Kitchygirl and/or other EXPERIENCED bakers....

[Dorra]

A few questions if I may.

1) How do you keep a cake from rising in the middle while baking? I was told to put a pan of water under the rack the cake was on or to cover with tin foil.

2) How do you make your frosting where it isn't soooo sweet? I use confectioner sugar, shortening and water and it's soo sweet. So far I haven't heard anyone complain about the sweeteness but still.

3) If I want to make a cream cheese frosting, What is a good recipe you use?

Thank you for your time.

[critter_boo]

Let me get to computer

[Dorra]

Ok. Thank you

Quoting critter_boo:

Let me get to computer

[kathislove80]

Kitschy is no longer a member on CM

[sparkle_monkey]

Bump... I'm curious about a good buttercream recipe. Mine always seems soooo sweet to me.

[critter_boo]

if you have a gfs i buy the better cream  icing and wipp it it is non dairy and not too pricey ,or i use this recipe     

Vanilla Buttercream

as adapted from Demolition Desserts

Makes about 2 cups

Ingredients:

4 oz. unsalted softened butter

2 1/2 c. or 10 oz. powdered sugar

1/2 t. kosher salt

1 T. plus 1 t. whole milk

1 t. pure vanilla extract

1 t. fresh lemon juice (I put 1/2 t.)

 Directions:

In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.  Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  Beat on high speed for 5-6 minutes or until the frosting is fluffy.  She says that she prefers to use it the same day, but that it can keep in the refrigerator for 3 days if tightly wrapped.  I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine.  Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting. 

[critter_boo]

Ingredients

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

cream cheese frosting   i prefer the better cream for all my  cake orders cuz it can sit out bieng non dairy and it is sooo good but theses are good too

[Dorra]

Thank you so much.

Do you know the secret of getting a flat cake without cutting it? Or is there a way?

Quoting critter_boo:

Ingredients

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

cream cheese frosting   i prefer the better cream for all my  cake orders cuz it can sit out bieng non dairy and it is sooo good but theses are good too

[critter_boo]

no we always have to level it off the top but you can bang the pan  on counter to make it more level,but you will have to take a litlle off the top.  place a thin layer of icing to catch all the crumbs let it dry and then really ice the cake after it is all cool of course

Quoting Dorra:

Thank you so much.

Do you know the secret of getting a flat cake without cutting it? Or is there a way?

Quoting critter_boo:

Ingredients

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

cream cheese frosting   i prefer the better cream for all my  cake orders cuz it can sit out bieng non dairy and it is sooo good but theses are good too

[Mazie0723]

If the BC is too sweet I add about an 1/8 of a teaspoon of salt and mix well. And I cut my cake tops off or soon after taking the cake out of the over I flip the pan over and push on the bottom of the pan to kind of flatten the top.