If there are two people whom I consider the most important people in my expat life (other than my family) are Veronique and Rogerio. They are my domestic staff and my driver. They had been my translators, bodyguards, personal assistants, emotional buckets and most importantly my adopted family.
With that in mind, I thought I wanted to do something special for them in this festive season (and also gave me more reasons to bake). I decided that I was going to bake them “fancy” cakes. Just for illustration, a mini (nice, decent) cake will cost around USD 100++ here. So, it just made sense for me that I should do them some cakes.
When I leaved through pages of my cookbooks, I came across this frozen butter cream cake decorating technique. I found this technique pretty cool as it was easy yet could yield pretty good-looking décor.
Using Less Sugar Butter Cream recipe, I made white butter cream and colored two small batches with green and brown.
First I made a sketch of a pine tree on a piece of paper (you can use any printed figures) then overlay it with a mica plastic sheet (the kind that you’ll see on the front cover of a seminar handout).
On the plastic sheet, I traced the outline of the picture with white butter cream. Then start filling in the picture with green and brown. Then I covered everything with white butter cream (the same color of the cake). Then I froze the whole thing.
If you start counting the calorie of my pine tree then you’re in wrong blog.