Making SMBC...

Baking By FromScratch Updated 7 Nov 2014 , 10:59am by cazza1

GI Posted 16 Dec 2008 , 4:09pm
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K8 - the grey tinge came when I added HR shortening. I use a KA, which is metal. I have not tried using Bright White to the icing to see if it whitens up. Have you tried Bright White?

-K8memphis Posted 16 Dec 2008 , 5:45pm
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I haven't used it in smbc. That stuff scares me but I've used it other mediums. I have a friend who is allergic to and it is muy unpleasant.

And as for chilling and delivering without climate control you are fine as long as there are no traffic tie ups or any delays.

Tita9499 Posted 16 Dec 2008 , 6:01pm
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I personally prefer the taste of SMBC as well as IBC, but I'm too lazy to make it for customers who already have a difficult time paying the prices I've set.

Here's a hint for an alternate way to warm the egg whites. Take a cookie sheet, line it with parchment paper and put the sugar on it, put it in a 200 degree oven and let it warm for about 5-10 minutes. Watch it so it doesn't brown and then add it gradually to the egg whites while they're whipping.

FromScratch Posted 16 Dec 2008 , 6:19pm
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I don't get notified of new posts in this thread and it irritates the hell out of me.. sorry if I have left anyone hanging.

I made SMBC with immitation vanilla once.. and ONLY once.. that stuff is soooooo nasty (sorry if you like it, but I thought it tasted like a big chemical cocktail and NOTHING like vanilla). I will never again use it.. ever.

I have never used shortening in SMBC.. but if I had to I'd use the high-ratio.

You can use gel colors.. they just tend to look grainy. It won't change the consistency unless you use a LOT. I tell customers that if they want bright dark colors I will use fondant because no one likes to eat black icing or red icing or bright blue icing. It stains your teeth and makes you poo a rainbow.

I do leave cakes out after they are covered in fondant unless they have something that needs to be chilled as the filling.

I know I missed some questions.. I will make sure to check this thread more often since the e-mail alerts aren't working on CC right now. icon_smile.gif

Petya Posted 17 Dec 2008 , 7:13am
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Great thread!!! Can't wait to try it over the weekend.

Jopalis Posted 17 Dec 2008 , 8:14am
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I have had problems with it separating when I am trying to smooth it on a cake. Is this because I take too long? Maybe it got too warm? Open to suggestions...thanks.

AKA_cupcakeshoppe Posted 17 Dec 2008 , 3:46pm
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Jopalis, I could never get it smooth but I figured I just need more practice. What I've gleaned from previous posts is that you stick it in the fridge and let it get a little hard (?) then you try to smooth it. Both times I've used SMBC the weather here was ridiculously hot and the second the cake left the fridge it started to melt. LOL

But I'm gonna keep trying. icon_smile.gif

Jopalis Posted 17 Dec 2008 , 4:14pm
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thanks cupcakeshoppe! Mine actually looked like it was separating. Like parts were thick and parts were thin. I guess that's how it looks when it is melting. It was in the 70's in my kitchen and not much humidity in So. Cal. I don't know... I thought maybe I made it wrong or took too long smoothing.

ceshell Posted 18 Dec 2008 , 1:37am
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Quote:
Originally Posted by cupcakeshoppe

Jopalis, I could never get it smooth but I figured I just need more practice. What I've gleaned from previous posts is that you stick it in the fridge and let it get a little hard (?) then you try to smooth it. Both times I've used SMBC the weather here was ridiculously hot and the second the cake left the fridge it started to melt. LOL

But I'm gonna keep trying. icon_smile.gif




You should definitely try Antonia74's smoothing method from this thread http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=15

ShirleyW also posted about using the hot spatula method, but I have tried and tried that method and it often discolors my icing, even when the icing is uncolored! The last cake I did I followed Antonia74's instructions to a "T" and ended up with the absolutely smoothest cake I have ever made in my whole life. (I'm dying to upload it but with all of the server problems I've been holding off.)

Here's an example. The ivory cake was uncolored IMBC, smoothed with the hot spatula. Do you see the discolorations? This happens even worse with colored icing. The blue cake was just done with the above Antonia74 method. Like glass, baby. Any imperfections were due to my relocating fondant doohickeys lol. And my top edges were sharp, before I had to go and make "waves" out of them.
LL
LL

FromScratch Posted 18 Dec 2008 , 1:54pm
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You can't use a really hot spatula.. it can only be warmed. I run mine under the faucet, wipe it off and by the time I get it to the cake it is just a bit warmer than body temp. If it's *really* hot it will melt your icing giving you that wierd streaky look. SMBC (or any of the MBC's really) have a learning curve to them. Knowing the right consistency for them to work well is crucial. In the more extreme months are the worst.. summer time it gets soft on you really quick, and in the winter room temp can be a wee bit too cold to let it sit out and remain a nice consistency. In the winter I have to re-warm it if it's sitting out for a while or it gets too cool and hard to work with.

It's worth learning to use though. For all of it's pain in the ass-ness it's makes up for it in flavor and texture. It's like that childhood friend that.. if you don't know them.. can seem annoying, but you know that they are just the best person alive if you just take the time to get to know them. icon_smile.gif

springlakecake Posted 18 Dec 2008 , 10:00pm
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Quote:
Originally Posted by BakingJeannie

Quote:
Originally Posted by jkalman

I use lemon curd to make lemon SMBC too, but I make my own curd. It's yummy.. icon_smile.gif



Once I made lemon curd from scratch, and it tasted like metal, I could not use it. Later found out that you need to use the right type of pot. Maybe I'll try it again.

I notice you have a flower as your image, is it a peony? If it is, would you be so kind to IM me with instructions, or which cutter would be best to use. Your flowers are very beautiful.

Thanks a bunch,

Jeannie




What type of pot are you supposed to use? I make lemon curd from scratch and I always thinking it tastes a bit "metallic" too. However, on the cake it tastes fine.

Jopalis Posted 22 Dec 2008 , 9:24am
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Thanks Ceshell....I will try Antonia's directions. I do love UDM for the merengue icings too.

AKA_cupcakeshoppe Posted 22 Dec 2008 , 11:15am
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ceshell, thanks for reminding me of that method. I tried it and i was able to get it smoother than before. Still had trouble with the edges though. Do you start from the sides then sweep it over the top?

ceshell Posted 23 Dec 2008 , 12:41am
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You're all welcome, but of course the real thanks goes to Helen (Antonia74). Even that method takes a little bit of practice; I know the first time I tried it I didn't "get it" and went back to the spatula method. After getting soo sick of the hot spatula streaks I was ready to try Antonia's method again...so I tried it again slowly...I also put the icing on the sides using an icer tip, double-layer thick, and MUCH higher than the top edge of the cake, like as high as I could get it using the icer. I don't believe I did much sweeping. I did the top first, just to a "basic" level, then the sides to "perfection" as best I could, then the top again in short little bursts, gently flicking it in from the edge to the center. I don't really know how to describe it but I was so sad to realize the cake looked better with "ocean waves" on top and have to lose my nice edges. I was so proud! (the full cake is in my gallery now)

Jopalis Posted 23 Dec 2008 , 4:33am
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ceshell....you should seriously try the Upside Down Method with a merengue icing. You can still do Antonia's method for sides. It is similar to directions for UDM. The top ends up flawless with incredible edges. Seems intimidating. I didn't try it for a long time and then once you do you wonder why you never did before! LOL! If you decide to try it... I can warn you of something I did but if you are not reading it, you won't know what I am talking about. Do you know what I am talking about? Good...cuz I don't... LOL... kidding. Happy Holidays!!!

ceshell Posted 23 Dec 2008 , 5:59am
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That sounds like my experience with the icer tip, I just never wanted to hassle with filling the bag, yada yada, I was like, how much harder is it to just slap it on w/a spatula?! Turns out, once I did it, I was like: WHY did I not use the icer tip before??!

OK I just reread the UDM, I can't figure out what the thing is you would warn me of...? I know it's not the hot spatula part since you already agreed we could still use Antonia's method for that part. Do tell!

cupcakemkr Posted 23 Dec 2008 , 8:42pm
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Does SMBC need to be refirdgerated? How long can it sit out?

TIA!

Jopalis Posted 23 Dec 2008 , 10:02pm
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Hi Ceshell.... Nothing with the method per se. More of a screw up I did that you probably wouldn't. When doing the top (which is temporarily on the bottom), you put a thick layer of icing on your board (I use freezer paper shiny side up on it). This icing should be much larger than the diameter of your cake. When I went to do the sides, I trimmed that icing layer back to the cake and then did the sides. I basically cleaned off the board before doing the sides. The result was that my lovely smooth top had a dividing line between where the top ended and the sides started. Basically the width of the icing on the sides. Just an FYI. The UDM does work so beautifully with the merengue icing with all that butter....

ceshell Posted 24 Dec 2008 , 8:31am
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Thanks for the tips Jopalis! I will have to try it the next time, I love that perfectly flat top.

Cupcakemkr, there is some debate about whether or not IMBC needs refrigeration. I always refrigerate it, although it is fine to sit out on your cake all day if the weather is moderate. (However I instruct the recipients to refrigerate leftovers when the party is over.) I believe the most common instruction about the icing is to refrigerate it, but I've seen many here who do not refrigerate at all. I'm a cautious person so I've always operated with the understanding that refrigeration is necessary. And of course I think it's already been discussed that you must let it come to room temp before serving anyway.

rlowry03 Posted 18 Jan 2009 , 8:13pm
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Mmmm, I hate typical buttercream, so I can't wait to try this one!

Frankyola Posted 19 Jan 2009 , 5:58am
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rlowry03: You should try Indydebi's buttercream it is delicious thumbs_up.gif

mandifrye Posted 19 Jan 2009 , 4:07pm
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First off - I have just spent a couple off hours reading this enitre post (along with the entire posts of all of the listed links... icon_eek.gif
I think I am going to try it with some cuppies first.... Maybe a special treat for my family. My older kids are away this week, so that = extra kitchen time. I know that this recipe make a big batch. I also read that you guys split it and flavor it differently. What about darn good chocolate cuppies, filled with mocha SMBC and topped with Chocolate SMBC? I would have extra SMBC, right? I could leave it vanilla and freeze it to use as a filling for my next cake, right?

Off to the shower and then the store- dying to ingest those extra calories. Afterall, I have lost 10 lbs using Wii Fit, why not gain it back right? Chocolate is supposed to be better than sex... icon_evil.gif
Gotta go - thanks again -
Mandi

thefrostedcakencookie Posted 19 Jan 2009 , 7:56pm
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tried this and LOVED it icon_biggrin.gif

mandifrye Posted 20 Jan 2009 , 11:41pm
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Okay - so I just finished making SMBC for the very 1st time! I was so proud of myself for getting it right! That is, until I flavored it mocha!!!!! I guess I added too much coffee or something, because it is pretty runny. Not falling off of the cake or anything, but doing any sort of smoothing or decorating with it would be OUT OF THE ????.

Is that what I did wrong? Any thoughts? Would love to have this in my arsenal, but only if I could do something with it! HELP!

Thanks -
Mandi

FromScratch Posted 21 Jan 2009 , 12:33am
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Was your coffee warm? Did you mix it until it was well incoroprated?

mandifrye Posted 21 Jan 2009 , 1:21pm
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Sorry it took so long - my DH stole my laptop until this morning!!!! icon_sad.gif
No, my coffee was room temp. I purposely set it out prior to even making the icing after reading how temperature sensitive it can be! I mixed it in my KA for more than 10 minutes I know, but it never got any less runny.

Now, it tasted YUMMY, and I will for sure try again (but maybe just for fillings) - seeings how I really like crusting! But, I know it can look better - I mean, I saw it prior to adding the coffee and chocolate. The chocolate was cool but still pourable ( icon_biggrin.gif
Can it be possible that too much coffee could cause that result? If you get to that point, can you fix it?

Thanks in advance, KHalsted you are Fabulous! thumbs_up.gif

bakery_chick Posted 21 Jan 2009 , 1:42pm
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Mandifrye, I am an IMBC girl, but I have had that same thing happen. Two things I have learned--don't mix it too long, it does get cranky. 2nd-Instant coffee dissolved in as little vanilla as possible makes a stronger solution so you don't have to add as much liquid or also espresso works nice. I have had better luck with either of those so that I can get the flavor and not compromise the consistency.

mandifrye Posted 21 Jan 2009 , 1:58pm
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Well bakery_chick - I guess I will pick up some instant next time I am at the store!!! I hate the stuff, but for flavorings, I will bite the bullet. And, disolving it in vanilla...that is a fantastic idea! icon_biggrin.gif
However, after your response, I think that I did I did not one, but two things wrong! icon_cry.gif
If you don't mind, how long do you usually mix yours after adding flavors or berries or anything? Do you have a KA?

Thanks in advance!

bakery_chick Posted 21 Jan 2009 , 2:23pm
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I do have a KA. I don't think you can seriously make this meringue buttercream without one. IMO Lord knows I wouldn't try it myself.
That being said, I usually mix in my flavorings by hand with a spatula unless I am flavoring the whole batch then maybe 30 seconds. I usually don't even wait until it is totally 100% incorporated. I do wait until all the liquid is gone. My flavored BC is usually just a filling though. I don't use it too much finish a cake. I usually find beating the EW past the soft peak stage doesn't really damage the end product. So I usually "beat until I was sure" too. Once it gets to that "beautifully creamy frosting" stage I wouldn't do too much more to it. (Adding colors included--the richer the color for me the softer it can be which is why black bc may be the bane of my existence. I find it horrible to pipe with forget about a black cake!)

BTW--I realize that instant coffee is not so good to drink. I do have a fave brand to work called Nescafe. It is even better if you have a Mexican market close to you that imports directly from Mexico. (The label is in Spanish) It is even stronger than the American brand. I can also find it at Smart & Final. Of course if you are an oversea CCer disregard the whole last paragraph icon_smile.gif

mandifrye Posted 21 Jan 2009 , 2:33pm
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I love my KA and there are tons of recipes that I wouldn't make without it! icon_lol.gif
Okay - the over beating after adding the flavors could have really contributed to my problem. I will try it your way next time.

I hate black BC (of any type), too. But, then again, I hate trying to work with black anything. I make my own fondant, so black is one of my enemies. Heck, I was thrilled last week when I was able to get black royal that didn't taste too bad. (I have to order some Americolor or powder concentrates - it is ridiculus).

I guess, I am not a BC only girl, but I love BC as a background on a cake. Serious_Cakes has made me a candy clay fanatic - so I use those as cutouts and 3D figures a ton. I pipe only when cake design calls for it or for cookies. I hate filling and CLEANING the bags and tips, so I try to work around it. Besides, people around here love the 3D accents and I am the only one that provides that style around here. Luckily, because if I had to depend only on BC, I would be in BIG TROUBLE. Piping is NOT my strongest skill! icon_redface.gif
Thanks for your help. Oh, and I am not overseas - I am in the south and I can go to World Market (love that store) and probably find some Mexican instant coffee.

Thanks again -
Mandi

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