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Mock cream made with Solite

20 Mar

I know I’ve talked about Solite before, but about 90% of hits to this blog came from people doing a web search for Solite, mock cream or a combination of the two.  So I thought I’d make a “proper” post about it and actually provide some information instead of just going on about how much I am in love with it.

  • It is a solid vegetable shortening (but not like Copha) that you keep at room temp
  • It has the consistency of slightly soft butter in its “solid” state
  • You can buy it from cake decorating shops
  • It is very soft, very white and tastes exactly the same as the mock cream you find in 90% of bakeries / hot bread shops
  • You mix it as follows: 20 parts Solite / 15 parts caster sugar / 9 parts water (I therefore usually use 200g Solite / 150g caster sugar / 90ml water)
  • You whip the Solite by itself for a few minutes, then add the sugar; you then add the water in small increments over a period of five minutes and whip until sugar has dissolved
  • If it’s soft enough, you can start with a balloon whisk, otherwise start with the regular beater
  • Increases in volume during whipping
  • Pipes really well
  • Can whip for ages without it becoming overwhipped
  • Hardens in fridge really quickly – you can put a crumb coat on and be doing your finishing layer in 5-10 minutes
  • Holds its shape really well
  • Stays really soft and creamy at room temp – does not dry out (although I keep all my cakes in containers, or at least covered)
  • You can get a Tropical version that holds up better in warmer temperatures (although I have never had a problem with the regular stuff)
  • It is perfectly smooth – there is no grittiness at all if you mix it properly
  • Can use as a frosting or as an alternative to fresh cream

Whipping Solite mock cream Whipping Solite mock cream

Can’t think of anything else off the top of my head, except that I totally love this stuff.  It tastes so good, and I always get good feedback on it.

Here are some examples of how I’ve used it previously:

One Direction rainbow cake
This rainbow birthday cake is all Solite – both the piping and the top, sides and filling

Rainbow cake
This rainbow birthday cake has Solite top, sides and filling (piping is Whip ‘N Ice)

Christmas cupcake
Solite used to decorate this Christmas cupcake, with Wilton Candy Melt piped decorations

Confetti cupcakes
Solite used as frosting on confetti cupcakes

Nutella cream horns
Cream horns filled with Solite

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Taste test: Whip ‘N Ice

17 Mar

I saw this stuff at the cake decorating shop a few years ago.  It’s a frozen product that you whip up from its liquid state, and it turns into a buttercream-like frosting.  The chick at the shop told me that it tasted like ice-cream.  That put me off a bit, actually.  Plus it was fifteen bucks for a 1L carton.  Ugh.

Anyway, whilst I was being a total badass and Googling frosting recently, I saw it again and looked further into it.  I found a video on YouTube and thought the whipped product looked pretty good, so I decided to stop being a cheapskate and buy some.

I bought a 1L carton (it had gone up to $15.95, what a gyp) and used the whole lot in one go as there was a pitiful amount after I had only poured half of it in the bowl.  It stayed sludgy for ages, but finally thickened up.  The instructions said to add colour and flavouring after the stiff peak point, but I found that by the time I had gotten to that point and then whipped in the colour, it was overwhipped.  Great.

Anyway, I piped it onto cupcakes for K1 to take to school for her birthday.  Kids and husband said they liked it, but I wasn’t really a huge fan.   It really did have an ice-cream flavour that just didn’t seem right.  It doesn’t crust but the outside seemed to harden into a sort of marshmallowy coating that didn’t taste great.  It has a kind of  heavy, foam-like consistency (not in a nice way).  I used the leftovers to pipe decorations on the full birthday cake – I wouldn’t have ruined a whole cake with it.

I did overwhip it (so it piped badly), but the taste and texture still didn’t appeal to me, so I probably won’t be buying this again.  It does look good, it’s just the taste I’m not a fan of.  I’m disappointed – I thought maybe I’d found a new go-to.  Oh, well.

Birthday cupcakes with Whip 'N Ice
Cupcakes frosted with Whip ‘N Ice

Rainbow cake with Solite and Whip 'N Ice
Cake covered with Solite, with Whip ‘N Ice piped decorations  

Christmas cupcakes

11 Dec

P1160702 (800x599)

 

These are the Christmas cupcakes I made for my daughter’s class.  Vanilla sponge, vanilla frosting and Wilton’s Candy Melts piped decorations.

VERY easy.  And of course I made the cupcakes in the Sunbeam Pattie Cupcake Maker and used my shiny new Kenwood Chef Premier to mix everything.  Try not to be jelly.

Cupcakes:

  • 1 cheapo sponge cake mix
  • 2 eggs
  • 2/3 cup milk
  • 3 tbsp margarine

Mock cream frosting:

  • 100g Solite
  • 75g caster sugar
  • 45ml water
  • Vanilla, to taste

Decorations:

  • Wilton’s Candy Melts – green and red
  • Choc-filled sprinkles

No directions (it’s pretty obvious!).

The sponge cake mix (yes, a mix – I’m a very important and busy person!) was from Aldi and cost 75c(!).  Because the cupcakes were for kids* and I had run out of patty pans, I used regular cupcake papers but only used 25g of mix in each one (usually I would put in 40g).  I got 26 cupcakes out of it, which is pretty good.  There were exactly enough for the kids and teachers, so we didn’t get to try them out – hope they don’t taste like crap…

Because I was sending these to school in a cupcake carrier, I had to keep the height down so they’d fit inside.  So that’s why the frosting is low and the decorations aren’t standing upright.  If these had been going to sit on a table and were for adults, I would have used more cake mix in each case, put lots more frosting on top and made them a bit more special-looking. (The ones with a full swirl of frosting are for the teachers).

You might want to sit down for this part – the Wilton Candy Melts actually melted this time!!  Maybe I did have a dodgy bag last time.  I melted these ones in a snap-lock bag and piped straight from it.  I just used a yellow sprinkle for the star on each tree, and red ones for holly berries.  I was in a rush so the decorations are pretty crap, but I’d like to see the kids try to complain about it to my face… yeah, that’s what I thought.

* I usually make patty pan sized cupcakes for the kids, because most of them only lick the icing off, anyway, and they don’t need big, huge ones.  Plus, there’s a saying in my house – “You get what you get, and you don’t get upset”.  

Christmas cupcakes
(Decorations piped using Wilton’s Candy Melts)

P1160700 (800x601)
(Kids’ cupcakes, with less frosting)

Faux is the go, don’t ya know?

25 Nov

Forget fresh cream – mock cream is awesomesauce!

A big reason for the previously mentioned kitchen mixer upgrade was because the old one was, for some unknown reason, totally shit at creaming butter and sugar.  It had never really bothered me too much – I’d been using some kind of (expensive) shortening from the cake decorating shop to make ‘buttercream’ (because I could never even get a pale butter with the old mixer, let alone anything near a whitish colour), but even trying to blend icing sugar left a gritty texture.  So obviously even caster sugar left crystals that felt the size of marbles in your mouth when you were expecting to get something smooth and creamy, like anything resembling mock cream.  (Regular white sugar, you ask? Are you kidding me?  Shut the front door.)

Anyway, when I was at the cake decorating shop buying those horrible Wilton candy melts the other week, I saw this stuff called Solite, that looks pretty much the same as the shortening I’d been using from the other cake place (it’s what I used for the cornelli iced wedding cake in an earlier post). Because I hadn’t heard of it, I did some checking on the net for a recipe using it, and I swear my knees went weak when I read on the manufacturer’s website “This is a traditional mock cream recipe”.  Holy shit, dude!  Srsly?

So, after I went and bought the mixer, my next stop was the cake decorating shop to gets me some o’ dat.  When I mixed some up after dinner, I was almost too scared to try it in case it hadn’t worked.  But, hang onto your hats, mofos, THAT SHIT HAD TOTALLY WORKED.  I’d used the ‘traditional mock cream recipe’  with caster sugar in it, and it was perfectly smooth.  Tasted exactly the same as any mock cream I’ve ever had from a cake shop (i.e. badass).

I’ve no doubt the new Kenwood mixer played a part, but that Solite shit is ace.  Let’s throw a parade.

Go out and buy some now.

SoliteSolite mock cream

Red and black cupcakes

26 Aug

Black and red cupcakes

 

These cupcakes were for my sister-in-law’s birthday.

The red and black colouring nearly killed me.  I used a couple of bottles of gel colour, as well as at least one or two bottles of liquid colouring, for both the cakes and icing.  I based the black cakes on chocolate Betty Crocker cake mix and tub of icing, and the red ones on vanilla Betty Crocker cake mix and tub of icing.

Even using the gel, I never got a true black in either the cakes or icing.

Topped with red candy hearts and black edible glitter.

End result wasn’t too disastrous, though.

Wedding cake and cupcakes with cornelli icing

14 Nov

wedding 752

 

This is the wedding cake and cupcakes I made for my brother’s wedding.  All vanilla cakes with vanilla frosting (made with shortening base); cornelli icing.

Cornelli is so easy, and very forgiving – it’s a good cover up for cracked or uneven fosting.

 

wedding 017wedding 003