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Recipe and Picture Tutorial: Swiss Meringue Buttercream Icing

Peggy Does Cake presents…
SMBC (Swiss Meringue Buttercream)

(Click any photo for an enlarged, “close-up” view.)

The first time I ever tried SMBC, I couldn’t figure out what the big deal was. To me, it was a mouthful of gently sweetened butter. It didn’t taste like icing. It tasted, and worse, it FELT, like butter. Constantly hearing from my cakey bakey friends that it was earth shatteringly delicious, I was sure I was missing something.

Cake Tutorial: Perfect Fondant Bow

So, my newest cake features a fondant bow and I’ve been asked over and over how I make it. The answer is simple: for all my bows, I follow the tutorial of my clever, talented, cakey bakey friend, Lesley.  
Visit her Facebook fan page here. Be sure to tell her you came from the “Peggy Does Cake Blog.” 
You can watch her video tutorial here on Youtube or you can see this tutorial (and others) on her Facebook “Notes” page here.  
Check out all of her tutorials; there are several already posted and more are being added all the time. You will love her generous spirit, but more than that, you will love her gorgeous work.
Oven’s on – I’ll be back soon!
~ Peggy

Cake Tutorial: Easy Way to Remove a Decorating Tip from an Icing Bag!

Ever finished a cake and then fought with a greasy icing bag, trying to get the tip out?  If not, you’re miles ahead of me!

 

Here’s a super easy trick: with dry hands, pinch the tip back into the bag, snip the plastic end with scissors, squeeze the tip out.  This works with a coupler, too.  Simple!
Oven’s on – be back soon!
~ Peggy

Coloring Tutorial for Fondant, Icing, Frosting, Royal Icing, etc.

This information has been gathered from several places, it is by no means original. I have, however, added a few notes and changes to the colors, based on things I’ve learned the hard way. (You don’t want to know.)Remember that icing colors tend to change in time. Butter cream icings tend to deepen and become richer in color, and other mediums, like color flow and royal icing, can actually lighten. Ingredients can cause color changes, too. So be expecting that when using extracts, lemon juice, cream of tartar, etc. (even water).I’ve read that if you dissolve brown food coloring in 1/4 teaspoon water before adding it to icing, you will eliminate the odd “greenish” undertones you sometimes get with brown icing.

Now on to the good stuff:

  • Antique Gold – Golden yellow with a very small touch of leaf green.
  • Apricot – 2 parts orange, 1 part golden yellow.
  • Aqua – 5 parts sky blue, 1 part leaf green. Continue reading