Sometime ago, I watched this video (most likely in YouTube) in which Buddy Valastro, the Cake Boss, said that he thinks in a few years' time, no one will be using buttercream to frost cakes anymore. With all due respect, I don't think he knew what he was talking about! He is a big advocate of fondant but obviously, fondant is not for everyone, me included. Instead of losing its popularity, it looks like buttercream is in fact making a big comeback! These days, buttercream-frosted cakes have turned into intricate, sophisticated works of art, just as fondant-covered cakes are.
Because of this, I have made it my goal to improve on my piping skills and take buttercream art more seriously. Today, I practiced on flower and basketweave piping!
|I wanted to place more flowers on the bottom but made the mistake of using a small cake board so there was no space for them! The sunflower looks out of place, doesn't it?|
This is just a small, three-layered, 6" cake but boy, did I have to make a lot of buttercream! I am not a big fan of crusting buttercream for the simple reason that it is too sweet. I frosted and filled the cake with my usual Swiss meringue buttercream but made the roses and sunflowers using a classic buttercream with half butter, half high ratio shortening and icing sugar as this is more stable for piping.
|Next time, I will use a more dense cake as the weight of the flowers seemed too much for the top layer of my chiffon cake!|
It took me a few hours to get this cake done but I did have fun practicing! My basketweave still needs a little work plus I know I should learn how to better arrange flowers. Overall though, I was happy with the outcome. Just the burst of colours was enough to make me smile!
I hope to apply another buttercream-related skill on a cake next week. Maybe, just maybe, I'll be able to do something really nice for Easter.
Till then, you all have great weekend!