Making SMBC...

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

aswartzw Posted 21 Jul 2008 , 8:42pm
post #91 of 492
Quote:
Originally Posted by marksmum

Hi
I am a newbie and would love to try this recipe but I have several questions which I am hoping you can help with. Hope you are comfy coz this may take a while. icon_redface.gif
1. I am from across the pond and we don't do 'sticks' of butter -could someone clarify how many grams are in a stick?

A stick equals 8 ounces or 227 grams.

2. I know from the previous posts you can use SMBC under fondant - however can it be used in the layers as well as under the fondant? ( I know from a 'taste' perspective it will be a yes but someone mentioned it needs to be refrigerated to prevent it slipping - I am doing a Thomas the Tank birthday cake and due to the shape will need several layers for height, as far as I know you don't put fondant cakes in the fridge once covered so my worry is the layers will slip and the cake will be ruined - I usually use a buttercream similar to the recipe for the American buttercream ( icon_redface.gif
I use SMBC between cake layers all the time and don't refrigerate it. I keep mine at RT and have traveled home (3 hours) with a cake (and up a 60 degree incline) without it slipping.

3. Can someone recommend a sponge recipe for using SMBC as a dessert type cake - my cake is usually firm so i can cut and sculpt the sponge and would like something a bit lighter for unsculpted work. I know some people use box mixes - I always bake from scratch and would probably not be able to get hold of the mixes normally used - any suggestions would be great.

PM JanH. She can get you in contact with a way to make your own cake mixes and then use that in any recipe from here calling for cake mixes. I still swear by the WASC.

4. Forgive my ignorance but what is the difference between yellow cake and white cake? I have seen a recipe for WASC but never for yellow cake - i don't know if that is the US equivalent to our normal sponge cake - is the difference taste, texture, versatility or none of these.

Yellow cake has the whole egg; white cake has just the egg whites.

5. Whats a sheet cake - is this just a rectangular sponge cake?

Yep!

Sorry for the mammoth post but you guys are just so inspiring and knowledgeable and i'm desperate to try out some of the suggestions i have found on CC but a lot of the terminology used means nothing to me - we don't have butter sticks, sheet cakes or WASC in Scotland icon_eek.gif
Thanks
AnneMarie


calebsmom45 Posted 21 Jul 2008 , 9:18pm
post #92 of 492

Will this recipe work well for cupcake swirls? I want to do some but the last two time I did it using regular old buttercream they got crusty and the color looked funny. I just want them to look soft and yummy. If so, how do you tell when the egss are 160 degrees? Do you use a candy thermometer? I don't have one so is there another way to figure, such as an average time or the way they look? Thanks so much, it sounds delicous.

marknelliesmum Posted 21 Jul 2008 , 9:19pm
post #93 of 492

aswartzw thank you so much thumbs_up.gifYou have no idea how much i appreciate your help - at least now I can re-read posts and they might make more sense lol

This site really is amazing - amazing recipes, amazing ideas and ultra amazing people who are so kind and helpful not to mention very generous with their expertise.

Thanks so much

FromScratch Posted 21 Jul 2008 , 9:25pm
post #94 of 492

it'll work great for cuppies.. icon_smile.gif

marknelliesmum Posted 21 Jul 2008 , 9:28pm
post #95 of 492

Calebsmom wrote:

Quote:
Quote:

how do you tell when the egss are 160 degrees? Do you use a candy thermometer? I don't have one so is there another way to figure, such as an average time or the way they look?




There is a link to a youtube video on one of the other threads ( Ive read so many in the past few days so have no idea where you would find this - sorry)

According to the lady on the video you wait for the sugar to dissolve - this has a higher temp than the 160 degrees required so you would be ok when the sugar cant be seen.

I'm sure someone will confirm this or blow me out the water totally lol

calebsmom45 Posted 21 Jul 2008 , 9:36pm
post #96 of 492

You tube has everything! I will try to find it. Thanks!

FromScratch Posted 21 Jul 2008 , 9:53pm
post #97 of 492

The sugar will dissolve even if you don't heat it. This is not a good way to judge the temp. I use a candy thermometer.. it's the only way to know for sure. I have tested it at various stages and if you start with room temp eggs and whisk it over a double boiler the sugar will be completely disolved before the mixture reaches 130-140 degrees. You don't HAVE to get it to 160 degrees.. the chances of getting salmonella is very small, but I do it to be safe.

marknelliesmum Posted 21 Jul 2008 , 10:23pm
post #98 of 492

Jeanne
In one or your earlier posts you mentioned you like to use thickened fruit purees to add flavour, would you mind sharing what you use and how thick does this need to be.
Thanks
AnneMarie

ceshell Posted 21 Jul 2008 , 10:44pm
post #99 of 492
Quote:
Originally Posted by jkalman

The sugar will dissolve even if you don't heat it. This is not a good way to judge the temp. I use a candy thermometer.. it's the only way to know for sure. I have tested it at various stages and if you start with room temp eggs and whisk it over a double boiler the sugar will be completely disolved before the mixture reaches 130-140 degrees. You don't HAVE to get it to 160 degrees.. the chances of getting salmonella is very small, but I do it to be safe.




And remember, you also don't have to get it to 160 if you use powdered or pasteurized whites, so if you don't have a thermometer you can always use those instead.

For what it's worth I HATE my candy thermometer so I just use my digital "probe" thermometer, I just hold the probe by the wire part (so that my hands aren't affecting the temp) and it works just fine. Wee bit more effort since it doesn't clamp on to the pan/bowl but it tells me the correct temp so I don't mind a bit. Plus I can even set the alarm to go off when it hits the right temp.

need2sleep Posted 21 Jul 2008 , 11:07pm
post #100 of 492

Hello Jeanne. Sorry for another question. Your recipe sounds so tempting and I am going to give it a shot but I was wondering if this BC also needs to be thinned out to ice a cake or a bit stiffer to maybe pipe flowers and such. I am very new at this so that is why I am asking.

Thank you so much for letting me pick your cake brain.

Sandra

FromScratch Posted 21 Jul 2008 , 11:48pm
post #101 of 492

I use the icing as is for both icing the cake and piping. It really can't be thinned, but if it's really soft a quick jaunt in the fridge will firm it up (just not too long or it'll get hard and un workable until it warms up).

For fruit purees I usually buy frozrn berries and heat them in a sauce pan with some sugar and corn starch. One bag of raspberries and 1/2-3/4 cup sugar and 4 TBSP (sometimes 5) of corn starch is a good combo. Heat the berries and sugar until they are boiling and the fruit has begin to burst then put the mixture through a fine mesh strainer to get the seeds out, then reutn to the stove and add the corn starch (make sure you dissolve it it some water before adding it to the berry puree or you'll get awful lumps) and bring to a boil then let it cool before addign it to your icing. I do it by eye and to taste. They don't have to be super thick, but I usually just use what I would use as a cake filling and that's how I make my raspberry puree to fill a cake.

For strawberries I just buy a container of frozen strawberries in sugar and thaw that out and pop it in the blender with 4-5 TBSP of corn starch and blend until smooth and bring it to a boil in a sauce pan and cool it. HTH's icon_smile.gif

maimai16 Posted 22 Jul 2008 , 1:51am
post #102 of 492

hi jkalman, thanks again for your wonderful step by step instruction icon_wink.gif
i have a question though... i'm going to try your smbc recipe but i need a smaller batch. i'm going to use a stand mixer that have a not so big mixing bowl. the question is, can i half the recipe, from 5 ew to 3ew? what are the adjustments of the other ingredients? pls icon_confused.gif

jen1977 Posted 22 Jul 2008 , 2:13am
post #103 of 492

I think I may actually try this soon since I can look at the pics to see the different stages and what they are suppsoed to look like! I've always been chicken to try them, and probably would have tossed it when it look curdled! Thanks for the pics!

FromScratch Posted 22 Jul 2008 , 2:45am
post #104 of 492

Well.. if you use 3 egg whites I'd do 1.5 sticks of butter and 1/2 c of sugar plus a TBSP. 1 TBSP of vanilla to start and see if it needs more, but the 5 egg recipe will fit very easily in my artisan which is a 5 qt mixer and it fit in my classic (before she died icon_sad.gif

AKA_cupcakeshoppe Posted 22 Jul 2008 , 3:45am
post #105 of 492

jeanne just to clarify, that a stick and half a stick of butter right? so like 3/4 cup?

junny629 Posted 22 Jul 2008 , 4:43am
post #106 of 492

AnneMarie,

1 stick of butter is 113 grams.

And as far as I know, the biggest difference between yellow and white cake is that yellow cake use the whole egg and white cake doesn't use the yokes. There could be other differences too but I can't tell you. And I will leave the experts to answer your other questions, as I am just another newbie. icon_razz.gif

maimai16 Posted 22 Jul 2008 , 6:07am
post #107 of 492

thanks again jkalman. i doubt that my small mixing bowl can accomodate 5 egg whites. i'll just try the 3-egg white recipe. icon_biggrin.gif

mclaren Posted 22 Jul 2008 , 10:37am
post #108 of 492

ok, i iced my cake with SMBC today & it is still in the fridge.

i'm planning to decorate it with some fondant accents on the SMBC. my question is, once all the accents have been put onto the BC, can i refrigerate the cake? i heard refrigerating cakes with fondant can cause condensation & ruin the fondant, does that apply to the accents too?

if i can't put the cake in the fridge, i'm just afraid the SMBC might melt & all the accents will slide. will they?

TIA.

FromScratch Posted 22 Jul 2008 , 11:44am
post #109 of 492

Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.

mclaren Posted 22 Jul 2008 , 12:08pm
post #110 of 492
Quote:
Originally Posted by jkalman

Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.


jkalman, i'm sorry to ask again, does that mean it is ok to chill the cake WITH the accents on the side & on top of the cake?

it is quite warm here...

mclaren Posted 22 Jul 2008 , 12:46pm
post #111 of 492
Quote:
Originally Posted by jkalman

Yes.. 1.5 sticks is 3/4 c of butter. Sorry about that.. I always forget that not everyone uses sticks.

So long as your decos aren't really heavy they should be fine on the sides of your cake. Butter melts at around 90 - 95 degrees.. so if it's REALLY warm I would chill the cake as long as you can.


jkalman, i'm sorry to ask again, does that mean it is ok to chill the cake WITH the accents on the side & on top of the cake?

it is quite warm here...

FromScratch Posted 22 Jul 2008 , 1:47pm
post #112 of 492

If you have a fondnt bow.. keep it out of the fridge.. the humidity when it's thawing will make it collapse. Side decos should be fine in the fridge as long as they aren't really dark. Dark colors that have been tinted with gel colors can bleed when the condensation hits them. When I thaw out a cake.. I keep it in my office (aka my cake room) with the AC on high and leave it there for an hour or so depending on the cake and then bring it out to my kitchen. I get less ocndensation that way. My house is ac'd and it's usually around 72 in the main part of the house. if you are worried about it.. try it on a practice cake first. icon_smile.gif

maimai16 Posted 22 Jul 2008 , 4:05pm
post #113 of 492

i'm confused here icon_confused.gif
junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif
i guess i'll follow jkalman's post b/c its her recipe?

help icon_sad.gif
another question jkalman... icon_smile.gif
i've checked your posted recipe here on CC and you've indicated the amounts for flavoring. if i'm going to flavor my smbc with mint extract or other flavor, do i not need to add the vanilla?

sorry for flooding you with a lot of wuestions... i just want to make it perfect icon_smile.gif

oboemommy Posted 22 Jul 2008 , 4:42pm
post #114 of 492
Quote:
Originally Posted by maimai16

i'm confused here icon_confused.gif
junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif




They're both right, they're just talking about different quantities. junny is talking about 1 stick of butter (1/2 Cup); jkalman is talking about 1.5 sticks of butter (3/4 Cup) HTH!

aswartzw Posted 22 Jul 2008 , 5:02pm
post #115 of 492
Quote:
Originally Posted by oboemommy

Quote:
Originally Posted by maimai16

i'm confused here icon_confused.gif
junny629 says 1 stick is 113 grams... i googled it to convert it into cups, gourmet sleuth says 113 grams = .5 cups then jkalman says its 3/4 c of butter icon_confused.gif



They're both right, they're just talking about different quantities. junny is talking about 1 stick of butter (1/2 Cup); jkalman is talking about 1.5 sticks of butter (3/4 Cup) HTH!




Yes I agree. Silly me, when I did the conversions was thinking a stick of butter was 8 oz. instead of 8 Tbsp. Stupid me. icon_redface.gif

FromScratch Posted 22 Jul 2008 , 6:05pm
post #116 of 492

If you use extracts I would leave out the vanilla unless it would compliment the flavor you are going for. I love peppermint SMBC.. crush up a couple candy canes and fold them in along with some peppermint extract.. SOOOOOOOO good in a chocolate cake.

calebsmom45 Posted 23 Jul 2008 , 12:18am
post #117 of 492

Thanks, I guess I will have to go get a candy thermometer. Another question if I may. I am making about 24 cupcakes for a shower and I am not sure how much a batch of this will make. I have to do it half at the time because I only have the oldest stand mixer ever made (i really think it is, I have to turn the bowl because it doesn't turn by itself anymore)and it is a kind of small bowl. I don't want to not have enough. Also can I ice the cakes on Friday night and leave them out for a Saturday evening shower? Has anyone used this in their cakeballs? I was wondering if it tasted or worked as well in them as regular old buttercream?

mommicakes Posted 23 Jul 2008 , 12:25am
post #118 of 492

JK, Your recipe is just amazing. icon_lol.gif

maimai16 Posted 23 Jul 2008 , 2:13am
post #119 of 492

hmmm... ok... maybe i'll just start with 3/4 cup of butter then if it tastes and looks like need more, i'll just add and limit adding til 1 1 1/2 cups.

thanks everyone thumbs_up.gif

dcabrera Posted 23 Jul 2008 , 3:28am
post #120 of 492
Quote:
Originally Posted by jkalman

If you have a fondnt bow.. keep it out of the fridge.. the humidity when it's thawing will make it collapse. Side decos should be fine in the fridge as long as they aren't really dark. Dark colors that have been tinted with gel colors can bleed when the condensation hits them. When I thaw out a cake.. I keep it in my office (aka my cake room) with the AC on high and leave it there for an hour or so depending on the cake and then bring it out to my kitchen. I get less ocndensation that way. My house is ac'd and it's usually around 72 in the main part of the house. if you are worried about it.. try it on a practice cake first. icon_smile.gif




I love your recipe and have made it a couple times. I have some questions for you too.

1) How can I get my smbc white? When I mix my colors they come out totally different than expected.

2) How can I get it as smooth as possible?

3) Can it be covered in fondant?

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