Tag Archives: Buttercream

(Super) Easy Buttercream Rose

When you live less, a little bit more always gets you excited. Just like here in Angola, when not everything is easily accessible (or accessible with a hefty price tag), the slightest thing just got me psyched.

My parents came last week. I am so happy, partly cause they’re here but even more because they’re bringing with them my new WILTON 1M nozzle. Yay… !!! Since Christmas is over, I need to think of a reason to bake (with a family with no real interest in sweet stuff, I really need to find audience for my “creation”).

After contemplating few made-up reasons, I decided that the most made-sense reason is to “celebrate” last day of work for this year. So I am bringing cupcakes tomorrow to hubby’s office. See, it made sense…. and I got to use my new 1M nozzle.

After my unsuccessful attempt to make roses from buttercream using rose nail and special nozzle for roses (#104 and #127), I found this excellent way of making buttercream roses in I Am Baker. Basically it’s just using 1M nozzle, but instead of going circle from the outer ring to the inner ring, you go from the center outwards.

Voila….!!!!

For Buttercream, I used Less Sugar Buttercream recipe and below is the recipe for the cupcakes (inherited this from baking guru and she does not own a blog that I can link it too).

 Ingredients

  • 240 gr baking margarine
  • 320 gr granulated sugar
  • 4 eggs
  • 400 gr cake flour
  • 1 tbs + 1 tsp baking powder
  • 250 mL milk

How To

  • Preheat oven 180 C
  • Beat margarine and sugar until soft, add eggs one by one (keep beating)
  • Add alternately, 2 tbs of flour (at a time) and little bit of milk until all are mixed (so your mixer can work easier)
  • Then drop 2 teaspoons of this batter in each small cupcake lining.
  • Bake for 20 minutes
  • Yield 48 small cupcakes

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Frozen Butter Cream Cake Decoration

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.


Once I baked my cake and iced the sides, I just plopped the frozen butter cream (white part down, colored part up) on top.

If you start counting the calorie of my pine tree then you’re in wrong blog.

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