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Icing a cake - Page 10

post #136 of 148

I've done this using the decorative side of the paper towel and it creates a very pretty design.

post #137 of 148
Can you please tell me the recipe for the buttercream icing that you used ? The cake looks just like fondant.
post #138 of 148

I am new to cake decorating and I'm curious what icing recipe you used on this smoothing instruction...all Crisco? 

post #139 of 148

Hola: Una pregunta Y como seria en Australia al agregar agua?



post #140 of 148

... me olvidaba Usas la misma receta para hacer crumb coat al cake?

Gracias otra vez.


post #141 of 148

What is the "high ratio" that you are referring to in the recipe?  Is it shortening?  Thanks.

post #142 of 148
She is using high ratio shortening. Crisco that is sold today is not hi ratio. I have not been able to find it myself but believe you can search for it on the internet. From what I understand it can be somewhat expensive. I've read that it doesn't leave that "greasy" feeling in your mouth and makes for a very creamy buttercream. I would love to try it so if you find some and make frosting could you please post here how you liked it? Thank you and good luck!
Tiffany Riffle
Baby Shower
(6 photos)
Tiffany Riffle
Baby Shower
(6 photos)
post #143 of 148
Originally Posted by tutugirl View Post

Cuando fui a Puerto Rico a enseñar como hacer esto, no le pude poner agua porque hace mucho calor y no se necesita el agua.

I don't know what is the difference between crusting or not crusting...

My recipe
2 cups of butter
2 cups of hi ratio
4 pound of confectioners sugar 10x
3 tablespoons of hot water (depending on the weather)

I don't use meringue powder.

I add water to crumb coat but to ice is stiff consistency...I hope this helped.

Let me know if you have additional questions.

Hi...How many cakes will this recipe cover? 

post #144 of 148

Do you refrigerate the butter cream before you smooth out with the hot spatula and paper towel? Or do you strt to smooth out right after applying the butter cream?

post #145 of 148
I just tried this, and I thought my frosting was stiff enough, but the Viva keeps sticking to the frosting. Should the frosting be more stiff or softer?
post #146 of 148
Looks great.. What kind of butter cream recipe did you use for this method?
post #147 of 148
post #148 of 148
A size 18 tip. hope this helps! icon_biggrin.gif:cake: < me and my finished cake!
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