Comments on: Make Professional Cakes with one Awesome Tip https://thebearfootbaker.com/make-professional-cakes/ Don't Wait...Let's Create Decorated Cookies, Cupcakes & MORE! Thu, 11 Jul 2024 18:09:59 +0000 hourly 1 By: Teresa Carroll https://thebearfootbaker.com/make-professional-cakes/#comment-68273 Thu, 11 Jul 2024 18:09:59 +0000 http://thebearfootbaker.com/?p=24802#comment-68273 I am a beginner baker . I am doing hydrangeas on a cake this weekend. I am using Wilton gel. I want to do pink, piep and blue. Can you give me color ratios please?

]]> By: Lisa https://thebearfootbaker.com/make-professional-cakes/#comment-38808 Tue, 08 Oct 2019 09:35:13 +0000 http://thebearfootbaker.com/?p=24802#comment-38808 In reply to Michelle.

Hi Michelle,

I don’t have a white cake recipe right now. I’ve been sick for a while but I’m better now and working on cookies and a good white cake recipe. I wish I had one for you right now but I don’t. So sorry about that.

Cake Central has a WASC White Cake Recipe here: https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
WASC stands for “white almond sour cream cake” and the comments on it look good. I haven’t tried it yet but it’s on my to-do list.

]]> By: Michelle https://thebearfootbaker.com/make-professional-cakes/#comment-38761 Sat, 05 Oct 2019 22:01:47 +0000 http://thebearfootbaker.com/?p=24802#comment-38761 Hi.. I’m new at making cakes..I was wondering if you have a good newbie cake recipe for scratch white cake and Strawberry filling.. Thanks for any advice in advance

]]> By: Lisa https://thebearfootbaker.com/make-professional-cakes/#comment-34575 Fri, 12 Oct 2018 19:47:14 +0000 http://thebearfootbaker.com/?p=24802#comment-34575 In reply to TIFFANIE NGUYEN.

Hi Tiffanie,

If your buttercream is runny or curdled it is probably due to the temperature. Thomas Joseph has a great video on how to ‘fix it’ here; https://www.youtube.com/watch?v=-b0hjOnuWRk.

Hope this helps!

]]> By: Lisa https://thebearfootbaker.com/make-professional-cakes/#comment-34573 Fri, 12 Oct 2018 19:29:22 +0000 http://thebearfootbaker.com/?p=24802#comment-34573 In reply to Mark Johnson.

Hi Mark,

If you find something will you let us know? I am determined to find something that works as good as it did.

]]> By: Mark Johnson https://thebearfootbaker.com/make-professional-cakes/#comment-34570 Thu, 11 Oct 2018 13:44:37 +0000 http://thebearfootbaker.com/?p=24802#comment-34570 We have been using hi-ratio shortening for years now .. and ever since the banning of trans fat by the meddling government (seriously … there are so many food products that has zero health value … why do they still sell those???) we have been searching for something that works well. Alpine was hard and burned out a mixer… we didn’t care for the end product flavor wise. Our supplier started carrying a Wesson formula … again, very stiff. If you beat the life out of it, it eventually breaks down and makes a decent (if not heavy) butter cream. Our supplier recommended the new Sweetex flex gold product stating that it was the best they carried (also almost twice as expensive as the wesson). Based on that suggestion, we bought 4 boxes. Now we find that it absolutely will not break down … like ever. The frosting tastes great until we are left with unprocessed shortening in the back of our mouths. Scalding hot water won’t even melt it like it will most shortenings. What is this stuff made of???
Anyhow, we’re on the hunt for a new option because given that our customers have voted our frosting the best in town multiple times, we don’t want to supply them with a sub-par product. We are in northwest Ohio and are wondering if any places in Canada sell hi-ration shortening WITH trans fats? my internet search brought up this forum and i was wondering of anyone had any luck with finding decent shortening in Canada? Thanks so much for any help that anyone on here can offer 🙂

]]> By: TIFFANIE NGUYEN https://thebearfootbaker.com/make-professional-cakes/#comment-34549 Wed, 03 Oct 2018 19:57:50 +0000 http://thebearfootbaker.com/?p=24802#comment-34549 Thank you! I will try hi-ratio shortening for my cakes and cupcakes, your comments are very helpful and help increase my confidence in making my new buttercream with hi-ratio shortening. I’ve fail miserably with American buttercream, after I’ve beat the egg white, then slowly add the butter in, it starts to deflate and runny. Does anyone know the reason why and can you help please.

]]> By: Lisa https://thebearfootbaker.com/make-professional-cakes/#comment-34198 Wed, 25 Apr 2018 00:36:07 +0000 http://thebearfootbaker.com/?p=24802#comment-34198 In reply to Nancy.

Hi Nancy!

I haven’t tried it yet. I’ve read the reviews and I’ve heard the same things you have. It’s sad because we had something that worked and now I hear it’s gone. I’m going to order some soon and I’ll share the results. I’m sad it had to change and maybe we will come across a hi-ratio shortening that works the way we want it to work.

I will share the results soon.

Hugs!

]]> By: Nancy https://thebearfootbaker.com/make-professional-cakes/#comment-34188 Sun, 22 Apr 2018 18:25:20 +0000 http://thebearfootbaker.com/?p=24802#comment-34188 Hi, Lisa.

I love your roses…..your videos and your amazing talent. I do have a question tho. The Hi-ratio shortening. I know Sweetex changed their formula, have you found that it causes a lesser quality with your buttercream? I’, leery about buying a 50lb box like I usually do because I’ve heard the quality has greatly diminished. I made Swiss meringue for my most recent cakes because of this, but I want to use American buttercream with the upcoming summer months.

Sweetex still worth it? Yes? No? :/

]]> By: Philip https://thebearfootbaker.com/make-professional-cakes/#comment-34130 Thu, 08 Mar 2018 01:44:32 +0000 http://thebearfootbaker.com/?p=24802#comment-34130 In reply to Lisa.

AWESOME!!! Thank you so much!! Can’t wait to try it out!!!

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