Once You Go Sugarshack, There's No Going Back!
Decorating By kyoung24 Updated 25 May 2009 , 8:04pm by raquel1
I just got done icing and stacking my first wedding cake. I popped in the Sugarshack Buttercream video into my laptop, set it beside the cake and started icing 3 tiers! It turned out great! Never have I had that smooth of icing! So psyched!! Once they were all iced, I popped in the stacking DVD had everything stacked and leveled in under 10 minutes! I am hooked on Sugarshack's instruction videos! Her videos are every cent worth the money. Even my husband watched them with me when I first got them. He then went out the next day and bought me whatever tools she used that I didn't have! thank you sweety!
Now, Let's keep our fingers crossed that everything goes well tomorrow in the 1 hour transport of the cake!
Thank you Sugarshack!!
I totally agree!!! I have been decorating for years and have NEVER seen instructional videos as good as hers! Now, just to get that icing of mine to behave. I live in GA and I am dying to get some of the high ratio shortening because using an all butter icing here in the heat and humidity is murder!
I'm with toni on that! Sharon is extremely talented and I love her blog too! I've pre=order the topsy turvy already and can't wait....only a couple of weeks more.
I love her videos too. I have every single one of them. I use her icing techniques with SMBC and I've just tried her BC with 50-50 butter and shortening. It came out great and works like a charm. I love it that I dont have to figure out in between happenings how she did certain things. She shows you everything. Saves me hours of work.
I love her videos too. I have every single one of them. I use her icing techniques with SMBC and I've just tried her BC with 50-50 butter and shortening. It came out great and works like a charm. I love it that I dont have to figure out in between happenings how she did certain things. She shows you everything. Saves me hours of work.
I'm a SMBC user and thought I couldn't use that DVD. So everything works the same, as far as technique? I don't have the smoothing or stacking DVD's -yet!
I love her non-edited shots of everything, and how she fixes her very few boo-boos. We love you Sharon 
This thread convinced me that it's time for those videos, so I ordered the buttercream and stacking ones last night. I DO hope they come quickly - HUGE wedding (over 400 guests) and groom's cakes (2) looming SOON on my horizon! Thanks, everyone, for the nudge to finally buy these. PAT
I'm a SMBC user and thought I couldn't use that DVD. So everything works the same, as far as technique?
Not exactly everything, but you want to fill up your mixing bowl to the top when making BC. I use hot spatula and scraper, which eliminates more airbubbles from the BC (not too too hot though), I build up the sides, and measure the hight with a ruler, I go down to eye level with the cake to make sharp corners. The only thing I can't do with SMBC is the paper towel method. When I use her BC with butter in it, I follow her steps.
I'm a SMBC user and thought I couldn't use that DVD. So everything works the same, as far as technique?
Not exactly everything, but you want to fill up your mixing bowl to the top when making BC. I use hot spatula and scraper, which eliminates more airbubbles from the BC (not too too hot though), I build up the sides, and measure the hight with a ruler, I go down to eye level with the cake to make sharp corners. The only thing I can't do with SMBC is the paper towel method. When I use her BC with butter in it, I follow her steps.
I've tried the Viva method with an ice cold SMBC iced cake, top only. I had to work fast right out of the fridge. It evened out the larger bumps, but then I had to do the hot spatula method to get it perfect. I do a lot of piped basketweave sides with flowers on top to avoid the whole issue of smoothness -and people love the look 
I also want to try Jennifer Dontz's recipe for white chocolate fondant (from her DVD). If I can master that, and customers like the taste better than plain fondant, I can just crumb coat and follow Sharon Zambito's DVD for fondant techniques. Then the cake will be more durable in these hot summer months for delivery.
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