Lovely To Look At ...disgusting To Eat! My Cake....
Decorating By Jopalis Updated 29 Jan 2007 , 7:52pm by susanscakebabies
Well, I just loved the look of my class fondant cake that I posted...pink bow, etc. I used the Super Enhanced Cake recipe from CC. Had to use Wilton fondant for class. The filling was just BC and rasberry jam.... Ate some of it tonight and YUCK! Hated the fondant....all chewy and yucky tasting... The cake was dry and I baked it correctly...it "looked beautiful" when it baked up. The filling was too sweet. I really pray that I like the MMF I just made a lot better. I gave the cake to a neighbor and I can tell you I wouldn't get ANY orders from that cake. How thin can you roll fondant without having problems? It was really BAD. I seriously hope there is a way to make pretty cakes that taste good too. I have my doubts... No one here likes regular BC. I tried Bakers BC and we didn't like it either. I am going to try SMBC and IMBC. My husband keeps telling me how he likes the icing in the Italian bakeries in Brooklyn, NY and I have no idea what they use! Grrrrr.
Hello Jopalis
If the icing in the Italian bakeries in Brooklyn is the standard icing they use for their Italian style birthday cakes, then it is most probably IMBC. It should be white & creamy, not too sweet. Try it, you will like it too.
ciao
Many Italian bakeries use a stabilized whipped cream for their icing, also. I lived near Little Italy as a child, and I can remember the cakes from there having this on it.
Personally, I would have peeled the fondant off the cake and re-iced it with buttercream before eating it. I use a French Buttercream icing on my cakes, but SMBC and IMBC are also very good. I prefer them way more than American buttercream. You just cannot eat them until they are at room temperature, or they taste like a stick of butter.
Rolled fondant can be rolled by hand to about 1/8 inch thick (depending upon brand). Many members here make their own MMF. I use SatinIce, which I never have any problem with. Other members swear by Pettinice or FondX. It all depends upon what taste you are looking for.
Theresa 
YOu will surely love the MMF and I love to flavor it to suit each cake. My suggestion on BC is the recipe on here for the Dream whip BC it is so much lighter in taste and doesn't sit in your gut like a rock.
Yes, I have been thinking of trying SMBC or IMBC. What is stabilized whipped cream icing? What is French buttercream recipe? I am going to use some homemade MMF this week on hubby's cake...hope it's better. I saw a recipe for icing using Coco Lopez, 12 oz cream cheese and about a cup of conf. sugar. I may put that under the MMF as it is a coconut cake. As for the Dream Whip BC ...is it crusting? Can you decorate with it? Thanks. I called my neighbor and told them to throw the cake in the garbage.... it was so much fun to make and so pretty..... 
I just love everything about the Dream Whip BC I highly reccomend it and everyone likes the flavor so much better. It hasn't presented me with any limitations yet. and I only use that for BC anymore.
Good luck, have fun experimenting. Just tell them to peel of the fondant, I am sure the rest is just fine.
I am with you there. I always hated buttercream. This is the best I have found so far.
Found a recipe for stabilized whipped cream icing. Does anyone know how it is to decorate with...?
STABILIZED WHIPPED CREAM ICING
Printed from COOKS.COM
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1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups
Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
...euw! I had to use the Wiltons for class... or so I thought. Someone in class brought in homemade MMF.... If Satin Ice tastes like BC...we won't like it either....BC tastes too sweet. In general....
I also saw where you can add piping gel to stabilized whipped cream icing and some pudding mix..... Anyone tried it?
I got this Dream Whip recipe from fellow cc'er:
Crusting Buttercream Icing
2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip ( it's powdered)
2 cups crisco shortening
1/2 cup boiling water
1/2 tsp salt
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup
2 Tbsp to ¼ cup flour
"Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream."
I've tried the Stabilized Whipped Cream about a year and a half ago. It tasted good, but I did something wrong with the gelatin as it turned out to have a lot of lumps - probably didn't stir it enough while it was on the heat. Anyway, that is what is used mostly in Italian bakeries in Brooklyn, NY and a lot of cannoli creams and sometimes even Bavarian creams.
Having been born and lived there until I was 27, I had a lot of cake from bakeries - especially Cuccio's on Avenue X (Gravesend section of B'klyn).
Is the Dream Whip BC recipe that you were talking about called "Dreamy Cream"? I was searching for it, because I would like to try it also, and this is the only one that I could find. It sounds great!
I haven't tried that version. it is quite simiilar but I have the one that Jopalis posted. I love that one. Hope you like it. I also use it occasionally to make a lighter chocolate frosting version, the one I make is very fudgy, so If I need a little lighter this works well. Let us know what you think. I am anxious to see if you like it better, I even think it smells better. 
Sure! I start with the first 3 ingredients in the mixer and slowly start to add the additional and then just let it whip for a while. I know not real technical but that's what you get for asking the Italian cook, I dont' use recipes when I cook and drive everyone crazy! ANyway back to the icing. I havent' had a batch mess up yet, knock on wood, and I make it all the time. I leave the flour out until I mix it well to see how much I want to thicken it up.
Hope that helps. Let me know how you make out.
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