I'm wondering if anyone has used store bought icing for decorating--not the wilton tubs, but pillsbury or betty crocker etc. I have 4 containers of white frosting at home and though I could just color that and add in some extra powdered sugar as needed. has anyone done this? will it work?
If that won't work, I will be making the buttercream frosting using crisco, non-dairy margarine, and water. if i do the cake the day before, can i leave the cake out of the refrigerator overnight?
Lastly, are the butter flavor crisco sticks yellow or white? i don't want to end up with yellow icing, but the market has been out of the regular crisco for 2 weeks.
thanks so much in advance.
Yes, the butter flavor crisco sticks are yellow.
Non-dairy margarine? I have no idea if it can be left out overnight.
Hope I was able to help some ~ Good luck!
As for the butter flavor crisco it is yellow and your icing will have a yellow tint if you use it. I don't have good luck with my icing using crisco since they went to 0 trans fats so I just use the store brand and have had no complaints and I think it works great. As for leaving the cake un-refrigerated overnight as long as there are no ingredients in the icing that require refrigeration it will be fine.
Good luck with your cake,
As for the butter flavored crisco, I've heard it will turn your icing yellow. Have you considered buying a generic/store brand shortening instead of crisco? I use it and have good results.
Good luck with the birthday party!
I use crisco and water in my icing and leave both the iced cake and any leftover icing out of the refrigerator. Your cake will be fine, unless you store it someplace so hot the icing melts.
Butter flavor crisco is slightly yellow, it also has a slightly different moisture content than regular crisco, so, if you use butter flavor crisco, you'll have to adjust the water/flavoring content of your icing.
if I use non-dairy margarine sticks, I wonder if it needs refrigeration. does the butter/crisco buttercream need to be refrigerated once decorated?
i am doing a character cake. I've seen some people suggest letting the cake sit in the pan overnight before unmolding. is this helpful? if i do this, should i cover the cake with plastic wrap in the pan?
has anyone put the cake in the freezer in the pan overnight before unmolding? i thought it might help with leveling it, but not sure if unmolding it would be more difficult.
can you tell i'm nervous?
Personally, I recommend either all shortening (with butter flavor if you like) or a combination of shortening and butter. I wouldn't use margarine or butter-flavored shortening. You can definitely leave the frosted cake out overnight, unless you are using a perishable filling.
If you can't get regular Crisco and you want something a little easier to work with than canned frosting, the Wilton pre-made frosting is a good option. Do you live close to a store that carries it?
Your cake can sit out a few days whether the buttercream has margarine, butter, or only shortening. The all-shortening version will hold up to heat best, but assuming reasonable room temperatures they will all work.
Character cakes (or shaped novelty cakes) are my passion. I've done hundreds over the years. (I own over 500 pans. Yeah, I know, get a life, Lady )
Here is how I unmold them: Remove from oven unto cooling rack.
1. Gently pull sides away from pan with fingers. If there is a slight dome, cover with paper towel and a pot holder. Gently press down to level the dome.
2. Set timer for 10 minutes. Really. Set the timer. Time slips away too easily otherwise.
3. When the timer goes off, place a cooling rack on top of the cake, feet sticking up. Turn pan and rack together and place on counter. (Now the feet are down. That is why it matters.) Remove pan.
4. If there is a small area where the cake stuck a bit, relax. Frosting will hide all.
5. Allow cake to cool completely on rack, which generally takes about 2 hours.
6. I always split my cake horizontally and add a filling (called torting) for a two-layer cake, but that is optional.
7. Crumb coat. For novelty pans the coat must be very thin -- I kind of scrape with the side of the spatula as I go. This makes the details show up better than without a coating. If the crumbcoat hides the details you've put it on too thick.
I would never leave a cake in a pan overnight before removing it.
Remember, this is supposed to be fun! ) And it will be. Relax a little. This is going to be very special, even if every detail doesn't go absolutely perfectly!
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after reading your last post, i decided to just do crisco icing, but now i'm wondering if i should do the canned icing after all. oh, decisions. i think i'll stick with the crisco though. does it taste okay with just crisco, water, sugar, vanilla and butter flavoring? hope so. do you do the wilton crisco recipe?
so, you don't level your character cakes? you just press the dome down? interesting.
too bad i guess i won't see a response for 24 hours. i don't understand why the posts have to be moderated so closely. oh, well.
If you need it stiffer, just put it in the fridge. Sometimes, you have to put it back in a few times during the decorating process. I've done drop strings, built castles and made buttercream transfers this way. Leave it some place cool untill you need it, by then the icing will have crusted and it will be stiffer anyway.
Best of luck.
When I make buttercream with crisco, instead of using, say, 2 tablespoons of water and 2 teaspoons of flavoring, I swap the two and use 2 tablespoons of flavoring and 2 teaspoons of water. The liquid content is still the same, but the flavor is much better.
If you want to use the Wilton ready-made frosting and don't care for the taste, you can always add flavoring to it.
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I want to use it on a wedding cake I am doing for next weekend
I don't like the frostings made with meringue as they tend to melt if it gets the least bit warm
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