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Watched sugarshack bc dvd last night, questions?

post #1 of 28
Thread Starter 
My sugarshack buttercream dvd came in the mail the other day and I got to watch it last night. So glad I got it. I have a couple of questions though. Is there a reason for the hot water+coffee creamer versus using hot milk or cream?
Also, I noticed that her cakes had a nice golden edge before she started to ice them. There were no crumbs falling off and no cracked corners. My cakes NEVER look like that before icing. Now I am wondering if I have a cake problem rather than a buttercream problem. I can't see myself being able to apply the icing like she does without having it peel off the cake with crumbs attached. Thoughts? Maybe sugarshack needs to put out a baking dvd!
Here is a link to another thread where I posted a pic of my cake after I took it out of the pan. The edges are very crumbly.
http://cakecentral.com/cake-decorating-ftopict-670379-.html
post #2 of 28
I have used flavored liquid creamers (white chocolate mocha, belgian chocolate toffee, etc) and heated in the microwave. The recipe is designed to allow you to substitute other liquids to get different flavors. You can use hot milk or cream.
Let us know what your cake recipe is, temp you are baking at, etc so someone can help you with your cake problems.
post #3 of 28
I also use the flavored liquired creamers too in place of her method.......think it tastes better. The white chocolate mocha is the best!!
Jessica

"Subtlety is the art of saying what you think and then getting out of range before it is fully understood"
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Jessica

"Subtlety is the art of saying what you think and then getting out of range before it is fully understood"
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post #4 of 28
If you use hot milk or cream in your BC you need to refrigerate your cakes. If you use water and the coffee creamer no refrigeration is required.
post #5 of 28
In addition to the info above, the creamer is a non-dairy product, which lengthens the shelf life of this icing. (Although the high sugar content would in itself act as a preservative, I would leave an icing made with cream unrefrigerated for great lengths of time.)

Regarding the cake there are several things that might affect yours. (1) some recipes have a tighter crumb than others. The clean trimming of a cake depends on a nice tight crumb. (2) Your cake could be slightly dry on the edges due to over baking. Try baking at 325-350. (3) I like to use homemade pan release (equal parts shortening, oil and flour mixed together and wiped on pan surface). I find the grease & flour method dries the cake edge too much. (4) Sharon's advice about a really good knife is right on. After watching her video I invested in a new knife and was really surprised by the improved results. (5) Chilling the cake first can also help.

Good luck, and remember, all those trimmings are yummy, even if they aren't pretty!

* edited to correct typo
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #6 of 28
After looking at your other post I'm wondering if you aren't greasing the bottom of your pan well enough. I would recommend lightly greasing the parchment/wax paper & make sure you get the bottom creases too. I always thought I was using plenty of grease & was afraid of over greasing (I use homemade as listed above) but tried putting a little more & it worked wonders.

You can also go to baking 911 dot com (CC blocks it for some reason so put it in the right form) then type cake problems into the search & there are a lot of helpful tips.

Sharon uses Wilton pan release & WASC for her cake.

Here's a google doc w/ soooo many variations. Even if you're anti box make it at least once just to see what you think. You can donate the cake or make yummy cake balls if you want to. But it handles beautifully & carves like a dream.

For the creamer, like others suggested use flavored. But some are potent so you won't need as much. I like using French Vanilla b/c it gives a little of a base flavor & I can still use my flavorings w/out it changing it, it just enhances the flavor.
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Friends will enhance your life. Everyone else is just an acquaintance
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post #7 of 28
you do not need to refrigeriate your buttercream if you use milk or cream- the sugar acts as a preservative and keeps it from spoiling. I only use heavy whipping cream in my icing and I am able to leave on my countertop in a sealed container for a week or longer and it not spoil or taste funny. I do put leftovers in the fridge if I need to store it longer than a week.
post #8 of 28
Quote:
Originally Posted by erinalicia

you do not need to refrigeriate your buttercream if you use milk or cream- the sugar acts as a preservative and keeps it from spoiling. I only use heavy whipping cream in my icing and I am able to leave on my countertop in a sealed container for a week or longer and it not spoil or taste funny. I do put leftovers in the fridge if I need to store it longer than a week.



Ditto.

As far as your crumbly cake, my cakes are also crumbly, yet delicious. That is why I like to do a crumb coat first. Then I use sugarshack's methods. HTH
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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post #9 of 28
Baking at 325 degrees stopped my cake tops from cracking. If your cakes are moist, then the crumbly texture may be your recipe. I recently tried a cupcake at a new shop and it was moist and delicious, but very crumbly - it totally fell apart on me! Although a different flavor at the same shop stayed together.
post #10 of 28
The best thing I have learned so far is to bake at 325!

Since I began baking at 325 my cakes come out very moist and level. I use tons of crisco to grease my pans then coat with flour. I don't use parchment paper or wax paper, but I still get smooth sides and bottoms on my cakes. I have almost no problems with crumbs anymore.
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Don't start making MMF until children are in bed. . . especially during potty training.
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post #11 of 28
Thread Starter 
Quote:
Originally Posted by erinalicia

you do not need to refrigeriate your buttercream if you use milk or cream- the sugar acts as a preservative and keeps it from spoiling. I only use heavy whipping cream in my icing and I am able to leave on my countertop in a sealed container for a week or longer and it not spoil or taste funny. I do put leftovers in the fridge if I need to store it longer than a week.



I use heavy whipping cream too! That's why I was asking because I love the flavor it gives my buttercream (like frozen custard only not cold!) and don't really want to change that part of it but I dont' want to vary sharon's recipe too much.

As far as baking the cake, I grease with crisco and flour, use parchment, and I bake at 325. I have thought about greasing more but it seems to make the edges of the make MORE moist and crumbly if that's possible! I don't think I am overbaking as the cake is super moist. In fact I think at a point I was underbaking and baking longer did seem to help it stay together a little better but I still get some chunks falling out and lots of crumbs.

Here is the recipe that I use. Its a scratch wasc and I really love the flavor, crumb, and moistness but it doesn't always stay together well when it comes out of the pan. I am thinking of trying the white cake recipe from the cake bible has anyone tried that one? Is it good? Thank you all for your help!

5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
Instructions
Preheat oven. Prepare your pans as you normally would.

1.
2.Sift dry ingredients together into mixer bowl.
3.
4.Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes.
5.
6.Pour into pans and bake.
7.
8.This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).
post #12 of 28
I've used cream instead of Sharon's coffee creamer mix; and gotten the same good results. I don't think the liquid you use makes much of a difference (although I don't really like using water). It's more important to follow her mixing instructions as far as filling the bowl to the top. HTH.
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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post #13 of 28
Is it possible that your butter cream is too think so that when you apply it it tears more of the cake away?
post #14 of 28
I recently received Sharon's BC DVD and I loved it, however everytime I try making the BC like she suggests (i.e. filling the bowl to cover the beater) I end up with powered sugar splashed out all over the counter. I have the same KA mixer she uses in the video.

I can't imagine making 5 lbs of powered sugar like she does and not having half of it end up all over the counter. Anyone have any tricks?
post #15 of 28
every time I make icing my whole kitchen is covered in powdered sugar. Are you scraping the sides down regularly and using the dishtowel like she does? That helps, but I get frustrated with the towel in my way and end up throwing it somewhere.. LOL
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