In this cake decorating tutorial, I demonstrate how to
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
ULTIMATE GANACHE RECIPES:
MERINGUE RECIPE:
200 grams Pasturized Egg White
pinch salt
400 grams icing sugar
1 teaspoon vanilla or lemon essence (optional)
I know many of you will ask “how do you Pasturize your egg white?” There are a few mothods, and a video tutorial is overdue! So I will hop onto that in the near future. For an easy way, simply pop 4 whole eggs, unopened, just literally the eggs (which would give you roughly 200 grams of egg whites) in a sauce pan filled with water. Pop on the stove and allow the water to reach 60 to 65 degrees Celsius (about 140 degrees Fahrenheit) and let them sit there for 3 to 5 minutes. Remove them from the saucepan and rinse under cold water.This reduces the changes of Salmonella or any nasties from making it’s way into your desserts. I hope that helps!
If you guys do create these little goodies, please tag me ( @rosiesdessertspot ) in your posts so I can check them out too 😀 Have a fabulous night everyone, and I will catch you again on Tuesday xx
With love,
Rosie
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