yes, she makes it herself from a secret recipe. i do not know what is in it.

Thank you so much for sharing these tips! Does anyone know the pros/cons to sifting the ps first? Does it make a difference?

sugarshack, is that one cup of liquid creamer plus one cup of water.

no, one cup of powdered coffee creamer mixed with one cup of hot water to make a liquid.

okay, thanks alot

Sharon, please forgive me if I am out of line .....but I would love to see you post your icing recipe and tips in the recipe area here on CC.

I vote to call it (Sugarshack's BC Icing Recipe & Tips) . NOTE: ( at this piont I would be doing the Sugarshack Cha-Cha, but due to surgery a few weeks ago, I can not Cha- Cha my hips )

God Bless,
Sharon

Granny I would be more than happy to do that; am I allowed to post it there as well?

Wishing you a full recovery freind so we can cha cha together soon!

Sure you can....people are always posting recipes, go for it lady. Go to the recipe area, click Submit A Recipe and go from there.

God Bless your heart, when I saw you had reply....didn't know if I should duck and run for cover for fear of KA or piping bag hitting me up side the head for asking this.

Thank You! so much for the full recovery, it is so appreciated.
Thank You! for sharing your recipe and tips with all of us, that also is so appreciated!

God Bless,
Sharon

Oh be sure to post here and let us know you have posted the recipe.

where can i find sweetex? I live in central ky. but can get to louisville, etown, lexington or bowling green with n a couple hours. just curious. I cant wait to try this!!

Does anybody know where to fine sweetex in Austin?

You can try cake supply stores that you have around your area also. I can get the Alpine from my friends who have a store.....they order it for me, I get the Alpine from Sysco for $28.25 thats with tax....I am very lucky to be able to get mine that way. I am not able to get the Sweetex, only the Alpine. You might be able to get a store where you live to order it for you, they may be able to do this for you. I do know there are others names of Hi-Ratio Shortening (decoraters icing shortening), but Sweetex & Alpine are the ones I seen spoke of the most on CC.

Here is the information from the other post:

(justsweet wrote),
Here is some information - differant names, etc.

Hi Ratio Shortening

http://www.sysco.com/aboutus/contactus.asp
item number 4003869 shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)

http://www.foodservicedirect.c.....rtening.ht (50lbs super quick blend 50lbs $56.45)

Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening

http://www.bakemark.com/ (32621 Central Ave., Union City 510-487-8188, plus recipes)

http://www.kitchenkrafts.com/p.....1179435745

Hope this helps, God Bless,
Sharon

What a great thread!!

Granny, I have posted my recipe twice but when I go back to look for it, I cannot find it.....

sugarshack you are really great....you are very helpful..thanks for everthing.

I'll cha cha for granny while sugarshack get's the recipe posted. (I dont want to delay her)

Can ya'll go see if you can find it? I posted it twice; it was accepted, But I cannot find it.....

Sharon,
I clicked your profile and then clicked to view your recipes and none came up.

I guess I am officially an idiot! I finally got the nerve to try this tonight for the first time. I think I fried my KA, it is leaking oil around the entire front end and down to the paddle, and my entire batch of BC is so loaded with air bubbles it looks like whipped cream!

I gotta tell ya though, this is the BEST tasting BC I think I have ever put in my mouth. It is so creamy and sooo yummy. And at least the cake I made it for will be entirely covered in fondant so no one will see the air bubbles.

How in the world I screwed this up I do not know but I sure did a bang up job of it!

I am still so thankful to have this recipe! If I can work out the air bubbles I'll never go back to my old recipes. So thank you, Sharon!


Anya

sugarshack: Your cakes are just AMAZING. I have been inspired by them and have used some of your ideas. Thank you for posting your great cakes. They are just lovely.

Thank YOU verina; you are too kind!

Sugarshack,
I am still lookinmg no recipe yet. Maybe PM a monitor they might be of some help

I've also been searching for the recipe to no avail.

Sugarshack - Your work is truly amazing. You are the standard to which I aspire!

If you find it let me know...i am waiting for the recipe!

Sorry, Sharon I just got to catch up on the postings.....I wonder why it is given you troubles.....I hope someone will be able to help you out, maybe as tirby said....a monitor might be able to help out with getting it posted, I hope so, I would really love to see your recipe & tips get put in the recipe area on CC.

Isn't that the truth Verina & yh9080, Sharon's cakes are so amazing....and it just blows my mind how she has such an eye for detailing her cake designs. Her cakes are always so flawless and smooth..... her & I have the same 1st. name, but no way the same skills .

Thank You, Tirby for Cha-Cha-ing for me , I have one more week to go and I can Cha-Cha again, the cancer cells...were pre-cancer cells and they got them all...don't have to go back to doctors till Dec. they will check me again and make sure everything is going good. Thank God, DH was doing Cha-Cha after the doctor told us....had been going through this since Oct. 2006. I am ever so thankful to God.

God Bless,
Sharon

For those of you looking for the recipe, it is in the first post of this thread. I will try to get it in the recipe section somehow.

You guys are just way to kind with all of your kind words to me; I cannot tell you how much that means to me!

granny I thank the Lord you are doing well and recovering from this. Now I am cha cha -ing with joy for you!

We will both do the cha cha while we decorate.... You just love on thoes Grand babies and thank God they get to have you around for a good long time. Thanks for the recipe Sugar shack.... Everyone is so nice but they are also very honest. Your cakes are AWSOME.......

Thank You so very much Sharon, and may I say you & tirby have the cha-cha down to a T

Sorry you wasn't able to get the recipe to post in the recipe area, but I want to thank you so much for sharing your recipe & tips in this thread....you didn't have to share....but you did and I am thankful for it. I have the best icing I have ever had. I wouldn't have even tried hi-ratio shortening, if I had not seen this thread. So thank you, thank you, thank you

God Bless,
Sharon

Granny-glad to hear your good news! I'm cha cha-ing with you!

FYI all-I was reading in the Help section that recipes have to be formatted and this can take up to 3 weeks.

Sugarshack-I've been wanting to try your recipe but have been too busy with work and paid orders lately to try it.

Thank You very much yh9080, it means a lot. Hope you get to try Sharon's icing recipe & tips out soon and love it as much as my family, friends & I do. Just make sure you read all this thread...I didn't read the recipe very well when I first started making it, come to find out I wasn't adding enough PS and I also learn that having the icing over the paddle makes a huge difference.

First few times it didn't turn out for me, I was doing some things wrong (exp: not enough PS, not getting the icing over the paddle, getting my flavors right to suit our taste buds). I was about to give up....but very happy I kept trying because it works for our taste buds .

Here is a picture of some I made yesterday....sorry if the picture is not very clear....I have drop my poor camera so many times, it's a wonder it takes any pictures at all. Hope it works so you can see how smooth the icing is. Wish I would have taken the picture before I started dipping it out into the container.

God Bless,
Sharon