisco based frostings. I will not use hi-ratio due to the transfats. It may make a gorgeous frosting, but I have to draw the line somewhere on the unhealthy ingredients. I'm currently using the Whimsical Bake House house buttercream recipe which calls for a combination of shortening and butter. It tastes wonderful, but it does not crust (which is fine by me MOST of the time) and unfortunately it is just more soft than I would prefer. Chime in southern girls!
Hey Atomic......Brusly girl here. I used to use Buttercream Dream...half butter/half crisco but as you know...Louisiana weather is brutal. It was also not super duper white. I switched to IndyDebi's recipe...all crisco....very white and heat tolerant. The extracts you use will also make it amazing.
Thanks so much! I have heard good things about IndyDebi's recipe. The problem is that everyone on here loves a different recipe so then I still end up with a thousand to try. It helps to have someone's input that gets the local climate. I adore SMBC and used it for my own wedding cake, but that was the last time. Fighting with the heat, my hot hands, it getting too stiff after chilling, it was just too much. Tastes fabulous, but I need a frosting that works every time, not just in the winter. I don't mind if a recipe isn't perfectly white, but it doesn't hurt either. I'll give it a try. Do you know if you can adapt it for cream cheese?
I tried the Decorators Cream Cheese Icing recipe.. that is here on cake central. It is a combination of butter cream & cream cheese. It was a stable cream cheese icing..but I found it to mild of a cream cheese flavor. I am dying to try SMBC.
I have made SMBC and IMBC. I loved both. I found that there is pretty much no way not to be able to correct it if you have a problem, but mine always came out great. Here is a link to a great article to read before you make it the first time http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/ . I hate frosting and I could eat it by the bucketfull, but it just won't take the heat. It is silky and gorgeous in the house. Firm as a stick of butter in the fridge. Practically liquid outside in Louisiana. It's all the butter. I had issues with it and the temp just transporting to an indoor party in April. I'm off to get Dream Whip and try Indy Debi's. Just to bug you one more time (and yes, I should probably PM, but we've gone this far.....), have you tried Bettercreme? Sam's sells it from the bakery (in 15 lb buckets!!! would take me a year to use) and I hear it's fab but I haven't heard about temperature issues.