nancylee61 Posted 1 Mar 2014 , 1:34am
post #1 of

AHi, I was having trouble getting my cake covered and smooth last week, and someone referred me to Edna de la Cruz. I watched her video and asked her if you could do what she did without using Crisco, (as I just use butter or SMBC due to my own taste and also, all natural, mostly organic is going to be my niche.) She was kind enough to respond but since my question so worded horribly and i hadnt specified that it was the shortening I don't like, she said you have to use shortening and since she hates Crisco too, she uses that high ratio one. Well, that is even more out of my ballpark, but since I was a dolt and asked the wrong question, I didn't want to ask her again.

So can you get sharp edges and super smooth surfaces with SMBC? Thanks from the Dolt! Nancy

50 replies
enga Posted 1 Mar 2014 , 1:41am
post #2 of

Here is a video to show you how. I use the same method, love SMBC. There is another lady I like that uses a blow torch,lol. Cant seem to find hers.

 

http://youtu.be/XK1Pec79tXc

nancylee61 Posted 1 Mar 2014 , 1:45am
post #3 of

AThank you! I have a blowtorch!!

morganchampagne Posted 1 Mar 2014 , 1:51am
post #4 of

AUpside down method. Look [IMG]http://cakecentral.com/content/type/61/id/3194630/width/200/height/400[/IMG]

And that's before I did any touch ups. If a klutz like me can do it I know anybody can lol

nancylee61 Posted 1 Mar 2014 , 1:56am
post #5 of

AI'm not understanding how to do that! If its iside-down, how do I do the top?? :)

cazza1 Posted 1 Mar 2014 , 1:59am
post #6 of

Nancy there is a tutorial on the upside down method on the main page of CC at the moment.

cazza1 Posted 1 Mar 2014 , 2:00am
post #7 of

Or type upside down frosting into the CC search bar if it is not coming up for you.

enga Posted 1 Mar 2014 , 2:03am
post #8 of

Hey Nancy all this time I never knew that Jennifer, the lady on the video was a CC member.

 

And here she is, with her blow torch.

 

http://youtu.be/-ICDz6kYgiw

 

Thanks Jennifer!

morganchampagne Posted 1 Mar 2014 , 2:04am
post #9 of

AIf I try to explain it won't make sense lol. Google it jessicakes has an awesome video tutorials

AZCouture Posted 1 Mar 2014 , 2:33am

ANicely done Morgan! (I assume it's Morgan?) ;-)

AZCouture Posted 1 Mar 2014 , 3:20am

AActually, smbc and similar icings can get nicer edges than shortening based stuff. Ganache is easiest of course, but the good butter based meringue icings are the next easiest to achieve those results with.

nancylee61 Posted 1 Mar 2014 , 3:37am

AI'm so glad I can do this! I wasn't going to give up my SMBC recipe, discovered from here and made with great help from CC members!

Now I am off to,see the blow torch lady!! Yay!!

Thank you, all, Nancy

AZCouture Posted 1 Mar 2014 , 3:46am

AOh yeah, it's a dream to work with. I made American BC I think a total of two times and once I discovered the joys of smbc and ganache...never messed with ABC again.

morganchampagne Posted 2 Mar 2014 , 10:14pm

AYes it is AZ! Haha thanks!

lcubed83 Posted 3 Mar 2014 , 12:54am

This is my first weekend with SMBC and upside-down icing also!  Love it- the edge was great!  Next experiment is ganche.

morganchampagne Posted 3 Mar 2014 , 1:26am

ASo easy and simple. I love it. Really moves it along when you have alot to do in one weekend

didavista Posted 3 Mar 2014 , 1:39am

AWhen you guys smooth chilled smbc with warm scraper or spatula how do you avoid the discoloration of the icing? Every time I do this my buttercream turns really yellowy.

ellavanilla Posted 3 Mar 2014 , 8:33pm

Quote:

Originally Posted by didavista 

When you guys smooth chilled smbc with warm scraper or spatula how do you avoid the discoloration of the icing? Every time I do this my buttercream turns really yellowy.

 

if you are trying to smooth with a warm scraper, it has to be hot so that the buttercream actually melts, and then re-chills/sets. It's much easier IMO to smooth it while at room temp, with a cold crumb coat.

 

 

1. crumb coat,

2.chill,

3.frost with final coat,

4.smooth while room temp. 

5. chill to set

didavista Posted 4 Mar 2014 , 12:32am

ASorry maybe I asked that wrong, I know how to smooth it... Every time I chill smbc then put a heated up scraper or spatula to it, it turns the butter in the buttercream reallly yellow or streaky. Is there a trick to stop that. ?

morganchampagne Posted 6 Mar 2014 , 7:48pm

AOnly thing I can think of is make sure the spatula is completely dry before you put it to the cake. Wipe it off really good

FromScratchSF Posted 6 Mar 2014 , 8:37pm

Quote:

Originally Posted by didavista 

Sorry maybe I asked that wrong, I know how to smooth it... Every time I chill smbc then put a heated up scraper or spatula to it, it turns the butter in the buttercream reallly yellow or streaky. Is there a trick to stop that. ?

 

You are breaking the emulsion by applying heat, that's why it's turning yellow.  There is no need to heat your spatula or scraper, just scrape and carve away!

Rosie93095 Posted 25 Mar 2014 , 3:33pm

Jennifer, do you chill before you "scrape and carve away"?:smile:

AZCouture Posted 25 Mar 2014 , 3:39pm

A

Original message sent by FromScratchSF

You are breaking the emulsion by applying heat, that's why it's turning yellow.  There is no need to heat your spatula or scraper, just scrape and carve away!

Yep!

FromScratchSF Posted 25 Mar 2014 , 4:19pm

Quote:

Originally Posted by Rosie93095 
 

Jennifer, do you chill before you "scrape and carve away"?:smile:

 

Yes.  

Rosie93095 Posted 25 Mar 2014 , 5:24pm

Thanks, I also have done it with a hot scraper and it "marbled" like didavista said hers did.

Rosie93095 Posted 28 Apr 2014 , 8:19pm

I AM SO EXCITED! I finally got over my SMBC fears and chilled and scraped away to a perfect finish on 2 cakes this weekend.

Thanks so much for the tips:grin:

FioreCakes Posted 28 Apr 2014 , 8:25pm

Rosie-- so you chilled the cake, and immediately scraped with a room temperature scraper (no heat added)?

AZCouture Posted 28 Apr 2014 , 8:38pm

Ahttps://www.facebook.com/photo.php?fbid=761891190507949&id=110414962322245&set=a.569312279765842.1073741826.110414962322245&source=46

I haven't had a fondant free order in quite awhile, so I was pretty stoked to have THREE this weekend. Here's the first one. I did hot knife this one, usually I don't but wanted a super smooth surface.

Rosie93095 Posted 28 Apr 2014 , 8:41pm

Beautiful cake! I am in love with SMBC now!

Rosie93095 Posted 28 Apr 2014 , 8:42pm

Yes, Fiorecakes- it worked just right for me. I only had to fill a couple of small divots with more icing, chill and smooth again.

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