Buttercream flowers test..

DSC02211.JPGIt’s my sister’s birthday today… Once again, I’m too broke to make a big offering, so I’m trying to show her my love through a big statement cake!! And having a little fun in the process…

Starting off with thz flowers…

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Then freezing time for easier handling…

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Decorating time!!

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Tada!!

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Now for the recipes:

I used http://www.gretchensbakery.com swiss meringue buttercream, only as an all-butter one, no shortening…

The cake is my go to chocolate cake, I love how you can play with the coolking temperature to get a really decadent melted center.

-300g of butter

-300 g of chocolate

Melt together gently and add onto:

  • 9 eggs
  • 450 g of sugar
  • 1 teaspoon of salt
  • 9 tbsp of flour

Pour in a buttered pan, cook for at least 40 min @ 180 celcius

Under the flower, I made a mount with battered butter, peanut butter and confectioner sugar!

🙂

What I’d do differently and tips for next time:

-use gel food colrant rather than water based, easier to mix and stronger colors

-if the buttercream separates when making it, point a hair dryier onto the mixing bowl while mixing until creamy consistency is achieved.

-buy a tip coupler to switch tips

-a meat thermometer makes a fine flower nail…

-build the flower center with a single cone with a large round tip rather than mounting 3 cones with a petal tip

-try flowers with the grass tip green as the center, with white renonculus type petals

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