Cake Central › Cake Forums › Cake Talk › Recipes › Making SMBC...
New Posts  All Forums:Forum Nav:

Making SMBC... - Page 30

post #436 of 492
That sounds like my experience with the icer tip, I just never wanted to hassle with filling the bag, yada yada, I was like, how much harder is it to just slap it on w/a spatula?! Turns out, once I did it, I was like: WHY did I not use the icer tip before??!

OK I just reread the UDM, I can't figure out what the thing is you would warn me of...? I know it's not the hot spatula part since you already agreed we could still use Antonia's method for that part. Do tell!
post #437 of 492
Does SMBC need to be refirdgerated? How long can it sit out?

TIA!
post #438 of 492
Hi Ceshell.... Nothing with the method per se. More of a screw up I did that you probably wouldn't. When doing the top (which is temporarily on the bottom), you put a thick layer of icing on your board (I use freezer paper shiny side up on it). This icing should be much larger than the diameter of your cake. When I went to do the sides, I trimmed that icing layer back to the cake and then did the sides. I basically cleaned off the board before doing the sides. The result was that my lovely smooth top had a dividing line between where the top ended and the sides started. Basically the width of the icing on the sides. Just an FYI. The UDM does work so beautifully with the merengue icing with all that butter....
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #439 of 492
Thanks for the tips Jopalis! I will have to try it the next time, I love that perfectly flat top.

Cupcakemkr, there is some debate about whether or not IMBC needs refrigeration. I always refrigerate it, although it is fine to sit out on your cake all day if the weather is moderate. (However I instruct the recipients to refrigerate leftovers when the party is over.) I believe the most common instruction about the icing is to refrigerate it, but I've seen many here who do not refrigerate at all. I'm a cautious person so I've always operated with the understanding that refrigeration is necessary. And of course I think it's already been discussed that you must let it come to room temp before serving anyway.
post #440 of 492
Mmmm, I hate typical buttercream, so I can't wait to try this one!
post #441 of 492
rlowry03: You should try Indydebi's buttercream it is delicious thumbs_up.gifthumbs_up.gificon_lol.gif , the SMBC it so yummy too!!! this are the two recipe that I most use, and I love them . icon_smile.gificon_smile.gif
Frankyia Medina
Reply
Frankyia Medina
Reply
post #442 of 492
First off - I have just spent a couple off hours reading this enitre post (along with the entire posts of all of the listed links... icon_eek.gif ) I am so excited to try this. I have been very intimidated in the past, but I can't wait. Thank you to everyone who has posted helpful information. JKalman you are one of my cake heros! icon_wink.gif

I think I am going to try it with some cuppies first.... Maybe a special treat for my family. My older kids are away this week, so that = extra kitchen time. I know that this recipe make a big batch. I also read that you guys split it and flavor it differently. What about darn good chocolate cuppies, filled with mocha SMBC and topped with Chocolate SMBC? I would have extra SMBC, right? I could leave it vanilla and freeze it to use as a filling for my next cake, right?

Off to the shower and then the store- dying to ingest those extra calories. Afterall, I have lost 10 lbs using Wii Fit, why not gain it back right? Chocolate is supposed to be better than sex... icon_evil.gif , from the way this sounds, it will be right up there on that list!!! icon_lol.gif

Gotta go - thanks again -
Mandi
post #443 of 492
tried this and LOVED it icon_biggrin.gificon_biggrin.gificon_biggrin.gif can't believe i've waited so long. thanks so much for posting jeanne!!
post #444 of 492
Okay - so I just finished making SMBC for the very 1st time! I was so proud of myself for getting it right! That is, until I flavored it mocha!!!!! I guess I added too much coffee or something, because it is pretty runny. Not falling off of the cake or anything, but doing any sort of smoothing or decorating with it would be OUT OF THE ????.

Is that what I did wrong? Any thoughts? Would love to have this in my arsenal, but only if I could do something with it! HELP!

Thanks -
Mandi
post #445 of 492
Thread Starter 
Was your coffee warm? Did you mix it until it was well incoroprated?
post #446 of 492
Sorry it took so long - my DH stole my laptop until this morning!!!! icon_sad.gif

No, my coffee was room temp. I purposely set it out prior to even making the icing after reading how temperature sensitive it can be! I mixed it in my KA for more than 10 minutes I know, but it never got any less runny.

Now, it tasted YUMMY, and I will for sure try again (but maybe just for fillings) - seeings how I really like crusting! But, I know it can look better - I mean, I saw it prior to adding the coffee and chocolate. The chocolate was cool but still pourable ( icon_biggrin.gif ). I think I may have just added too much liquid. I didn't really measure it, just kinda poured it in there and poof, soupy! It got a lot better after mixing, but still really runny. It was no where thick enough to do the spatula picture in your photos at the beginning! icon_cry.gif

Can it be possible that too much coffee could cause that result? If you get to that point, can you fix it?

Thanks in advance, KHalsted you are Fabulous! thumbs_up.gif
post #447 of 492
Mandifrye, I am an IMBC girl, but I have had that same thing happen. Two things I have learned--don't mix it too long, it does get cranky. 2nd-Instant coffee dissolved in as little vanilla as possible makes a stronger solution so you don't have to add as much liquid or also espresso works nice. I have had better luck with either of those so that I can get the flavor and not compromise the consistency.
post #448 of 492
Well bakery_chick - I guess I will pick up some instant next time I am at the store!!! I hate the stuff, but for flavorings, I will bite the bullet. And, disolving it in vanilla...that is a fantastic idea! icon_biggrin.gif I didn't add any other flavorings, so I could have just used the recipe's vanilla for dissolving my coffee. As I said, I loved the taste - so did my family, so it WILL be done again. Even if I just use it for fillings, it has great flexability and options AND it will help cut down on the overpowering sweet of my ABC outside! icon_wink.gif Great option for me!!!

However, after your response, I think that I did I did not one, but two things wrong! icon_cry.gif Not only did I add too much liquid, but I probably beat too long, too. Oops, icon_redface.gif ! Because I made a 10 ew recipe, I couldn't really tell the soft peak stage. So, I beat until I was sure! Then, I beat it until it came together into a beautifully creamy frosting. Then, I added my coffee and chocolate and mixed some more. Well, a lot more, icon_surprised.gif . I wanted it to thicken up, and it just didn't happen. So, lesson learned.

If you don't mind, how long do you usually mix yours after adding flavors or berries or anything? Do you have a KA?

Thanks in advance!
post #449 of 492
I do have a KA. I don't think you can seriously make this meringue buttercream without one. IMO Lord knows I wouldn't try it myself.
That being said, I usually mix in my flavorings by hand with a spatula unless I am flavoring the whole batch then maybe 30 seconds. I usually don't even wait until it is totally 100% incorporated. I do wait until all the liquid is gone. My flavored BC is usually just a filling though. I don't use it too much finish a cake. I usually find beating the EW past the soft peak stage doesn't really damage the end product. So I usually "beat until I was sure" too. Once it gets to that "beautifully creamy frosting" stage I wouldn't do too much more to it. (Adding colors included--the richer the color for me the softer it can be which is why black bc may be the bane of my existence. I find it horrible to pipe with forget about a black cake!)

BTW--I realize that instant coffee is not so good to drink. I do have a fave brand to work called Nescafe. It is even better if you have a Mexican market close to you that imports directly from Mexico. (The label is in Spanish) It is even stronger than the American brand. I can also find it at Smart & Final. Of course if you are an oversea CCer disregard the whole last paragraph icon_smile.gif
post #450 of 492
I love my KA and there are tons of recipes that I wouldn't make without it! icon_lol.gificon_cry.gif

Okay - the over beating after adding the flavors could have really contributed to my problem. I will try it your way next time.

I hate black BC (of any type), too. But, then again, I hate trying to work with black anything. I make my own fondant, so black is one of my enemies. Heck, I was thrilled last week when I was able to get black royal that didn't taste too bad. (I have to order some Americolor or powder concentrates - it is ridiculus).

I guess, I am not a BC only girl, but I love BC as a background on a cake. Serious_Cakes has made me a candy clay fanatic - so I use those as cutouts and 3D figures a ton. I pipe only when cake design calls for it or for cookies. I hate filling and CLEANING the bags and tips, so I try to work around it. Besides, people around here love the 3D accents and I am the only one that provides that style around here. Luckily, because if I had to depend only on BC, I would be in BIG TROUBLE. Piping is NOT my strongest skill! icon_redface.gif

Thanks for your help. Oh, and I am not overseas - I am in the south and I can go to World Market (love that store) and probably find some Mexican instant coffee.

Thanks again -
Mandi
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Making SMBC...