I cannot tell you how ESTATIC I am that I got my Dvds in the mail!!! I wanted to play around a bit and make a cake, fill it, smooth it and fondant it. But I am questioning by buttercream now. I am preparing for a wedding cake in October and I want to prevent any mishaps. I normally use SMBC, but I noticed that there was no way I could get the SMBC "Thick" to pipe the dam, and if the cake is covered in fondant and sitting out for 24-36 hours, I question its stability. Has anyone used Sharon's b/c recipe???? I am always apprehensive about the taste of b/c without butter or cream, but it did look good (and more importantly, stable). I would love anyone's input. Thanks!!!

I tried it this week and I love it. I didn't use the WB flavoring though. I just used regular vanilla and it worked perfectly. I highly recommend it!!

I've used Sharon's buttercream recipe and smoothing techniques on several cakes and have found both to be excellent. The buttercream is very forgiving and easy to work with, I believe you will be pleased. I've used creme bouquet flavoring because I didn't have the wedding bouquet -- it tastes great, my clients have been very pleased and my cakes have never been smoother!

I *so* wish I liked American buttercream! (aka powdered-sugar buttercream) My family just doesn't like the flavor and 'sweet' quality of those icings, and would leave every single bit on their plates.

I use IMBC and SMBC, and get rave reviews on the taste, but they're so much more difficult for me to smooth. I often don't even try to get it very smooth. One thing I've done in the past is to mix up a small half- or quarter-batch of an American buttercream, and use it for a dam and very thin crumb coat. Once it crusts, then I can ice with my meringe buttercream. Those who dislike the powdered sugar icing don't seem to mind just that little bit.

Another possibility I haven't tried yet is to make a cake 'mortar' with a mix of cake crumbs and SMBC, and use that for a dam. Let us know how it works if you try it.

I wish SugarShack would make a DVD for meringue buttercream!

Lori, if you love SMBC mine will be very different. Is is very forgiving, easy to smooth and highly stable. BUT it is an all shortening /PS icing and it will taste as such. So just be prepared for the taste difference if you try it.

I think you can use SMBC or like the others said, something different for your dam, and then use SMBC under your fondant. It supposedly is fine at room temp for a couple of days. Tons of people use SMBC under their fondant.

I am going to make my first batch of SMBC this week, just for fun to try it. Down south here, peeps love the crusting BCs so I have never even ventured into it, but I want to give it a go and see what it is like. ( hence no SMBC DVD from me! HAHAHA!)