This Buttercream essentials tutorial is designed to show you the secret tips and tricks we use to decorate our buttercream-finish cakes. Step-by-step, we’ll take you through both our semi-naked and perfectly smooth buttercream designs, including how to achieve those sought-after straight sides and razor-sharp edges. Our method focuses on mastering fundamental techniques that you can then apply to your cake designs. Learning these essential decorating skills will assist you in creating beautiful and professional looking cakes at home for any occasion.
Our Buttercream essentials tutorial reveals all you need to know about torting, filling, and icing a perfectly smooth buttercream cake with sharp buttercream edges. All relevant Cake Ink. recipes are included in this Buttercream essentials tutorial, including our delectable Caramel mud cake and Caramel sauce, and silky-smooth Swiss meringue buttercream. You will also find our Swiss meringue buttercream flavour variation recipes. White chocolate, raspberry, lemon curd, coffee, and more!
Cake Ink.’s buttercream method also means that you won’t have to hide any visible cake boards with ribbon to neaten the appearance of the cake. We’ll show you exactly how to achieve a perfectly smooth cake with straight sides and sharp edges without resorting to the disk method and using extra cake boards and ribbon. Our techniques, tips and tricks we teach here will provide you with the knowledge and confidence to perfectly ice your buttercream cakes.
**Please note we have made the following amendment to the Swiss Meringue Buttercream recipe on page 36:
1. Combine egg whites, sugar and salt in a heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until the mixture reaches 70 degrees C/160 degrees F.