I am fairly new to CC and have read a lot about Sugarshack icing. Can someone tell me what it is? The recipe? And any other info. I have tried a search and Into the Oven website no longer have the video avaiable.
Here is the recipe
Thanks, where do you get high ratio shortning?
I looked all over the town where I live and the only place I could find it was a restaurant supply store where you had to buy it in 50 lb tubs. I ended up ordering it through Country Kitchen SweetArt (they also have a great free catalog on their website you can request). But I can tell you this, I have actually had people tell me that the icing was the best I've ever made when I used the hi-ratio shortening.
Thankyou so much for replying. I stored the recipe and watched the video.
A few more questions. (Sorry- just curious before I try)
1. Hi ratio shortening- I am wondering if Australia copha is the equivalent?
2. How well does this icing keep in hot weather and does it need to be refrigerated.
3. Do use it on a cake before applying fondant? And is it a nice topping for cupcakes?
TIA an sorry for asking so many questions
I can't answer question #1, but as for #2 and #3: Yes, it keeps well in hot (and humid!) weather and does not need to be refrigerated. This the BC recipe I always use, either on its own or under fondant. I've also done cupcakes with it, and my kids and their preschool friends pretty much ate the icing off of every cupcake!
Keep asking questions...how else can you get information???
Thanks Karen. If I think of anything else i will ask again. I love this site it is really a wealth of information.