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Posts by cakegrandma

quote from paperfishies; I really like Woodland's bakery SMBC...It's like the perfect mix between american buttercream and SMBC.   I agree with paperfishies. I love her recipe, my daughter had her recipe for the first time ever and she loved, loved it.  Remember, you can put all kinds of add ins to this icing type also. Torani Coffe syrups are really good, fresh berries, good jam, whatever you desire.
farenheit, I would not use Royal Icing on BC as the shortening, butter will make it become very soft and dissolve. Grease breaks it down and thus it would end up very ugly. Even if you used Cornelli or Sotas on your cold cake.  I would use royal icing on fondant though as it does not have grease to break it down.  Lots of great ideas have been given to try a little of everything to see what works for you. Good Luck!
  Cornelli lace does take a long time to do and I agree with DeniseNH as far as coloring the icing.  I would not use Royal Icing unless it was on fondant as it will melt on a cake that large on top of BC.  How Cornelli is done is to use a thin consistency icing and a tip 3.  To make the lace you make m's. You make them in any direction and the lines never touch or cross over each other. As you look you will have the humps of the m's stretched out, sort of cradled close to...
I'll second all the discussions so far. The U.S. uses inches and I'm glad as I never caught onto the CM stuff. Also hated ribbon did not match up to drums but, thank you for your idea winniemog.  It is a good day... learned something new! 
quote from sockmonkey " I'm wondering whether a bacon crumble topping would work to make it a full-on Elvis inspired cake." Yes, sockmonkey you will have to do this and let us know! A donut shop here in Ft Myers is owned by a former DJ and he appeared on cupcake wars, lost at the last challenge but I digress. He makes the best maple iced donuts with bacon on them. Lordy, all this talk of banana cake, peanut butter and bacon makes my drool so bad I can hardly see my...
"For the crusting,it is a ratio of sugar to fat that determines the crusting ability, not butter to crisco. The more fat you have, the less it will crust. Also the more powder sugar you have the drier the icing."   I agree with the quote but, a question. Did you not take extra icing and tools to repair any boo boos? The cake should have been kept cold for a delivery that long and also the repair kit should have been right with it.  I can not think of ever delivering a...
Since I was on here a couple of weeks ago or so and saw the thread on Charlotte's Whipped Cream BC, I thought wow, I have to try this. 8 people at one function said the loved it so much, thought it was way better than AMBC. I took some left over cake to friends where I live and was told that it brought back sweet memories of their childhood.  I was told there was a bakery from when they were young that tasted exactly like the Charlotte's.  All said to not change my icing...
Thank you so much for the icing recipe virago.  It sound so dang goo and I can hardly wait to try it!
virago; last time I made it, I switched out the cream cheese frosting for a peanut butter/chocolate buttercream combo to fill and frost. DELICIOUS MMMM, that icing sounds wonderful, will you post the recipe please?   I don't know how this cake turns out with or without freezing but, I always freeze my cakes overnight. I love how it makes the texture and of course the .....ness of them.   
FrostedMoon, does that mean we can spit on our finger and smooth the tops down?  Just kidding of course. It reminded me of a gentleman I had in a Wilton class in Atlanta that kept licking his icing tip and I kept nicely trying to tell him that it should not be done. Finally after getting exasperated I just told him he should not get into the habit of doing this and he asked why, the cake was just for them.  I told him that if it becomes a habit then what if he is making a...
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