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Making Recipes From Scratch!

post #1 of 27
Thread Starter 

I'm doing a lot of research for my future bakery and I'm having a lot of trouble making recipes from scratch that taste good. Today I tried making a IMBC and it came out water after I put in the water sugar mixture it was nice and at stiff peaks before that. My cakes from scratch taste weird and this is not going in the right direction for me. I can bake good moist cakes from a box.

post #2 of 27
With regards to imbc...this happened to me two days ago, apparently it's REALLY important to pour the sugar syrup at a slow pace. I tried it again the next day pouring the syrup SLOW and it didn't break down into soup

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If it don't make dollars, then it doesn't make sense ;)

www.morganscakery.com

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post #3 of 27

The recipe I use works great:

 

6 egg whites

1 cup sugar

1 cup powdered sugar

4 sticks softened butter

1 c shortening

1 tsp vanilla or whatever flavor you want

 

Put eggs and regular sugar in double boiler and heat until it is no longer grainy (stir lightly - don't whip it).  Take off heat and beat with wire wisk attachment until stiff peaks form.  Start adding the butter and shortening a little at a time.  Add flavoring and powdered sugar. Change to paddle attachment and beat for about 5 minutes to get extra air out.

 

I've used this for the past several months and have never had any issues.  GL!

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #4 of 27

Kearniesue, what would you call your version of frosting you just posted?  Seems like a hybrid of Swiss Meringue buttercream and American Buttercream?  I'll have to try it one day.

 

Skittlez88: If you didn't get your sugar syrup to a high enough temperature it can break when adding to the meringue.  I always try to get it to a much higher temp than most recipes call for (without it caramelizing).

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #5 of 27

I'm not sure Liz.  I call it IMBC because that's what the recipe started as.  The original recipe was with just butter, but I add a little shortening so the butter flavor isn't quite so strong.  I usually add a little almond extract or orange too and it makes it really yummy.

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #6 of 27

Does it crust or smooth very well?

post #7 of 27

It doesn't crust, but smooths great - just like a normal IMBC.

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #8 of 27
Skittlez what kind of ingredients are you using in your scratch recipes? I personally found that using a higher quality vanilla (I actually use the Nielsen Massey bean paste now) made a huge difference And in the taste of my cakes, as does using better quality butter. I also try to sub in some salted butter here and there as I think that adds to the taste too.

I tried to make IMBC once and it was a disaster. I studied several ways to make SMBC and make that instead now. I also got Rose Levy Berenbaum's Cake Bible from the library and made her neo classic butter cream a few times. There are times when ABC is just a better alternative and I still make that too, but it's nice to have the other options.
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post #9 of 27
Quote:
Originally Posted by kearniesue View Post

The recipe I use works great:

 

6 egg whites

1 cup sugar

1 cup powdered sugar

4 sticks softened butter

1 c shortening

1 tsp vanilla or whatever flavor you want

 

Put eggs and regular sugar in double boiler and heat until it is no longer grainy (stir lightly - don't whip it).  Take off heat and beat with wire wisk attachment until stiff peaks form.  Start adding the butter and shortening a little at a time.  Add flavoring and powdered sugar. Change to paddle attachment and beat for about 5 minutes to get extra air out.

 

I've used this for the past several months and have never had any issues.  GL!

 

 

As to the question as to what type of buttercream this is,  Eggs + Sugar in a double boiler, then whipped together to stiff peaks is how a Swiss Meringue is made.  Sugar and Water heated on the stove to make a syrup then poured into eggs whipped to a stiff peak is how an Italian Meringue is made.  Each is turned into a Meringue Buttercream when after they are stiff and glossy, butter or shortening is added to the mixture. 

 

And to the OP--developing recipes that are delicious and reliable is one of the most time consuming parts of baking your own for your business.  It can take years to really fine tune recipes, and even then bakers are usually on the look out for new recipes and things to try.  I wish there was a magic book of recipes that can cut out that process, but even if you have the perfect recipe it will take many, many test cakes to get to the point that your technique is right on every time.  I really think that scratch baking is 50% recipe and 50% technique.   

post #10 of 27
Thread Starter 

I'm going to try the IMBC again today so hopefully it turns out better then yesterdays, that was a disaster.

post #11 of 27

Google 'Joe Pastry IMBC', he does an awesome job at explaining his steps. My recipe is almost identical, as long as you pay attention to temperature, it's foolproof.

post #12 of 27

I love Joe Pastry. icon_smile.gif

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #13 of 27
Try smbc next time, it's a little easier for beginners.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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post #14 of 27
Quote:
Originally Posted by kearniesue View Post

The recipe I use works great:

 

6 egg whites

1 cup sugar

1 cup powdered sugar

4 sticks softened butter

1 c shortening

1 tsp vanilla or whatever flavor you want

 

Put eggs and regular sugar in double boiler and heat until it is no longer grainy (stir lightly - don't whip it).  Take off heat and beat with wire wisk attachment until stiff peaks form.  Start adding the butter and shortening a little at a time.  Add flavoring and powdered sugar. Change to paddle attachment and beat for about 5 minutes to get extra air out.

 

I've used this for the past several months and have never had any issues.  GL!

 

Isn't this a version of a swiss meringue butter cream above- not Italian?

 

 

 

Personally I make IMBC as that the one I first learned to make and it's easy for me. 

 

Check out this video before you make it...watch it a few times if needed and it will work. He explains very clearly all the steps

 

http://www.youtube.com/watch?v=IxWmiHRTMz8

post #15 of 27
I reaaaaaally dislike recipes for meringue bcs that don't indicate a proper temperature to cook to. That's irresponsible. And I don't want to hear that it's from some famous Craftsy instructor either, doesn't make a lick of difference.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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