Decide on a design. it make everything very smooth Reply Permalink Reply by Tara's Cakes on April 7, 2010 at 6:26pm Once you are happy with the rainbow design, chill the cake for 1 hour or until buttercream is firm to the touch and no longer sticky. Put this to the side. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Fondant can be rolled into a smooth covering for a decorative cake and serve as an icing base for a rice paper topper or decorations. How to make best Buttercream Flowers for Buttercream Cakes, Buttercream Roses, Buttercream Ranunculus How to pipe buttercream roses. So to get started from here, you’ll want your icing bag fitted with the Wilton #789 icing tip and filled with icing. You will be amazed at how easy it is to smooth the buttercream when you’ve got a really firm foundation underneath to work with. Place the cookies on a cookie sheet lined with parchment paper and bake at 350F for 8-10 minutes. Remember to be gentle, you don’t want to move the icing around, just barely smooth the surface. In this OXO Good Tips video, Dorie shows you how to keep your frosting looking neat and beautiful with the help of some parchment paper. Begin using your offset spatula to smooth out the buttercream on top. To start, level your cake layers so they are all even, then stack them with peppermint buttercream in between. Jul 18, 2015 - Learn how to cut parchment paper into a circle for lining cake pans. Piped Buttercream Ombre Dot Cascade. Apply a thin layer of the buttercream to your cake with a icing spatula or palette knife to seal in the crumbs. Step 1 – Assemble cake layers. They are easier and more compact than pastry bags with tips and couplers. This is a great activity for children. Parchment paper; Step 1. Buttercream (option 2) Using a hand or stand mixer with the whisk attachment, mix the butter and 1 cup of powdered sugar until smooth and combined. Separate buttercream in small bowls, about ½-¾ cup in each. I did this to all 24 cupcakes. Apply a very thin layer of new buttercream to the entire cake and smooth it out. If you’d like them to be a little softer bake them less! You may need to slightly angle your fondant smoother at times, to properly get all the creases out. Add a generous amount of buttercream to the top of your cake. End with the vanilla extract and a pinch of salt. Then smooth the cut edges with a small amount of shortening and use a pointed fondant molding tool to create the signature tail fin lines. While the cookies are cooling, you can make the buttercream! Here Liz is using her Easy Buttercream Recipe. Set the fondant tail aside on a piece of parchment paper to dry thoroughly depending on how thick the piece of fondant is. In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs. Pipe a small buttercream cone with the rose petal tip or round tip, whichever is easier. Offset Spatula. Place another cake layer cut side down over the top. Depending on how crispy you like your cookies, keep an eye on the bake! Add a small amount of buttercream onto the center of the cake board. To make it easier to get the blondies out of the pan, line it with parchment paper. In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. 2″ Squares of Parchment Paper. Set aside. I simply measured out a long piece of parchment paper to fit the outside of my cake, then drew a design and used an xacto knife to cut out my stencil. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. The cones allow for more control and better rotation with the wrist to accomplish swirls and finer detail work up close on cakes. Pipe ⅔ cup of buttercream and use an offset spatula to smooth the buttercream layer. Step 10: Gently peel off the parchment paper to reveal the frozen buttercream transfer. Step 2. If you don’t have parchment paper, use aluminum foil. Peppermint Blondies with Buttercream Recipe Tips: You will have to unwrap a lot of Hershey Kisses. Attach a parchment paper square to the nail with a little dab of buttercream. (If you do this too soon, the icing will stick to the paper and you will have a big mess) You can also try this technique using wax paper, over sized damp cheesecloth, viva paper towels, or a sponge mini-roller. Have your crumb coated cake chilled firm and ready to go. Modeling Chocolate Garter Belt Cake Wrap with Piped Chocolate Lace Frills. How to Frost a Cake. In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda, and set aside. Use a Wilton top 104 also called rose petal tip. AI piped a large dot of buttercream icing onto the centre of the cupcake using the Wilton tip #12, creating a mound of icing. This year, … Lay the paper shortening-side down on top of the cake. Next I cut a square of parchment paper that fit on top of the cupcake with a little overhang. To start the buttercream, make sure the butter is soft and at room temperature. When the buttercream is good and chilled, pick up where you left off. Line three 8-inch cake pans with parchment paper, grease them and set aside. Place the large tip size against the middle of the nail while leaving the other side a bit 30-degree angle, then squeeze and move a little bit upwards, then move down the bag while turning the nail quarterly at the same time. You can also use a bench scrapper if you have one. Move the paper towel to the sides of the cake, and use the same method to glide over the paper towel and smooth the icing out. Make sure you remove any excess parchment paper that is sticking out. Starting from the bottom of the cake, pipe icing around the edge, trying to keep even pressure on the bag so that the layer of icing is even. Scroll to the bottom of this post for my buttercream icing recipe. Parchment paper or acetate; Piping bags; Fondant smoother, if you have one; Ruler and scissors; One crumb coated cake; One batch buttercream ; Food gel coloring (in the colors of your design) Step 1: Find a Design. Place a small amount of buttercream in a few places on one of the cake board, then add the parchment paper. Fondant’s taste and texture isn’t pleasant for everyone, however, so you might prefer to go with buttercream. For our cake we used a floral blanket as the inspiration. There are loads of tutorials and instructions for smoothing American Buttercream, with the “Viva Paper Towel” method probably the most common… that’s the method I use when I have to use American Buttercream. Set aside. I started with using printer paper and smoothing over the crusted buttercream with my hand in a light circular motion, which worked somewhat ok. Keep going till you finish 4 petals. Try to keep your spatula level and keep working it until your top is also level and as smooth as possible. Layer one cake layer, cut side up onto the cake board. This is one of those recipes that needs to be prepared quickly before everything cools completely. I'm making a Peppa Pig birthday cake for DD and using buttercream to ice it. The height of the paper is easy, that’s just the same as the height of your cake. Step 9: When it is frozen, gently place it on your cake and move it to the desired spot. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes. Tint the buttercream in desired colors. Use the parchment paper to lift the cake slab out of the pan and onto a cutting board. When the buttercream is cold and hard, cut the buttercream out with cookie cutters or a knife. They are disposable so can be thrown out after use. Spread buttercream onto parchment paper, which you can tape onto a cutting board or you can just hold it in place. Mix in 1 cup of powdered sugar at a time, alternating with one tablespoon of milk at a time, until the buttercream is smooth but spreadable. Then take some parchment paper and use the warmth of your fingers to smooth the icing perfectly smooth. How to Make Buttercream Flowers: Tips . Read on for more instructions or watch the video below! How to pipe: Attach a square of parchment paper on flower nail with a little bit of buttercream underneath. Lightly grease the side of the stencil that will touch the cake, using a paper towel to rub the shortening on. Cut the cake into squares and garnish each with more fresh-grated orange zest and/or flaky sea salt, if you like. 2. Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. To Make the Stencil: To get the right sized paper, you’ll need to do a tiny bit of math. I’ve got another tutorial This is another request I’ve gotten a few times, how do I smooth my buttercream. Baking Sheet. Before starting to cook, assemble all of the supplies you'll need. Make sure you remove any excess parchment paper that is sticking out. Add the eggs, egg whites, and vanilla, and mix until smooth. Parchment paper – this will help outline the striped design; Star tip 1M – perfect for piping large, detailed swirls on top of the cake! I also tried the same idea with paper towels. This chocolate piping technique involves filling parchment paper cones with melted dark and white chocolate then piping on the vertical side of a cake, specifically onto a lace modeling chocolate cake wrap (or garter belt). If you do a search, you can find different ways to do this. Line a 13 x 9 pan with parchment paper and set aside. To smooth piped rainbow buttercream layers I used a flat buttercream smoother and a small offset spatula. So I experimented with making my buttercream so smooth that it looks like fondant. Line baking sheets with parchment paper or silicone baking mats. Paper towels, computer paper, rollers and the like don't teach you how to handle buttercream under all conditions, like changes in weather, temperature, and humidity. Once the blondies are cooled, lift them out of the pan and cut them. What I think is most imperative is the development of a consistent, easy to use, and completely delicious buttercream recipe. Other decorating tools: piping bags, spatula (for spreading buttercream), pencil, ruler, scissors . However make sure to leave "tabs" on each end of the parchment. Delicious, simple white cake recipe with smooth buttercream frosting Cut a piece of parchment paper and grease one side with a light coat of shortening. Then smooth it gently with your offset spatula and place it in the freezer for at least 90 minutes to overnight. I sometimes use a hot knife if i'm out of parchment paper. Cut parchment paper where: length = the tier circumference + extra ¼" (better longer than shorter) ; height = tier height. 1 cup smooth peanut butter; 6 cups puffed rice cereal; 1 cup semisweet chocolate chips; 1 cup butterscotch chips; Instructions. Hi everyone! This gives you a place to steady the cake and rest your hand as you work while protecting the buttercream. TIP: Wipe the buttercream smoother clean after each time you use it. 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