Download E-books The Contemporary Buttercream Bible: The Complete Practical Guide to Cake Decorating with Buttercream Icing PDF

By Valeri Valeriano, Christina Ong

Buttercream icing is the main scrumptious cake adorning medium, is especially obtainable and desires little or no expert equipment.

This crucial consultant demonstrates greater than 50 leading edge concepts through effortless to persist with step by step photographic tutorials and comprises over forty gorgeous cake designs to create at domestic, from basic cupcakes to three-tiered wonders.

Valeri & Christina commence by means of displaying you the way to excellent a simple buttercream recipe after which the way to pipe easy textures and styles, and an array of plants. They then exhibit the right way to create a myriad of inventive results utilizing varied ideas similar to stamping, stencilling, palette knife portray and lots more and plenty more.

Chef Duff Goldman from Ace of muffins has reviewed the publication: "The modern Buttercream Bible is an absolute online game changer within the of cake artwork. i have by no means visible ideas and ability provided in any such approach as to be at the same time highly aspirational but thoroughly approachable. i glance ahead to studying the entire talents that I, as an artist in rolled fondant, have basically the main rudimentary snatch of. no longer given that Cakewalk by means of Margaret Braun have I been this fascinated about a cake e-book. Bravo!"

Sonya Hong - has additionally reviewed the ebook and her major take-away was once that buttercream designs are constrained basically by way of one's mind's eye. "The authors' examples are inspirational and an illustration of what's attainable should you 'put all of your middle into it.' total, Valeriano and Ong have created a booklet choked with notion and encouragement that re-energizes using buttercream in sleek cake design."

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Extra resources for The Contemporary Buttercream Bible: The Complete Practical Guide to Cake Decorating with Buttercream Icing

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Eventually, pipe the ground border utilizing the crochet method (see Crochet in fabric Effects). famous person Fill ignore complex styles and intricate designs, for this megastar fill method all you want to do is select an easy development, mark and pipe the description, then fill it with stars. It couldn’t be more straightforward! 1 you could draw freehand or use cookie cutters to mark the description of your styles (A and B). A B 2 After doing so, pipe crochet influence (see Crochet in cloth results) to stipulate your designs. make sure you use diversified shades from those you'll use to make the celebrity fill to do that. three utilizing a celebrity nozzle (Wilton 16), place the nozzle directly directly to cake and firmly squeeze the piping bag until eventually the buttercream comes out and creates a celebrity, then cease squeezing the bag and draw back by surprise (C). C four Repeat an analogous approach until eventually the distance contained in the styles are coated with none gaps (D). D Tip The strain whilst squeezing your piping bag could be a similar all through in order that the entire stars could have an identical thickness and top. To create this cake… •  20 × 15cm (8 × 6in) around cake (bottom tier), 15 × 7. 5cm (6 × 3in) around cake (top tier) •  Dowel rods •  1. 6–2. 2kg (3lb 8oz–5lb) buttercream •  Paste shades: yellow-orange (Sugarflair Eyptian Orange), orange (Sugarflair Tangerine), gentle brown (Sugarflair darkish Brown), darkish brown (Sugarflair darkish Brown) •  Star nozzle (Wilton sixteen) •  Piping luggage •  Cocktail stick (tooth decide) •  Cake stand or coated board conceal the pinnacle tier with 600–800g (1lb 5oz–1lb 12oz) yellow-orange buttercream and the ground tier with 400–500g (14oz–1lb 2oz) orange, supply them a tender end, then dowel and stack them (see Buttercream Basics). position on a stand or coated board. Pipe the layout following the academic, utilizing 200–300g (7–101⁄2oz) every one of sunshine brown, darkish brown and simple buttercream, and the leftover orange and yellow-orange. Dots Dots are just like the big name fill process, yet require much less buttercream. With dots your layout may be extra certain since you have greater keep an eye on over the form of your development because you may be outlining it with dots in addition to filling it with dots. convinced, simply dots. 1 After smoothing the cake, use cookie cutters to mark styles, or draw them with a cocktail stick (toothpick) (A and B). A B 2 arrange the entire shades you would like in person piping baggage and use scissors to chop a tiny gap on the finish of every bag. define your styles with dots via maintaining the piping bag instantly directly to the cake, and lightly squeezing the bag until eventually a small dot appears to be like (C). be sure to cease squeezing the bag earlier than you pull it away. you should define styles first sooner than piping the interior of the styles. C three Repeat an identical procedure and begin filling the interior a part of the styles together with your selected color, making sure that you simply don’t depart any gaps in among the dots (D). D four Pipe a dotted line as a stem to attach flora and leaves. Pipe a few extra dots as borders. in case your dots have a few ‘spikes’, wait till they've got crusted then lightly press the spiky issues down (E).

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