dinie Posted 2 Aug 2009 , 5:47pm
post #1 of

Does anyone use Sharon's recipe for crusting buttercream and what do you think of it? Not sure if I want to try it on my first 3 tier wedding cake for next weekend. Also does anyone for like she does of making the stuff icing to build a dam on your layers?

Diane

21 replies
Normita Posted 2 Aug 2009 , 5:59pm
post #2 of

I use her recipe all the time. It crusts super good and it tastes very good also. I have used it with both regular flavorings and with the "wedding bouquet" she recommends, and it tastes soooooooo much better with the wedding bouquet. So, if you dont have the flavoring I would recommed picking some up. I use some of the icing and just add more powdered sugar to make it stiff and that is my dam. Hope this helps icon_smile.gif

briannastreats Posted 2 Aug 2009 , 6:00pm
post #3 of

I LOVE her icing recipe!!! It's just about all I use! I would definatly go for it!

I have done the dam her way and have also done it without stiffening some of the icing up... You definately get a thicker filling layer with the dam than you would without, and you're pretty much guaranteed that it won't 'bulge' out.

Good luck with your cake! You'll love the taste and workability of her icing!!!

JanH Posted 2 Aug 2009 , 6:04pm
post #4 of

Sharon's (sugarshack) b/c is very highly rated on CC:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Yes, the use of an icing dam to contain your fillings is a fairly standard operating procedure.

Everything you need to know to make, decorate and assemble your 1st tiered/stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) - and so much more.!

HTH

TOMAY Posted 2 Aug 2009 , 6:09pm
post #5 of

bought Sharons video and tried her icing did well with my last wedding cake my icing was not as stiff as hers ( i added more liquid) and the icing dam worked great soo I would suggest it , I think more the suggestion in her videos of lettting things rest is the best

mcdonald Posted 2 Aug 2009 , 6:12pm
post #6 of

I guess I need to get her video so I can get her recipe. I have heard rave reviews about it..

Thcker icing = dam

mannjc Posted 2 Aug 2009 , 6:18pm
post #7 of

i'm a little confused on the recipe....how much liquid does she add to the recipe? Is it just 1 cup hot water mixed with one cup powdered creamer?

weirkd Posted 2 Aug 2009 , 6:43pm
post #8 of

Her recipe actually calls for 11-12 tbs creamer/hot water with the 4 tbs of the wedding bouquet. I highly recommend all of her videos. She explains and demonstrates everything she does, gives you lists of the tools she uses and throws a little extra at the end. Their priced right (not like some videos where they want $100 a video and you get more of a Hollywood/Broadway production!!) She is also there to help if you have questions, simply email her and she will respond. Dont get customer service like that now a days!

FullHouse Posted 2 Aug 2009 , 7:09pm
post #9 of

I actually use about half of the liquid called for in the original recipe and replace 2 cups of the shortening with softened butter (added after mixing liquid into shortening until cool). Not sure why I only need half the liquid, I think it's due to a combination of the humidity where I live and the fact that I sub. w/some butter. LOVE the recipe, SO smooth and tasty. Her BC video is defintely worth the $, but the recipe is on this site in the recipe section.

lchristi27 Posted 2 Aug 2009 , 7:21pm

She also has the video for just making the frosting on You Tube. Working with it is great, but I wasnt crazy about the taste. Buy her videos though, I learned more from them than anything else!!

mannjc Posted 2 Aug 2009 , 8:43pm

Im definately buying her vidoes! One more question...what is the "wedding bouquet" she adds? I don't recall seeing that at michaels...

Normita Posted 2 Aug 2009 , 9:07pm
Quote:
Originally Posted by mannjc

Im definately buying her vidoes! One more question...what is the "wedding bouquet" she adds? I don't recall seeing that at michaels...




They dont sell at Michaels. Some supply stores might carry it but it is a special flavoring that a lady makes in Louisiana (I believe). You can purchase it at fondantsource.com or try globalsugarart.com. We get a 10% discount at fondant source, just enter Cake central at checkout

Normita Posted 2 Aug 2009 , 9:10pm
Quote:
Originally Posted by Normita

Quote:
Originally Posted by mannjc

Im definately buying her vidoes! One more question...what is the "wedding bouquet" she adds? I don't recall seeing that at michaels...



They dont sell at Michaels. Some supply stores might carry it but it is a special flavoring that a lady makes in Louisiana (I believe). You can purchase it at or try globalsugarart.com. We get a 10% discount at fondant source, just enter Cake central at checkout




I hate that they block websites!!! Anyways, just type in Fondant source (no space in between) and it the website will come up. Or go to google and type fondant source

liha21 Posted 2 Aug 2009 , 9:16pm

Her recipe and her video's have totally saved my cake decorating! I would not do it any other way!

weirkd Posted 2 Aug 2009 , 11:17pm

You can buy it directly from her also.

collins563 Posted 2 Aug 2009 , 11:46pm

Has anyone tried this recipe with all butter? I have recently purchased the Sugarshack DVD and the techniques used didn't work on an all butter recipe I used. Any suggestions would be greatly appreciated!

mannjc Posted 3 Aug 2009 , 12:16am

thanks for the info!!! icon_smile.gif

weirkd Posted 3 Aug 2009 , 2:55am

Ive used half and half (butter to shortening) and it works fine.

JanH Posted 3 Aug 2009 , 3:25am

All shortening is 100% fat, 0% water.
Butter/margarine are about 80% fat and 20% water.

So adding more p.s. to compensate for the additional liquid or using less liquid creamer would be a start.

Also butter doesn't contain the standard emulsifiers found in either Crisco or the greater amount of emulsifiers found in Sweetex, so that will make a huge difference.

One of the chief differences between hi-ratio shortenings (like Sweetex) and Crisco is its ability to absorb greater amounts of liquid without breaking down.

You won't have that added stability in an all butter based frosting. Especially when you factor in butter's lower melting point.

HTH

dinie Posted 3 Aug 2009 , 3:19pm

Most all the recipes that I have used have meringue powder in them this recipe does not. So why does she not put it in hers?
I think that I will try this recipe for the wedding cake that I will be making for this weekend.

Here is another question about using simple syrup, since I will be filling the cakes with strawberry sleeve filling and peanutbutter buttercream can I still use simple syrup on them to make them moist?

Thank You all for all your valuable info sharing knowledge,
Diane

melvin01 Posted 3 Aug 2009 , 3:43pm

You can always use a simple syrup on your cakes (with or without additional flavoring), just make sure not to OVER use the syrup (it will sometimes leak out of the cake). I use syrup on my cakes to help with keeping them moist but don't overdo it. Unless your cakes are really dry, it won't need it.

Also, per Sharon's video, make sure to let the cake sit and for the outside to dry. I will actually try to blot some moisture off of the outside of the cake to help with the bubble affect, which I tend to get bubbles in my frosting for some reason so I try to make sure it gets to room temp at some point before delivery so I can fix it at home if there is a bubble issue.

Also, I just use strawberry jelly, works well especially if you can find a brand that has some chunks of strawberries in it. It may be more affordable than buying the filling in the sleeves -- unless you prefer that, of course.

MelissaMay Posted 3 Aug 2009 , 6:16pm

I too have purchased 3 of her DVD's they have changed the way I decorate my cakes. She is so talented and I am so glad she has shared all of her "secrets" with us!

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