I may have responded to this already, but I only use SMBC on my cakes and American Buttercream made with butter for cupcakes. The niche I'm trying to carve out is "all-natural and mostly organic" so I don't use shortening ever, or those coffee flavors. For fun today I tried piping the White Flower Cake Shoppe flowers in SMBC cause I had some left over, and they were flopping all over! I think they'd be much better in American buttercream!
Quote by @MBalaska on 5 Sep 2014 , 8:05pm
Ok, buttercream lovers, I tried something delicious. Made my regular SMBC and put two big teaspoons full of Caramel Ice Cream topping in the recipe. And no I didn't measure a teaspoon..........I dipped a regular eating teaspoon into the jar and quickly put it all in the icing. WOW is that scrumptious.
I knew it would soften up the icing, and it did. The petals barely held up, but good enough for me. It almost looks like a blossom.
MBalaska, what tip is this? They are gorgeous! I was trying these today - haha! You can see them in my gallery!! :) I need more practice!
@nancylee61 I think that it was a Wilton # 104 rose tip. I'm such a sloppy decorator. I like things that I can pipe fast & easy. And I'm in the business of 'eating' not selling, so I only care somewhat about how they look, but not especially worried about it.
and don't feel poorly about the flopping petals on the signature white flower design, the "C" tip ones. I had the same issue with some of the outside petals on my cupcakes. I found out why they keep all of those cakes in their fridge. I was thinking of stiffening up my SMBC next time with some extra butter & some sifted powdered sugar, just to give a little strength to the white flower petals.
These took me forever to make, and I'll never do it again!!. too much work, too much time, not worth it for me.
Thanks (smiles) but I'm much happier being a messy sloppy decorator than spending an inordinate amount of time on precise exacting details. the yellow mums for example...... after making all of those hundreds of tiny petals I had to tap the ends of each petal (with a powdered sugar coated finger) to ensure that the tips were neat & shaped perfectly. Bleeaakkkkk Give me a nice 100 mile per hour dose of buttercream in a big fat pastry tip or rose tip and move on to eating said cake. lol.
Like I've said, I'd never be able to make the price of rice with a business, so it's just all a hobby and not even a 'jobby'.
Quote by @MBalaska on 4 hours ago
Thanks (smiles) but I'm much happier being a messy sloppy decorator than spending an inordinate amount of time on precise exacting details. the yellow mums for example...... after making all of those hundreds of tiny petals I had to tap the ends of each petal (with a powdered sugar coated finger) to ensure that the tips were neat & shaped perfectly. Bleeaakkkkk Give me a nice 100 mile per hour dose of buttercream in a big fat pastry tip or rose tip and move on to eating said cake. lol.
Like I've said, I'd never be able to make the price of rice with a business, so it's just all a hobby and not even a 'jobby'.
Yes, perfectionism does seem to be part of this business!! Same with the jewelry I make - if it's not perfect, it becomes a gift!!! :)
I think they are beautiful! I know I would not have the patience to do that. I am with you, give me a big old tip that hides all flaws. When I know I do have to do detailed work though, I make sure I have nothing at all to do that day and no telephone either.
Haven't been on the old threads for a long time now. I've now tried a new buttercream recipe that is a Swiss Meringue Buttercream where you use carton pasteurized eggs and no cooking, and make SMBC. Google 'Lauren Kitchens buttercream'.
decided to try piping her buttercream directly on some cupcakes, rather than piping on a nail and putting them on the cupcake. It's harder to hold a cupcake and twizzle it, but whatever.........you have to try new things right?
Wow, great job MB! No cooking buttercream? Oooh, I just got a carton of eggs to try again. Looking into it.
I'd like to know how the flavor and how long without refrigeration. They look great!
I read up on it a bit and they say it's sweeter than the traditional. Makes sense considering how much powdered sugar you use as opposed to granulated. This seems like an ABC/SMBC hybrid. You get more the smooth texture of SM and the flavor and sweetness of ABC.
Thank you @apti & @pastrybaglady for the sweet words. I liked the recipe. And it was so easy to make!! I didn't put all of the butter in there, I never do with SMBC, as I like it lighter and sweeter. But the best way to find out is to try it yourself. It was the easiest icing, as you just dump the pound of sugar in there and let it go. Much easier than how I used to do AMBC.
"""You can use fresh egg whites but it will decrease the shelf life of the frosting""" it says right on the recipe.
https://www.pinterest.com/pin/249598004323045057/
So I was looking at the White Flower Cake Shop's gallery again, and people on another thread said they used buttercream even for their ribbons and accents. I can't believe they are buttercream ribbons! Opinions??? I'm obsessed!
sure you can pipe ribbons & accents like those -- if you look at "happy birthday chase" it's a random green striped cake on the second page i think -- you can see a couple of the joins in fact around the edge -- so it's definitely piped -- and there's nothing wrong with showing a few joins and piping strokes in my book -- it enhances the hand hewn aspect -- but if you did want to erase then use a soft clean towel to pat them with to erase crusting buttercream and for meringue icing and cooked flour icing -- get it cold and erase the joins with your finger -- bam
I've only used fondant a couple of times. I like icing on a cake and when using fondant it seems you can't use too much icing, only a thin layer.
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