I wanted to make a two tiered cake for my YouTube channel for a long time and finally I did it. Though I baked the cakes, I couldn’t find a single idea to frost the cakes. For two days I was thinking of so many ideas and had to discard them as I will be missing one or two ingredients crucial for that particular recipe. Finally I decided upon a butter cream covered cake and decided to use my boiled flour butter cream for that.
I usually struggle with boiled flour butter cream as it is so light and easily slides off the cake. But this time I had a plan. I made a batch of white chocolate ganache and added it to the butter cream for stabilizing it. And it worked like a breeze. And one more secret to a perfect butter cream covered cake is chilling the cake in between frosting. This makes sure that the frosting turns out so crisp. And just 15 minutes outside the fridge, the butter cream will be normal and turn soft but it will still hold its shape. Now I am confident that I can do any number of tiers using this butter cream.
Usually I like the American butter cream which is easy to make and is so easy to frost cakes, but the only disadvantage is that it crusts and forms a crispy crust. Though it suits piping so much, most of my readers dislike because it is way too sweet. And even I have started disliking it because I have reduced my sugar intake and now I feel everything very sweet. But the boiled flour butter cream is so buttery to taste and is mildly sweet. Compared to meringue based butter creams, this is so easy to make and it also resembles the meringue based butter creams a lot in its texture. The only problem was it was quite loose compared to other butter creams. So I was thinking about how to stabilize it and ganache came to my rescue. I didn’t know whether it would work, but it worked out beautiful. And it also had that subtle chocolate taste.
This is my white chocolate ganache recipe. Next time I am trying dark chocolate ganache to make dark chocolate butter cream. I am yet to decide on the perfect ratio of butter cream to ganache, but for this recipe I used one and a half times my butter cream recipe and ganache made with 200 gm of white chocolate. Next time I will try adding a little more to see how it tastes and how it stays.
For the cake I used my Best Eggless Vanilla Cake recipe. I tripled my recipe to get two 8″ cakes and three 6″ cakes. And after slicing each cake into two layers, my base tier had four layers of 8″ cakes and the top tier had six layers of 6″ cakes. I intentionally made it so that the top tier is higher than the bottom tier. You can also go for equal heights.
To know how I have made the bases for the cakes and how I have made a support system for the top tier, please take a look at the video. It is better to watch than me explaining it.And the water colour effect is also so easy. And I also added a simple mehandi design on top of the cake. This butter cream works beautifully in piping the mehandi design. I was so in love with that design after I piped it. And I didn’t plan on it. The idea came after finishing the tiering.
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See you all with another wonderful post. Until then take care and Happy Baking!!