I was reading a thread about Sam's club icing and we are going to be driving by one in a few weeks and I found a one day pass online but then I saw many people raving about Dixie's.
I checked out their website and ordered the icing sampler last night but I have no San's club to compare it to and was wondering if anyone has tasted both and if so, which one is better?
I read the entire Dixie's website and she explains how other icings yield much less but weigh much more, which can throw off your comparison pricing. It appears the Dixie's is lighter and fluffier but smooths wonderfully.
I love the idea of nice glossy cakes but also like the crusting icings. Do most people use the non-crusting under fondant and crusting on BC cakes? thanks
I always use a non-crusting buttercream for all my cakes. I don't like the super sugary sweet crusting buttercreams. Dixies tastes wonderful, very close to my own homemade BC. I haven't actually used it, just tasted it and saw what it looked like on the demo stuff they did at the Austin Cake Show. I do plan on ordering the red and black from them, as these colors are hard to obtain as bright and dark as Dixies versions are.
Would you say a non-crusting buttercream is like SMBC or IMBC or is it different?
I love Dixie's icing!! IMO, Sam's Club icing is gross. There is a world of difference.
It's funny, just tonight I was considering Dixie's. It's the shipping I think about. I'd have to pass the cost to the customer and they want things cheap, cheap, cheap! One other thing, Dixie's doesn't crust.
I love the taste of Dixie's. Yes it doesn't crust, but you also don't have the "oily" feel in your mouth like with Sam's icing.
There is a almost plastic smell to Sam's icing I think because of the plastic pail. If you do end up using it, try to put some sort of LorAnn's flavouring to it--much, much better!
Every cake I've ever decorated was done with Dixie's. I not only LOVE how it tastes, but I think it's wonderful to decorate with. I personally like that it doesn't crust...no clogged tips (especially the #1's that I use for cornelli lace). I've found that if I ice the cake smooth, set it in the fridge to get cold overnight (or in the freezer if time is an issue) I can lightly smooth out any imperfections with a clean finger.
A nice, cold iced cake works great for stencils, too. Also, if you spread a thin layer of icing onto some waxed paper and freeze, you can use cutters to cut out shapes that you can then apply anywhere to the cake.
Great tips. Thanks.
Wow, I love that idea about cutting out icing shapes to apply to a cake. I never for a second thought of that, I just think that is so neat!
Also, I've never heard of Dixie's. Can ya'll shed some light on that topic with me. Where do you get it, is it something you only can order online, or is it carried somewhere like the Sam's Club icing?
I just bought my FIRST tub of Sam's Club Icing the other night and opened it last night and was really impressed with how nice it smooths out. The taste isn't all that bad, not as good as my homemade, but I'm thinking I'm gonna doctor the next cake I do with the Sam's icing and see how that goes. But I wouldn't mind trying this Dixie's Icing if I knew where to get it. Also, is it running about the same as the Sam's Club pricing of $31?
Thanks for any info on this ya'll.