Sharon, are any of the pics of your cakes made with this awesome bc? If so, which ones?
Where in Kentucky are you? I live in the Cincy area.
I never thought of icing the top first! Wish i had read this last night!! But I have a new problem. My icing was perfectly air free when I made it Wednesday night, but when I got home last night the texture sort of changed and there was air in it. When I iced the cake it wasn't so smoooooth 
. I didn't put it in the fridge, i covered the bowl, i just dont know!! 
u may need to stir it a lil bit after it sits
, don't i feel silly somebody may chime in with other tips, but after i let my BC sit I stir it a bit with a rubber spatula
This i one of the many reasons i love Sweetex. I can make it days ahead and ice right from the tupperware with no remixing. With other brands, I get the air you speak of as well after it sits a while.
PS... sometimes it might happen with the sweetex if i make the icing too stiff. ( not sure, LOL)
nope, no crumbcoating for me..... just never got into that...LOL
Hi Sharon,
I have been hoping that you would do a class here! I am from Lake Charles, and would happily drive to Mandeville or Hammond where you are. I was wondering though where do you get your hi ratio shortening? It's not something you can just buy at the store, and here we don't have any king of bakery supply that I know of. If I can order it I would be happy . Let me know!
Kelly
p.s. you are like our Colette Peters!
Heatherly30, I live in Southeastern part of Kentucky (beautiful mountain area). My son and his family live in Mason....I have been in your area when I went to sugarcraft.
All of them were, even the one my daughter did (her second cake ever doing) but on my grand daughter's BD cake I used 3 kinds of BC, will never do that again lol, on the bottom 10 in. cake I iced it with her recipe, the piping, icing and piping on the rest of the was another kind of bc icing.....but the last 7 things in my photos I got to make this icing with a new stand mixer......all the cakes before that I made the icing with a hand held mixer. I am still working on icing my cakes smooth.
I am no way as good as a lot of people here on CC, guess thats why I just do cakes for fun and not a business, besides my aging body couldn't take it lol. I wish I had better pics of Madi & Payton's cakes....cause they were my best. Please don't judge this icing by my lack of decorating skills 
dezzib27, I have done the stiring with my icing spatula and spoon... it has smooth right back up for me.
Wish I could get the sweetex hi-ratio shortening and try it in this recipe.
Hope this helps.
God Bless,
Sharon
LOL kelly you crack me up!
I have done classes at my home before. Maybe you can get a few gals together and we could work someing out. you can always PM me or email me.
i get sweetex online:
http://www.chefswarehouse.com/Catalog/DisplayDetail.aspx?prd_id=GS235
WOW, wish I live closer to you Sharon, because I would sure take you up on that offer 
.
God Bless,
Sharon
I wonder if my husband would think a 12 hour drive would be reasonable? 
I'd say it would be worth every $3.00 gallon of gas!
Hi Sugar Shack, Welcome to CC. Fist I love your pics 
I thought I'd never get done reading this string. It's been hours, but it's been informative, and funny at times too!
2nd thanks for your recipe can't wait to give it a whirl
3rd thanks for all of the tips and tricks. i don't know can you still say your new after doing this for almost a year?? I'll be new forever compared to your pictures, truly amazing.
To everyone else thank you also for doing a lot of the leg work and sharing.
Sharon I hope you're healing fast, glad to hear that they got it all, CHA CHA CHA 
I just love the picture of your daughter and granddaughter, so serene, they are beautiful.
Kat
O.K. ladlies......if you all are making a road trip to Sharon's and there is going to be cake classes and good food......Somebody better cha cha cha my way and get me....
Hello Kat and Thank You for the cha cha cha, and also the wonderful comments on my daughter & grand daughter, they are just 2 of the blessings that put a smile on my face. They had fun doing those pictures, they both got to dress as a fairy with wings. I hope to get one done of my other grand daughter also, when she's older.
God Bless,
Sharon
I haven't read all of this thread, and I'm sorry for that, but I was wondering how to make this buttercream into chocolate buttercream. Do you just melt a few ounces of chocolate and add it to the mix, like you do with the Wilton kind?
I really want to try this, it sounds so much better than the other kind I've been using. I just hate the greasy taste of the wilton kind. I don't even use shortening in it when I make it.. I use all butter, and it's still too sweet. This looks like what I've been looking for, but I need to make chocolate for a cake I'm doing soon, so I was hoping I could use this.
Thanks in advance,
Holly
Sorry if this question has already been asked, and I missed it. I have read a lot of this thread, but not all of it.
Great question Holly......I don't know if it has been ask before or, I don't think it has, if it has....I also missed it somewhere lol. I to like you would like know also .
When Sharon sees this post, she will reply with an answer....she is very good about helping you out with any questions if she can.
God Bless,
Sharon
For the choc version I use half butter/half shortening, add hershey's cocoa ( just dump it in) and use only vanilla flavoring; and the powdered creamer mixture ( make the liquid) I described above.
HTH
I'm sorry to sound like such a "newb", but how much hershey's cocoa? Do you just do it to taste?
Also, I was wondering, if you know, would it be just as easy to add melted chocolate, as it is to add the powdered? I have both, but I've found in some icings the melted chocolate tastes better than the powdered. Since I haven't made this yet, I don't know if that's the case, or if you've experimented with both and found the powder is better to people's liking, than real chocolate. I know in some icings that is the case.
Thank you again for all the help. It is greatly appreciated. Sorry for all the newbish questions. I hope I didn't offend you by asking such things. I haven't tried it yet, but judging from the overwhelming response to your posting this recipe I just know it is fabulous.
Thank you,
Holly
I do not measure it ; I just dump it in till it looks right,LOL
I have never tried melted choc so I can't help you there, sorry.
Thanks so much for your response. I greatly appreciate it.
I thought that might be what you meant, but I had to make sure. I am notorious for messing things up when I try to make something new, so the more I know, the less chance there is of that happening. It will still happen, but maybe not as badly.. haha
Maybe I'll try both, then let you know how it turns out. I think I might just stick with what I know will work, though.. which is what you've already done.
Thanks again!!!
Holly
OH chocolate sugarshack icing...yummmmm.
Now the recipe is posted in the "recipe" section....wohooo
the recipe says hot liquid....What temp should it be when it is added to the shortening and creamed together? (yes I know its all
about) so like room temp? Coffee temp? or boil an egg temp!?
Thanks
Holly , let me know how the melted choc works!
Tirby; I use it HOT, not boiling, but hot when u stick your finger in it. coffee hot....lol
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