ericapraga Posted 18 Aug 2013 , 1:36pm
post #1 of

I am trying to make some practice dummies using all shortening practice icing. Usually for my tiered fancy/wedding type cakes I use SMBC and use the butter ABC for fun/birthday type cakes, but I was trying to save a bit of money and use the shortening ABC for the wedding dummies. I have been having the devil's own time trying to get the side straight and smooth!

Has anybody else had issues with all shortening bc on dummies? I cannot get it to be as smooth and crisp as the SMBC. Should I just suck it up and make a batch for the dummies?

I have been looking at tutorials for smooth sides to try to see if they are using a meringue bc or butter/shortening bc and it is sometimes hard to tell.

Any tips would help! TIA

8 replies
kisamarie Posted 18 Aug 2013 , 1:41pm
post #2 of

AAre you adding powdered sugar to the shortening? That is how I do my dummies, you want the icing to be hard, and you need the powdered sugar to accomplish that. HTH

ericapraga Posted 18 Aug 2013 , 1:42pm
post #3 of

Yes, it is actually Roland Winbecklers buttercream recipe, only without the flavorings. So shortening, powdered sugar and a bit of water. I promise I am not icing my dummies in just shortening! :)
 

ericapraga Posted 18 Aug 2013 , 1:43pm
post #4 of

And the icing sets up and crusts nicely, just I cannot get the sharp corners like I do in SMBC.

costumeczar Posted 18 Aug 2013 , 11:15pm
post #5 of

Let it set up a little and press the edges into place with a fondant smoother and the paper towel method, then use printer paper to smooth it out more. Icing with shortening in it behaves differently than all-butter ones, so it's just going to take practice to see how to mess with it.

mjbarbee516 Posted 19 Aug 2013 , 6:00am
post #6 of

AWilton's white buttercream with the meringue powder added behaves just like their standard or all butter buttercream. Just thin it with water to the consistency you want. It gives me crisp lines and crusts nicely. I use it for summer cakes too, it doesn't melt easily either. Sorry, I don't know the abbreviations yet to know what SMBC means.

scrumdiddlycakes Posted 19 Aug 2013 , 6:35am
post #7 of
Quote:
Originally Posted by mjbarbee516 

Wilton's white buttercream with the meringue powder added behaves just like their standard or all butter buttercream. Just thin it with water to the consistency you want. It gives me crisp lines and crusts nicely. I use it for summer cakes too, it doesn't melt easily either.
Sorry, I don't know the abbreviations yet to know what SMBC means.

SMBC is swiss meringue buttercream.

ericapraga Posted 19 Aug 2013 , 11:15am
post #8 of

So, back to my sort of original question-should I just suck it up and make some SMBC to decorate with? These dummies are not going to be held beyond picture taking, so they do not have to last for longer than a few weeks (as I do different layers of decoration)-they are not going in a shop window or anything.
 

scrumdiddlycakes Posted 19 Aug 2013 , 11:38am
post #9 of

I would try Costumeszar's advice first, since you already have it made. 

Quote by @%username% on %date%

%body%