Icing A Cake

Decorating By tutugirl Updated 9 Jul 2015 , 11:34pm by kkarma50

gaviota4fly Posted 13 Feb 2012 , 2:39am
post #91 of 150

Can I use regular vegetable shortening such as Crisco? I cannot find the Hi Ratio here.

PollyPocket04 Posted 13 Mar 2012 , 10:21pm
post #92 of 150

I can't see the images... can you repost them?

jsbj4309 Posted 31 Mar 2012 , 1:29am
post #93 of 150

I can't see them either icon_sad.gif

icer101 Posted 31 Mar 2012 , 1:44am
post #94 of 150
jsbj4309 Posted 31 Mar 2012 , 1:51am
post #95 of 150

Wonderful! Thank you so much!

dvsb Posted 25 May 2012 , 7:51pm
post #96 of 150

Could you tell me what recipe you used for your buttercream?

shari22 Posted 21 Jun 2012 , 5:25am
post #97 of 150

Tutugirl is the cake on a cake board the same size as the cake itself?

Myers091909 Posted 5 Jul 2012 , 2:44pm
post #98 of 150

Would you share your icing recipe? Also, do you have any tips on icing cakes for events that held outdoors in the summer months? I am worried that the icing will melt.

wendylovesbaking Posted 12 Sep 2012 , 6:02am
post #99 of 150

when using the Viva towel do I let it crust a little bit? so that the paper won smear the buttercream?

Rhonnie Posted 1 Oct 2012 , 7:14pm
post #100 of 150

Your icing looks so smooth and gorgeous. I have seen this method and tired it. the other insturctions I have read, have said to let the icing set for about 10 minutes before smoithing over with the towel and fondant smoother. Does your method call for letting it set or do you just use the hot spatula and imediately use the paper towel and smoother?

Cherie carlson Posted 8 Nov 2012 , 3:24pm
post #101 of 150

AWhat kind of icing do you use? Can you give us the recipe?

Chentzu Posted 9 Nov 2012 , 9:03am
post #102 of 150

This technique is an old one before the invention of fondant icing.  I am 54 years old and when I was a teenager the lady my instructor taught me this technique.  It's great to see that it is being used again. 

ShirleyBehenna Posted 16 Nov 2012 , 1:19pm
post #103 of 150

AWhat is a viva towel?

hbquikcomjamesl Posted 16 Nov 2012 , 6:08pm
post #104 of 150

 Viva is a brand of kitchen paper towels. I believe they're a Kimberly-Clark product, much like Kleenex and Kimwipes.

belle04 Posted 26 Dec 2012 , 9:21pm
post #105 of 150

Up until now I've only used a shortening only recipe. Would using her recipe of half shortening and half butter require keeping the cake in the fridge after it's decorated? I know in her tutorial she said she let it in the fridge to set up a little, but once it's decorated do I need to keep it in the fridge because of the butter? Right now it's winter in my area so we keep my house at around 72-73. The last time I made a butter based frosting in the spring, it melted down the sides of my cake and ruined the cake. I want to do this technique for 2 cakes for next weekend so I don't want to ruin them by not fridging them but I normally don't have space for them so would clean out my fridge before hand if needed. Ideas anyone?

lmahoney725 Posted 29 Dec 2012 , 1:51am
post #106 of 150

ADo you let the icing dry before you smooth it out with a aper towel...

schoolbaker Posted 30 Jan 2013 , 12:19am
post #107 of 150

what is the recipe for this buttercream frosting that looks so much like fondant....? Can you share with me please?

belle04 Posted 30 Jan 2013 , 4:58pm
post #108 of 150

The recipe is on the second page, second or third post down on this same thread. It's a great recipe and I'm choosing to use that for all of my cakes now!

maricuza Posted 9 Feb 2013 , 2:47pm
post #109 of 150

me podria explicar ese hi ratio o manteca cual es, es la crisco o es especial , y donde se puede conseguir, yo soy de panamá 



schoolbaker Posted 10 Feb 2013 , 11:08pm
post #110 of 150

Okay thank you...I think I found the correct one...;)

schoolbaker Posted 27 Feb 2013 , 7:04pm
post #111 of 150

Now in English....its the American language...;)

Godot Posted 27 Feb 2013 , 7:06pm
post #112 of 150

American English is the de factonational language of the United States, with 80% of the population claiming it as a mother tongue, and some 95% claiming to speak it "well" or "very well". However, no official language exists at the federal level.

kikiandkyle Posted 27 Feb 2013 , 7:07pm
post #113 of 150

And Maricuza states they are in Panama. Unless this is Cake Central USA?

schoolbaker Posted 28 Feb 2013 , 5:20pm
post #114 of 150
Originally Posted by schoolbaker 

Now in English....its the American language...;)

I only read recipes written in English...don't know spanish words....so can not read recipes written in that language...;)

kristinjaksic Posted 8 Mar 2013 , 2:54am
post #115 of 150

Can you post your buttercream recipe for us? This cake is soo smooth!! You are amazing!!

kristinjaksic Posted 8 Mar 2013 , 2:58am
post #116 of 150

What does 2 cups hi ratio mean? What is hi ratio??  Your cake is beautiful!! I am so envious!

Jackie Posted 8 Mar 2013 , 4:57am
post #117 of 150
Originally Posted by kristinjaksic 

What does 2 cups hi ratio mean? What is hi ratio??  Your cake is beautiful!! I am so envious!

That should say "High ratio Shortening"

Pringles Posted 9 Mar 2013 , 9:24pm
post #118 of 150

AWhat is shortening? Is confectioners sugar n icing suar same? I use butter+icing sugar for butter icing n colours. Is it ok? Will I be able to smooth it out like this?

brandiland Posted 1 Apr 2013 , 6:18am
post #119 of 150

Do you have any tips for a non crusting buttercream? I saw your work, and it's very smooth and beautiful. I work in a bakery (the front) and occasionally get to play with the frosting. I can't get it smooth for nothing. I've worked with crusting buttercream and it's so much easier. Thanks!

flower7779 Posted 5 Apr 2013 , 6:42am
post #120 of 150

Hola: Alguien puede ayudarme por favor, estoy frustrada, hice paso por paso esta receta y no me quedo como lo muestran, tal vez cometi algún error.

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