Icing By Sugarshack On Youtube

Decorating By felecia Updated 16 May 2008 , 12:12pm by fiddlesticks

felecia Posted 10 May 2008 , 1:45am
post #1 of 16

Found this today...really cool. I have her videe. Go take a look.


15 replies
JanH Posted 10 May 2008 , 8:03am
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Thanks for sharing. icon_smile.gifthumbs_up.gif

Momkiksbutt Posted 10 May 2008 , 9:30am
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My sound didn't work very well....What was the base she used? Shortening? And was that about 3 cups or something of shortening?

I'm trying to get excited about doing cakes again.....so I want to get as much good info as I can......

becklynn Posted 10 May 2008 , 12:04pm
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Sugarshack's Buttercream Icing is posted in the recipe section. It's the best! Good luck!

sugarshack Posted 10 May 2008 , 7:34pm
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here ya go! thumbs_up.gif

Sharon's Crusting Buttercream Icing

** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the video.
5 generous cups Sweetex shortening, or other brand of hi ratio ( or regular shortening)
5 pounds powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid (as discussed in video)
Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.
The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides,with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing.

wedding bouquet :

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Momkiksbutt Posted 10 May 2008 , 11:20pm
post #6 of 16

Thanks!! You Rock!!

I'm going to purchase your dvd's next!

SophieBelle Posted 10 May 2008 , 11:27pm
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I recently bought the buttercream and fondant dvds and found them very interesting and helpful. Even if you don't use the same buttercream recipe you can pick up some great tips on getting a straight and even cake and smooth fondant. Highly recommended!

So watch the youtube video and then buy the dvd's!

DJWMom Posted 11 May 2008 , 12:45am
post #8 of 16

Thanks for posting this, and thanks to SugarShack for making it!

I made your buttercream today for a mother's day cake, and I'm so impressed with it. My husband tried it and LOVED it, said it's not as sweet, and a much smoother taste.

Can't wait to try out your smoothing tips tonight too.

I'll definitely be getting your DVDs!

sugarshack Posted 11 May 2008 , 4:15pm
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Great! Thank you!

Momkiksbutt Posted 15 May 2008 , 9:32pm
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Heya! I made the icing.....I love it!!! Now I'm in business!! But something happened to my cake board.

Can you see how "greasy" it looks around the cake? I went to bed last night and it looked fine, but this morning it looked like this. Got any ideas about what might have happened?

I just threw this together as a quickie centerpeice for the class I'm teaching to a group of 4/5 year olds and their parents tonight. It should be alot of fun!

Let me know your thoughts about the board problem..... thumbs_up.gif

fiddlesticks Posted 15 May 2008 , 9:39pm
post #11 of 16

You need a grease proof covered board ! I use Freezer paper Its like wax coated on 1 side ! Very cute cake though ! The icing will do that every time without the right board covering.

BellaBabyCakes Posted 16 May 2008 , 12:00am
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If you don't have the Wedding Bouquet flavoring, how much "normal" flavoring would one use as replacement?

fiddlesticks Posted 16 May 2008 , 12:21am
post #13 of 16

When I make Sharons Icing I use the wedding bouquet ,but I dont add as much as she does , Just dont care for that much flavoring . When I add any other flavor I also add less maybe 2-4 tsp Is what I use in all my icing , Where she adds 4TBS. Just depends on what YOU like ! You can add more liquid creamer to make up the liquid amount if needed. Give it a shot Its still good with different flavors !

Momkiksbutt Posted 16 May 2008 , 7:09am
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Thanks for the waxed paper tip....and I like using the flavored creamer....french vanilla is my fav!

Dru329 Posted 16 May 2008 , 7:35am
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fiddlesticks Posted 16 May 2008 , 12:12pm
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Sugarshacks dvd also shows how to cover cake boards !

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