For Those Of You Who Use Sugarshack's Method To Ice Cakes

Decorating By cakegirl1973 Updated 23 Feb 2011 , 2:05am by caleyb

cakegirl1973 Posted 21 Feb 2011 , 6:42pm
post #1 of 28

Hi! Sugarshack's DVD has been soooo helpful in icing my cakes, but I am having problems with one of the steps. After I ice the top of the cake, when I use the lined cardstock to mark the lowest point of the top, I have found that my fingernails are too short to make an imprint on the top sides of the cake. If anyone else has had this problem, how have you worked around it? I was thinking of using a veining tool to mark the line, but thought I would first post on here to see if anyone had a better suggestion. Thanks so much!

27 replies
sweetpea1972 Posted 21 Feb 2011 , 6:56pm
post #2 of 28

I just very gently press the top of the cardstock into the icing as I move it around the cake, just enough make an indent. Does that make sense?

HTH

Kellbella Posted 21 Feb 2011 , 7:04pm
post #3 of 28

Someone here on CC had a great tip....she uses her Agbay to trace the line onto the cake! If you do a search you may find it here...she also posted pics. I hope that helps!

cakeastic Posted 21 Feb 2011 , 7:11pm
post #4 of 28

Its the cardstock thats supposed to do the indentation not your fingernail.

bakencake Posted 21 Feb 2011 , 7:15pm
post #5 of 28

I was about to suggest the agbay

Mb20fan Posted 21 Feb 2011 , 7:15pm
post #6 of 28
Quote:
Originally Posted by Kellbella

Someone here on CC had a great tip....she uses her Agbay to trace the line onto the cake! If you do a search you may find it here...she also posted pics. I hope that helps!




Hmmmm....interesting....going to search for it now! icon_biggrin.gif

Fleur_de_Lis Posted 21 Feb 2011 , 7:33pm
post #8 of 28

I saw someone else post a helpful hint about this a few months back, so I can't take credit.

But what I do is use my sewing ruler and measure around with the little tip that sticks out and in makes a line for me. I have not invested in the Agbay yet, and this is a super alternative. Works like a charm.

Kellbella Posted 21 Feb 2011 , 7:36pm
post #9 of 28
sugarshack Posted 21 Feb 2011 , 9:08pm
post #10 of 28
Quote:
Originally Posted by cakeastic

Its the cardstock thats supposed to do the indentation not your fingernail.




correct. u just gently press the card into the icing, not your nail. easy peasy, no muss no fuss!

cakegirl1973 Posted 21 Feb 2011 , 9:46pm
post #11 of 28

Thanks everyone. Not sure how I missed that it is the cardstock, not my fingernail that makes the line, but I did. And, I feel so honored that Sugarshack herself chimed in--your DVD has helped me tremendously!!

sugarshack Posted 21 Feb 2011 , 11:40pm
post #12 of 28

Thank you cakegirl! I am glad!

gingersoave Posted 22 Feb 2011 , 8:10pm
post #13 of 28

Hi Sharon! Just wondering if you have a formula for using your buttercream in a 4 1/2 quart kitchen aid?

I am in the process of watching the new purse with wine bottle DVD - AWESOME AWESOME AWESOME!!!!!!!!!!!!

thanks for your help on the KA

ginger

sugarshack Posted 22 Feb 2011 , 8:13pm
post #14 of 28

hey Ginger!

try 4.5 pounds PS and 4.5-5 cups shoretning....

gingersoave Posted 22 Feb 2011 , 8:20pm
post #15 of 28

Thanks!!! I assume I keep the same amount of creamer and flavoring?

Sharon, you are truly amazing!!!

ginger

caleyb Posted 22 Feb 2011 , 8:31pm
post #16 of 28

There is a conversion for the 4.5 qt mixer under recipes - that is the one I used - it worked up beautifully. It was a tad too sweet though - what would you suggest to cut the sweetness - may be a very simple answer but I am an even simpler person so can't put my finger on it!

sugarshack Posted 22 Feb 2011 , 8:32pm
post #17 of 28

you will have to decrease the liquid by a little bit, 2-4 tbs maybe?? Thanks!

cupcakemkr Posted 22 Feb 2011 , 8:45pm
post #18 of 28
Quote:
Originally Posted by caleyb

There is a conversion for the 4.5 qt mixer under recipes - that is the one I used - it worked up beautifully. It was a tad too sweet though - what would you suggest to cut the sweetness - may be a very simple answer but I am an even simpler person so can't put my finger on it!



caleyb - dissolve a little bit of salt in hot water and add to your frosting, takes away some of the sweetness

gingersoave Posted 22 Feb 2011 , 8:46pm
post #19 of 28

how can I find the post under the 4.5 mixer? I'm a ding a ling at finding stuff. Thanks!!!!

Thanks Sharon for the info. I figured reduce 1 tblsp creamer and 1 tblsp flavor??

sugarshack Posted 22 Feb 2011 , 8:47pm
post #20 of 28

agree with cupcakemkr. We like it sweet down here, lol. salt and using part butter may help cut it.

caleyb Posted 22 Feb 2011 , 9:38pm
post #21 of 28

Thanks....I'll try that next time round!!! Love it though, Sharon - thanks so much!

gingersoave Posted 22 Feb 2011 , 9:54pm
post #23 of 28

caleyb - THANK YOU!! 15 tablespoons of creamer....? I only use 11 1/2 with the 5 qt. am I reading that right?

Sangriacupcake Posted 22 Feb 2011 , 9:57pm
post #24 of 28
Quote:
Originally Posted by sugarshack

agree with cupcakemkr. We like it sweet down here, lol. salt and using part butter may help cut it.




I do this often with your recipe...substitute 1 cup of butter for a cup of the shortening and add 1 tsp salt. Didn't want to admit to it, 'cause I thought I was cheating!!! icon_redface.gificon_lol.gif

cupcakemkr Posted 22 Feb 2011 , 9:57pm
post #25 of 28
Quote:
Originally Posted by gingersoave

caleyb - THANK YOU!! 15 tablespoons of creamer....? I only use 11 1/2 with the 5 qt. am I reading that right?




I use 16T in my 5.5qt 12 creamer 4 flavoring - less if really really humid more if really dry

sugarshack Posted 22 Feb 2011 , 10:06pm
post #26 of 28

my total for the 5 quart mixer is 15-16 TBS liquid TOTAL

gingersoave Posted 22 Feb 2011 , 10:21pm
post #27 of 28

I use 11 1/2 plus the 4 tblsp. for flavoring, so that would be 15 1/2. but would you still use the 15 with the 4.5 mixer?

caleyb Posted 23 Feb 2011 , 2:05am
post #28 of 28

Somewhere I found where someone said they used 1/2 cup water/1/2 cup creamer....that worked for me. I did add an additional tablespoon of water - it was a bit thick - but that one additional tablespoon did the trick. I am not sure how many tablespoons it is - I didn't count it out.

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