As promised yesterday, here is the video on piping roses with American butter cream and how to easily arrange them on cakes. My trial with butter cream started years ago and folks at home were so proud of my piping skills. Even I was one proud girl until I saw real cakes in the world of blogging with beautiful decorations. Only then it struck me hard that I didn’t know anything about decorating cakes. From then on, I have been trying to learn the art. I have improved a lot when compared to my starting days, but still I have a long way to go. Every year, I take my daughter’s birthday as a great opportunity to learn a new technique.
This year, it was frozen butter cream roses. Yes, you read it right, this is about freezing your roses before arranging on cakes. Last year I tried a FBCT cake with my daughter’s favourite cartoon characters. To know more about the cake click here. I had some exotic ideas for the cake but some how ended with this cake. But still it is quite beautiful, right? My daughter was one happy girl that day.
This video demonstrates the whole process of colouring the butter cream, filling them in piping bags, piping the roses and then arranging them on the prepared cake. To know how I prepared the cake, take a look at the video below. I have demonstrated the filling and frosting of a four layer cake in the video. Before I came to know about freezing the roses, I used to remove the piped rose with help of scissors and then directly place it upon the cake. But I never got the neat look I preferred and it is too hard for a beginner. But this technique is quite easy. Any beginner can easily manage to create beautiful designs on cake and the finishing will also be very neat.
For The recipe of American Butter Cream visit – https://gayathriscookspot.com/2015/02/american-butter-cream-abc-baking-basics/
This is a crusting butter cream. So it holds shape nicely when you pipe designs with it. It is also made with 100% butter and so it is so tasty. Give it a try for your next cake.
If you have hot palms, then the butter cream would start melting easily. To avoid this fill your piping bag with less butter cream. And re fill it once over. By doing this you will be stalling the melting of butter cream.
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