Sharon's Crusting Buttercream Icing Need Help!

Decorating By CakeMakerJen Updated 5 Apr 2008 , 10:32pm by akslice

CakeMakerJen Posted 4 Apr 2008 , 5:42pm
post #1 of 18

I just got this DVD have yet to make it. I have a 6 quart mixer and she said it needs to be filled her recipe is is for a 5 quart mixer. So i am assuming i need to make for my 6 quart mixer
6 cups of Hi ration Shorting
6 pounds of powder sugar
5 tbs of bouquet
and 13 tbs hot coffee creamer liquid

Is this right or am i off?

Also when she does that templete on her computer anyone know how you do that on Word? im not that great with it. THANKS!

17 replies
rwarhank Posted 4 Apr 2008 , 5:56pm
post #2 of 18

I'm not sure about the DVD; but I remember the discussion from this forum-search under sugar shack's icing if I post this wrong.

http://forum.cakecentral.com/sugar-shacks-icing-ftopicp-5878101.html#5878101

robin5568 Posted 4 Apr 2008 , 5:59pm
post #3 of 18

I also have a 6 quart (KA) mixer and tried making the recipe as Sharon states on the video and it was a disaster. I borrowed a 5 quart and it worked out fine. I haven't tried making over the recipe but would love to know if it turns out for you.
For the template I just get my measurement of lowest point. Then measure from the bottom of my paper on both ends, make 2 marks then use the ruler to draw a line across, then my papercutter to cut the paper. Simple and I don't have to try to figure out the stops and starts on my computer.

Good luck Jen and keep us posted.

maimerbaker Posted 4 Apr 2008 , 6:21pm
post #4 of 18

I am not sure about the 6 quart mixer...I have attempted it in my 5 quart twice. The first was a disaster. The second was perfect. What I am trying to figure out now is how to color a batch of her icing without beating air into it. Anyone know?

As far as the template...I am a scrapbooker, so I have a 12" paper cutter. I measure the lowest point and cut it in my paper cutter. It takes 15 seconds. Otherwise, I would do as robin5568
does. I don't see why you would need to do this step on the computer at all.

sugarshack Posted 4 Apr 2008 , 6:49pm
post #5 of 18

Here is the 6 quart recipe Wendy uses:

3 lbs sweetex (usse a kitchen scale)

6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb)

9 tbsp wedding bouquet

11 tbsp hot coffe mate liquid



cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.


HTH!

CakeMakerJen Posted 4 Apr 2008 , 6:55pm
post #6 of 18

Thank you, Thank you, Thank you!

cakebaker1957 Posted 4 Apr 2008 , 8:25pm
post #7 of 18

Does anyone know where i can get the wedding boquet flavoring?
Sorry i jumped in

CakeMakerJen Posted 4 Apr 2008 , 8:29pm
post #8 of 18

She list a place in LA but nothing off a website. I use Cream bouquet. I think its the same if not close.

sugarshack Posted 4 Apr 2008 , 9:51pm
post #9 of 18

Creme bouquet is not the same, and not even really close. i think CB is one of the ingredients in WB:

B & B Cake Decorating Supplies

1 review - Write a review

13096 Shannon Ln
Hammond, LA 70401

(985) 542-8079

sugarshack Posted 4 Apr 2008 , 9:52pm
post #10 of 18

Creme bouquet is not the same, and not even really close. i think CB is one of the ingredients in WB:

B & B Cake Decorating Supplies

1 review - Write a review

13096 Shannon Ln
Hammond, LA 70401

(985) 542-8079

CakeMakerJen Posted 5 Apr 2008 , 4:58am
post #11 of 18

Do you know if i can call in a order and they will ship?

JoanneK Posted 5 Apr 2008 , 5:16am
post #12 of 18

I don't have the DVD but who is Wendy? Does she work for you?

sugarshack Posted 5 Apr 2008 , 5:32am
post #13 of 18
Quote:
Originally Posted by CakeMakerJen

Do you know if i can call in a order and they will ship?




YES

sugarshack Posted 5 Apr 2008 , 5:32am
post #14 of 18
Quote:
Originally Posted by JoanneK

I don't have the DVD but who is Wendy? Does she work for you?




She probably feels like she does, LOL

But no she is just my BFF

JoanneK Posted 5 Apr 2008 , 6:16am
post #15 of 18

Oh ok icon_lol.gif It's always great to have a BF that helps out. Makes decorating so much more fun.

I always like to do cakes with my good friend too. Much more fun then doing them alone.

Charmaine49 Posted 5 Apr 2008 , 6:43am
post #16 of 18

Right, so call me dumb, call me stupid. I have just seen Sugarshack's recipe.

What is creme / wedding bouquet??
and 3lbs sweetex?? The only Sweetex I know (here in SA) is the tabs you put into tea and coffee.

Please help out as there are different things in the US that we don't have or get here.

robin5568 Posted 5 Apr 2008 , 1:53pm
post #17 of 18

Thank you Sharon for the 6 quart recipe hopefully it will solve my problem because I love everything about your video except it not working in my 6 qt. I have tons of hi ratio shortening and that recipe uses Sweetex is it going to work with my shortening?

akslice Posted 5 Apr 2008 , 10:32pm
post #18 of 18

I had great success with the 6 qt. recipe a few weeks ago - smooth and pretty, but not this time. I did the same thing, but the texture was looked grainy this time - it was without air bubbles and smooth otherwise. My color wasn't as pure either. My purple had specks in it. I used a grocery store icing both times (not trans fat free). Do you think I needed hi ratio or is something else going on? Also, what does weeding bouquet taste like?

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