![]() ![]() In a small saucepan, over medium-low heat, bring the cream to a gentle simmer.Place the chocolate chips is a medium size bowl and set it aside.If the buttercream is too soft to frost, refrigerate it for 10-15 minutes before frosting. Pour in the heavy whipping cream and vanilla bean paste and beat for another 2 minutes on high speed.Turn the mixer to medium-high speed and beat the buttercream for at least five minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty. Add the salt and the powdered sugar to the butter and mix on low speed, just until it's combined.Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow. Place the room temperature butter in the bowl of a stand mixer.Remove the cakes from the pans and allow them to cool completely before frosting. Bake for about 35 minutes, until the cake springs back when it’s poked or a toothpick inserted comes out clean.To create the marble effect, use a toothpick or a knife to swirl the batter back and forth a few times. Place globs of both batters into the cake pans, distributing the batter evenly among all three.Add the reserved 1/4 cup (30g) of flour to one half and the cocoa powder to the other half. Separate the batter in half into two separate bowls, there should be about 45 oz total.Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape all the flour off the edge of the bowl. With the mixer on low speed, add half of the flour mixture to the batter, followed by the milk and the other half of the flour.Add in the sour cream and vanilla and mix just until they’re combined. Make sure to scrape down the sides of the bowl as needed. Add in the eggs, one at time, beating well after each addition for about 30 seconds.Add in the oil and beat for another minute, at full speed. Use a stand mixer, fitted with the whisk attachment, to beat the butter, granulated sugar and brown sugar together, on medium-high speed, for 1-2 minutes.In a medium bowl, whisk together the 2 cups (240g) of flour, baking powder and salt.Preheat the oven to 350/177C convection (or 325F/162C conventional) and grease and line three 6-inch (15.24 cm) cake pans.Repeat this until it is the right consistency. This will chill the butter, but the stirring will prevent it from solidifying too much. ![]() Just place the bowl in the refrigerator for about 3 minutes and stir, then repeat in the refrigerator for another 3 minutes and stir. *If the buttercream is still runny at this point, it may be that your butter or egg whites were too warm. Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy looking again.* Add the salt, vanilla and any flavorings you choose. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter. Once the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed. If the whites are not cooled off sufficiently it will melt the butter when you add it. Once it is completely smooth and has no grains left, put it on your stand mixer and beat with the whip attachment on medium high speed.īeat it until it is light, fluffy, glossy and the bowl feels just about room temperature. You want to brush the sides down with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.įeel the egg mixture between your fingers to check for graininess. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. In the bowl of your stand mixer combine the egg whites and sugar. See full recipe at the bottom of this post! ![]() If your cake is straight and smooth it will be stunning without any flourishes at all, but it will also show off your decorating prowess if you want to add some flowers or writing.Īlso see my other How-to Cake Decorating Videos: Before we get into the finishing touches we want to create a smooth surface, which will act as a canvas. This buttercream is wonderful for piping roses or doing basket weave as well. It can be left pure vanilla or you can easily add flavors to compliment your cake. It is elegant, smooth and has a wonderfully rich flavor, but isn’t overly sweet. ![]() I chose a very simple vanilla Swiss Meringue Buttercream to cover the cake. Now we are ready to put on the final coat of icing. In the first two cake decorating videos I demonstrated how to cut, fill and crumb coat your cake. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |