Thank you all for the warm welcome here. I promised to post my BC stuff, so here it is:

I make a big batch in my 5 qt mixer. It gets the level of icing well above the paddle while mixing, and you get very little to no air bubbles in your icing this way. It is important to start with an icing with as little air as possible; so i fill my KA to the rim with this recipe:


5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.

I let it go for 5-7-minutes till creamy and smooth on about speed 6.



I ice the tops of my cakes with the open coupler in a pastry bag and give it a quick smoothing with a hot spatuala ( dry, not wet). I then ice the sdies regualry, then use my bench scraper to smooth out the sides. after that I pull the excess icing along the top edge in toward the middle of the cake . I get down eye level with it to make sure that top edge is level all along and not waving. i then use viva with my hands, then viva with a fondant smoother and then computer paper with the smoother to give the final smoothing; which really is the magic touch.


I hope that helped you some!!! Its hard to explain without seeing it!

Hi Sharon!!!


Welcome to CC!! You will love it here!!


Laurel

Welcome sugarshack!

I took the liberty of looking at your gallery, and you have gorgeous cakes! What a talent you have!

Thanks for the BC tips, I'll keep the computer paper tip in mind next time!

Thank you Sharon!!! Let me go and get another cup of coffee so I can try this icing out when I get home from work.

Hi sugarshack and welcome to our addiction what kind of computer paper do you use!?

Hi!

I wished that I was able to get my cakes to look so nice. How long have you been doing cake decorating? There is not enough words to say how lovely your work is.

I have a cake this weekend do and I will try all your ideas.

Welcome to CC
Mrsjah

Your selection of cakes are great. You have a wonderful talent.

Thanks Sugarshack

Like I said in the gallery your cakes are flawless I hope your technique works for me- do you think people can get it on the first try or it takes lots of practice?


Again
WOW

Hi sugarshack, just wanted to know if there is a particular brand of coffee creamer that you use and exactly how much flavoring is used. Hope I'm not bothering you but I'd really like to try this when I get home today. Your cakes are awesome. By the way, are you from Los Angeles or Louisiana?

Thanks ya'll!!!

Louisina, born and raised in new orleans, but I live in the burbs now...

i use coffee mate brand but I think any brand powder will do fine.

i use a flavoring mix liquid a local lady sells, so I can't really say how much almond, vanilla, etc to add..... just do it to taste.

I just use the regular ole paper in put in my printer..... you will be amazed at what that final smoothing with that will do. when the paper gets too greasy, get a new sheet.


I have been decorating seriously maybe about 3 years; i would say getting flawless icing ( Ok no such thing as flawless icing.... getting really good looking icing).....takes a lot of practice and perseverance, and the right icing at the right consistency. I have just become satisfied with my icing on rounds; now I am going to try to perfect the squares.


thanks again for all your nice words; you are the nicest people!!!!!!!!!!

OMG! I happened to be about to start decorating a cake when I read this, so I gave it a try. It's magic! I've been whining about smooth icing techniques for days, and this is it! This is the smoothest icing I've ever had. And, I haven't even finished smoothing it yet! I'm waiting for it to crust so I can finish it off with the Viva (and computer paper?). Too bad this particular cake is destined to be totally covered with blossoms. But, I'll know how beautiful the underneath is. It' ll be like wearing pretty underwear!

The batch did fill the bowl on my KA. In fact, my bowl runneth over. I need to figure out how to do that better. It's a bit of a mess in there right now....but so worth it.

This is not going to be the icing you're looking for if you want something less sweet. But, for those times when a lot of the cake surface will be showing and you want something super smooth....give this one a try. I think we need to have several tried and true recipes in our arsenals - to fit whatever situation comes up. This one's getting laminated and put in the recipe drawer.

Thank you, thank you, thank you, thank you!

Your cakes are super, and you are so generous to share your recipe and techniques with us.

Its like wearing pretty underwear!!! LMBO Crimsicle
you are toooo funny!

Thanks for the tips OP - gonna have to try this out soon. I too checked out your gallery & your cakes are AWESOME!!!

Thanks for the tip sugarshack!
Sorry to sound ignorant but is computer same as the regular bond paper?

Hello everyone. What does this icing taste like? Love your cakes sugarshack, not trying to adjust your recipe at all; can salt be added to cut the sweetness? If so about how much? As far as smoothness, has anyone tried Tami's Perfect bc icing? Please give me your thoughts. Sugarshack, I would like to try your icing, but incorporate melted wc. Please help! Thanks!

Thanks for the tips, sugarshack. I viewed your website and your cakes are just gorgeous. The work is so fine & perfect. May i ask how you did the roses at the base of the tiara cake and the princess cakes. What tip doyou use?

I think my icing is pretty sweet, but I have had customers say they like it because it's not overly sweet... go figure. The magic to the taste of my icing is that flavoring mix I get locally, it is divine..... I have no advice on adding chocolate ( never tried).

the roses at the base of the tiara cake are bc ribbon roses done with a tip 104 on a rose nail over hershey kisses. i add corn syrup to stiff Bc icing, and pipe them a few days ahead. they firm up enough to transfer them, but still soft enough to eat.

Didi I dont know what bond paper is... just use paper, any kind of paper... it will work fine!

Wow, thanks for the tips!!! I've actually had your website saved into my favs for awhile now!! You're cakes are absolutely beautiful!! Was excited when I realized you started posting on here!!!

I just did two cakes that were inspired by one of yours....the initial cake from your website. Hopefully, I'll be able to get them uploaded soon...my little sis has my camera!!!

Thanks again for the tips, Can't wait to give it a try!!

Christine

Sharon I just wanted to welcome you to CC! When I saw your username, I was hoping you were the Sharon from Sharon's Sugar Shack. I've visited your site many times in the past to marvel at your cakes. The things you've done with edible images were a real inspiration to me. Thanks and warmest welcome

Thanks for the paper tip - I am going to try it on my next cake!!

Thank you all for the overwhelmingly warm welcome!!!!! You make me feel like a


Please post feedback of the results you guys get as you try some of these things; I hope they are helpful.

Sugarshack,
Thanks for sharing your recipe and hints with us! I had a look in the gallery and your cakes are magnificent!

Thanks for the info on the roses. They are so pretty & im definately going to try them out. You are truly great to share your tips with us. Thanks again.

Smooth Icing Tips! Thanks Sharon!

Oh my goodness!!!! Oh my goodness!!! UNBELIEVABLE!!!! I just tried smoothing the frosting using the viva paper towel method and then the paper and all I can say is UNBELIEVABLE!! I didn't think I could get my frosting any smoother (I use the viva method) but this is even so much smoother. It looks EXACTLY like fondant. I used my regular crusting buttercream recipe. You're just not going to believe how much difference the paper makes. I am soooooooo glad that I found this thread and so grateful that these tips were shared with all of us. You've got to give this a try!!!!!

Oh my goodness - the computer paper is definitely the magic touch - I tried it last night and it's unbelievable - thanks so much - I will add it to my collection of tips - I liked it so much that I didn't want to write on the top of it - LOL I know the picture is a little dark and blurry - but it's so nice and smooth - I did wind up doing the top but took a piture of the real "master piece" before I finished it up. Who knew paper and icing could make me so happy!! LOL

So glad it is working for you guys!!!!!

I did not think it up; another decorator told me about it too. cake looks great!!!!!

Hey Sugar Shack,

First of all Welcome Welcome Welcome.

Thanks for shearing the great tips. I did not plan on baking this weekend, but I can't wait to try your tips out. I use the viva method and it works o.k. for me but I am just thinking about the followup with the computer paper that will be awesome. I can see it now. WOW


Thanks again.

Thank You ,Thank you ,Thank you. I always have trouble with smoothness. Your cakes look fantastic! I also need to try your quilting, (on another post) i wasnt even aware of being able to do it on BC> Thank you for sharing.

Welcome from a fellow Louisiana. You said you got your flavoreing locally where in LA do you get it I might be able to get some I live on the North Shore. Your icing sounds great I will be giving it a try.

quilting? Can someone guide me to that post? THanks so much!!