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Posts by kakeladi

As others have said from time to time, one could stack over whipped cream or Jello when the right/proper support system is used. It matter not what type of cake is used.
Now's the time to invest in some styrofoam:)  You can practice by decorating 1/2 of the cake one style and of course the other 1/2 another one then take pictures of it.  Now just scrape off all that icing and start over.  By monday you could have at least 4 to 12 pictures:)   Or if you'd rather just buy lots of foam and make small cakes to keep around for showing off.  B'creamed cakes will last for months and fondant covered probably much longer before you need to change...
Sweetoutlaws - It does not matter/make any difference whether water, juice, non-fat, 2% or whole milk *OR ANY OTHER LIQUID* is used.  Using milk might give the icing a *very slight* taste difference. One can use shortening, or margarine for all or part of the butter.  Using all butter makes for a softer finished icing that might melt on the cake if in a hot, humid location.  Using part shortening helps prevent that.   ........made a buttercream recipe......my frosting...
Have you tried the 2 of everything recipe?   I posted the link in this thread.   I really think that recipe you used is totally off base.  It does not have enough fat in it to make a nice, tasty, spreadable, pipeable icing.  You need a ratio of fat to sugar for that.  The recipe you mentioned has way more sugar than fat (whether you use butter, margarine,  shortening or combination). 
Yes, it's the paste color used.  That often happens with blacks and some brands are worse than others :( Here's another tip for making black:  When you finish any decorating project and you have say a tablespoon or two of icing left in the bag - scrape it out & save it - and continue collecting *any and ALL* colors together until you need some black.  I keep it in the fzr.  Mix up that mixture of colors well - yes it will be an awful color but once you all some black...
There is more of a difference between the bottom & middle tier than 2" so I think it is 11 or 12" not 10".  The middle is an 8" and the top is 6".  They probably look taller to you because they are small.  A 6"x4" will look much taller than one that is 12 or 10"x4:) Seeing a picture is fooling.  I remember one time someone posted a pic & asked us to guess it's sizes and most of us said 12, 9, 6 when it was only 8, 5, & 3!   It really isn't important what size a pictured...
Only enough liquid is needed to get the consistency you want - usually around 2 to 4 Tablespoons.  Yes, lots of paste color - especially dark colors - added can also contribute to this problem.  The combination of coloring & too mu ch liquid is what is going on here. *ANY* liquid can be used.  Does not matter if it is water, milk, juice, booze or anything else.  Some people think milk will spoil but there is soooo much sugar ratio to milk it will not be a problem.  In...
That recipe has way too much liquid.  That's what is causing the color results you are getting.  It also is very low in fat content so it's not going to be a creamy, tasty icing :(  I suggest you try this recipe:  http://cakecentral.com/a/2-icing   ..........I had to make red buttercream and I use Americolor super red.. anyways it came out like yours...... Not really - it's just too much liquid :(
Yes, the cornbread casserole sounds very good to me.  I will use it for sure this week.  Thanks everyone for your help.
jdelectables - how I remember when the magazine article came out with that (& other) design.  You did a great job on it.
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