Easy Buttercream Cake Designs: Learn how to pipe ruffles and by Fiona Pearce

By Fiona Pearce

Do you dream of having the ability to make appealing embellished brownies for any party? effortless Buttercream Cake Designs will train you the entire crucial buttercream cake adorning thoughts you want to understand to create your personal notable designs.

contains three wonderful pastel-coloured cake initiatives, piped with buttercream, which are awesome and stylish.

Plus a loose video demonstrations, on hand on-line, to coach the way of utilizing buttercream to pipe ruffles onto a cake.

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Extra info for Easy Buttercream Cake Designs: Learn how to pipe ruffles and other patterns with buttercream icing

Sample text

Tea would be made from second-hand teabags – yet no one complained – and later they would just stare in disbelief as he calmly cut away the mould and served his favourite cake. He thought nothing of this, and those who knew him well loved him for his eccentricity and total devotion to a life less ordinary. I guess I have his genes. 5 ml (½ tsp) salt 190 ml (3 ⁄4 C) cocoa powder 500 ml (2 C) white sugar 225 ml (3 ⁄4 C + 21 ⁄ 2 Tbsp) oil 225 ml (3 ⁄4 C + 21 ⁄ 2 Tbsp) strong hot coffee 3 225 ml ( ⁄4 C + 21 ⁄ 2 Tbsp) buttermilk 2 extra-large eggs, lightly beaten 5 ml (1 tsp) vanilla essence Chocolate icing 60 g dark chocolate, at least 70% cocoa 125 g butter, at room temperature 750 ml (3 C) sifted icing sugar 30 ml (2 Tbsp) milk 10 ml (2 tsp) vanilla essence 1 ml (1 ⁄4 tsp) salt Preheat the oven to 180 °C.

TipS • Use good quality granular coffee with a strong aroma. • Dried green peppercorns can be purchased at any large speciality food store or your local supermarket. Don’t be tempted to substitute black pepper. Mombasa chicken curry Mombasa in Kenya has some of the most amazing little eateries tucked away in crooked alleyways and in rooftop restaurants. The cuisine is a perfect illustration of how Indian, Arab and African traditions have melted together to form, in my opinion, one of the best cuisines Africa has to offer.

To decorate, melt the whole nut chocolate in a double boiler or heatproof bowl suspended over a saucepan of simmering water. Stir in the cream. Spoon the chocolate mixture over the cake and leave to set. Makes 1 large cake. TipS • The cake will look slightly undercooked when you remove it from the oven but will set as it cools down. • Use dark chocolate for a richer flavour. 52 SILWOOD KITCHENS AND YOUR FAMILY MAGAZINE Rose petal jam This is another great recipe from my Silwood days. Many flowers, such as roses, violets, marigolds, geraniums, lavender, camomile, calendula and nasturtiums, are edible and make magnificent cake decorations and additions to modern recipes.

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