I finally broke down and bought Toba Garrett's book, "Professional Cake Decorating". I'm hoping to go through these directions step by step, in order to learn piping and other skills.
I never hear of anyone using her recipes, and I'm wondering if any of you regularly use any of hers. thanks in advance.....
I use her yellow cake. My buttercream is a hybrid combination of her recipe and Indydebs. Gives me the best of both worlds. I've also been known to use her spackle recipe as a crumb coat and filling.
It's great. Just as she describes it in the book. Occasionally, when I torte a cake and have three filling layers, I'll use spackle in the middle one and people will think it's some kind of ground nut filling. It also works really well if you have gaps in the cake that need filling.
Is that frosting recipe one that you share, or is it a secret? (understand either way)
Mine? Sure...
1 2/3 cups hi ratio shortening
2 teaspoons lemon juice
or
1 teaspoon flavoring extract (vanilla, lemon, almond, etc)
2/3 teaspoon salt
2 pounds confectioner's sugar
1 1/2 tablespoons meringue powder
1 1/2 tablespoons powdered dream whip
1/3 cup non dairy creamer (flavor of your choice...I usually use Italian creme)
Cream shortening on medium speed for three minutes.
Add flavoring and salt.
Gradually add sugar, one cup at a time.
Add meringue powder & Dreamwhip.
Add liquid and beat until light and fluffy (5-8 min)
It gives me the stability in warm weather that you get from Indy's recipe, but a lighter, less heavy texture, like Toba's. I've also discovered that if I beat in a few tbsp of water at the end, I get something so light it comes close to an IMBC/SMBC texture. Which is great if you're not using it under fondant.
Quote by @%username% on %date%
%body%