I have not done one outside, but my thoughts are that it will not melt if in the shade, but of course it will probably sweat.
HTH
sweetpea1972 Junior Member
Joined: Oct 22, 2007
Posts: 77
Location: Maryland
Birthday: Mar 01
Posted:
Fri May 16, 2008 6:51 am
I have another side question: I made Sugarshack's icing last weekend (wonderful ) and used some of it last night. I seemed to have alot of air in or something, because it wasn't nearly as smooth as it was when I first made it. Are you supposed to re-beat it before using it again? I know it sounds dumb, sorry
Rocketgirl899 Regular Member
Joined: Sep 27, 2007
Posts: 156
Location: Central Florida
Birthday: Dec 01
Posted:
Fri May 16, 2008 8:42 am
Sweetpea, I experienced the same problem. I waited a few days, and then wanted to mix in colors. Sorry I don't have a fix!
I used a hot spatula and it smoothed out perfectly.
Does the recipe lend itself to chocolate? Anyone know how much cocao powder to add?
sweetpea1972 Junior Member
Joined: Oct 22, 2007
Posts: 77
Location: Maryland
Birthday: Mar 01
Posted:
Fri May 16, 2008 8:48 am
Rocketgirl-
she mentioned a chocolate version on another post. I don't know how to link it, but this is what i copied.
Quote:
choc recipe:
2.5 cups butter
2,5 cups short
splash vanilla
dump in cocoa ( dont measure)
5 pounds PS
coffee creamer liquid as needed
crusts well, no fridge needed. YAY!
I used the hot spatula also and it worked pretty well, but it just wasn't as easy as last week!
Just try stirring it down with a spoon. That's what I do to get the sir out. And I always stir bc well after it's been sitting.
Rocketgirl899 Regular Member
Joined: Sep 27, 2007
Posts: 156
Location: Central Florida
Birthday: Dec 01
Posted:
Fri May 16, 2008 9:08 am
thanks for the chocolate recipe!!. Only fresh icing for me from now on as well
My bf this year requested a PLAIN chocolate birthday cake. I have been racking my brain for what "plain" is. I am use to 3d cars, characters, and crazy cakes, and he says plain. grr.
So I decided to make it the smoothest chocolate cake with a simple border and great tasting... Sugarshacks plain icing is amazing, so I can only imagine the chocolate. Does she suggest any flavorings? (besides coffee types)
For dinner I am making him a meatloaf "cake" iced in mashed potatoe that I saw on Martha Stewart lol.
SugarBakerz Forum Fanatic
Joined: May 10, 2006
Posts: 1615
Location: South East Alabama
Birthday: May 24 Gallery Supporter Member
Posted:
Fri May 16, 2008 9:23 am
I only use shortening in my icing for this recipe... mainly because it is humid and hot down here in SE Alabama.... I haven't had any problems with this icing at all.... it is beautiful to use, beautiful to smooth and creates beautiful trim... I am working on a cake right now with drop flowers on the sides of the tiers and they hung on the side like champions!
Rocketgirl899 Regular Member
Joined: Sep 27, 2007
Posts: 156
Location: Central Florida
Birthday: Dec 01
Posted:
Fri May 16, 2008 11:08 am
Lori,
I was wondering about the butter... I live in FL.. and we are friends hot and humid
I will leave it out. And see how it tasts that way.
Carol I will try mixing it better as well
SugarBakerz Forum Fanatic
Joined: May 10, 2006
Posts: 1615
Location: South East Alabama
Birthday: May 24 Gallery Supporter Member
Posted:
Fri May 16, 2008 1:54 pm
I haven't ever put butter in the sugarshack version... only shortening and my customers rave about it. Her icing recipe produces such a silky textured icing, and the flavor is just right when using the recipe with shortening only. I have never had a problem with this icing, I pray I can say that in a month when we really get slammed. Let us know how your "try" goes!
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) and used some of it last night. I seemed to have alot of air in or something, because it wasn't nearly as smooth as it was when I first made it. Are you supposed to re-beat it before using it again? I know it sounds dumb, sorry 
