Thank you all for the warm welcome here. I promised to post my BC stuff, so here it is:
I make a big batch in my 5 qt mixer. It gets the level of icing well above the paddle while mixing, and you get very little to no air bubbles in your icing this way. It is important to start with an icing with as little air as possible; so i fill my KA to the rim with this recipe:
5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.
I let it go for 5-7-minutes till creamy and smooth on about speed 6.
I ice the tops of my cakes with the open coupler in a pastry bag and give it a quick smoothing with a hot spatuala ( dry, not wet). I then ice the sdies regualry, then use my bench scraper to smooth out the sides. after that I pull the excess icing along the top edge in toward the middle of the cake . I get down eye level with it to make sure that top edge is level all along and not waving. i then use viva with my hands, then viva with a fondant smoother and then computer paper with the smoother to give the final smoothing; which really is the magic touch.
I hope that helped you some!!! Its hard to explain without seeing it!
Last edited by sugarshack on Thu Mar 23, 2006 10:32 pm; edited 1 time in total
Joined: Nov 15, 2005
Posts: 373
Location: Cincinnati, Ohio
Birthday: May 24
Posted:
Tue Mar 21, 2006 12:37 pm
Welcome sugarshack!
I took the liberty of looking at your gallery, and you have gorgeous cakes! What a talent you have!
Thanks for the BC tips, I'll keep the computer paper tip in mind next time!
Meeka Junior Member
Joined: Jul 06, 2005
Posts: 71
Location: Clarkston, GA
Posted:
Tue Mar 21, 2006 12:44 pm
Thank you Sharon!!! Let me go and get another cup of coffee so I can try this icing out when I get home from work.
cakebybek Frequent Member
Joined: Sep 08, 2005
Posts: 388
Posted:
Tue Mar 21, 2006 12:50 pm
Hi sugarshack and welcome to our addiction what kind of computer paper do you use!?
mrsjah Junior Member
Joined: May 15, 2005
Posts: 72
Location: Eau Claire WI.
Birthday: Oct 03
Posted:
Tue Mar 21, 2006 12:52 pm
Hi!
I wished that I was able to get my cakes to look so nice. How long have you been doing cake decorating? There is not enough words to say how lovely your work is.
I have a cake this weekend do and I will try all your ideas.
Welcome to CC
Mrsjah
sandie Frequent Member
Joined: Oct 16, 2005
Posts: 218
Location: Minneapolis,Mn
Your selection of cakes are great. You have a wonderful talent.
Mystic Junior Member
Joined: May 10, 2005
Posts: 98
Birthday: Dec 04
Posted:
Tue Mar 21, 2006 12:58 pm
Thanks Sugarshack
Like I said in the gallery your cakes are flawless I hope your technique works for me- do you think people can get it on the first try or it takes lots of practice?
Hi sugarshack, just wanted to know if there is a particular brand of coffee creamer that you use and exactly how much flavoring is used. Hope I'm not bothering you but I'd really like to try this when I get home today. Your cakes are awesome. By the way, are you from Los Angeles or Louisiana?
sugarshack Forum Fanatic
Joined: Jul 16, 2004
Posts: 1496
Location: LA
Posted:
Tue Mar 21, 2006 3:53 pm
Thanks ya'll!!!
Louisina, born and raised in new orleans, but I live in the burbs now...
i use coffee mate brand but I think any brand powder will do fine.
i use a flavoring mix liquid a local lady sells, so I can't really say how much almond, vanilla, etc to add..... just do it to taste.
I just use the regular ole paper in put in my printer..... you will be amazed at what that final smoothing with that will do. when the paper gets too greasy, get a new sheet.
I have been decorating seriously maybe about 3 years; i would say getting flawless icing ( Ok no such thing as flawless icing.... getting really good looking icing).....takes a lot of practice and perseverance, and the right icing at the right consistency. I have just become satisfied with my icing on rounds; now I am going to try to perfect the squares.
thanks again for all your nice words; you are the nicest people!!!!!!!!!!
Crimsicle Forum Fanatic
Joined: Feb 05, 2006
Posts: 1324
Location: TN
Posted:
Tue Mar 21, 2006 4:00 pm
OMG! I happened to be about to start decorating a cake when I read this, so I gave it a try. It's magic! I've been whining about smooth icing techniques for days, and this is it! This is the smoothest icing I've ever had. And, I haven't even finished smoothing it yet! I'm waiting for it to crust so I can finish it off with the Viva (and computer paper?). Too bad this particular cake is destined to be totally covered with blossoms. But, I'll know how beautiful the underneath is. It' ll be like wearing pretty underwear!
The batch did fill the bowl on my KA. In fact, my bowl runneth over. I need to figure out how to do that better. It's a bit of a mess in there right now....but so worth it.
This is not going to be the icing you're looking for if you want something less sweet. But, for those times when a lot of the cake surface will be showing and you want something super smooth....give this one a try. I think we need to have several tried and true recipes in our arsenals - to fit whatever situation comes up. This one's getting laminated and put in the recipe drawer.
Thank you, thank you, thank you, thank you!
Your cakes are super, and you are so generous to share your recipe and techniques with us.
amos133 Newbie
Joined: Nov 12, 2005
Posts: 11
Posted:
Tue Mar 21, 2006 4:14 pm
Its like wearing pretty underwear!!! LMBO Crimsicle
you are toooo funny!
Thanks for the tips OP - gonna have to try this out soon. I too checked out your gallery & your cakes are AWESOME!!!
Thanks for the tip sugarshack!
Sorry to sound ignorant but is computer same as the regular bond paper?
yummy Forum Addict
Joined: Mar 19, 2006
Posts: 663
Posted:
Tue Mar 21, 2006 5:13 pm
Hello everyone. What does this icing taste like? Love your cakes sugarshack, not trying to adjust your recipe at all; can salt be added to cut the sweetness? If so about how much? As far as smoothness, has anyone tried Tami's Perfect bc icing? Please give me your thoughts. Sugarshack, I would like to try your icing, but incorporate melted wc. Please help! Thanks!
millionairess Junior Member
Joined: Aug 08, 2005
Posts: 63
Location: Malaysia
Birthday: Feb 27
Posted:
Tue Mar 21, 2006 5:16 pm
Thanks for the tips, sugarshack. I viewed your website and your cakes are just gorgeous. The work is so fine & perfect. May i ask how you did the roses at the base of the tiara cake and the princess cakes. What tip doyou use?
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Crimsicle
