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How to creat this effect - Page 2

post #16 of 25
Quote:
Originally Posted by MBalaska View Post

Kakeladi: I had to cut my SMBC recipe from 6 sticks of butter down to only 3 sticks of butter and then added 1 cup of powdered sugar.  Now all my guinea pigs like it, including me.

Ah,but then it's not SMBC anymore, it's a hybrid. I mix it half and half occasionally, but i was going to add that it depends on the butter, too. I find that some butter makes the meringue buttercreams too strong a butter flavor and not neutral enough to be flavored well with other things. You're really supposed to be putting liqueurs etc into it, so if you don't do that and just use it straight it can taste too strongly of butter and it isn't good.
post #17 of 25
Quote:
Originally Posted by costumeczar View Post

Ah,but then it's not SMBC anymore, it's a hybrid.

You could call it ‘Alaska mangy mongrel icing, and I’d still use it. 

 

It still has the same amount of cooked egg whites and granulated sugar for the meringue part. I simply reduced the butter by half.  All I’ve ever added is a Tbsp. of double Vanilla extract.

 

But now you've got me thinking.....(dangerous as that may be)

Wonder if I could do a hybrid half/half AMBC & SMBC--  and make the 'camo' cake and get the icing to crust just enough to press it in with my new foam paint roller. 

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #18 of 25
I made a cake with a similar texture, except the request was for it to be a little bit looser or casual (in my mind I think "messy" lol) than your example. I used Swiss Meriingue Buttercream. I iced it nice and smooth and then laid my small offset spatula against it as I spun the cake around on my turntable and gradually moved the spatula down the cake as I went along. It's the hibiscus cake in my gallery if you're interested.
post #19 of 25
Quote:
Originally Posted by MBalaska View Post
 

You could call it ‘Alaska mangy mongrel icing, and I’d still use it.

 

It still has the same amount of cooked egg whites and granulated sugar for the meringue part. I simply reduced the butter by half.  All I’ve ever added is a Tbsp. of double Vanilla extract.

 

But now you've got me thinking.....(dangerous as that may be)

Wonder if I could do a hybrid half/half AMBC & SMBC--  and make the 'camo' cake and get the icing to crust just enough to press it in with my new foam paint roller.

Oh, sure, I do the half and half sometimes. It's still lighter than a regular confectioner's sugar buttercream, but it has the sweetness that people are used to. I don't remember if it would crust, I think it's softer and might not crust the same way, but I bet if you let it sit out for a while it would do it enough to give you a surface to work with.

post #20 of 25
Thread Starter 

Thanks everyone for the help...

Interesting..I hate american buttercream... I know hate is a strong word, but I seriously dislike it...I was thinking SMBC would be the perfect solution...Now I know not everyone likes SMBC either :(

post #21 of 25
Quote:
Originally Posted by manomi View Post
 

Thanks everyone for the help...

Interesting..I hate american buttercream... I know hate is a strong word, but I seriously dislike it...I was thinking SMBC would be the perfect solution...Now I know not everyone likes SMBC either :(

manomi: no one likes everything, and everyone does not like all the same things.......that's life.

 

 

When I first learned to make homemade American Buttercream with real butter and whole milk - everyone was soooo happy as it tasted a million times better than store bought.  Then came chocolate ganache, woo good. Then Swiss Meringue Buttercream my way. Woo Hoo yippee good.

 

if you would like to try my 'Hybrid Alaska mangy mongrel' Swiss Meringue Buttercream recipe, PM me and I'll copy it and send it to you.

mb   :smile::cake:

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #22 of 25
I mix ABC and IMBC all the time, usually half and half. It doesn't really crust. Today I mixed about 1/4 and 3/4 because I wanted to be sure it hardened in the fridge. I find IMBC too buttery and ABC too sweet; the mixture gives me the best of each without the worst of each, if that makes any sense.
post #23 of 25
Thread Starter 
Quote:
Originally Posted by MBalaska View Post
 

manomi: no one likes everything, and everyone does not like all the same things.......that's life.

 

 

When I first learned to make homemade American Buttercream with real butter and whole milk - everyone was soooo happy as it tasted a million times better than store bought.  Then came chocolate ganache, woo good. Then Swiss Meringue Buttercream my way. Woo Hoo yippee good.

 

if you would like to try my 'Hybrid Alaska mangy mongrel' Swiss Meringue Buttercream recipe, PM me and I'll copy it and send it to you.

mb   :smile::cake:


I would love the recipe...Thanks a lot!!!

post #24 of 25
I started decorating with American BC, I used Crisco because I didn't think it would make a difference. One day I was ording supplies and got a small tub of hi ratio shortening and I could really taste the difference! I know this is a hot topic on here, this is just my preference.

Then I tried ganache and fell in love! I'm a huge chocolate fan and I just like working with it. Then I tried the IMBC & SMBC, I haven't gone back since! I like to use fresh, seasonal fruit for flavoring my BC and the do seem to be able to take liquid much better without ruining the consistency, as Kara said.

I dont really care what anyone else uses and I don't mean to sound like a snob! Oddly enough, it just ends up taking me longer to ice my cakes with crusting BC. That's not to say I haven't whipped up American for last min cupcakes for my daughters class parties-she usually forgets to mention until bedtime the day before icon_wink.gif
post #25 of 25
Quote:
Originally Posted by Smckinney07 View Post
"...... Then I tried the IMBC & SMBC, I haven't gone back since!......."

me either, until I needed the crusting BC for the camo cake design.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
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