NikitaHere is a birthday cake I made for a bright and beautiful 5-yr old. This is a 6" 3-layer White Cake with American Buttercream. It looks gorgeous, but challenges occurred. My original plan was to use Swiss Meringue Buttercream, but I could not get the texture right. It seemed so grainy even after heating the egg whites and sugar over boiling water. So that went in the trash. Then I made traditional American Buttercream, but my house was so warm that it kept melting in my piping bag while I was piping it. I'd have to stop and put it in the fridge to chill it. I ended up making a new batch because eventually my cream split and the butter began to separate from the sugar. Extremely frustrating. But in the end, I can say that I didn't give up and eventually prevailed. Enjoy the fun video below! Cammy There is nothing that goes better with leftover chili than honey corn muffins! :)
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