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Making SMBC... - Page 25

post #361 of 492
cupcakeshoppe - I gave up and stuck it in the fridge for another day. I think I'll pull it out tonight, bring it to room temp and beat the bajeezus out of it to see if will come together.

Maimai16- the first batch I made I put the semi-sweet chocolate in right after the smbc came together and added cooled but still runny and it came out wonderful.

BTW - my Dad is living in PI right now and I was born there before moving @ 11 months old to Guam where I grew up. I so understand what you gals go through to get decent supplies.

Happy baking!
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post #362 of 492
woohoo! Fellow Pinay =D you do know that once you're born here (sometimes even if you're not) you can never get rid of us (us being the general filipino population LOL)

back to topic, i did the same thing as cupcakemkr did but i HAD to add more chocolate, just because. so i microwaved some and added them to the SMBC, still a little warm, actually too warm to touch. I just beat it like there was no tomorrow. LOL i had no choice it was 2 PM and the cake was due at 4.30 LOL
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #363 of 492
hmmm... thanks cupcakemkr & cupcakeshoppe... i got the idea now... but how did it went after using it on the cake?
post #364 of 492
Thread Starter 
So sorry I didn't see this.. I don't get notified when people post and I try to check often, but sometimes I don't catch things.

If you added the chocolate when it was still warm to the touch then that is why it separated on you.. but like you found.. it will come back when it cools. Next time try adding room temp ganache.. that is a nice way to avoid the chocolate being too warm. Your chocolate should be cool to the touch but still loose.

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post #365 of 492
what do you mean? it was softer than the other SMBC i had made before. but i just stuck it in the fridge and then worked with it again after it firmed up.
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?
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post #366 of 492
jkalman, is adding choco ganache or melted chocolate on SMBC will have different textures/results?
post #367 of 492
Thread Starter 
Not really.. either way you will have a nice chocolate SMBC. I don't always have ganache lying around so I use melted chocolate more often than not, but it has to be cool. If the chocolate is hot, it can cook the egg whites and you end up with chocolate scrambled egg whites.. lower in cholesterol.. but not so good for frosting a cake. icon_lol.gif

If it is just too warm.. then cooling it in the fridge is more than fine and you will end up with nice chocolate SMBC, but if your eggs scramble.. there's no fixing it.
post #368 of 492
I just made my first batch of chocolate SMBC last night. For a 10 egg whites recipe, I put about 10oz of melted chocolate in it. It gets a little soft but still piped very well and held its shape on cupcakes. And OMG, it's absolutely delicious. It's like eating chocolate soft serve. My hubby had to spend extra time at the gym today because he ate so much cake.

Thank you for jkalman for converting me to this wonderful of SMBC.
post #369 of 492
I'm glad I found this thread... I think I can try this with confidence with all the great instructions here!!!
make life what you want it to be
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make life what you want it to be
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post #370 of 492
I ended up tossing the batch that went wrong and whipped up a new one. jkalman was right - I must have scrambled my egg with the warm chocolate. My new batch came out grand. This time after I melted my chocolate, I put the bowl it was in on ice for a couple of minutes until cool to the touch and THEN added it to the smbc. LOVELY!!

Thanks again Jeanne icon_smile.gif
post #371 of 492
Thread Starter 
So glad that it worked out this time.. icon_smile.gif
post #372 of 492
I tried jkalman's chocolate SMBC, the 5 egg white size, and added 8 oz. melted semi-sweet chocolate chips...OH MY GOSH!!! Talk about smooth, silky, wonderful chocolate. Sold!! I did whip the egg/sugar syrup for about 10 minutes and it did make a big difference on the lightness of the buttercream. Used it as a filling in a chocolate cake and swirled it beautifully on some extra cuppies. Thanks so much for this recipe!! I still haven't tried to ice a cake with it yet...may try the choc. cake with peanut butter cookie filling and then the choc. SMBC! Think that will work?
post #373 of 492
I just had a request for a marble cake with banana "filling" and fresh sliced strawberries. They are thinking of a banana pudding or custard. Since I have SMBC on the brain...what do you guys think of a banana SMBC? I think it would come out like a banana mousse-type filling. Too far from "pudding"? Would you use real bananas or flavoring?

jkalman-- you are the expert, your thoughts?

Thanks so much for your help!
post #374 of 492
Thread Starter 
I'd use real mashed bananas. I haven't done it myself, but banana flavoring is never good (imho of course). It would be like a banana mousse. Thicker than a pudding and it won't ooze from the cake when you cut it. icon_smile.gif
post #375 of 492
So thanks to jkalman and the fabulous pictoral instructions, I tried SMBC for the first time tonight and I have to tell you I was doing a happy dance in my kitchen singing the Monkeys "I'm a believer"! I was eating that stuff by the spoonful and needed a large glass of milk when I was done. THANK YOU!!! thumbs_up.gif
"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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