Cakes

[rgcraig]

Originally Posted by MrsMcD

Yummy Renda this looks great! My son would devour it. lol

Not all at once - that was 46 cupcakes!

[MrsMcD]

Originally Posted by rgcraig

Not all at once - that was 46 cupcakes!

Well, maybe I should make one that big so that he couldn't devour them all at one time. lol

[LaVonne]

Originally Posted by MrsMcD

You are talented. I thought about taking a class for cake decorating. I think I'm going to do it. You all inspire me.

Thank you!

One word of advice, don't take a Wilton class...find an idividual who's really good at it and learn from that person.

[Esther]

Originally Posted by CareyM

Thank you!

One word of advice, don't take a Wilton class...find an idividual who's really good at it and learn from that person.

I took a Wilton Class. In fact twice. It all depends on the teacher.

[Esther]

CareyM never heard of Frosted with a cooked Italian Buttercream.

Can you share that recipe?

And is it easier to decorate with?

[rgcraig]

Originally Posted by Esther

CareyM never heard of Frosted with a cooked Italian Buttercream.

Can you share that recipe?

And is it easier to decorate with?

Found this recipe online:

Italian Buttercream
Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this icing. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well.

1 1/4 c plus 1/3 c sugar
1/2 c water
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

[Esther]

Originally Posted by rgcraig

Found this recipe online:

Italian Buttercream
Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this icing. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well.

1 1/4 c plus 1/3 c sugar
1/2 c water
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

I have a similiar recipe minus the butter I used all the time growing up. It is really good.

[rgcraig]

Originally Posted by Esther

I have a similiar recipe minus the butter I used all the time growing up. It is really good.

Yea, that's what I call 7 minute icing - - - I've never made it with the butter in it. I'm not sure I could give up the powdered sugar icing for this.....I'll have to give it a try though.

[LaVonne]

It's actually Italian Meringe Buttercream

1/3 cup water
1 cup sugar
1 tablespoon corn syrup
4 egg whites
1 1/2 cups butter
1 teaspoon vanilla

Beat egg whites until stiff (I add a little sugar to them). Then boil the sugar/water/corn syrup to soft ball stage. Turn mixer back onto med/hi and very, very slowly add the syrup to the egg whites. Continue to beat until mixture is about room temp. Add butter in small quantities. Add vanilla

This is an excellent frosting that you can add melted white chocolate, bittersweet, etc...It's not too sweet like powdered sugar frostings and it the easiest frosting I've ever worked with.

[LaVonne]

Originally Posted by Esther

I took a Wilton Class. In fact twice. It all depends on the teacher.

I just don't like Wilton techniques...seems like all their cakes look the same...just my opinion. I'm sure they are valuable classes to take. I'm a totally home made person...I don't use mixes at all or shortening...Wilton is big into artificial everything it seems.