Smbc...can I See Pics Please

Decorating By rharris524 Updated 8 Dec 2010 , 6:18pm by GL79

rharris524 Posted 2 Dec 2010 , 4:11am
post #1 of 10

So, I made my first batch of SMBC tonight and it is really yummy BUT I don't even know where to begin decorating with it...it's so soft that I find it very intimidating but I know that some of you out there use it as their standard icing so I'd love to see some pics of cakes done in SMBC and/or any tips for using it

9 replies
whitelilly Posted 2 Dec 2010 , 1:06pm
post #2 of 10

Hi, don`t be afraid of SMBC, it`s very easy to work with! I did my first cake with SMBC last week and I was delighted, it was very smooth and I really liked the final result! You can see my photo (the one with the girl), it is iced in SMBC - although the quality of the pic is very poor as I took it with my mobile.

After I frosted the cake, I put it in the fridge and the SMBC hardened a lot. I made an experiment with a mini cake that I left out - the icing was soft, but it still held the fondant decorations on the sides for days!

Good luck with your cake! icon_smile.gif

GI Posted 2 Dec 2010 , 1:28pm
post #3 of 10

(deleted 2nd post...too late to hit the X...not the X where the Avatar is s'posed to be, just wanted to clarify here...but the X to delete a 2nd post. The X where the AVATAR is s'posed to be will probably ALWAYS be an X since the Avatars aren't working. icon_smile.gif )

GI Posted 2 Dec 2010 , 1:57pm
post #4 of 10

one of my absolute favorite people of all-time on cake central, ShirleyW, is a huge fan of SMBC/IMBC. (Difference is only in the method of processing the egg whites & sugar, makes no diff at all in the icing for decorating itself.)

This is one of my favs of hers....go check out her flickerphotos or the rest of the photos here on cc, you'll be inspired!
flicker photos: http://www.flickr.com/photos/cakeicer/
her recipe: http://www.cakecentral.com/cake_recipe-2426-2-Italian-Meringue-Buttercream--Shirleys-Method.html


ShirleyW: http://www.cakecentral.com/cake-photo_69298.html
ShirleyW: http://www.cakecentral.com/cake-photo_899203.html
Another: http://www.cakecentral.com/cake-photo_551123.html
Yum: http://www.cakecentral.com/cake-photo_68796.html

Another recipe just for fun icon_biggrin.gif Peanut butter cup filling http://cakecentral.com/recipes/2314/peanut-butter-cup-filling
My fav Bavarian cream filling- delish! Way better than that nasty "sleeve" stuff icon_wink.gif http://cakecentral.com/recipes/2396/bavarian-cream-filling

GREAT THREAD TO READ: making smbc: http://cakecentral.com/cake-decorating-ftopict-594605.html

1/2 BC and 1/2 SMBC thread: http://cakecentral.com/cake-decorating-ftopict-28824.html

HAve fun and hope this helps you1 icon_biggrin.gifthumbs_up.gif

Loucinda Posted 2 Dec 2010 , 2:09pm
post #5 of 10

I would love more info on the mixing of the two types of icings....how did it smooth out? Crust at all? Very interesting, I may have to try this one.

cakesnglass Posted 2 Dec 2010 , 2:20pm
post #6 of 10

when mixing the two will it require refrigeration afterwards?

sechrestloans Posted 2 Dec 2010 , 2:37pm
post #7 of 10

in my photos, the cake with the baby on the moon is SMBC and the 50th anniversary cake is SMBC also. I use the hot knife method to smooth it, works great!

aswartzw Posted 2 Dec 2010 , 2:41pm
post #8 of 10
Quote:
Originally Posted by cakesnglass

when mixing the two will it require refrigeration afterwards?




Yes b/c you refrigerate the SMBC because of what is in it.

GI Posted 8 Dec 2010 , 5:41pm
post #9 of 10
Quote:
Originally Posted by Loucinda

I would love more info on the mixing of the two types of icings....how did it smooth out? Crust at all? Very interesting, I may have to try this one.




Does not crust. However, you don't "need" the icing to crust....just pop the cake in the fridge, it will firm up nice and hard. Then will soften up over time and honestly, this just melts in your mouth.

GL79 Posted 8 Dec 2010 , 6:18pm
post #10 of 10

Thanks for posting this, I'll have to try it someday.

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