Thank you!
That is a double sided silicone lace press mold; I use gumpaste in it to make the lace. and then piped a bead border at the base of it.
Jenifer Dontz carries the molds: www.sugardelites.com
sugarshack ....What a great idea to use Toba,s glaze for the pics on the cakes ! do you freehand all of you drawings on your cakes ??? Does it take long for the glaze to dry on top of the buttercream?? Thanks
sugarshack ....What a great idea to use Toba,s glaze for the pics on the cakes ! do you freehand all of you drawings on your cakes ??? Does it take long for the glaze to dry on top of the buttercream?? Thanks
More detail please?!
Hi, Thanks so much for posting the buttercream tips. I have put your DVD on my Christmas list. I just have a few questions for you. I'm fairly new to cake decorating and have only used the wilton buttercream.
My first question is why do you use the coffee creamer? What does that do for the for the buttercream? My second question, I live overseas and can only get crisco here. What difference would using crisco make in your recipe?
Thanks!
purplebutterfly1234. HI If you look on www.sharonssugarshack.com she has a baby cake ( think it was round with some animals on it ) that she said she outlined and filled in with TOBA,S glaze ! I think thats a neat idea ! I hope Sharon will answer and explain more ! If you find out anymore ,please pass it on to me ! Thanks
Thank you guys!
I freehand NOTHING cuz I suck at it LOL.....
I print out the picture on my computer and use a pin to pinprick the outline with the paper over styrfoam, It makes bumps on the back. use that to make a impression on the top of your cake. stiffen up some the glaze with PS and pipe your outlines, and then flood in all the sections, just like colorflow. It surface dries in a few hours; fully dry in 12-24.
I hope that helpd!
Hi, Thanks so much for posting the buttercream tips. I have put your DVD on my Christmas list. I just have a few questions for you. I'm fairly new to cake decorating and have only used the wilton buttercream.
My first question is why do you use the coffee creamer? What does that do for the for the buttercream? My second question, I live overseas and can only get crisco here. What difference would using crisco make in your recipe?
Thanks!
1)It also helps to keep the icing "emusified" . The fats in the creamer bind witht the fat in the shortening better than water. Makes a creamer more cooperative icing; less prone to separating and things like that.
2) Sure you can use Crisco. It is my opinion that Crisco does not give as good of a performance as hi ratio, and a more greasy mouth feel, but you can most certainly use it!!
HTH!
Hi! I made my first batch of icing last night and it came out great!!
I will ice my cake tonight. Sugarshack, can I freeze the buttercream? if so.. how long can it last in the freezer? Thanks! Can't wait to finish my cake!!!
yes! for as long as you want; either in ziplocks with extra air squeezed out or in a tupperware with the plastic over the icing to keep it air tight.
Gald you liked it!
Hi Sharon & the gang, I've been following this thread since the beginning as well as any other thread I've seen your name in for your tips(don't mean to shun anybody..there is imense talent every thread you go on...So many extreamly helpful people). I just ordered your DVD. I need help with getting a smooth surface. I've always used Crisco in the past but since i seriously took this up i found the Creamy buttercream with 4 sticks of butter & no crisco in CC recipes. It's yummy & the only one I've used but i can't smooth it. I've also been picking up 6lb cans of crisco everytime I go th Bj's (still the reg crisco) It's like I'm fearful of the yellow lid. So now I'm lining up my KA,stack of dish towels, pow Coffee mate(my mom would be proud) OOps I gotta go back to beg of thread & order flavoring from that sweet lady &wait for the mail. Can't wait ! Karen
Thanks for the reply! I'll give your recipe a try.
Ya'll keep me posted on how things are going!
Struggling with BC os the PITS! I know, I been there! It sucks!
Ok, i guess i better stop hourding the old crisco..just reread natti'smoms note.i've inquired at the local lowes foods & food lion bakeries but can't get sweetex or alpine.is there anybody in the triangle or central NC know were I can buy that? I'm concerned with the cost of shipping.Just beginning so I don't have a license or paying clientel yet. Karen
Sugarshack Your cakes are awesome !!! OMG I am in awe. I too am a newbie and am blowed away at how perfect they are. I would love to have just one cake look as beautiful as yours. I will try using your methods and see what happens. I just told my husband I want your DVD for Christmas. Hope to get it now.
kcjc, if you have little a mom & pop store or a country store near you , you might beable to get them to order Alpine or Sweetex for you. A store that might use Brown Food Service or Sysco Food Service.
That is how I get mine, the little store owners we know, orders it for me from Brown's. I get 50lb. for $28.25 with tax, mine is Alpine...I can't get the Sweetex. Here is the oeder # I use 63640 and it is called "Decorators Icing Shortening (Alpine)". Maybe this info might help someone, I hope so.
For those just trying out this recipe, I tell everyone...if it doesn't go your way at first, Please, Please do not give up! IMHO is worth trying over and over. Thanks to Sharon, I will never use crisco again in my icing and everyone tells me this icing is awesome (I agree ), and thanks to her new dvd I have learn all kinds of new tips for icing a cake with bc icing
If you want, check this thread out to see what people are saying about her dvd, there is even a picture of a cake, that someone did using tips from the dvd to ice their cake. Here is the link for those who want to check it out. http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=561142&postdays=0&postorder=asc&&start=0
Thank You! Sharon, for this thread, your tips, your recipe, your DVD and your help! How wonderful of you to share with the rest of us, and helping any way you can
God Bless,
Sharon
P.S. Did you design those beautiful cutters on your DVD web site? http://www.sugaredproductions.com/Cutters.html
Awesome!!! Thanks for being so generous with all your information!
thanka ya'll!!
Sharon, the cutters are not myoriginal design, but they are no longer available anywhere esle! 
Thanks for the tips, sugarshack! I can't wait until this weekend to try them out! I have been SO frustrated with my BC icing.
I just noticed that the Bakers Kitchen upped their prices a little on high ratio1
I currently use Alpine, I was doing a little research of Alpine vs Sweetex and read somewhere that Alpine holds up better in heat and humidity then Sweetex, any one experience this??
Thanks Sharon, they are still a beautiful cutter.... but I bet you could design some just as beautiful 
vdrsolo, I could't really answer that question, I have only used Alpine, because that is all I can get and also the price is great for me. I would like to try the Sweetex someday....but for now I will have to stick with the Alpine. Hope someone can answer this question for you.
summerolivia, I love Sharon's bc recipe, IMHO it is the best icing for smoothing and decorating, I will never go back to crisco shortening or my old bc icing recipes. I have 4 people in my family now who uses nothing but Sharon's bc recipe and hi ratio shortening. They also say that they will never go back to their old.
Happy Decorating Ladies 
God Bless,
Sharon
I have not found alpine or sweetex to really hold up any differently.
IMO
Wow. I finally made it to the end of the thread. It only took me a week. (I have a 6 week old baby, a 2 year old, and a four year old. I barely have time to breathe right now).
I can't wait to try out this frosting. It always takes me forever to smooth my cakes and then I am never satisfied. I may have to start making cakes again sooner then I planned. I really want to try out this frosting and I really want the DVD (that may have to go on my Christmas list).
Thanks for all the tips. Isn't Cake Central great!
toristreats, wow 6weeks 2 and 4, that's a handful!! And, boy can relate, I have 4 kids that are amazingly close in age. I think it's quite an accomplishment for you to have read the whole thread. Have fun with your babies, and I hope you get the DVD for Christmas.
Oh my goodness! What a thread! It has taken me a number of hours to get through this thread (babies, wireless disconnections and just so many pages!) But what fantastic information!
I have only made a buttercream recipe with butter, icing sugar and a little milk in it - i am a bit scared to try a new one (scaredy cat, aren't I?) as this type of icing is very popular in Australia.
I would like to make a white-white icing so maybe I should give it a whirl as the buttercream icing I use tends to be a little coloured (BTW any ideas on how to make this whiter).
I am thinking I might have to put the DVD on my Christmas list!
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