Toba Garrett Recipes

Baking By KayMc Updated 22 Jul 2011 , 4:16am by KayMc

KayMc Posted 21 Jul 2011 , 6:47pm
post #1 of 10

I finally broke down and bought Toba Garrett's book, "Professional Cake Decorating". I'm hoping to go through these directions step by step, in order to learn piping and other skills.

I never hear of anyone using her recipes, and I'm wondering if any of you regularly use any of hers. thanks in advance.....

9 replies
aundron Posted 21 Jul 2011 , 6:51pm
post #2 of 10

I've used her butter cream recipe and it's AWESOME!!

artscallion Posted 21 Jul 2011 , 6:54pm
post #3 of 10

I use her yellow cake. My buttercream is a hybrid combination of her recipe and Indydebs. Gives me the best of both worlds. I've also been known to use her spackle recipe as a crumb coat and filling.

cakesmart Posted 21 Jul 2011 , 7:34pm
post #4 of 10

I tried her yellow cake recipe and I really liked the flavor.

KayMc Posted 21 Jul 2011 , 7:46pm
post #5 of 10

Thanks for these positive reviews! If the heat ever breaks, I'll start testing these recipes.

Artscallion - how did you like that spackle paste?

artscallion Posted 21 Jul 2011 , 7:57pm
post #6 of 10

It's great. Just as she describes it in the book. Occasionally, when I torte a cake and have three filling layers, I'll use spackle in the middle one and people will think it's some kind of ground nut filling. It also works really well if you have gaps in the cake that need filling.

carmijok Posted 21 Jul 2011 , 8:26pm
post #7 of 10

I discovered cake spackle on my own when I had to fill in a depression in a sheet cake and fill in the sides of another cake! For the longest time I thought I was 'cheating' I know I was really a genius! Who knew? icon_lol.gif

KayMc Posted 22 Jul 2011 , 12:48am
post #8 of 10

Is that frosting recipe one that you share, or is it a secret? (understand either way)

artscallion Posted 22 Jul 2011 , 2:07am
post #9 of 10
Originally Posted by KayMc

Is that frosting recipe one that you share, or is it a secret? (understand either way)

Mine? Sure...

1 2/3 cups hi ratio shortening
2 teaspoons lemon juice
1 teaspoon flavoring extract (vanilla, lemon, almond, etc)
2/3 teaspoon salt
2 pounds confectioner's sugar
1 1/2 tablespoons meringue powder
1 1/2 tablespoons powdered dream whip
1/3 cup non dairy creamer (flavor of your choice...I usually use Italian creme)

Cream shortening on medium speed for three minutes.
Add flavoring and salt.
Gradually add sugar, one cup at a time.
Add meringue powder & Dreamwhip.
Add liquid and beat until light and fluffy (5-8 min)

It gives me the stability in warm weather that you get from Indy's recipe, but a lighter, less heavy texture, like Toba's. I've also discovered that if I beat in a few tbsp of water at the end, I get something so light it comes close to an IMBC/SMBC texture. Which is great if you're not using it under fondant.

KayMc Posted 22 Jul 2011 , 4:16am
post #10 of 10

Thanks so much!

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