Thanh Thanh Buttercream Icing
Decorating By bostonterrierlady Updated 26 Feb 2013 , 6:19am by iphoenixle
What kind of icing do you think she makes. It almost looks like a meringue. What do you think? It looks so creamy.
She is so talented, I haven't seen a cake from her that doesn't make my jaw drop! If you get the icing recipe please share
I did but she this is what she told me.
Sorry, I don't have any icing recipe to share, nobody teach me how to make the icing.
Have a good night,
ThanhThanh
I did but she this is what she told me.
Sorry, I don't have any icing recipe to share, nobody teach me how to make the icing.
Have a good night,
ThanhThanh
Perhaps she means she does not have recipe amounts she just knows how to make it.
Maybe somebody else makes the icing....But... * sigh * I sure wish I knew what she uses.
Thank you for your nice compliments!!!
The icing I used like Walmart's or Sam's, I have been in practice for many years to get the cake look smooth, only thing that I can share ...use " hot water" to smooth the cake.
Thanh Thanh
...its not the icing, she's just 'that good'...
Thanh Thanh, your cakes are remarkable!!!
yes thanh thanh makes remarkable cakes and i DREAM of that icing!! as far as her scroll work,well theres no words for that
I just bought some Sam's icing and a friend of mine was horrified that I'd use ready-made instead of making my own. Now I can tell her that Thanh Thanh uses it. heehee
Thanh Thanh rocks!
Deanna
Thanh Thanh Do you pronounce your name like Tan Tan, or do you use the TH sound like in the word THE? I have a thing about pronouncing names correctly, even if only in my mind.
Anne ( silent e)
Difficult question ...
Pronounce like Tan Tan is close to correct.
Thank you all for asking and care about that
Thanh Thanh
ThanhThanh, your cakes are beautiful! Definite inspiration!!! Your icing is always smooth and jaw dropping!
And everytime I see your name, it makes me smile, my boyfriend's anglicized name is Thanh. (Chinese name is pronounced more like "Sing")
I too am a huge fan! I am always in awe of the beatiful creations you make. I bought that icing from Sam's (their buttercream) and it was easy to work with. What I've always wondered is what you do to the icing to make it so shiny?
When I bought it the lady told me they had 2 kinds. One was Buttercreme and I think the other was Rich's Bettercreme. I believe the second one has to be refrigerated but I'm not 100% sure of that either.
Rich's Bettercreme is shelf stable for up to 3 days. However it tastes best if eaten the day it is applied to the cake (IMHO).
She sprays her with a lustre spray I think she said in another thread....and her's is a reg. BC.... she said it comes out of a tub
AHi thanh thanh, I love all of your cakes. You are so talented. Do you have any cake recipe you that you could share with me? My mom really like the cake I bought from the Chinese bakery. She said it's not as sweet and it's different from the one at the Italian bakery. Her birthday is coming and I wish I could bake her a cake myself , could you help please :)
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