Once You Go Sugarshack You Don't Go Back!

Decorating By bradleycake Updated 26 Mar 2008 , 11:29pm by ncbert

bradleycake Posted 25 Mar 2008 , 10:58pm
post #1 of 27

Can I just say WOW! I have been meaning to try this recipe since I got my Wedding Bouquet flavoring a few months ago. I finally said today is the day. I put my laptop right on the counter and played the Sugarshack youtube video. I made my icing right along with her. After it was done I went to everyone in the house showing them the smoothness. I was like oohh ahhh look how smooth. They were like yeahhh! Almost like I was crazy for getting excited over smooth icing. They just don't understand. Anyway, if you haven't tried it, do yourself a favor and make some. It is worth it!! I have to ask though...is the Kitchen Aid mixer supposed to smell like it is going to blow???

26 replies
Wendoger Posted 25 Mar 2008 , 11:14pm
post #2 of 27

...lol...I only thought the old ones smelled like that!!! Ha ha ha.....

I have one handed down from my gramma, it has 60's writing on it....but it works awesome! Just gets an over-worked smell once in a while icon_wink.gif
AND I have a smaller one handed down from my mom....love'em both!!!

bradleycake Posted 25 Mar 2008 , 11:33pm
post #3 of 27

Btw here is a link to the youtube video. It is very helpful.


pjaycakes Posted 26 Mar 2008 , 12:46am
post #4 of 27

I know I just love her icing recipe. Now I can't wait to try the chocolate recipe she gave me in another thread.

My KA is about 4 years old and it always smells kind of like burning wires when it is mixing. So that must just be part of making the icing icon_wink.gif

Chocolate Crusting Buttercream (Sugarshack's)
2.5 cups butter
2.5 cups shortening
splash vanilla
15 or so TBS coffee creamer liquid

cream that, dump in some cocoa and mix together ( I do not measure)
add 5 pounds PS and add more liquid if you need it, which you prob will.
crusts great.

do not need to fridge cake this is on.

bradleycake Posted 26 Mar 2008 , 1:07am
post #5 of 27

Thanks! I'll have to try the chocolate version. I just finished decorating a cake with the icing I made and it is really smooth. After I iced it, I let it crust and then used Melvira's method of smoothing. Worked like a charm! I guess the bad thing is I ate about a cup of icing while I was decorating. The wedding bouquet flavoring gives it such a unique flavor. Oh well, at least I am going to get on the treadmill right now!!!!

sugarshack Posted 26 Mar 2008 , 1:26am
post #6 of 27

woooooooohooooooooooooooooo!!

My KA gets hot but does not smell, I do not think...LOL

bradleycake Posted 26 Mar 2008 , 1:29am
post #7 of 27

Sharon - thanks for such a great recipe!! How long can the icing be stored?

sugarshack Posted 26 Mar 2008 , 1:33am
post #8 of 27

till the end of time......



No really, i have gone 2 weeks at room temp, indef in fridge or freezer.

lomikesa Posted 26 Mar 2008 , 2:01am
post #9 of 27
Quote:
Originally Posted by bradleycake

Can I just say WOW! I have been meaning to try this recipe since I got my Wedding Bouquet flavoring a few months ago. I finally said today is the day. I put my laptop right on the counter and played the Sugarshack youtube video. I made my icing right along with her. After it was done I went to everyone in the house showing them the smoothness. I was like oohh ahhh look how smooth. They were like yeahhh! Almost like I was crazy for getting excited over smooth icing. They just don't understand. Anyway, if you haven't tried it, do yourself a favor and make some. It is worth it!! I have to ask though...is the Kitchen Aid mixer supposed to smell like it is going to blow???




I am laughing to myself! I did the same thing, got so excited by the smoothness also the pearlized color I got with the creamer I used, no one understood me, all I got was; It Taste good!

dandelion56602 Posted 26 Mar 2008 , 5:05am
post #10 of 27

I totally agree! Sharon just plain rocks!

pjaycakes Posted 26 Mar 2008 , 1:31pm
post #11 of 27

It's funny that people can get so excited over icing. icon_lol.gif Thanks Sharon you're the greatest.

Gatorfan01 Posted 26 Mar 2008 , 1:34pm
post #12 of 27

How much icing does this make? I'm going to try the chocolate recipe for hubby's birthday cake this weekend. I go to pick up my hi-ratio shortening today! icon_lol.gif I'm excited that I finally get to try something other than "Wilton Class Buttercream". icon_biggrin.gif

pjaycakes Posted 26 Mar 2008 , 2:26pm
post #13 of 27

About 15 cups of icing. It is alot, but you can freeze it practically forever.

sugarshack Posted 26 Mar 2008 , 4:53pm
post #14 of 27

Thanks ya'll! You guys give me way too much credit but I thank you just the same!
It just makes me happy to see you guys having success!!
icon_biggrin.gif

idali Posted 26 Mar 2008 , 5:12pm
post #15 of 27

I have always wondered what icing she used to get those perfect cakes. Thanks!

IC

laurie79 Posted 26 Mar 2008 , 5:52pm
post #16 of 27

where can I find your icing recipe????

sugarshack Posted 26 Mar 2008 , 5:54pm
post #17 of 27




and check out my website too please!

loriana Posted 26 Mar 2008 , 6:27pm
post #18 of 27

For those who aren't familiar with Sharon and her ways, please check her website out including her:

-extremely well-made cakes, technique-wise..
-really good eye for design on her cakes
-really good eye for color combinations
-really good eye for detail
-great recipe for buttercream
-great teaching techniques.

Basically, she has it all an icon_wink.gif Sharon is way too modest, but she is definitely the "Steve Jobs" of cake decorating. One of the best ways to better yourself is to study her stuff... also buy her DVDs if you can. They are well worth the $25.... I speak the truth!!

*crosses her heart and hopes to die* (ok not die but.....no worries)

bradleycake Posted 26 Mar 2008 , 10:20pm
post #19 of 27

Yet another question...If this icing is frozen and then thawed out, does it need to be re-whipped. If so, will it make those dreaded air bubbles??

sugarshack Posted 26 Mar 2008 , 10:25pm
post #20 of 27

yes and yes, unless you have enough "scraps" to overfill that bowl again....

pjaycakes Posted 26 Mar 2008 , 10:30pm
post #21 of 27

I usually use the frozen icing to mix with fillings or as a crumb coat. I always make it fresh when using it for the final coat. Sometimes when I collect enough like Sugarshack said I'll fill up my bowl and whip the air out of it.

bradleycake Posted 26 Mar 2008 , 10:42pm
post #22 of 27

So it's all about filling up that bowl..gotcha! Thanks!!

pjaycakes - Good idea. What kind of fillings do you make with your buttercream?

pjaycakes Posted 26 Mar 2008 , 10:46pm
post #23 of 27

I mix it with almost any kind of fruit preserves or I crush up oreos, or any other cookie you like and mix it in it or take peanut butter straight from the jar and mix it about 1/4 pb to 3/4 buttercream. I have also melted chocolate white, dark or milk after it is room temp I stir that into the buttercream. The possibilities are only limited by your imagination and the great thing is they are all nonperishable.

bradleycake Posted 26 Mar 2008 , 11:03pm
post #24 of 27

Those all sound great! Thanks. I'll have to try that. I'm always on the lookout for good nonperishable fillings. I usually make 'twinkie' cream filling and add extracts. The most popular seems to be the strawberry. It kinda tastes like strawberry salt water taffy. I get the extracts from Watkins.

This makes me think hmmmm... I wonder how the Sugarshack Icing would be with other extracts.

Aahhh a monster has been created. I can already see the poundage going to my thighs icon_lol.gif .

pjaycakes Posted 26 Mar 2008 , 11:07pm
post #25 of 27

bradley - I would love if you could email me the twinkie cream filling recipe. Candyland Crafts www.candylandcrafts.com has a lot of flavorings that would be great in the icing. [email protected]
Thanks

bradleycake Posted 26 Mar 2008 , 11:12pm
post #26 of 27

Sure thing pjaycakes! Coming right up.

ncbert Posted 26 Mar 2008 , 11:29pm
post #27 of 27

I missed that chocolate buttercream recipe......definately a must try!
icon_biggrin.gif

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