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Making SMBC... - Page 2

post #16 of 492
jkalman,
Thanks so much for posting the visuals.
2 questions for ya.......... can I substitute shortening instead of butter, or can I substitute with margarine. My cakes need to be dairy free.
Plus, in the Floridian heat, will the SMBC covered cake hold up at an event not refrigirated for a couple of hours untill they decide to cut the cake?

I was always afraid to use this recipe for that reason. I keep on picturing the cake melting because the butter is too soft.
it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #17 of 492
Thanks so much for the visualization... do you use a 5 or 6 quart KA?
post #18 of 492
Thanks for taking the time to do this!
post #19 of 492
Awesome pics! Thanks for posting this.
Kathleen in Arizona
It's a dry heat...similar to your oven!
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Kathleen in Arizona
It's a dry heat...similar to your oven!
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post #20 of 492
I love the taste of SMBC and it's what I always used. . . but i was taught to whip the butter until light and fluffy, set aside and then basically follow the steps you provided.. . . so time consuming. I'm excited to try your way, reducing one step might make it worth my while to go back to SMBC.

I hate regular buttercreams for there sweetness and the gritty texture you get from powdered sugar, SMBC is so much easier to smooth and also has a cooked taste if that makes sense,. . . yummy!!
post #21 of 492
Quote:
Originally Posted by malishka

jkalman,
Thanks so much for posting the visuals.
2 questions for ya.......... can I substitute shortening instead of butter, or can I substitute with margarine. My cakes need to be dairy free.
Plus, in the Floridian heat, will the SMBC covered cake hold up at an event not refrigirated for a couple of hours untill they decide to cut the cake?

I was always afraid to use this recipe for that reason. I keep on picturing the cake melting because the butter is too soft.



i used some shortening in place of butter in the recipe i used, like 1/3 of it. it worked out fine but i'm not sure about using shortening for all of the butter,
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #22 of 492
Thread Starter 
You can use all shortening or margarine.. it will change the flavor, but it will still work. It will be bright white if you use shortening and I would use high ratio shortening over crisco if you can find it.

I have never used margarine, but it might be a bit more yellow if you do. I haven't seen a stick of margarine in YEARS.. LOL.

I have never made it with the egg whites in a carton, but I know some do. I'd get the ones for meringues since that is what you are making. Heating them serves 2 purposes.. it pasturizes them and they whip up easier when they are warm. icon_smile.gif

I was going to try it by whipping up the butter before hand, but it works perfectly fine if you don't.. just make sure that it's room temp butter. icon_smile.gif

SMBC can sit on the counter for a couple of days so don't worry about it for a few hours.
post #23 of 492
jkalman, thanks so much for all the help. The people on CC are so generous with their time and help.
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #24 of 492
also heating the eggs and sugar together dissolves the sugar or so my recipe explains icon_smile.gif
post #25 of 492
Thread Starter 
The sugar would dissolve if you didn't heat it.. it would just take much longer to do so. icon_smile.gif

No problem.. I am going to attache a picture I have posted before showing how I ice a cake..

I use a #12 round tip and a bench scraper most of the time with my angled spatula to help if needed.

ice the top and smooth it leaving a 1/8" gap around the outer edge.. then ice the sides so the icing come up over the top of the cake and smooth the sides then take your angled spatula and knock the top ridge off with a quick inward and upward motion. icon_smile.gif
LL
post #26 of 492
JKalman I have a question.. Does this taste anything like oreo cream filling? icon_wink.gif J/K LOL

Hey rat I love your recipe icon_smile.gif And GREAT visuals... who takes your pics? icon_biggrin.gif
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #27 of 492
Thread Starter 
LMAO Christi.. you know I love you so I won't smack you for the oreo comment.. icon_wink.gif

I take my pics. I have a DSLR (a Canon XTi) and a 50mm 1.4 lens and I love them. The collage was taken with my lil'point and shoot though.

Now I have to peel myself away and get this wedding cake done. icon_surprised.gif
post #28 of 492
Thread Starter 
Oh and to answer about how big my mixer is.. it's a Pro-5 plus. I think it's a 5 qt. It BARELY holds the batch I make.. LOL. I need a 6 and I'd LOVE a 10qt. icon_lol.gif
post #29 of 492
I didn't have your recipe for the big batch.. I'm gonna have to try it in my 6 qt icon_lol.gificon_biggrin.gificon_wink.gif

Beautiful stuff this is icon_smile.gif
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
post #30 of 492
Thanks again JKalman! I can't wait to try your icing tips. I always hate those edges. Sometimes I just end up chilling the cake and trying to scrape it off afterwards but it's such a pain!
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