Tutu,
Can I use regular vegetable shortening such as Crisco? I cannot find the Hi Ratio here.

I can't see the images... can you repost them?

I can't see them either

Hi, this is her tutorial on c/c.


http://cakecentral.com/tutorial/perfectly-smooth-buttercream-icing

Wonderful! Thank you so much!

Could you tell me what recipe you used for your buttercream?

Tutugirl is the cake on a cake board the same size as the cake itself?

Would you share your icing recipe? Also, do you have any tips on icing cakes for events that held outdoors in the summer months? I am worried that the icing will melt.

when using the Viva towel do I let it crust a little bit? so that the paper won smear the buttercream?

Your icing looks so smooth and gorgeous. I have seen this method and tired it. the other insturctions I have read, have said to let the icing set for about 10 minutes before smoithing over with the towel and fondant smoother. Does your method call for letting it set or do you just use the hot spatula and imediately use the paper towel and smoother?

AWhat kind of icing do you use? Can you give us the recipe?

This technique is an old one before the invention of fondant icing.  I am 54 years old and when I was a teenager the lady my instructor taught me this technique.  It's great to see that it is being used again. 

AWhat is a viva towel?

 Viva is a brand of kitchen paper towels. I believe they're a Kimberly-Clark product, much like Kleenex and Kimwipes.

Up until now I've only used a shortening only recipe. Would using her recipe of half shortening and half butter require keeping the cake in the fridge after it's decorated? I know in her tutorial she said she let it in the fridge to set up a little, but once it's decorated do I need to keep it in the fridge because of the butter? Right now it's winter in my area so we keep my house at around 72-73. The last time I made a butter based frosting in the spring, it melted down the sides of my cake and ruined the cake. I want to do this technique for 2 cakes for next weekend so I don't want to ruin them by not fridging them but I normally don't have space for them so would clean out my fridge before hand if needed. Ideas anyone?

ADo you let the icing dry before you smooth it out with a aper towel...

what is the recipe for this buttercream frosting that looks so much like fondant....? Can you share with me please?

The recipe is on the second page, second or third post down on this same thread. It's a great recipe and I'm choosing to use that for all of my cakes now!
 

me podria explicar ese hi ratio o manteca cual es, es la crisco o es especial , y donde se puede conseguir, yo soy de panamá 

gracias

Okay thank you...I think I found the correct one...;)

Now in English....its the American language...;)

American English is the de factonational language of the United States, with 80% of the population claiming it as a mother tongue, and some 95% claiming to speak it "well" or "very well". However, no official language exists at the federal level.

And Maricuza states they are in Panama. Unless this is Cake Central USA?

Can you post your buttercream recipe for us? This cake is soo smooth!! You are amazing!!

What does 2 cups hi ratio mean? What is hi ratio??  Your cake is beautiful!! I am so envious!

AWhat is shortening? Is confectioners sugar n icing suar same? I use butter+icing sugar for butter icing n colours. Is it ok? Will I be able to smooth it out like this?

Do you have any tips for a non crusting buttercream? I saw your work, and it's very smooth and beautiful. I work in a bakery (the front) and occasionally get to play with the frosting. I can't get it smooth for nothing. I've worked with crusting buttercream and it's so much easier. Thanks!

Hola: Alguien puede ayudarme por favor, estoy frustrada, hice paso por paso esta receta y no me quedo como lo muestran, tal vez cometi algún error.