All Discussions Tagged 'frosting' - Cake Decorating Community - Cakes We Bake2024-03-29T12:24:38Zhttps://cakeswebake.com/forum/topic/listForTag?tag=frosting&feed=yes&xn_auth=noFondant decor on cream cheese frosting- Melting?!tag:cakeswebake.com,2015-03-05:4635016:Topic:15381132015-03-05T02:10:43.199ZPaigehttps://cakeswebake.com/profile/Paige
<p>Although I TRIED to talk the client our of it, she wants the cake covered in cream cheese frosting. I never do, even when it has a cream cheese filling. I always finish my cakes with IMBC or fondant.</p>
<p>HOWEVER.....</p>
<p>My concern is whether any fondant pieces I add to the cake will melt. There are supposed to be hydrangeas as the main decor element, and although I will do SOME of them with buttercream, I wanted to add fondant/gumpaste ones as well. </p>
<p>Does anyone have experience…</p>
<p>Although I TRIED to talk the client our of it, she wants the cake covered in cream cheese frosting. I never do, even when it has a cream cheese filling. I always finish my cakes with IMBC or fondant.</p>
<p>HOWEVER.....</p>
<p>My concern is whether any fondant pieces I add to the cake will melt. There are supposed to be hydrangeas as the main decor element, and although I will do SOME of them with buttercream, I wanted to add fondant/gumpaste ones as well. </p>
<p>Does anyone have experience with this to share?</p>
<p>I suppose I could do a test but I always think to come to you guys first! You're all so terrific with advice!</p>
<p>Thanks!</p> Which frosting sheets do you use?tag:cakeswebake.com,2012-09-23:4635016:Topic:10756072012-09-23T22:26:53.792ZBettina Dwyerhttps://cakeswebake.com/profile/BettinaThorp
<p>I recently purchased a Canon ip3600 printer to dedicate to edible printing.</p>
<p>I have used both Kopykake and a Wilton frosting sheet and both printed very well. You set the printer up so that it prints at high quality and the paper is set at matt photo, and the rear tray is the 'paper' source. <br></br>What I found was the Kopkykake sheets were very difficult to get off their backing sheets. They were also very fragile.<br></br>The WIlton sheets were very expensive ($AU9.95/sheet), they were…</p>
<p>I recently purchased a Canon ip3600 printer to dedicate to edible printing.</p>
<p>I have used both Kopykake and a Wilton frosting sheet and both printed very well. You set the printer up so that it prints at high quality and the paper is set at matt photo, and the rear tray is the 'paper' source. <br/>What I found was the Kopkykake sheets were very difficult to get off their backing sheets. They were also very fragile.<br/>The WIlton sheets were very expensive ($AU9.95/sheet), they were slightly thicker but they released from the backing sheet more readily than the Kopykake sheets. <br/>Overall I'm not that fussed with either.<br/>My questions then is, what frosting sheets have other members used and what were their opinions on how they performed?</p> Cream Cheese Frostingtag:cakeswebake.com,2010-11-23:4635016:Topic:1738952010-11-23T18:43:54.581ZAlenehttps://cakeswebake.com/profile/AleneLindsey
What’s your best cream cheese frosting that will stand up in humid conditions? Preferably a crusting recipe.
What’s your best cream cheese frosting that will stand up in humid conditions? Preferably a crusting recipe. Thick & Creamy Fudge Frosting Recipetag:cakeswebake.com,2010-02-03:4635016:Topic:132962010-02-03T21:18:29.069ZLindseyhttps://cakeswebake.com/profile/Lindsey
I have tried so many fudge frosting recipes and have not been able to find one that I love - they're never rich and creamy enough. I am looking for something that is rich, thick and creamy, not like a buttercream, but more of a fuddge. Does anyone have a great fudge frosting recipe?
I have tried so many fudge frosting recipes and have not been able to find one that I love - they're never rich and creamy enough. I am looking for something that is rich, thick and creamy, not like a buttercream, but more of a fuddge. Does anyone have a great fudge frosting recipe? Neoclassic Buttercreamtag:cakeswebake.com,2009-12-29:4635016:Topic:11182009-12-29T16:39:23.416ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
This is Rose Levy Beranbaum's recipe from her book "The Cake Bible"<br />
<br />
It is much less sweet than most buttercream recipes<br />
<br />
Yield: 4 cups<br />
<br />
6 large egg yolks<br />
3/4 cup sugar<br />
1/2 liquid cup corn syrup<br />
2 cups unsalted butter, softened<br />
optional: 2 - 4 tbsp. liqueur<br />
<br />
Note: You can use 1 tsp. vanilla extract in place of the liqueur<br />
<br />
Have ready a greased 1-cup heatproof glass measure near the range.<br />
<br />
In a bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and…
This is Rose Levy Beranbaum's recipe from her book "The Cake Bible"<br />
<br />
It is much less sweet than most buttercream recipes<br />
<br />
Yield: 4 cups<br />
<br />
6 large egg yolks<br />
3/4 cup sugar<br />
1/2 liquid cup corn syrup<br />
2 cups unsalted butter, softened<br />
optional: 2 - 4 tbsp. liqueur<br />
<br />
Note: You can use 1 tsp. vanilla extract in place of the liqueur<br />
<br />
Have ready a greased 1-cup heatproof glass measure near the range.<br />
<br />
In a bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles). Immediately transfer the syrup to the glass measure to stop the cooking.<br />
<br />
If using an elecctric hand-helf mixer, beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool.<br />
<br />
Gradually beat in the butter and, if desired, any option flavoring. Place in an airtight bowl. Bring to room temperature before using. Rebeat to restore texture.