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SBC Consistency and Texture - Page 2

post #16 of 23
Thread Starter 
I decided to go with American buttercream because the person I was baking for is very particular..

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post #17 of 23

that is one seriously tall cheesecake--i would really like a slice of that right now! you did a great job--american icing is a great choice because the smbc would have been meltier too--your creation is wonderful--

 

you did all that you set out to do and it's beautiful-- on a technical note--just because i'm a fellow decorator i can see that at the end of your bags of icing, as you piped, the icing got soft on you--that can be avoided next time by using more bags less full and you could alternate them & out the fridge if needed but just picking up some speed will also correct that--and if you fill the bags less full you will pick up speed right there too--

 

you rocked it and i'm sure everyone there was beyond thrilled with it--

 

(btw--i love your screen name ;)

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #18 of 23

Good for you!!!  I hope you will still give SMBC a go.  I think you will enjoy it.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #19 of 23
Thread Starter 
Thanks! @-K8memphis yea it was huge.. She said 20 people.. After it was all said and done 1/5 of that cake was left.. Two questions and a comment (I'm trying to gain more experience)...

My cake was incredibly hard to cut clean straight slices... The knife the restaurant gave me ended up twisting, so I'm assuming that was apart of the problem, and I think it was because the cake was so high... Any tips for that?

Also my cake ended up leaning a tad... Now that probably was because I didn't level my cake layers, but I did make sure they were nice and flat by pressing down on them with parchment paper immediately after they came out of the oven (I had crazy hills going on and that fixed them). Could that be why it leaned or is it something else?

So the frosting... I'm still searching for a go to BC recipe. I tried to adapt the Wilton recipe by not adding any vanilla extract and just adding in the Amaretto. Additionally, I did all butter instead of a mix of Crisco and butter (I wanted to opt for flavor). Well doing this taught me when I need my piping at attention to use some Crisco... I was also afraid of the icing melting off so I had them store the cake in the fridge for about 30 mins and then remove it... I think had it been room temperature the flavor would have been EVEN better.

Anyway back to the frosting, so I didn't use piping bags... I used the wilton decorator plus... So yea I had to clean and refill the decorator with each color.. (I'm just starting out and had a horrible experience with parchment paper piping and thought the bags would be similar) It was a pain... but I did it as I worked top to bottom... The lightest purple frosting went soupy on me when I tried to give it a blend to revive it from the fridge... so I added more powdered sugar to stiffen it... As you see it helped but not much... Thanks for the tip with the piping bags, I'll definitely do that next time.

But that actually brings me to another question... Is it easier to pipe chilled frosting or room temperature?

Thanks in Advance!
post #20 of 23
Thread Starter 
I'm definitely going to give it a try next time!
post #21 of 23
Quote:
Originally Posted by KrispyKareem View Post

My cake was incredibly hard to cut clean straight slices... The knife the restaurant gave me ended up twisting, so I'm assuming that was apart of the problem, and I think it was because the cake was so high... Any tips for that

 

i scrape clean the knife off after each cut--like use another knife to keep it scraped off--i dip it into a tall glass or pitcher of hot water too--keep a towel handy -- that will help to make cleaner cuts -- serving is a whole 'nuther learning curve huh--

 

Also my cake ended up leaning a tad... Now that probably was because I didn't level my cake layers, but I did make sure they were nice and flat by pressing down on them with parchment paper immediately after they came out of the oven (I had crazy hills going on and that fixed them). Could that be why it leaned or is it something else?

 

mighta been--it's better to cut them off level--it also could be that it needed one dowel in the middle to hold it all from sliding--

 

 

So the frosting... I'm still searching for a go to BC recipe. I tried to adapt the Wilton recipe by not adding any vanilla extract and just adding in the Amaretto. Additionally, I did all butter instead of a mix of Crisco and butter (I wanted to opt for flavor). Well doing this taught me when I need my piping at attention to use some Crisco... I was also afraid of the icing melting off so I had them store the cake in the fridge for about 30 mins and then remove it... I think had it been room temperature the flavor would have been EVEN better.
 

 

opting for flavor is plan A--you get a gold star ;) just watch the temp of your icing--and you are right again--room temp cake is better 

 

Anyway back to the frosting, so I didn't use piping bags... I used the wilton decorator plus... So yea I had to clean and refill the decorator with each color.. (I'm just starting out and had a horrible experience with parchment paper piping and thought the bags would be similar) It was a pain... but I did it as I worked top to bottom... The lightest purple frosting went soupy on me when I tried to give it a blend to revive it from the fridge... so I added more powdered sugar to stiffen it... As you see it helped but not much... Thanks for the tip with the piping bags, I'll definitely do that next time.

But that actually brings me to another question... Is it easier to pipe chilled frosting or room temperature?

Thanks in Advance!
 

you did all that with a decorator plus??? omg!! you did a fabulous job with that unruly god forsaken gadget--you'll get so much more control when you get the hang of piping bags--parchment or plastic--

 

as a pro decorator i keep a squirt bottle of water and a shaker of cornstarch at my station to thin or thicken my icing as needed--thin for leaves and grass--thicken for roses--piping fully chilled icing is too hard--you wanna pipe room temp icing but as you gain experience you will get a better grip on how to handle it so it doesn't melt on you--and as i said upthread you can alternate bags in and out of the fridge if necessary to control the meltiness--but as you gain experience you won't need to do this --

 

you did a great job an that cake, krispy, keep up the good work  

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #22 of 23
Thread Starter 

Thank you SOOO much for the useful tips. Next time I bake, I'll be putting them to use!

post #23 of 23

Try this SMBC you wont regret it :)

 

http://youtu.be/j-YxuBKB92U

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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