Okay I do not know about everyone else, but I am ICING OVERWHELMED!!!! Okay, I read the thread about CAPELLA and the flavorings - how do you know what taste good with what? Also, what is the difference between all crisco icing and half butter/half crisco? Only use the italian buttercreme on a cake if you do not want it to crust over??? Why or why not do you need your crust to crustover??? What is computer paper? Is it the same as printer paper??? So, first we let it sit then we viva or melvira method it, then use a fondnat smoother or the viva then we use computer paper with a fondant smoother - WHEW!!!!
Then there is buy the trans fat but you must add MP or cornstarch! Then there was the recipe that calls for popcorn spice??? I have no idea what to stick with. I have no idea what flavor to put with what???
I use a all crisco recipe and I use almond flavoring or butter, or strawberry or vanilla. If I need chocolate icing I add cocoa powder. I have heard of butavan and princess and something else - I switched from Crisco to Wal-Mart brand - now I just need a great flavor that stands out from the other cake decorators around here..
I would appreciate any and all icing suggestions
Thank you
I am with you! I have been away from CC for a while...and also was stocked up on crisco..( the old kind) I mean I had TONS of it...so I didnt realize there was a problem with the new crisco since I havent had to use it yet..I came back to CC and saw a post about the problems with the crisco.I just ran out of the old stuff and am about to start icing a HUGE wedding cake...TODAY...I am searching the forums about what to do to make the new crisco work as thats what I bought. I havent made my bc yet...but this cake is ALL BC. So if you know something to that fixes the crisco problem you are a step ahead of me...WAHHHHH
Sorry wasnt trying to hi-jack your post... 
Kinda new at this but here is my two cents. You can add whatever flavor you want. I usually add a little lemon extract, or just extra vanilla. Once I was using a pinapple cake mix and used bavarian cream filling. So I decided to add coconut extract to my butter cream, it was really good according to those at work. (I don't usually eat cake). Some people swear by adding citrus or some special extract that has cirtrus flavors, I added orange extract to rolled buttercream once, it was ok, could go a little stronger though. Never sure how much to add. I am not sure about the whole butter/ crisco thing. I usually do half and half, but I know that my teacher told me that using butter is not good for making roses, it keeps it to soft. I know you want it to crust some if you are using paper towel method for smothing, otherwise it is just messy. I have found that I can use the roller method, if it doesn't crust much, but I think the crusting helps with that. Not really sure what ingrediant makes it crust though. I use the same receipe and some times crusts sometimes doesn't. I think humidity plays a part also. Well more like 5 cents instead of 2. hope helps some
Oh...but I do know why the crusting issue....when it crusts is when you can use the crusting smoothing methods like the viva paper towels...etc. if it didnt crust ...it would stick to the paper towel...or roller etc. The crusting makes it possible to touch the surface to smooth it.
I am currently trying to sort all this out. I am overwhelmed by all the options and recipes. For the most part I trust my instincts on flavorings but the basics win lately (almond and vanilla). I really want to get into some of the other flavors that I've heard of one here. That's what experimenting is for I guess. The crisco thing is what's really making me nervous.
Take a deep breath.....in....out. No, not you, ME! When I read your post I think I became as panicked and overwhelmed as you are! My only advice is something my hubby says all the time...KISS (keep it simple, silly!). I, too, began doubting my recipes and techniques on frosting when I started to read all the other tips and tricks. But then I remembered, my customers buy from me because they like what I'm doing. So try out new stuff if you feel like it, but stick to the stuff that you know works for you. I have found wonderful new tricks on this site, like the Melvira method (which I now can't live without, and which is what you need the frosting to crust for) and the oh so delicious crusting cream cheese frosting. But nine times out of ten, I still make my old stand-by buttercream with half vanilla and half almond, and get raves every time. So try new stuff that sounds interesting when you don't have a customer's cake depending on it, and stick with what you know works when you do. Geez, I think I'm more confused now......
Shelle
PS As for the Crisco thing, I have been able to find generic brands of veg shortening that still have trans fat, and that works A-okay for me.
The crusting method has to do with the ratio of fat in your icing. When using this recipe it makes it really easy to use the viva paper towel method to get a nice smooth surface. Or to use the roller. I like to use it cause it tastes yummy. Also, this recipe is very easy to fix if you bump it a little and crusts nicely to make your borders and decorations to look nice.
I never use MP or cornstarch in my frosting.
The new crisco is harder to use because there isn't any trans fat which helps your icing to be stiff. Also important for the methods mentioned above.
For flavorings some are even using coffee creamer!
Experiment and you'll find what you like!!
I think all of the suggestions on CC are wonderful but you have to experiment and find what works best for you. Experiment and taste this is the best way to see what works. there are tons of different ways to smooth a cake so bake a sheet cake and try the different methods on the cake and find what works best for you.
Taste of a ckae is a personal thing I don find this hard when a customer orders something I would never think of having but if you pay for it you get it. Once again experiment to see what you like and dont.
Cake is an art and there are many different ways to make, bake frost and serve jusy keep testing until you find what works best for you.
Good Luck
Well...I also know that the 1/2 and 1/2 butter and crisco was because many people dont like the taste or mouth feel of pure crisco. And the mix of 1/2 and 1/2 made it to where the crisco helped it hold up well and the butter made it taste good and not feel so greasy in your mouth. Pure crisco made better roses etc. but didnt taste as good. But the NEW crisco issue I am curious about... does it only mess things up when you mix it with butter? Is 100% new crisco ok? Also yes, I believe the ones who say "computer paper" are referring to printer paper.
I personally think that the 1/2 crisco (generic version) and 1/2 butter is better tasting because of the oily taste of crisco. What I do is ice the cake with the better tasting icing and then make only roses with the pure crisco. No one really notices that the cake frosting and flower frosting taste different. I have never had a complaint about my frosting. If anything, it sure does taste better than that grocery store plastic flavored frosting with all the chemicals. I think whatever frosting flavor you use will taste wonderful.
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