My videos cakes and cupcakes!!

ICING continued...

Here is some pics to better help you in getting the products you need to make the Icing. My shortening is in a bucket.

Here is a picture of what happens if the measurements are off! My poor roses.. my poor cake

see how its not smooth..this is wrong

:( the roses needed to look smooth like ribbon..

This is the correct way ..

So review this recipe form last post and try it !

ICING -Buttercream, Do it yourself!

Buttercream Icing

Here is a recipe I learned it makes my life easier... and tastes really good :)

Ingredients:

1- cup shortening (I prefer Crisco All Vegetable Shortening) *Tip* Buy in bars for easier use

1- teaspoon Vanilla flavor ( any brand is OK)

8- teaspoons of water

1- lb Confectioner's Sugar (powder) *Tip* always buy 1-lb boxes for easier use

1- tablespoon of meringue powder (I use Wilton brand)

1- teaspoon of salt (OPTIONAL) I don't use salt (unless I dont want icing to sweet)

Mix shortening, water, and vanilla until mix is creamy (like lotion) then add dry ingredients mix well until icing is fluffy.

This will give you Stiff consistency - which means is a little thicker. This is great for making roses.

Medium Consistency:

To make borders , small flowers on cake you will need Medium consistency
Make the recipe mentioned  above just increase water by 2 1/2 teaspoons for a total of 10 1/2  the rest is the same.

Thin Consistency:

To cover your cake and leafs you need the icing to be in Thin consistency, this allows you to work with the icing better you will make the recipe mentioned above just increase water by 5 teaspoons for a total of 13 teaspoons  the rest is the same.


***I learned this recipe in class its really good, but for better results buy the shortening in bars and the sugar by the lb if you try to measure on your own make sure you have a scale, if not Icing will crack when trying to decorate ( it happened to me ) look at picture in the next post,  my roses are crackling because I measured shortening in a cup and didnt pack it enough so my cake suffered.. Icing should be smooth.***

There are many similar recipes for buttercream icing and from the few I have tried this is MY favorite it helps me with everything!

Feel free to message me or comment a recipe of your favorite Icing!!

Getting Ready to Bake

 I've learned that every step and its order counts too.. it will make the difference in the outcome of your bread. Here is what I learned!

1. Always pre-heat oven. Simple huh? well to all of us out there who finish mixing, then puts pan in oven and THEN turns ON the oven.. this is for you!! You'll wait longer if you don't pre-heat. The bread will be cooked unevenly.   When the idea comes to you.. and you say I'm going to make a cake, get up and turn on the oven :)
2. Prepare your baking pans.  Choose on of the following:

• butter - spread evenly with hands, please don't use paper towels or napkins to spread you will take part of the coating if you do, your bread might stick to pan.
• cake release- Wilton sells this, its a coating that you apply to pan with a brush follow directions on bottle.
• Spray butter- or how we all like to call it PAM! (or any imitation brand will do) A very fast and easy to do just spray evenly and let it sit. (This is the one I prefer)

3.   Last but not least.. Have your recipe (or box recipe) ingredients and utensils ready  and you are ready to mix!!

4.   When done mixing, pour the mix into pan, always fill half way. If you over fill you will create a sticky situation inside your oven.  When the mix starts to rise it will spill in chunks and the bread is ruined, we really don't want that do we? I learned  my lesson!! (yes it happened to me)  Don't open the oven to check on cake for the first 20min.. it will cause heat to escape, the first 20 minutes are very important.

5.  When bread is done allow it to cool in pans for a good 20minutes or more. Best if left to decorate for the following day.  If you try to take bread out right away it will crack and or brake in pieces.

GOOD LUCK!