Smbc Help???

Decorating By SugarBakerz Updated 9 Dec 2008 , 7:13pm by icer101

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SugarBakerz Posted 9 Dec 2008 , 6:44pm
post #1 of 4

I need to know do I have to have the temp measured to make SMBC? I am using the recipe by jkalman (well dressed cake) and it says to have it at 160 before putting it in the stand mixer... I don't have a thermo... help... any suggestions on how I will know it is ready or should I not try until I have a thermo?

3 replies
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rvercher23 Posted 9 Dec 2008 , 6:57pm
post #2 of 4

Somewhere in that thread I think someone else said that they take some of the mixture and rub it between their two fingers and if it is smooth and not grainy, then it's ready. I may be wrong, but I remember reading that. ?????

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Malakin Posted 9 Dec 2008 , 7:03pm
post #3 of 4

With the SMBC recipe I use, if when you heat the sugar and egg whites and the sugar is no longer granulated when you rub it between your fingers, it is approximately at a temp of 140 deg. which keeps the eggs from being contaminated. I haven't tried 160.

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icer101 Posted 9 Dec 2008 , 7:13pm
post #4 of 4

go on this site... she shows you how to make the smbc... it is a great video.. hth

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