Want to step up you cake decorating skills? Want to know how to get that perfect rise on your cake? We are here to help!
This recipe includes:
How to colour hybrid buttercream
How to make a vegan version
This is a supper easy straightforward recipe that doesn’t have and complicated or hard to find ingredients.
You don’t need:
No Condensed Milk
No Eggs / Pasteurised Egg Whites
No Agar Agar
No White Chocolate
No Whey Protein
No Artificial Creamers
This recipe can be:
Used under Fondant
Is silky smooth
Easy to make
Perfect for stencilling onto cakes
Easy to colour (even with gel colours!)
Perfect for sharp edges and smooth finishes
Easy to scale
Can be refrigerated for 1 week or even frozen for 3 months.
Ever wandered what it would be like to have me in the kitchen with you?! Well, me and my 6+ years of professional baking skills are here to help! I wrote this book really to be a bakers best friend! It cuts out a lot of the stuff that takes years of trail and error to figure out to get the best results. ANYONE can become a skilled baker! You just need to learn the building blocks of baking. Not only am I giving you my tried and tested recipes but also the skills and understanding to personalise the recipes to your own style and taste.
This book contains:
How to scale a recipe
Vanilla sponge cake recipe
Vanilla cake adaptation
Chocolate layer cake adaptation
White chocolate Mud cake
Signature hybrid Buttercream
Swiss meringue buttercream
Ganache recipe (including white, milk and dark chocolate)