Update on December 3 blog post...

I put all 6 cups of sifted powdered sugar in the new Kitchenaid bowl and let it run on the low speed until it was all combined and pulled from the sides and bottom of the bowl. I let it knead for just a little longer, then took it out of the bowl, covered it with Crisco, and put it into the Ziplock bags to rest overnight. The Kitchenaid did everything...no kneading by hand...what a time and energy saver. Did I mention, I love my Kitchenaids?

Teaching an Old Dog New Tricks

In my case, it's "teaching an old cake decorator new techniques." Lately, I have been researching new decorating techniques and recipes on the internet. It's never too late to learn something new, right? Anyway, since we've moved to Colorado, I have never been quite happy with my buttercream icing recipe. It just doesn't go together as well as it did back in Arizona. It could be the altitude, the humidity, or lack of humidity, or whatever. All I know is that it's not ever as smooth as I wanted it. So, I have been researching ideas to "tweak" my recipe, and I think I finally came up with a recipe I like. First of all, I found an article somewhere that talked about the fact that because Crisco now uses a "no trans fat" recipe, you have to add more fat back into your icing recipe. So I now use a small amount of butter in with my Crisco, and add cream instead of water. I beat it a bit differently, too, and walla...nice smooth buttercream again. I also find that depending on what I'm icing, and whether I need it to crust or not, will depend on how much butter or cream I use. For example, I did another cake for an Air Force Academy promotion today and I needed the icing to crust so I could press the pattern into the top, so I used less milk and butter than I did for a cake I did over the weekend that I just needed a basic outline and the rest was done freehand. I also want a stiffer consistency if I'm making flowers. Go ahead and experiment with this recipe until you get it the consistency you want. So here is the basic recipe:

1-1 1/2 cups Crisco shortening
1/2 - 1 cup unsalted butter (room temperature)
(Total shortening and butter should equal 2 cups)
1/2 tsp. salt (leave out or use less if you use salted butter)
1-2 tsp. butter vanilla emulsion
8 cups sifted powdered sugar
4 - 6 oz. cream

You must use a heavy duty stand mixer (like a Kitchenaid) to make this recipe. Using the flat beater attachment (this will add less air bubbles and make a smoother icing), combine the butter and Crisco and beat 5-10 minutes at medium speed until very smooth and fluffy. Add flavoring and salt and beat again. Scrape bowl several times while beating the shortening mixture to make sure it is all incorporated. Next, add the powdered sugar a few cups at a time until it is all mixed in. You may not need to sift it as long as you don't have a bunch of lumps in it. It seems to turn out smoother for me when I sift it. (Tip: just use a large metal sieve to sift-it works better than a sifter.) At this point, it will be very stiff. Then add the cream, a little at a time and continue to beat with the flat beater at medium until smooth and fluffy, scraping the bowl often. Start with only 1/2 cup of cream, and add just a little more at a time until it is the consistency you want. I use 4 oz. (1/2 cup) for a good crusting buttercream, and 5 1/2 or 6 oz. for a very soft (almost like whipped cream) consistency.

Cake using stiffer consistency buttercream

Cake using softer consistency buttercream

Some of my favorite kitchen tools...

A few of my favorite tools that I would have a difficult time doing without:

• KitchenAid Mixer: I love my KitchenAids. I actually have 3--two of the K45 (tilt-head) models and one of the larger K5S (bowl lift) models. At one time I had four, but one died from over-use. I still have the bowl that I use when I need an extra one. Some of my friends swear by their Bosch mixers, but for what I do, for all of my mixing and cooking/baking needs, I wouldn't use anything except a KitchenAid. I prefer my tilt-head models because I think they are easier to use, but I use my bowl lift model when I need a little more power and a larger bowl.
• Pampered Chef silicone scrapers: I have several--classic scrapers, skinny scrapers, and mix 'n scraper. They are heavy-duty. The heads won't crack, stain, or melt, and handles will not separate from the heads (which makes them easier to clean and more sanitary). They are much more flexible than the old traditional rubber scrapers, and you can use them for mixing or stirring things on the stove.
• Pampered Chef Handy Scraper: I use this to divide my bread doughs, as well as clean off my counter tops.
• Pampered Chef Bamboo Spoons: They come in a set of three different sizes. These are very sturdy and you can use them to mix or cook on stove top. They are easy to clean-just pop in the dishwasher.
• Heavy aluminum bun pans and pan liners: I have six of the half size. You can usually purchase them at Sam's or Costco in the 2-pack. I use these for making my rolls, cinnamon rolls, cookies, desserts, candies, appetizers, etc., etc. I always use silicone treated parchment pan liners when using my pans. Using the pan liners makes the clean up allot easier and helps your products to bake more evenly. My pans are as shiny today as when I purchased them about 20 years ago...because I use the pan liners. You can also re-use the liners if whatever you baked is not too messy...just wipe them off.
• Stainless steel cookie scoops: I have 2 sizes--one small and one a bit larger. These are a must for quick cookie baking and uniform size.
• Cake saw: I use this for slicing off the rounded tops from my cakes to make them level, and for splitting the layers when I add fillings. It is serrated and much longer than a regular knife, making it easy to use on larger cake layers.
• Silicone pasty brush: I have 3 of these. They are much better than the old bristle brushes, because they are more flexible and much easier to clean, making them more sanitary. You can just toss them in the dishwasher.
• Heavy-duty aluminum cake pans: I have many of various shapes, sizes, and quantities. I only use the heavy-duty pans. Your cakes will bake more evenly, and turn out moister. You can make your own pan coating by combining equal amounts of oil and flour. Stir until smooth and stir before each use. Store in cupboard and spread on cake pans with a foam craft brush.