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Making SMBC... - Page 7

post #91 of 492
Quote:
Originally Posted by marksmum

Hi
I am a newbie and would love to try this recipe but I have several questions which I am hoping you can help with. Hope you are comfy coz this may take a while. icon_redface.gificon_redface.gif

1. I am from across the pond and we don't do 'sticks' of butter -could someone clarify how many grams are in a stick?

A stick equals 8 ounces or 227 grams.

2. I know from the previous posts you can use SMBC under fondant - however can it be used in the layers as well as under the fondant? ( I know from a 'taste' perspective it will be a yes but someone mentioned it needs to be refrigerated to prevent it slipping - I am doing a Thomas the Tank birthday cake and due to the shape will need several layers for height, as far as I know you don't put fondant cakes in the fridge once covered so my worry is the layers will slip and the cake will be ruined - I usually use a buttercream similar to the recipe for the American buttercream ( icon_redface.gif I always get complimented on the taste - honest)

I use SMBC between cake layers all the time and don't refrigerate it. I keep mine at RT and have traveled home (3 hours) with a cake (and up a 60 degree incline) without it slipping.

3. Can someone recommend a sponge recipe for using SMBC as a dessert type cake - my cake is usually firm so i can cut and sculpt the sponge and would like something a bit lighter for unsculpted work. I know some people use box mixes - I always bake from scratch and would probably not be able to get hold of the mixes normally used - any suggestions would be great.

PM JanH. She can get you in contact with a way to make your own cake mixes and then use that in any recipe from here calling for cake mixes. I still swear by the WASC.

4. Forgive my ignorance but what is the difference between yellow cake and white cake? I have seen a recipe for WASC but never for yellow cake - i don't know if that is the US equivalent to our normal sponge cake - is the difference taste, texture, versatility or none of these.

Yellow cake has the whole egg; white cake has just the egg whites.

5. Whats a sheet cake - is this just a rectangular sponge cake?

Yep!

Sorry for the mammoth post but you guys are just so inspiring and knowledgeable and i'm desperate to try out some of the suggestions i have found on CC but a lot of the terminology used means nothing to me - we don't have butter sticks, sheet cakes or WASC in Scotland icon_eek.gif . I've done several cakes all covered in fondant but never attempted to vary the sponge recipe so any help you can offer would be fantastic.

Thanks
AnneMarie
post #92 of 492
Will this recipe work well for cupcake swirls? I want to do some but the last two time I did it using regular old buttercream they got crusty and the color looked funny. I just want them to look soft and yummy. If so, how do you tell when the egss are 160 degrees? Do you use a candy thermometer? I don't have one so is there another way to figure, such as an average time or the way they look? Thanks so much, it sounds delicous.
post #93 of 492
aswartzw thank you so much thumbs_up.gifthumbs_up.gifthumbs_up.gif
You have no idea how much i appreciate your help - at least now I can re-read posts and they might make more sense lol

This site really is amazing - amazing recipes, amazing ideas and ultra amazing people who are so kind and helpful not to mention very generous with their expertise.

Thanks so much
post #94 of 492
Thread Starter 
it'll work great for cuppies.. icon_smile.gif I use it all the time.
post #95 of 492
Calebsmom wrote:

Quote:
Quote:

how do you tell when the egss are 160 degrees? Do you use a candy thermometer? I don't have one so is there another way to figure, such as an average time or the way they look?



There is a link to a youtube video on one of the other threads ( Ive read so many in the past few days so have no idea where you would find this - sorry)

According to the lady on the video you wait for the sugar to dissolve - this has a higher temp than the 160 degrees required so you would be ok when the sugar cant be seen.

I'm sure someone will confirm this or blow me out the water totally lol
post #96 of 492
You tube has everything! I will try to find it. Thanks!
post #97 of 492
Thread Starter 
The sugar will dissolve even if you don't heat it. This is not a good way to judge the temp. I use a candy thermometer.. it's the only way to know for sure. I have tested it at various stages and if you start with room temp eggs and whisk it over a double boiler the sugar will be completely disolved before the mixture reaches 130-140 degrees. You don't HAVE to get it to 160 degrees.. the chances of getting salmonella is very small, but I do it to be safe.
post #98 of 492
Jeanne
In one or your earlier posts you mentioned you like to use thickened fruit purees to add flavour, would you mind sharing what you use and how thick does this need to be.
Thanks
AnneMarie
post #99 of 492
Quote:
Originally Posted by jkalman

The sugar will dissolve even if you don't heat it. This is not a good way to judge the temp. I use a candy thermometer.. it's the only way to know for sure. I have tested it at various stages and if you start with room temp eggs and whisk it over a double boiler the sugar will be completely disolved before the mixture reaches 130-140 degrees. You don't HAVE to get it to 160 degrees.. the chances of getting salmonella is very small, but I do it to be safe.



And remember, you also don't have to get it to 160 if you use powdered or pasteurized whites, so if you don't have a thermometer you can always use those instead.

For what it's worth I HATE my candy thermometer so I just use my digital "probe" thermometer, I just hold the probe by the wire part (so that my hands aren't affecting the temp) and it works just fine. Wee bit more effort since it doesn't clamp on to the pan/bowl but it tells me the correct temp so I don't mind a bit. Plus I can even set the alarm to go off when it hits the right temp.
post #100 of 492
Hello Jeanne. Sorry for another question. Your recipe sounds so tempting and I am going to give it a shot but I was wondering if this BC also needs to be thinned out to ice a cake or a bit stiffer to maybe pipe flowers and such. I am very new at this so that is why I am asking.

Thank you so much for letting me pick your cake brain.

Sandra
Sweet on!!
Reply
Sweet on!!
Reply
post #101 of 492
Thread Starter 
I use the icing as is for both icing the cake and piping. It really can't be thinned, but if it's really soft a quick jaunt in the fridge will firm it up (just not too long or it'll get hard and un workable until it warms up).

For fruit purees I usually buy frozrn berries and heat them in a sauce pan with some sugar and corn starch. One bag of raspberries and 1/2-3/4 cup sugar and 4 TBSP (sometimes 5) of corn starch is a good combo. Heat the berries and sugar until they are boiling and the fruit has begin to burst then put the mixture through a fine mesh strainer to get the seeds out, then reutn to the stove and add the corn starch (make sure you dissolve it it some water before adding it to the berry puree or you'll get awful lumps) and bring to a boil then let it cool before addign it to your icing. I do it by eye and to taste. They don't have to be super thick, but I usually just use what I would use as a cake filling and that's how I make my raspberry puree to fill a cake.

For strawberries I just buy a container of frozen strawberries in sugar and thaw that out and pop it in the blender with 4-5 TBSP of corn starch and blend until smooth and bring it to a boil in a sauce pan and cool it. HTH's icon_smile.gif
post #102 of 492
hi jkalman, thanks again for your wonderful step by step instruction icon_wink.gif

i have a question though... i'm going to try your smbc recipe but i need a smaller batch. i'm going to use a stand mixer that have a not so big mixing bowl. the question is, can i half the recipe, from 5 ew to 3ew? what are the adjustments of the other ingredients? pls icon_confused.gif
post #103 of 492
I think I may actually try this soon since I can look at the pics to see the different stages and what they are suppsoed to look like! I've always been chicken to try them, and probably would have tossed it when it look curdled! Thanks for the pics!
post #104 of 492
Thread Starter 
Well.. if you use 3 egg whites I'd do 1.5 sticks of butter and 1/2 c of sugar plus a TBSP. 1 TBSP of vanilla to start and see if it needs more, but the 5 egg recipe will fit very easily in my artisan which is a 5 qt mixer and it fit in my classic (before she died icon_sad.gif ).. just for reference. icon_smile.gif
post #105 of 492
jeanne just to clarify, that a stick and half a stick of butter right? so like 3/4 cup?
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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