Can You Get Super Smooth And Sharp Edges With Smbc?
Decorating By nancylee61 Updated 29 Apr 2014 , 9:24pm by nancylee61
AHi, I was having trouble getting my cake covered and smooth last week, and someone referred me to Edna de la Cruz. I watched her video and asked her if you could do what she did without using Crisco, (as I just use butter or SMBC due to my own taste and also, all natural, mostly organic is going to be my niche.) She was kind enough to respond but since my question so worded horribly and i hadnt specified that it was the shortening I don't like, she said you have to use shortening and since she hates Crisco too, she uses that high ratio one. Well, that is even more out of my ballpark, but since I was a dolt and asked the wrong question, I didn't want to ask her again.
So can you get sharp edges and super smooth surfaces with SMBC? Thanks from the Dolt! Nancy
AUpside down method. Look [IMG]http://cakecentral.com/content/type/61/id/3194630/width/200/height/400[/IMG]
And that's before I did any touch ups. If a klutz like me can do it I know anybody can lol
AI'm not understanding how to do that! If its iside-down, how do I do the top?? :)
AIf I try to explain it won't make sense lol. Google it jessicakes has an awesome video tutorials
AI'm so glad I can do this! I wasn't going to give up my SMBC recipe, discovered from here and made with great help from CC members!
Now I am off to,see the blow torch lady!! Yay!!
Thank you, all, Nancy
ASo easy and simple. I love it. Really moves it along when you have alot to do in one weekend
Quote:
When you guys smooth chilled smbc with warm scraper or spatula how do you avoid the discoloration of the icing? Every time I do this my buttercream turns really yellowy.
if you are trying to smooth with a warm scraper, it has to be hot so that the buttercream actually melts, and then re-chills/sets. It's much easier IMO to smooth it while at room temp, with a cold crumb coat.
1. crumb coat,
2.chill,
3.frost with final coat,
4.smooth while room temp.
5. chill to set
AOnly thing I can think of is make sure the spatula is completely dry before you put it to the cake. Wipe it off really good
Quote:
Sorry maybe I asked that wrong, I know how to smooth it... Every time I chill smbc then put a heated up scraper or spatula to it, it turns the butter in the buttercream reallly yellow or streaky. Is there a trick to stop that. ?
You are breaking the emulsion by applying heat, that's why it's turning yellow. There is no need to heat your spatula or scraper, just scrape and carve away!
Jennifer, do you chill before you "scrape and carve away"?
A
Original message sent by FromScratchSF
You are breaking the emulsion by applying heat, that's why it's turning yellow. There is no need to heat your spatula or scraper, just scrape and carve away!
Thanks, I also have done it with a hot scraper and it "marbled" like didavista said hers did.
I AM SO EXCITED! I finally got over my SMBC fears and chilled and scraped away to a perfect finish on 2 cakes this weekend.
Thanks so much for the tips
Rosie-- so you chilled the cake, and immediately scraped with a room temperature scraper (no heat added)?
I haven't had a fondant free order in quite awhile, so I was pretty stoked to have THREE this weekend. Here's the first one. I did hot knife this one, usually I don't but wanted a super smooth surface.
Yes, Fiorecakes- it worked just right for me. I only had to fill a couple of small divots with more icing, chill and smooth again.
Quote by @%username% on %date%
%body%