Thank you, sugarshack for the computer paper tip. I tried it last night on my final cake for Course 2 and was amazed at how smooth it turned out! It's a shame it will be covered in basketweave at class! LOL Thought I would post a pic of it. Your cakes are to-die-for-gorgeous, btw.

That looks really good, crisseyann! Did you use the recipe here or just the crusting buttercream? I am curious if the paper works (I have used waxed paper in the past...) for just any crusting buttercream?

I've used the paper with my regular buttercream recipe that I've always used and it worked just perfect!!! I'm sure any buttercream that crusts will do just fine!

I use the SweeteX iciing for most all of my cakes. This worked really well for me. HTH.

Sweetex Frosting


1 tsp vanilla extract
1/2 tsp butter flavor
1/4 tsp almond flavor
1/2 cup water
1 1/2 cups Sweetex
1 TBS meringue powder
1/2 tsp popcorn salt
2 lbs. powdered sugar

Add salt, vanilla, butter, and almond flavors to measuring cup. Add cold water to make 1/2 cup.

Beat Sweetex and slowly add water until fully incorporated. Beat in meringue powder. Gradually add powdered sugar. Beat 2 minutes at medium speed.

This recipe is in its original form.however.*I* dont always use popcorn salt, just regular table salt. Popcorn salt is finer ground so I guess it would dissolve better, but I find regular salt is just fine. Just make sure to stir until dissolved.

Also, I have made this with AND without the meringue powder. I found no difference. I think the meringue powder is supposed to make the frosting stand up better in heat and humidity.

AND, if by chance, you cant get the Sweetex, just use regular Crisco.

Sharon,
Thanks for sharing. Love your site. How do
you quilt your buttercream? Carefully I bet!
I used my daughters drawing paper that comes on a roll and it works great! Your cakes are beautiful.
vicki
long beach, ny

I can not find this Sweetex stuff everybody keeps talking about, I went to the grocery store to try and find it and all I saw was Crisco. Do you have to go to a specialty store to get it...any help would be appreciated, I have heard it is so much better than Crisco and I would really like to try it.

Thanks
Connie

P.S. I live in the South, Do they not sell it down here?????.....ha! ha!

I can not find this Sweetex stuff everybody keeps talking about, I went to the grocery store to try and find it and all I saw was Crisco. Do you have to go to a specialty store to get it...any help would be appreciated, I have heard it is so much better than Crisco and I would really like to try it.

Thanks
Connie

P.S. I live in the South, Do they not sell it down here?????.....ha! ha!

I buy mine at the local cake supply store, do you have a supply store around you? If not do a search on the computer and buy it that way. Hope this helps.

I buy mine at the local cake supply store, do you have a supply store around you? If not do a search on the computer and buy it that way. Hope this helps.

I buy mine at the local cake supply store, do you have a supply store around you? If not do a search on the computer and buy it that way. Hope this helps.

sugarshack, I thank you, too. the computer paper worked much better than wax paper! Only trouble was visual reduced significantly, but I was smoothing a tempermental cake so maybe on a normal cake that bakes and releases properly it will not matter as much.

I am also interested in where folks find Sweetex...have not looked yet, but things are generally difficult to find in small towns in small states, so some direction could save a lot of time at the outset of my search - thanks!

I buy mine at the local cake supply store, do you have a supply store around you? If not do a search on the computer and buy it that way. Hope this helps.

Wow I sent that 3 to many times I was have a problem with it saying that it was debugging something. Sorry

Sugarshack...thanks so much for your tips. I had stopped decorating for awhile, just lost my enthusiasm for it or something. I stumbled across this site and and saw your postings and it made me so excited to try again, so I went out that night and tried your method....it's awesome!!!! Thanks for the inspiration, your cakes are fantastic.

That's fantastic!!!!!!!!!!!!!!! This hobby sure can turn into an obcession right quick!

A wholesale food supply like Sysco, may be abole to get the sweetex. i order mine online here:

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Buttercream_&_Shortenings/ready-made_buttercream_&_shortenings.htm

cakebybek, I was looking at your cakes, they are great, do you have directions on how to do the Frog cake, that is so cute, I love it!

Thanks
Connie

Your cakes are .... well, fabulous and unbelievable! We want to be just like you when we grow up!! Keep the photos coming, we'll be watching and we'll be amazed and impressed!

cbowen,

Thank you for the nice comment, I used the 10'' round for the bottem and the 3d stand up bear for the frog. The eyes are the bears ears and just kind of make his front legs for the bears arms and bring the frosting down to the bottem. Hope this helps if you need more help please pm me or keep this forum going

I bought Hi ratio shortening from kitchenkraft..it was only $6.95 for 3 lbs and they shipped very fast. But you can find hi ratio all over the web.

The grocery stores don't sell it, if you are lucky enough to have a bakery supply place, you can get it there.

What am I doing wrong . I tried to use the computer paper and it stuck but only in a few spots. I am using crisco. But my buttercream is crusting fine.. I use viva on it but can't seem to get the paper trick down..Any one else/ Or just me????

I hate to say this but I think I'm pouting yes I am!! Does anyone out there know the agony this is causing me
My hubby thinks I nuts! Ok today I think I might be! Any advice please I cant get this to work! Ok I'm making more cake tomorrow. maybe I'll just frost a pan and see if it happens again? maybe it's the cake and not me

I have always used computer paper. You have to wait longer for the icing to crust more. Viva or parchment usually does not stick even if the icing is not fully crusted. I wait for at least 1/2 hour before the computer paper. Computer paper will stick if the icing is not fully crusted. Just be patient and it will work. Any plaves that stick just go back over them when they crust.

ceculsk , Thank you for the tip on waiting. Maybe that is all thats wrong. I was SO frusterated! Ok so am I right, viva first then wait about 1/2 hour then paper?

Sharon - thank you so much for sharing this recipe! I used it last night & I LOVE it!! It was so smooth - there were no air bubbles at all when it was finished mixing!! And it tasted really good too!! I didn't find it sweet at all & neither did anyone else who ate it. I didn't add enough flavoring for my taste (I like LOTS of flavor & the taste was there but very subtle). Everyone else said it was ok though and since it was my family I know they would be honest with me!

I do have 3 questions though.
1) When I divided the batch up to make different colors I got air bubbles when I mixed in the color paste. How do you color your icing & keep it as air bubble free as possible?
2) Do you thin out the icing more if you are using it to ice the cake than for decorations? If so, do you just remove some when it's at a stiffer consistency & thin the rest in the KA? The reason I ask is because you said the trick was to have the icing up over the paddle to keep the air bubles out - but if you removed icing & thinned a smaller amount wouldn't that create air bubbles? Or would it be ok because you're not mixing it as long as the whole batch takes to mix?
3) When smoothing - do you put it in the fridge to crust over before going over it with the hot spatula or is that right after the icing has been applied?
Also, could you just smooth it with the computer paper & no Viva? I live in Canada & we don't have that brand here... I haven't found paper towel that doesn't have a design on the back of it yet.

Sorry for so many questions!

Sugar,

Just want to THANK YOU for your ADVICE and web referrals!

donnajf

Tirby.. yes just wait longer ....


I do have 3 questions though.
1) When I divided the batch up to make different colors I got air bubbles when I mixed in the color paste. How do you color your icing & keep it as air bubble free as possible?

ahh, you have hit a sore spot with me; I hate coloring small batches due to the same problem. sometimes i just make a big batch in the mixer of one color and freeze the leftovers. if not i either mix it by hand, making sure the spoon stays under the icing all the time, or with my VERY powerful hand mixer in a smaller bowl; again using the same concept that the icing has to be way above the paddles at all times. I hate it!





2) Do you thin out the icing more if you are using it to ice the cake than for decorations? If so, do you just remove some when it's at a stiffer consistency & thin the rest in the KA? The reason I ask is because you said the trick was to have the icing up over the paddle to keep the air bubles out - but if you removed icing & thinned a smaller amount wouldn't that create air bubbles? Or would it be ok because you're not mixing it as long as the whole batch takes to mix?

i only make one consistency for the cake I am icing. if i want a different consisentcy for piping, i either thin or thicken up the leftovers after the cake is iced.




3) When smoothing - do you put it in the fridge to crust over before going over it with the hot spatula or is that right after the icing has been applied?
Also, could you just smooth it with the computer paper & no Viva? I live in Canada & we don't have that brand here... I haven't found paper towel that doesn't have a design on the back of it yet.

no fridge for me; the hot spatula is just right away, after the icing has been applied. if you do it right away; you may not even have to heat the spatula cuz the icing is so smooth anyway. and yes, you can go right to the typing paper, although i do like to refine it with viva first. you could also try a non woven interfacing from fabric store. you can wash and reuse again

i hope it helped!

Is that right? 21 tablespoons? Seems like a lot of liquid......

yep, about that; i go by feel each time, it may vary a little but it's about that. ( that includes my flavorings)

Thanks Sharon!
I will try that next time. I was just using a knife to mix in the color because it was fairly small amounts of each color that I was making (apprx 1 cup.) Next time I'll try a spoon or my hand mixer instead - I don't make enough cakes to color an entire batch in one color! That's a LOT of icing in one recipe!!!