A Few of My Favorite Things

I hope you all had a wonderful Christmas!

Ours was wild, crazy, hectic, exhausting and super fun. Way too much eating go on for the last few weeks! (Going to have to diet a bit before we shoot the topsy turvy DVD, LOL) We had a big family party to attend on Christmas Eve and I hosted dinner at my house for 17 people on Xmas day. Now that I have slept for the better part of 3 days I am ready to roll! OK, maybe not quite yet.

What did you guys get? Santa was very good to me. I got a new macro lens and tripod for my camera, so I can try to kick my foody photos up a notch. I am so excited and cannot wait to try out my new stuff. But not quite yet. Still. Too. Tired.

J got Rock Band 2 for his X Box, and when he opened it he literally screamed and and ran around the house in circles. (I think that was a good gift choice.)

D got a nice winter coat and about 800 video games. (He likes video games.)

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I'm still way too pooped to bake anything, or get my photo stuff out, so I thought I would blog about some of my favorite (cake) things. I get asked all the time for my favorite recipes, brands, tools, etc. So here are a few of my favorite things:

ICING RECIPES:

Sharon's Crusting Buttercream:

** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the video Perfecting the Art of Buttercream.

5 generous cups Sweetex shortening, or other brand of hi ratio shortening

5 pounds powdered sugar

4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)

11-12 TBS hot coffee creamer liquid (as discussed in video)

Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6. The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides,with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cool before using. Keeps at room temp for weeks or fridge/freeze indefinitely.

Youtube clip of Sharon making icing: Video

Sharon's Chocolate Crusting Buttercream:

2.5 cups butter

2.5 cups shortening

Splash of vanilla

Dump in cocoa and mix all of the above till very dark brown (I do not measure it)

5 pounds powdered sugar streamed in
Coffee creamer liquid (as shown in DVD) in amount needed

Good at room temp for several days to weeks. Fridge or freeze also.

Kathy Finholt's Crusting Cream Cheese Icing:

1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt

Kathy says:

Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.

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CAKE RECIPES:

WASC (white almond sour cream) by Rebecca Sutterby:

1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil

*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.

Durable cake recipe from Cake Central:

**My favorite for chocolate cake and best for sculpting

This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.

1 cake mix

4 egg whites
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream

Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

**Mixture is very very thick.

Contributed by: Heartsfire on Cake Central

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FAVORITE FONDANT BRANDS (IN ORDER):

Massa Grischuna ** by far the best

Fondx
ChocoPan
Fondarific
Satin Ice / Pettinice

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TOOLS I CANNOT LIVE WITHOUT:

Bench Scraper

Fondant Smoothers
Palette Knife
Clay Gun
Ribbon Cutter
Cardstock (to make templates; I luv to make templates)
Agbay Leveler
Exacto Knife
Pasta Roller

Cornstarch

Shortening

Viva paper towels

Turntable (#35-100 )

Fondant Mat

Rolling Pin

TOOLS I USE A HECK OF A LOT:

Pearl makers

Textured rolling pins

Crimpers

Piping gel

Melted chocolate (for glue)

Frill cutters

Edible dusts (FDA approved)

Impression mats

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MY FAVORITE PLACES TO SHOP:

(No particular order)

Global Sugar Art

Into the Oven

Sugarcraft

Country Kitchen Sweet Art

Get Suckered

Beryl's

Coedru (baskets)

Pfeil and Holing

Cake Craft Shoppe

Kitchen Krafts

Decorate The Cake

Dallas Foam (cake dummies)

Art Supply (fomecore)

Baker's Kitchen (Sweetex)

Sugarpaste

CK Products (wholesale only)

Jesters Cake Supply

SugarEd Productions (fabulous DVDs and supplies!)

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That's all my weary brain can think of right now. I think it is nap time. Maybe a little snack first. Tell me what your favorite cake things are!

HAPPY NEW YEAR EVERYONE!

Sharon