I almost feel silly asking this but I'm hoping someone can help me....
I normally use SMBC because I enjoy the taste over the regular icing. But I just got an order for a cake and the client wants it to be very white. She asked me to make her a cake I made for another event, which had chocolate cake, vanilla cake, cookies n' cream SMBC as a filling. That cake was covered in ganache and fondant over the whole thing. She wants the same flavor profile, but no fondant. I am confused since SMBC isn't truly white. I have never made SMBC with Crisco because I fear the fIavor would be compromised, I'm wondering if I should cover the cake in SMBC and then regular icing ( I mean the one with powder sugar) ? Any suggestions? Thank you.
Danely
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I have made SMBC white before by adding a tiny tiny amount of purple food colouring (strange I know but it works). If you do this and it's still not white enough, add a bit of white food colouring to really make it white.
That is a bit odd and most definitely worth a try. Do you have to add a lot of white coloring? I have another cake to do this weekend , and Ill give that try. Though this client is set on having American buttercream in the outside and cookies and cream Swiss buttercream as a filling. I am not sure how that will taste :(
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Sorry, I can't remember how much white I added. I wasn't going for super bright and I'm not sure that's achievable with SMBC. Here's a photo of the colour I achieved:
I guess not, I mean butter is yellow. But that looks great! It looks very white to me. I will definitely give that a try. Thank you!
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