Just Want To Be Good At Something...

Baking By gaviota4fly Updated 8 Nov 2011 , 6:03am by gaviota4fly

gaviota4fly Posted 7 Nov 2011 , 5:12am
post #1 of 20

I am a total failure!!!!!!!! No matter how many videos I watch, no matter how much passion I put in the few I have the chance to bake and decorate. My decorations look like a little kid. This weekend, I made buttercream that was a failure.
5c crisco
4 lbs. powder sugar
almond flavor
meringue powder
water

I wanted to have a crusting frosting so I can decorate. It was super grainny, it did crust but not smooth no even with the viva. If at least I could be good at something.
I am honestly crying can't stop. I want to do fondant, not working, elephant skin, not smooth on the cake.

Sorry, just needed to let it out!

I WANT TO BE GOOD AT SOMETHING!

19 replies
TexasSugar Posted 7 Nov 2011 , 5:15pm
post #2 of 20

What brand of powder sugar did you use? Some of the off brands will give you gritty buttercream.

Also when you went to smooth it, how long did you wait to smooth it? If you wait too long it will end up crusting too much and crack more than anything else.

What brand of fondant did you use?

gaviota4fly Posted 7 Nov 2011 , 7:37pm
post #3 of 20
Quote:
Originally Posted by TexasSugar

What brand of powder sugar did you use? Some of the off brands will give you gritty buttercream.

Also when you went to smooth it, how long did you wait to smooth it? If you wait too long it will end up crusting too much and crack more than anything else.

What brand of fondant did you use?


The pds I use that I use is Domino. I wait about 15 min. to crust. I have made/ used 3 diff fondant recipes; marshmallow, and one that I took on a fondant semminar that I attended { Yolanda Garrido] is very similar to Toba Garrets, delicious, and when in class, the dummy was super nice, no lumps, and the wilton (yikes) that taste awful.

Last night I was watching a program in which the presenter said that talents born with the person and I think, cake decorating is not my talent either. Besides, I cannot practice too much because it is only my husband, my little son, and I, who is going to eat it? Food's very expensive...
Tks for taking the time to read my message Texas.

gaviota4fly Posted 7 Nov 2011 , 7:37pm
post #4 of 20
Quote:
Originally Posted by TexasSugar

What brand of powder sugar did you use? Some of the off brands will give you gritty buttercream.

Also when you went to smooth it, how long did you wait to smooth it? If you wait too long it will end up crusting too much and crack more than anything else.

What brand of fondant did you use?


The pds I use that I use is Domino. I wait about 15 min. to crust. I have made/ used 3 diff fondant recipes; marshmallow, and one that I took on a fondant semminar that I attended { Yolanda Garrido] is very similar to Toba Garrets, delicious, and when in class, the dummy was super nice, no lumps, and the wilton (yikes) that taste awful.

Last night I was watching a program in which the presenter said that talents born with the person and I think, cake decorating is not my talent either. Besides, I cannot practice too much because it is only my husband, my little son, and I, who is going to eat it? Food's very expensive...
Tks for taking the time to read my message Texas.

TexasSugar Posted 7 Nov 2011 , 10:25pm
post #5 of 20
Quote:
Originally Posted by gaviota4fly



Last night I was watching a program in which the presenter said that talents born with the person and I think, cake decorating is not my talent either. Besides, I cannot practice too much because it is only my husband, my little son, and I, who is going to eat it? Food's very expensive...
Tks for taking the time to read my message Texas.




I teach the Wilton classes. Honestly when it comes to the people I have had in class over the last 7 years. I would say that only a small percentage of people that took the classes had natural talent. The other 80 plus percent had to work for it.

While I do think it is best to practice on an actual cake you can always practice some things on a cake pan or a dummy cake.

The powder sugar, since it is a name brand shouldn't be the grittiness problem.

And I haven't worked with MMF or Toba's but some fondant is softer or different textures and are harder to work with.

If you really want to learn, I would say don't give up. Keep trying and the pieces may click.

poohsmomma Posted 7 Nov 2011 , 10:30pm
post #6 of 20

Your recipe sounds like an awful lot of Crisco for the amount of sugar.

I use Indydebi's recipe, and when I double it I use 2 2/3 cups Crisco to 4 lbs sugar. You might want to try her recipe. Here's a link to it here on CC:
http://cakecentral.com/recipes/indydebis-crisco-based-buttercream-icing/

And I looked at your cakes. You have talent.
Just don't give up!

kakeladi Posted 7 Nov 2011 , 10:57pm
post #7 of 20

In regards to the grittyness of b'cream icing: Most people do NOT mix the icing long enough. Mix on low speed for up to 10 minutes for a super smooth icing. It helps a great deal if you make the batch big enough to cover the beaters completely, in a narrow, deep bowl . That keeps the bubbles down.

cakegrandma Posted 7 Nov 2011 , 11:26pm
post #8 of 20

When I make my buttercream I let the shortening mix until no longer in a chunk but is smooth. Like kakeladi says some people do not mic their icing well enough or long enough. I mix mine on low to medium speed for up to 15 or more minutes, I like it really smooth. It really does not make difference if it has meringue powder in it but be sure to put a pinch of salt in to enhance the flavor.
I too think there is too much shortening being used for the amount of powdered sugar. Try using 3/4 to 1 cup per pound of sugar.
Remember, practice, practice, practice.

kmstreepey Posted 7 Nov 2011 , 11:52pm
post #9 of 20

No one, and I mean no one, does a perfect, professional cake right away. Those people that make it look so easy have been practicing for years. I don't think it's a matter of talent at all, but a matter of practice. A quote I read once (not sure who said it or wrote it) says, "winners lose more than losers, they just keep trying." (or something like that) So, just keep trying!! You can do it! But feel free to take breaks to re-group if you need to. Just because you are having trouble does NOT mean you are without talent.

SnLSweetEscapes Posted 7 Nov 2011 , 11:55pm
post #10 of 20

I took a look at your pictures and they aare beautiful! You can do it! You have to keep practicing. I envy you for trying fondant. That is my next step to try to accomplish. We are our worst crictic. I have to remind myself all the time that I will only get better with each cake that I do and all the practice. Keep up the good work!

jhay Posted 7 Nov 2011 , 11:57pm
post #11 of 20

I want to second the Indydebi recipe. The dream whip makes all the difference!

mommynana Posted 8 Nov 2011 , 12:25am
post #12 of 20

Hey, gaviota4fly, Have you looked at your photos latley, You got some great cakes there! thumbs_up.gif

mbark Posted 8 Nov 2011 , 12:39am
post #13 of 20

it does make you wonder how much practice it takes to be a good decorator, or how much is just inborn. I discovered my "talent" working in a grocery store bakery, they were training a few of us as new decorators and I took to it like a duck in water where another gal struggled and struggled after weeks and just couldn't get it. interesting stuff I think!

gaviota4fly Posted 8 Nov 2011 , 5:55am
post #14 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 5:55am
post #15 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 5:55am
post #16 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 5:55am
post #17 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 6:01am
post #18 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 6:02am
post #19 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

gaviota4fly Posted 8 Nov 2011 , 6:03am
post #20 of 20

Oh girls, I really thank you for your encouraging words. I will practice on my cake pans, look at my 2 0r 3 pics, but I will give a try to indevy's frosting. I am going to watch Sugarschack's buttercream and sheets cake until I memorize them.
I never expect you all to read my fears and frustrations. Wao! Once I heard that Cake Central is a family, but tonight I discover that I have a place.

Quote by @%username% on %date%

%body%