Created by: Sccoaire
Project

left to right to left to right

Share a little about the materials, processes, and techniques used to create this cake First attempt at making this type of zigzag piping. Marking the cake for equal widths helped a lot, and the 2 tone colours worked very well. Not too crazy about the top... shaky hand piping with one hand and turning the turn table with the other.

You Can Make This

Sccoaire made left to right to left to right with:

The Wilton Method®: Buttercream Skills

Online Class

The Wilton Method®: Buttercream Skills

with Beth Somers

  • Buttercream

Project Description

Share a little about the materials, processes, and techniques used to create this cake First attempt at making this type of zigzag piping. Marking the cake for equal widths helped a lot, and the 2 tone colours worked very well. Not too crazy about the top... shaky hand piping with one hand and turning the turn table with the other.

Q&A with Sccoaire

Garden Baker asked:
Beautiful work. Great job! Hard to believe that this is buttercream.
Sccoaire answered:
Thank you! Found a modified american buttercream that is less sweet, less gritty, and much smoother. I was quite happy with it because swiss meringue buttercream just tastes too much like butter to me.
Beth Somers asked:
Looks great!
Sccoaire answered:
ty :)
Garden Baker asked:
Does the recipe that you're talking about have flour in it or is it something else? I'd appreciate it if you could tell me where to find it. Sounds worth trying :)
Sccoaire answered:
No flour. You put 4-5 cups of powdered sugar in mixing bowl, beat on stir while gradually adding 1/3 cup of hot water, mix on medium for 4 minutes to cool it down. It should be white slightly gooey. Add vanilla or other flavour to taste, mix for 30 seconds. Then, add 1 cup butter, 1 cup shortening, stir for 1-2 minutes, and when it's all incorporated, mix on medium for 10 minutes to fluff it up. At 4 cups of powdered sugar, I didn't find it sweet enough. At 5 cups it's perfect but a tiny bit gritty... so I just put about 4 1/2 cups and it seemed alright. My friends liked it much better. Not the best for piping flowers, but great for smooth icing and some piping, as you can see.
Garden Baker asked:
Thank you very much! I'll have to try it. Does it crust over and get firm to the touch like regular American buttercream?
Sccoaire answered:
No, not at all. Left it a couple of hours on counter and it was still as smooth and wet as when I put it on. Again, not ideal for fancy piping, but it worked well for ruffles... as long as it keeps the shape I'm happy with it. Will be my go-to buttercream from now on, and make regular AMB when I want to do flowers.