Hey guys! I have had several request for my summer buttercream. The Stabalized Summer American Buttercream. I have finally gotten around to it today! Yay! The secret to this is the gelatin. It helps give the buttercream added stability in the summer heat and humidity.
Keep in mind though, NO buttercream is heat proof! It is buttercream! This will help and buy you some extra time.
This is a crusting buttercream and works great with a viva paper towel smoothing method. It also works well with a regular spatula for smoothing.
It pipes beautifully and holds amazing flowers and shapes! The crust and set up perfect. It is definitely a must ty for summer!
It can be modified for other flavors as well. You can add chocolate to this and create a wonderful chocolate stabilized buttercream.
Watch the video below for the full tutorial.
For the recipe above we used 2 pounds and 5 ounce of sweetex cake and icing shortening. I definitely recommend using a commercial brand shortening if you have access to it. It absorbs liquid better and holds up better than the shortening you find in the local grocery store.
We used 1 and 1/2 cups of half and half. You can also use your favorite coffee creamer, heavy cream, milk, or non dairy liquid. I divided it up. 1 cup in the measuring cup and the remaining 1/2 of a cup I reserved for the gelatin.
We used 1/4 of a cup of cold water and 1 packet of gelatin.
I use about 1/2 tsp of salt in my buttercream since when I do use butter it is unsalted.
I also add my vanilla and any other flavorings to the cup of cream.
This is made in a 5 quart mixer and fills the entire bowl. That is what you want! Do not use the whip attachment! Only use the paddle. You do NOT want to beat air into the buttercream.
This buttercream is so so smooth and flawless! It goes on so smooth it makes icing the cake so easy!
Check out our regular buttercream recipe and tutorial here as well.
These little guys have taken the world by storm. They are everywhere! And I have had a blast making them!
I cannot even explain how soft and delicate the snow is it bakes into a perfect crossed for this desert. It cuts perfectly without crushing the tart. It is not hard like a cookie and not too flaky like a piecrust. It is just perfect. You just have to try it!
The best thing about this is there are just so many options that you can do. In some of the pics you can see we chose to do a chocolate filling. It was to die for.
These can be cut into any shape or size and made into single layer, double layer, triple layer, or however you would like to do them.
Place sugar on a parchment lined cookie sheet and bake at 400 degrees for 5 minutes or until edges are lightly brown.
While sugar is baking, gag egg white to mixer and whisk on low till foamy. Then on high until stiff peaks form.
Once sugar is done and stiff peaks are formed, pour hot sugar into egg whites.
Turn mixer on high and beat for 7 minutes until smooth and glossy.
Meringue is now ready to pipe!! Pipe onto parchment lined baking sheets. Bake at 200 degrees for 30-40 minutes or until bottom remove from paper completely clean. Bottoms should not separate when lifted off paper.
Meringue Kisses. Well if you have been following our recent post then you know this one is coming! Meringue Kisses! Wow! Why have I waited so long to try these??? They are so easy to make. I could have been doing this all along! I feel so cheated!
You only need two ingredients. Sugar and egg whites! That’s it. Now if you want to make pretty colors then you can add food coloring to the list and if you want to flavor them other flavors, extract. But these were perfect as is!
You will want to line a cookie sheet with parchment paper and measure out 425 grams of sugar. Bake it in a oven at 400 degrees just until the edges start to turn light brown. It doesn’t take long. About 5 minutes.
While its baking measure out your egg whites in a mixing bowl with a wire whisk. You will need 225 grams of egg whites.
Beat egg whites on low until they become foamy and then turn to high. Whisk on high until stiff peaks form.
Once the sugar and egg whites are ready scoop the sugar into the egg whites. You can also use the corners of the parchment paper to lift it up and pour the sugar into the bowl. Pour it in while it is still hot.
Turn the mixer gradually back up to high and whisk for 7 more minutes until it is smooth and glossy.
It is now ready for piping!
You can dye it with food coloring in batches, paint stripe inside your bag like we did in our video below, use different tips for different shapes and use different extracts for different flavors.
Pipe your shapes onto a parchment lined cookie sheet and bake in a 200 degree oven for 30-40 minutes or until the meringues come up off the paper without separating from the bottom. They should remove completely clean!
They can be saved in a airtight container for a few weeks at room temp.
These make any dessert adorable and are super yummy to eat alone!! Try some on your next dessert and post some pics on our Facebook page!
Cream Tart Pâté Sablée **The Recipes for the filling, macarons, and more are on their way! Sign up for the news letter for updates!
A few days ago I had never even seen one of these beauties and then suddenly they were everywhere. And with good reason! They are gorgeous! One of the main bakers making them (although there seem to be many especially in other countries) is in Israel and she is just incredible. Information on her recipe is limited but it seems to be a Almond Paste type dough used to make a cookie and light cream.
For our recipe we use a Pâté Sablée dough which is like a buttery pie crust. It is soft and flakey. It cuts nicely and isn’t to hard like a cookie or biscuit would be. It is also super easy to make! Recipe here: https://wp.me/p9cgQh-iH
First we measure out the flour and confectioners sugar in grams by weight. No need to sift. I pour them straight into my blender. Next I add the salt.
Next add two large egg yolks.
Next add your butter in chunks. I use my vitamix blender just because it’s what I have. You can use a food processor, possibly a mixer or a pastry cutter to do it by hand. The good ole fashion way!! Mix it just until it is incorporated. Then take it out and knead it just a couple of times by hand and then wrap it up in Saran Wrap.
Place it in the fridge a few hours or over night.
When you take it out it will be hard. Break it in half. Knead one half to soften it up on parchment paper. It will be crumbly at first but will come together as it softens. Only knead as much as you need to get it soft enough to roll. Gently roll it out to the size of your shape you have chosen to cut out. If it sticks to you roller peel it off and stick it back down with your hand filling in holes.
Cut out your shape.
Leave it up on the parchment paper and place the paper onto a cookie sheet and then into a preheated oven at 350. Bake for 12-15 minutes or until lightly golden brown.
While its baking roll out the other matching shape.
Once cool you can transfer the first to a serving platter or cake board and begin decorating with your choice of icing or cream filling. Then place the second cookie on top. Decorate the top cookie with icing or a cream filling as well.
Important tips for the cream filling:
1.) A lighter filling is best with this. Think whipped topping, a diplomat cream, stabilized whipped cream, Italian meringue….
2.) Start on the inside and outside edges first and then fill in the center. I didn’t use a tip for this but cut the end off a pastry bag about 1” up. If you want bigger dollops go about 1 1/2” up.
3.) A 1 M tip would make beautiful dollops inside the edges!
4.) The extra dollops you see hanging off are NOT icing. They are meringues. They are so easy to make! See the recipe here!
Painted Flower Buttercream Cake Tutorial by Edible Sugar Art LLC
Today I am using a deep red buttercream made by mixing a small drop of black into it and allowing the color to set up. The complimentary pink/rose has a drop of brown added that gives it a rose color and removes the bright pink look. The green also has a drop of brown to pull the shades together. The light peach is made using a very tiny drop of orange and just a hint of brown as well.
I am using a small off set spatula. Scoop up a small amount on the back of your spatula and use the shape of the spatula itself to create the top of the flower petal. Pulling down to form a tear shape. You can practice a few times on a plate and scrape it back up. The tear shape doesn’t have to be perfect since the middle will be filled. Once you have made your first tear shape, wipe the spatula off and pick up some rose icing and make a second smaller tear shape on top of it. It is ok if the colors mix. This is actually the look you are going for. Feel free to even pick up a little white or peach and add in in as well.
Continue on repeating this method with 4 more petals. I like to have at least one coming down the second tier. I always start on the second tier and pull in towards the tip of the tear drop.
Once all 5 petals are complete, add a white circle swirl to the center and a few sugar pearls.
For the rest of the flowers I alternated colors. However on this flower I did 5 regular petals then 5 darker petals in between them instead of on top. I repeated the same process filling the center and placing sugar pearls.
Next I used a smaller spreading knife to apply some smudges of green. I went back over top with the peach and highlighted with the red. I also added a little sugar pearl just because.
Looking for a perfect cake recipe to try this on? Try our Not so Vanilla-Vanilla Cake found here: https://wp.me/p9cgQh-8x
Hey Guys!! Can I just tell you one thing that pains me the most as a cake artist??? Its watching a new cake artist struggle and almost give up because they cant ice their cake! I see it all the time! On facebook, on instagram, on pintrest fails…. (although some are a good laugh at times)
But seriously, when I see someone struggling and feeling defeated and thinking that they are incompetent, yet I am sitting on the other side of my computer sometimes a half a world away saying NO!!!NO!!!NO!!! Its NOT you! You can not be expected to preform a task without the proper gear! You can not go to space with out a proper ship! You can NOT ice a cake without the proper Buttercream. Ladies and gentlemen you just cant!
Frosting in a can was not meant to ice a wedding or tiered cake. a stick of butter and sugar in a bowel with a little milk like mom use to make is one heck of a spoon licking icing no doubt but it is NOT meant to ice a professional cake or fancy cakes you see on pinterest you are trying to recreate.
So when I see these people crying and ready to give up I just want to run to the kitchen, whip them up a batch a buttercream, throw it in a Tupperware container and ship it off and say try this! You will see! You can do it!
Well This IS the next best thing since I cant ship everyone icing lol.
I luckily learned a while ago after many years of believing I couldn’t do anything, that if I wasn’t succeeding at something, it probably wasn’t because I couldn’t do it. It was probably because I wasn’t doing it right, hadn’t thought it through or I just didn’t have the right TOOLS!!!
Guys the right tools make all the difference and this one will change your cake life! So get out that monster mixer, google the cash and carry closest restaurant supply store, it maybe called something different in your area but you have one! Find some hi ratio shortening and get to making some life changing buttercream! Seriously! Its that amazing!
There are several different options on the base ingredients on how it can be made. Let me explain why.
#1 All Butter -Pro: Well that’s obvious, you get a 100% butter, buttercream Con: Melts easily
#2 50%butter 50%/ High ratio Shortening – Pros: You Get the flavor of the butter Con- Slightly less Stable
#3 100% High Ratio Pro: Very stable Con: No Butter
Now I will say this, no matter which option you use of 2 or 3, high ratio shortening is a must. I know some people may disagree or have a hard time accessing it. find a restaurant supply store. every state has a few. A cash and carry store. order it. Do whatever is necessary but…. if you are making a shortening based icing and you want professional results you need a hi ratio shortening. I use Sweetex. A shortening like Crisco will NOT give you the same results. you can still use it as a beginner. But when it is time to up your game, hi ratio is were you will need to go. so keep that in mind.
Today we are making #3. This is a awesome crusting buttercream. It can be used for fillings, flavored a 100 different ways, thickened to make a dam, pipe borders and flowers…. you name it.
It is my go to buttercream.
Measure your shortening directly into your 5 quart mixer. Measure 2.4# (2pounds 4ounces)
Whip till creamy. (60 seconds)
Measure 1 Cup Heavy Whipping Cream, 2 Tablespoon Vanilla, 1/4tsp. lemon extract, 1/4 tsp. imitation almond extract, (I use imitation due to peoples allergies) 1/4 tsp. Loraine’s butter emulsion 1/4 tsp. salt. Mix well and add to shortening. Blending slowly until incorporated then turn to medium high for 1 minute.
If you have a lid place it on the mixer and have a towel ready. Pour in half a bag of powdered sugar. Pulse mixer a few times to knock it down. Pour in the rest. Cover with the towel to create a lid. Pulse a few limes then turn onto low. Let mixer run 1 minute then turn to medium for 2 minutes.
Turn the mixer off now and remove towel and lid and scrape down the bowl. Place the lid and towel back on and repeat the process with the second bag of sugar.
You know have 4 # of sugar in the bowl. The last half of a bag or last 1 # will vary slightly depending on your needs and temperature. in general you will need most of this 1 #. However not always. Or if you are piping flowers you may need more to thicken it up. It is important to note, if you add to much you can always add a little cream a teaspoon at a time to thin it back down. Just remember a little cream goes a long way! Let the cream work its way through before adding more.
Adding in the last pound can be messy! Keep your towel on! Your bowl will be full to the brim and sugar will want to come out while its working its way in. This is normal.
Once its worked in, turn your mixer on medium high and let it run 5-7 minutes on its own. Then turn it back down to the lowest setting and let it run for 2-3 more minutes.
The paddle is completely submerged and the air is forced out. You will have completely smooth airless, buttercream. The perfect base to any cake. It is so much easier to frost a cake when you have the right buttercream to work with! I cant wait for you to try this! Let me know how it goes!
Hey guys! Just a quick little tutorial on the Fondant buffalo plaid technique I used for this cake. It was a pretty simple process and fondant wrap design.
First I printed out a bear silhouette the size I wanted from online and cut it out. I rolled out my background color which was red.
I trimmed it slightly larger than the bear silhouette.
Using this quilter tool I made an impression of squares. If you don’t have this you can use a ruler and lightly impress at 1” marks. Do not cut through.
I roll out my black fondant slightly thinner than the red. Using the same tool or rule cut all the way through.
You will be left with 1” squares.
Place them onto the red in alternating boxes. Skipping the next line and then repeating on the third and fifth.
If you have the quilting set, it comes with this little impression square which adds a nice detail. You can use it alternating blocks in each row.
Use an edible marker to highlight the lines on the rows.
Adhere the panel to the front of your ganache or buttercream covered cake.
Next we rolled out a long strip of brown to the length and height of the Cake for a wrap. Using the bear silhouette and a sharp razor blade carefully cut out the bear.
Use a wood pattern impression mat to mark the Fondant.
Trim it up. Line it up with your Cake. Carefully lift it up and wrap it around the Cake concentrating on adhering the bear silhouette first to the plaid. Cut the remainder off at the back and seal.
Use a pair of kitchen scissors to trim rough cuts into the top at random angles and lengths. I added two little logs with the cut off brown.
The same pattern was made on the top tier. We did a fondant wrap in red. Once on the Cake we then used the impression mat and added the squares and lines. A bottom strip of black was added and two strips of black for the suspenders. The buttons and bow were from a mold from Wilton’s line.
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream ahh!
Remember the day you were born. Two world collided. The Not So Vanilla – Vanilla Cake and all my favorite flavors of life. And they will never tear us apart!
Ohhh the flavors! If you love brown sugar and cinnamon, THIS IS YOUR CAKE!
It quickly become a favorite of brides at my bakery and became a best seller for weddings as well. Once they tried it they were done! I️ had one bride order her entire cake, all 4 tiers, in Cinnamon Roll.
It’s just that good!
It is all the is good and right in this world. IT IS LIFE!
Ok well maybe that last part is a stretch but once you try it, you will kinda no where I️ was going with that.
Cinnamon, nutmeg, brown sugar, apple pie spice, cream cheese….. Ya I think you get the picture. We iced this in our Space Case Buttercream but filled it with our Brown Sugar Cream Cheese Buttercream. THIS IS WHAT MAKES IT!!! I could eat this by the spoon! (Notice I said could not have. I would never ever do that! 😂😂) But it would be amazing iced in it as well! Check out this cake comb by Evil Cake Genius. So easy to use and makes a easy and quickproffesional design on your cake.
This goes perfectly anytime of year. However fall is always a great time for spices and special treats. This would go great on your thanksgiving table!
The leaves and pumpkins are fondant and dusted with a little color dust to give them a little extra pop. For a few I mixed the colors and rolled it out to make them multicolored. They came out so pretty! I️ have airbrushed these before and they look gorgeous as well. This was just a simple little leaf cutter. You can find them in your local craft stores this time of year.
The fox is made using satin ice fondant. We have a link to free video tutorial on him here as well! COMING SOON
I️ will definitely be making this again for my thanksgiving dessert! Maybe a cinnamon roll cupcake with a pile high swirl of brown sugar cream chees buttercream to share with neighbors as well!!