Anyone in here decorate cakes?

[cryssi]

hey everyone...

eternity ring anniversary cake

 

[Disneynutbsv]

Nice and smooth!

 

[cryssi]

lol...I've realized the trick is to use only 1 Tbsp. water in the MMF, knead with cornstarch, and roll it out relatively thick...

 

[Disneynutbsv]

Hey All!

Been a long time since I dropped by, as always...AMAZING WORK, ladies! I have done a few cakes over the past months, I will post them if I ever get a chance.

I am in the midst of trying to rent kitchen space from a small cafe next to the grocery store where I work, wish me luck! Any advice?

~~best!~~
Diana

Have you heard anything??? I wish you the best of luck

 

[Disneynutbsv]

I'm using the same recipe, but it keeps looking bumpy!

 

[stargrazer]

Cleavage. Lots and lots of cleavage.

CHECK!


Need to come see you, Mos, miss ya!

Have you heard anything??? I wish you the best of luck

Thanks! Talked to him today, he said he is working out the guidelines/parameters, but is definately willing to work with me. Told me to give him until next week to finalize it. Thanks for the Good luck!!

YAY CAKERS!


~~best~~
Diana

 

[MosMom]

Brenda...the one I gave you or your regular one?

Cryssi, that is adorable. Are those white chocolate diamonds?

 

[AZMickeyfans]

lol...I've realized the trick is to use only 1 Tbsp. water in the MMF, knead with cornstarch, and roll it out relatively thick...

Cryssi, which MMF recipe are you using? I've yet to find a good one. They all seem the same except a tsp more or less water and I havent found the right combo.

Ok so I only tried it 3 times but I would rather make this than use Satin Ice if it works out well.

 

[AZMickeyfans]

On the subject of recipes I'm starting to not like my buttercream recipe. It tastes wonderful but its awfullly heavy and I find I have trouble decorating with it because it slides due to weight. I got it off of Cake Central.

I cannot remember the name but this is the recipe:

1 stick butter salted
1 stick butter unsalted
1 cup shortening
2lb bag confectioners sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of cold milk

Like I said I LOVE the taste but it just seems so heavy even when I make it thinner.

 

[cryssi]

mosmom, yes, white chocolate diamonds with shimmer dust!

azmickeyfans, I got the MMF recipe from cc - 1 1# bag marshmallows, 1 Tbsp. water (or is it 2? but I think it's 1, and I only use 1). Nuke 60 sec. stir. nuke 30 more sec. stir. add flavoring/americolor. stir. add 1/2 bag powdered sugar, stir, add as much as you can of the rest, stir, then knead until smooth. so 1 bag marshmallows, 1 Tbsp. water, 1 2# bag powdered sugar.

I also use that buttercream recipe that you are using, but only put in 4 Tbsp. of milk. It's heavy but I haven't had the sliding. Might be because I don't decorate with it, though, just use it under the MMF...

Oh, the recipe is "Buttercream Dream"

 

[AZMickeyfans]

mosmom, yes, white chocolate diamonds with shimmer dust!

azmickeyfans, I got the MMF recipe from cc - 1 1# bag marshmallows, 1 Tbsp. water (or is it 2? but I think it's 1, and I only use 1). Nuke 60 sec. stir. nuke 30 more sec. stir. add flavoring/americolor. stir. add 1/2 bag powdered sugar, stir, add as much as you can of the rest, stir, then knead until smooth. so 1 bag marshmallows, 1 Tbsp. water, 1 2# bag powdered sugar.

I also use that buttercream recipe that you are using, but only put in 4 Tbsp. of milk. It's heavy but I haven't had the sliding. Might be because I don't decorate with it, though, just use it under the MMF...

Maybe I have it too thin that is why its sliding when I decorate with it. Unfortunately I've had buttercream only cakes recently. I try to use as much royal for decorating as possible but sometimes that gets to be too sweet so I do a little with buttercream and this happens. I might try less milk to see if that is the problem.

Thanks! and Thanks for the MMF recipe. I'll try that tomorrow for fun.

 

[cryssi]

I've definitely found that I like the buttercream dream better when only using 4 Tbsp milk.

Oh, and don't forget to knead your finished MMF with cornstarch to make it silky. If you don't need to use the whole bag of sugar, you don't have to. Sometimes I'm left with about 1/4-1/2 cup...

 

[AZMickeyfans]

I've definitely found that I like the buttercream dream better when only using 4 Tbsp milk.

Oh, and don't forget to knead your finished MMF with cornstarch to make it silky. If you don't need to use the whole bag of sugar, you don't have to. Sometimes I'm left with about 1/4-1/2 cup...

Thank you so much for the tips! I'm excited to make my own rather than buy that expensive stuff!

 

[cryssi]

you're welcome! I always make my own...

 

[Disneynutbsv]

Brenda...the one I gave you or your regular one?

Cryssi, that is adorable. Are those white chocolate diamonds?

Bridget, the one that I've been using. I purchased a hi ratio shortening, so I wanted to give my recipe a whirl with it. But....I re-whipped it and it was fine.

I'm trying your recipe next week for my friends baby shower

 

[Disneynutbsv]

Cryssi, which MMF recipe are you using? I've yet to find a good one. They all seem the same except a tsp more or less water and I havent found the right combo.

Ok so I only tried it 3 times but I would rather make this than use Satin Ice if it works out well.

I used Toba's recipe and had to throw the whole darn thing away I'm going to have to just break down and buy some satin ice. I'm disappointed that our cake shop doesn't carry it. I hate paying shipping and handling.

 

[scarlett873]

My buttercream recipe is pretty good. I got it from one of my instructors.

1lb butter (salted or unsalted...depends on your preference)
1lb shortening
2lbs powdered sugar
vanilla or preferred extract to taste

If I use unsalted butter, sometimes I find that I need to add just a pinch of salt to cut the sweetness. I also use a combination of vanilla and almond extracts. My only problem with this recipe is that it doesn't "crust". I've tried to add some milk or even some meringue powder, but I can't get it quite right.

However, I love the flavor of this icing! And it's sooooooo easy to make. Combine the butter and shortening until smooth and then add the powdered sugar slowly. When all combined, add your extract(s).

We're remodeling our downstairs area in our house. We've got the living room and the dining room done, but next project is the kitchen. We're beginning the process this weekend...redoing the island and the floors and countertop. Once that's all done, i'll be able to start caking again! My next cake is going to be for our Indy DIS meet at the end of the month. I'm thinking about trying one of those mad hatter type cakes...not sure how best to do it, but would love to try! (our meet is looking to be 100+ people!)

 

[Disneynutbsv]

Ok, I'm posting these pictures, but I am so embarassed by the icing! I couldn't smooth it for the life of me

Luckily they are for family anyhow.

 

[LJC1861]

Can someone explain "crusting" buttercream to a relative beginner?

I have heard many references to crusting buttercream and am wondering.....

Why does it need to crust?

Should it crust before putting fondant on top?

Do you need crusting buttercream if you are using non fondant decorations on a cake, like piping for example?

How long should it take to crust?

As you can see I know NOTHING about crusting buttercream. As I get more and more into caking I want to make sure that I am making things easier for myself rather than more complicated.

Thanks in advance for all your help.

Linda

 

[zagafi]

Wow! I'm starting the 1st Wilton class on Monday and just stumbled onto this thread. You ladies are seriously talented! I may be nuts for trying this right now, but the urge hit and I signed up. Wish me luck!