cakeladydi Posted 19 Apr 2008 , 11:57am
post #1 of

Has anyone tried Sugar Shacks Icing recipe in a 4.5 or 6 KA?

I actually tried it in my 6 last night and the results weren't very good. There was a lot of air incorporated into it. I put it in bowls in small batches and worked by hand with a spatula and it smoothed up pretty well. But I don't really want to do this every time. I thought it might do better in the 4.5.

Any suggestions?

Thanks,
Diane

19 replies
pjaycakes Posted 19 Apr 2008 , 12:19pm
post #2 of

I've actually done it in both. I didn't have good luck with the 6 qt either so I upped everything a little and it filled out the bowl more and worked great. The 4.5 worked great as is. I seem to have to add alot of liquid so you might want to start a few tabs less at first so you don't over do it. Maybe it's the brand of ps I'm using.

The 4.5 is:
4 1/2 cups hi-ratio shortening
4 lbs powdered sugar
4 tab flavoring
2 tsp salt
12 tab coffee creamer mixture


The 6 qt is:
7 cups hi-ratio shortening
6 1/2 cups powdered sugar
6 tab flavoring
1 tab salt
22 tab coffee creamer mixture

wgoat5 Posted 19 Apr 2008 , 12:26pm
post #3 of

not to sound like a nit picker.. but shouldn't the ratio between the hi ratio and ps be the same 1:1?

like 4.5 pds of ps to 4.5 cups of hi ratio?

pjaycakes Posted 19 Apr 2008 , 1:24pm
post #4 of

In her recipe posted on the site for a 5 qt she has 5 1/2 cups of shortening to 5 lbs of ps. I have done it both ways (by accident) with a 1:1 and 1:1.25 and there really isn't much difference. Whichever way works for you.

wgoat5 Posted 19 Apr 2008 , 1:42pm
post #5 of

Thanks Patty icon_biggrin.gif

cakeladydi Posted 19 Apr 2008 , 7:42pm
post #6 of

Thanks Patty! I am gonna give it a try tonight.

I really liked the way it smoothes and my cake didn't crack when I moved it. Yeah!!!!!!

I appreaciate the help.

Diane

cakeladydi Posted 19 Apr 2008 , 7:46pm
post #7 of

pjcakes:

I was wondering if you use the wedding flavoring or the creme bouquet?

I posted this but didn't get a response from anyone.

Do you know if the creme bouquet is stronger than the wedding flav?

Sorry to keep asking so many questions. I have just gotten the creme bouquet and I'm not quite sure how much to use. Seems pretty strong to me.

Thanks,

Diane

diamondjacks Posted 19 Apr 2008 , 7:54pm
post #8 of

now is this a fondant like icing because you were saying you worked it with your hands...? I am confused sorry

pjaycakes Posted 19 Apr 2008 , 9:33pm
post #9 of

I have never tried the wedding bouquet. I did use the creme bouquet but I didn't like it. It tasted to citrusy to me. I use 4 tab for the 4.5 qt and I use 2 butter and 2 vanilla. Also, I add 2 tsp of salt in with the shortening and liquid to cut some of the sweetness. ;

jescapades Posted 19 Apr 2008 , 9:43pm

i've halved the recipe in my 4.5q and it works great! i tried the whole recipe in it the other night and i had to take some out to make two batches.

diamondjacks, i think diane means she stirred it by hand.

i use flavored coffee creamer, so i don't use additional flavoring, but i bet you could use anything!

cakeladydi Posted 20 Apr 2008 , 2:07am

diamondjacks: yes I meant that I just stirred it by hand. Sorry for the confusion.

jescapades and pjcakes: thanks so much for the helpful information.

Diane

susies1955 Posted 30 Oct 2008 , 8:45am
Quote:
Originally Posted by pjaycakes


The 4.5 is:
4 1/2 cups hi-ratio shortening
4 lbs powdered sugar
4 tab flavoring
2 tsp salt
12 tab coffee creamer mixture




I know this is an older thread but I may want to try this and am confused about the creamer mixture. How much water or is it milk to make the mixture?
Thanks,
Susie

grannys3angels Posted 30 Oct 2008 , 9:31am

Susie, you would use = amounts of powder coffee creamer and very hot to boiling water.

EXP. 1/2 cup coffer creamer & 1/2 cup hot water, this will then end up making you a cup of liquid, make sure stir it well.

Here are some links that may be of some help also.
http://www.youtube.com/watch?v=zB4ibkH0V_4&feature=related

http://www.sugaredblog.blogspot.com/

This shows a little video about her BC dvd. http://www.youtube.com/watch?v=VeEOMdiSkGw&feature=related

http://www.sugaredproductions.com/ web site were you find out more about the dvd's she has.

http://cakecentral.com/cake-decorating-ftopict-606401-.html

Here is a link were they talk about flavorings and some other things to do with this recipe. http://cakecentral.com/cake-decorating-ftopict-605006-.html

Heres a link to the thread about her icing recipe and tips, beware it is very long, but a wonderful thread.
http://www.cakecentral.com/cak......html+tips

Hope these links can help.
God Bless,
Sharon

susies1955 Posted 30 Oct 2008 , 9:53am

Wow that was fast Sharon.
Thanks for the answer and all of the links. I've seen her youtube video but wanted to try this in my 4.5 KA. I will check out the rest of your goodies you mentioned in a bit.
How come they say 12 tablespoons for the recipe instead of saying 3/4 cup? Just wondering......measuring tablespoons is tedious. icon_smile.gif Maybe there is a reason though.
Thanks ever so much,
Susie who has a twin named Sharon

buttawhench Posted 31 Oct 2008 , 11:29pm

I tried this recipe recently and the results were great! I pushed my 4.5 too the limit and did the 5 qt recipe. It was defintely too much for the bowl but i had no air pockets it was nice and smooth but boy what a mess!!!!!!!!!! I always put a damp towel over my mixer . I also did the 4.5 recipe and it was not as smooth. Not sure if I did something different. Maybe I didn't let it run long enough.

sugarshack Posted 1 Nov 2008 , 12:38am

hey guys!

here is the 6 quart recipe from my Wendy:

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.

Jannie92869 Posted 20 Nov 2008 , 2:15pm

In the previous post, Sugarshack has stated to use 3 pounds of sweetex by using a kitchen scale for her recipe in a 6 quart kitchenaid.

Can someone please tell me how many cups there are in a pound; as I am without a kitchen scale?

Thank you

sugarshack Posted 20 Nov 2008 , 9:42pm

i think 4 cups is a pound

Jannie92869 Posted 20 Nov 2008 , 11:04pm

Thanks Sugarshack!

I knew that 4 cups = a pound in terms of powdered sugar but I wasn't for sure if it was the same in terms of sweetex. icon_redface.gif I just wanted to make sure. So 12 cups of shortening it is, boy that just seems like a lot. But I am gonna try it, and pray for Sugarshack success!

Thanks!

Jannie92869 Posted 20 Nov 2008 , 11:47pm

OK, I decided to google the amount of shortening in a pound. I saw a lot of responses. The majority went to 2 cups of shortening in 1 pound. I saw some that read 2 1/2 cups in a pound, but most of the answers said 2 cups.

With that being said, it appears that I need 6 cups of sweetex for the sugarshack recipe in a 6 qt mixer.

I pray it works.

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