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Making SMBC... - Page 31

post #451 of 492
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I think you over mixed it too.. mixing in the KA heats up the mixture quite a bit after a while. It shouldn't take more than a few minutes to incorporate your flavorings. I always use room temp strong brewed coffee to make espresso SMBC and it works great.. a bit soft at first, but if you let it sit for a while and come back to it it will be more than fine. I don't like the flavor that instant coffee imparts on the BC. You can tell it's instant. I use Starbucks Breakfast Blend.. works great and isn't too too strong. I also never use it right after I mix in flavorings.. it needs to set up a bit. Chocolate is especially moody. It is soft and seems like it will never be okay to frost anything with, but it will set up if you leave it for a while.. (an hour or so or even over night.. then you can re-whip in the morning and warm it up if you need to. It's cold up here in NH so if I let my SMBC sit for a while it gets too cool and I have to hit it with the torch for a few minutes.. you may not have the problem down south though. icon_smile.gif Chocolate SMBC will behave just like the stuff on the spatula in that picture if you give it time... I promise. Next time too, you could try adding ganache rather than melted chocolate.. it makes it easier since the ganache is completely cool. I tend to use the flavored SMBC's as fillings more than icings though.. you can add plenty of flavoring to it for a filling. I like a nice clean outer icing so I usually use vanilla, but sometimes chocolate.

As for coloring it.. I would never do black SMBC.. it would soften it up a lot. If you do color your SMBC though try using candy colors rather than gel colors. Since the candy colors are oil based they melt right into the SMBC rather than bead up and look grainy. Powdered colors work well too, but you must color them ahead so they can develop.
post #452 of 492
Thanks guys, I will try again next week. My goal is to have a versitile filling base up my sleeve and I think that this is it. Fingers crossed icon_lol.gif !

Thanks again and I will post my results.

Mandi
post #453 of 492
Oooooh...more tips on SMBC. I made some mocha SMBC the other night, wasn't real thrilled with it. Used instant coffee...apparently a no-no! I have lots of Starbucks varieties on hand...will start some experimenting!
post #454 of 492
Thank you for sharing! I just made my first batch and included the mascarpone cheese to use it for a tiramisu cake like you mentioned. Now that I look at the pictures again,,, I think I may have stopped just a few minutes too soon as mine is not as smooth as yours. Oh well, I'll just have to try it again sometime soon to get it right. The the taste is wonderful! Thank you so much for your post - it made me crave it, and my imagination was right on!!
post #455 of 492
Quote:
Originally Posted by Jamie85364

Oooooh...more tips on SMBC. I made some mocha SMBC the other night, wasn't real thrilled with it. Used instant coffee...apparently a no-no! I have lots of Starbucks varieties on hand...will start some experimenting!


what happened? I used instant coffee on SMBC at least twice now and have had no problems. did you dissolve the coffee in water first before adding? I followed jkalman's advice on that and it worked perfectly.
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 #456 of 492
I don't have a stand mixer yet so I would like to know if smbc will work with a hand mixer. also, has anybody added cocoa powder to it to make chocolate smbc?

by the way, what an excellent thread!!! I have gotten some great ideas

Thanks again.
post #457 of 492
Quote:
Originally Posted by sugarprincess

I don't have a stand mixer yet so I would like to know if smbc will work with a hand mixer. also, has anybody added cocoa powder to it to make chocolate smbc?

by the way, what an excellent thread!!! I have gotten some great ideas

Thanks again.




Sure it will! And no, not cocoa powder, melted chocolate that is cool but still pourable.
post #458 of 492
I love your avatar Jamie!
post #459 of 492
Hee hee....thanks!
post #460 of 492
I made a batch of Cream Cheese SMBC to go in a banana cake using jkalman's recipe. Oh my gosh! Seriously, so delicious. I do have a question though.

I am making a 3 tiered fondant covered cake for my birthday party on Saturday evening and will probably being doing most of the decoration on Thursday and Friday. I will be painting on the side of the fondant and adding fondant accents to the sides as well so I am a little leary about putting the tiers in the fridge.

So would a cake filled with cream cheese SMBC need to be refridgerated? What about one filled with strawberry SMBC using a cooked strawberry puree?

Thanks for you help!
post #461 of 492
great thread and pictures...thanks..
post #462 of 492
I have a flavoring question. Has anyone ever used the Lorann flavorings in the SMBC. Good/bad/so-so? Just curious.
Ginny
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Ginny
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post #463 of 492
I'm another newcomer to this thread, and very happy to have found this.

If you're reading this post for the first time, it is WELL worth it to start from the beginning--there's awesome info here! I experimented with a batch tonight & it turned out GREAT! This was the 2nd time trying this recipe...I hadn't found this thread the first time & it definitely made a difference.

The variations below are for a standard (5 EW) batch of the Well Dressed Cake SMBC http://cakecentral.com/cake_recipe-5453-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html:

For Raspberry SMBC: Add 1/3 c. of raspberry puree (recipe in previous post), 1 t. almond ext and 1.5 t. Chambord (rasp liqueur). Heaven on a spoon!

For Chocolate SMBC: Melt about 1/2 c. of semi sweet chips, let cool & stir in. Not chocolate-y enough? Melt some more chips & add to taste.

For Mocha SMBC: Dissolve 3 T instant coffee granules in ABOUT 3t. of vanilla--just enough to dissolve all of the crystals. Stir in to Chocolate mixture above. Heaven!! I started with 1 T of coffee granules & went up to 3 by the time I was happy with the flavor.

I think a Chocolate Raspberry SMBC version could easily made by adding raspberry puree, almond & Chambord to the Chocolate variation.

You really can't go wrong with this stuff...as FromScratch/jkalman suggested, just start adding things a little at a time until you get what you want.

THANK YOU to everyone who came before me with these great tips. It took a bit, but I learned SO much reading through all of the posts.
--Tammy
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--Tammy
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post #464 of 492
Perfectly calorie friendly snack:

One tablespoon of chilled Raspberry preserves. Mix with one tablespoon of room temp SMBC. Mix. Shove into mouth. Or savor it. If you can stand teeny little bites. I can't! icon_biggrin.gif
post #465 of 492
My husband just saw how much butter it takes to make the SMBC!! his eyes were like popping out!! icon_lol.gif he was asking if I can make it with less butter than what the recipe requires!! I said I don't know if it will mess up the recipe....
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