Buttercream Flowers for All Seasons: A Year of Floral Cake Decorating Projects from the World's Leading Buttercream Artists

by Valeri Valeriano, Christina Ong

Overview

Blooming marvellous cake decorating ideas for spring, summer, autumn and winter . . . all made with delicious buttercream.

Bursting with buttercream flowers, this bumper cake decorating book gives you all the inspiration and know-how you need to create sensational floral cakes all year round, with over fifty cake ideas.

Each of the seasonal design concepts is presented as a spectacular tiered cake, an accessible single-tier cake and a beginner-friendly batch of cupcakes so you can get started at any level.

Buttercream Flowers for All Seasons features step-by-step instructions from international-bestselling authors Queen of Hearts Couture Cakes, leading lights of the cake world and masters of buttercream art.

Product Details

ISBN-13:	9781446375723
Publisher:	David & Charles
Publication date:	05/25/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	146
File size:	67 MB
Note:	This product may take a few minutes to download.

About the Author

Valeri Valeriano and Christina Ong left the Philippines in 2008 to work in the UK in the medical field. After learning how to make cupcake bouquets in 2011 they launched their business Queen of Hearts Couture Cakes and have since won several top awards for their buttercream designs. Now they are internationally renowned and teach classes in Europe, Asia and the US.

Read an Excerpt

CHAPTER 1

BUTTERCREAM BASICS

OUR BUTTERCREAM

Here we offer you the recipe that we have always used, tried and tested. This is our 'crusting' type of buttercream. As we travel and teach cake decorating in different parts of the world, during the summer season and in countries where it is hot and humid, we find that this is the best recipe for withstanding warm and damp conditions. To prove its stability, we actually covered and decorated a (dummy) cake with our buttercream and left it in direct sunlight at a temperature of about 38–44°C, for 2 to 3 hours. Yes, we may have melted while filming it, but the cake stood proud. The the main reasons this recipe remains our favourite are that it is very simple and quick to do, and heat-proof as well!

Another reason why we love this recipe is because of its 'crusting' quality, which means you can do so many different techniques to its surface. You can further smooth it to give a more professional look, just like the even finish you can achieve with fondant icing. Or you can partially blend in different colours before you smooth it, to give a cake a lovely marbled appearance, and there are so many other options too, as we'll explore in this book.

Basic buttercream recipe

The one thing you should remember is never over-beat your buttercream. If you do it will become grainy and the edges are likely to 'break' when you pipe your flowers and textures. When you over-beat, you incorporate lots of air in your buttercream, thus, the surface will have holes or 'air-pockets' when you spread it on the cake, making it hard to smooth. Remember that a hand-held mixer is not usually as powerful as a stand mixer, so if you are using a hand-held one, make sure you fold your mixture manually first until the ingredients are incorporated. This helps to avoid over-beating as well.

What is so good about our recipe is that a little less or more of a certain ingredient is fine. So if your buttercream is too stiff, add water or milk. If it is too thin, just add icing sugar (confectioners' sugar). Adjust it as you need to – all in moderation, of course. You may use your buttercream straight away to cover and decorate your cakes, but if you think it is too soft, we suggest you chill it in the fridge for about an hour, or touch the surface – if it is hard enough, take it out of the fridge.

YOU WILL NEED

• 225g (8oz) butter, room temperature

• 115g (4oz) medium soft vegetable fat (shortening) (Trex), at room temperature, OR 225g (8oz) of soft spreadable vegetable fat (shortening) (Crisco)

• 2–3 tsp vanilla essence, or your choice of flavouring

• 1 tbsp water or milk (omit if you live in a hot country or whenever the temperature is hot)

• 600g (1lb 5oz) icing sugar (confectioners' sugar), sifted, if using medium soft vegetable fat (shortening) OR 750g (1lb 10oz) icing sugar (confectioners' sugar), sifted, if using soft spreadable vegetable fat (shortening)

• Mixer (hand-held or stand mixer)

• Mixing bowls

• Spatula

• Sieve (sifter/strainer)

• Measuring spoons

1. Beat the butter at medium speed until soft and pale (about 1 to 2 minutes). Some brands of butter are more yellow in colour, so to make it paler you can increase the beating time to about 2 to 5 minutes.

2. Add the vegetable fat (shortening) and beat for another 20 to 30 seconds or less. Make sure that it is well incorporated and that there are no lumps.

Important note: As soon as you add anything to the butter, you must limit your beating time to 20 to 30 seconds or even less.

3. Add vanilla essence, or your flavour of choice, and water or milk, then beat at medium speed for about 10 to 20 seconds until well incorporated.

4. Slowly add the sifted icing sugar (confectioners' sugar) and beat at medium speed for another 20 to 30 seconds or until everything is combined. You may want to fold the ingredients together manually before beating to avoid puffing clouds of sugar round your kitchen. Make sure you scrape the sides and bottom of your bowl, as well as the blade of your mixer, so you don't miss any lumps of icing sugar.

5. Lastly, after scraping the bowl, beat again for about 20 to 30 seconds and do not over-mix. This yields a perfect piping consistency of buttercream.

It is normal for the buttercream to have a somewhat 'grainy' texture when it is first made because you are merely combining the ingredients, and not cooking or dissolving the icing sugar (confectioners' sugar) to turn the mix into a liquid. To improve the texture, completely melt the vegetable fat (shortening) and leave it to cool before adding it to your beaten butter, then proceed as normal. After making the buttercream this way, it will look like it is curdled. Do not panic! This is also normal! Let it sit in your kitchen at room temperature for about 1 to 2 hours, to allow the powdered sugar to slightly dissolve into the vegetable fat (shortening) and butter mixture. Then chill the buttercream in the fridge for a few hours or until firm. Never beat your buttercream a second time with the mixer – just use a spatula and mix it manually, or 'massage' your piping bag to soften the buttercream.

ABOUT VEGETABLE FAT, AKA SHORTENING

This is a white solid fat made from vegetable oils, and it is usually flavourless or at least bland. You can find it in most supermarkets, next to the butter and margarines. It plays a very important role in our recipe as it helps make our buttercream stable, so you do not need to add too much icing sugar (confectioners' sugar) to make a stiff consistency, thus your frosting will have just the right sweetness. It also allows the surface of the decorated cake to 'crust' so it is not too sticky.

Different brands of vegetable fat (shortening) have different consistencies. If the consistency of your vegetable fat is hard, defrost it in the microwave first to soften and use 115g (4oz). If it is somewhat medium-soft to slightly hard, like Trex, use 115g (4oz) as well. If it is soft and very spreadable, like Crisco, you will have to double the amount to 225g (8oz).

Adding flavours

Flavoured buttercream will add character to your cake, and there are plenty of options to choose from: cocoa powder, fruit jam (jelly), peanut butter, squashed berries, or even green tea, to name a few. Just be mindful of consistency – make a batch of buttercream as described here, then add your flavouring; you can add a little water or icing sugar (confectioners' sugar) at the end to adjust the stiffness. Beware of squashed berries or fruit, which may have a high water content and can make your buttercream very runny. If this is the case, you can omit the water or vanilla essence to reduce the liquid content of the buttercream.

Coverage

If you make the basic buttercream recipe with the amounts given, one batch will yield approximately 1–1.1kg (2lb 7/oz) of buttercream. This will be enough to cover the top and the sides and to fill a 20cm (8in) round or square cake, depending on the design. This can be your guide to determine how much frosting you need to prepare. If you have any left over, just label it with the date you made it and store it in the fridge.

TOP BUTTERCREAM TIPS

• You may add milk, but if you do you can only keep your buttercream for two to four days, as milk has a shorter shelf-life. If you use water, you will be able to keep it for longer – about five to ten days.

• If you find the vegetable fat (shortening) does not incorporate well with the butter and you see lumps, or you think that the consistency is too hard, in future, beat the vegetable fat separately first before adding it to the recipe and then proceed as normal.

• If you need to make big batches of buttercream, just multiply all the ingredients according to how many batches you are making. You do not need to omit or add any of the ingredients as you double, triple, etc.

• If you find the buttercream a little sweet to your taste, either lessen the sweetness of your cake so it complements the icing, or take away about 60g (2/oz) of icing sugar (confectioners' sugar) and replace it with cornflour (cornstarch). If you do this, make sure to blend and sift the sugar and cornflour well.

• Always keep your buttercream in sealed containers or re-sealable bags, so the surface will not dry out or crust.

• Occasionally you may need to freeze your buttercream. Just mark the date on the container, keep it sealed and use it within 30 days. When you are ready to use it again, follow the correct defrosting process – from freezer to the fridge, then fridge to room temperature.

Alternative buttercream recipes

At its simplest, as the name suggests, 'buttercream' is the result of creaming butter and powdered sugar. But you don't need to stop here as there is an amazing array of variations on basic buttercream. We have included another three recipes here and many more online at http://ideas.sewandso.co.uk/free-ebooks/ for you to try. They are all great for piping flowers but will have different stability. Not all of these are crusting types but they are all beautiful and yummy – we hope you enjoy!

ITALIAN MERINGUE BUTTERCREAM RECIPE

To make this light and fluffy buttercream, sugar and water are cooked to make a syrup while egg whites are beaten to soft peaks. The hot sugar syrup is added to the egg whites, which 'cooks' them, making them no longer raw. The meringue is whipped to stiff peaks until it's no longer warm. Room-temperature butter is added and mixed in until the frosting is light and smooth.

YOU WILL NEED

• 5 or 6 large egg whites

• 375g (13oz) granulated sugar

• 180ml (6/fl oz) water

• 550g (1lb 4oz) unsalted butter, at room temperature

• 200g (7oz) solid vegetable fat (shortening), at room temperature (optional, makes it stable)

• 2 tbsp vanilla extract

• Pinch of salt and/or cream of tartar (optional)

1. In a large heavy-bottomed saucepan, mix half the sugar with the water over medium heat, and stir just until the sugar dissolves. Brush around the sides of the pan with a clean pastry brush dipped in water to dissolve any sugar crystals – you don't want the sugar to burn on the pan sides.

2. Attach a sugar thermometer to the side of the pan and continue boiling without stirring, until the sugar solution reaches 110°C (225°F) 3. Meanwhile, whisk the egg whites and remaining sugar in a stand mixer on low speed until the sugar is slightly dissolved. You can add a pinch of salt and/or cream of tartar for stability if you wish.

4. Once the egg whites are starting to become white in colour and forming stiff peaks, turn your mixer up to high and slowly pour the sugar syrup down the side of the bowl. Avoid splashing the syrup onto the whisk attachment so as not to make spun sugar.

5. Continue whipping the whites until the mixture has cooled down. The bottom of the bowl should feel barely warm.

6. Switch to the paddle attachment. Once the meringue is cool to touch, slowly add the butter/vegetable fat (shortening), which should be at room temperature, while beating at medium-high speed. Then slowly add the vanilla extract.

7. When the mixture is well blended and smooth, and when there are no remaining pieces of butter, you can stop or switch to the whisk attachment on low-medium speed to make the buttercream fluffy.

SWISS MERINGUE BUTTERCREAM RECIPE

This meringue buttercream is a slight variation on the Italian version, as the egg whites and sugar are heated over a pot of barely simmering water, which heats the egg whites to a temperature safe for consumption. It's just as delicious!

YOU WILL NEED

• 5 large egg whites

• 250g (9oz) granulated sugar

• 340g (11¾/oz) unsalted butter, cubed and at room temperature

• 2 tsp vanilla

• ¼ tsp salt

1. Make a bain-marie (double boiler) by placing a bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.

2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C (140°F), or until the sugar has completely dissolved and the egg whites are hot to touch.

3. Remove from the heat and pour into the bowl of a stand mixer with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm – about 7 to 10 minutes.

4. Switch to the paddle attachment and, with mixer on low speed, add the butter cubes one at a time until incorporated. Continue beating until the mixture has a silky smooth texture. If the buttercream curdles, simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate it for about 15 minutes before continuing to mix it with the paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

BEAN PASTE BUTTERCREAM (VEGAN OPTION)

This version is made with a puréed soft bean mixture, brought to simmer until the water is evaporated to create a thick paste that can be used to fill or decorate. It's a healthy alternative and also a vegan option.

YOU WILL NEED

• 500g (1lb 2oz) any white beans (or you can also try raw cashew)

• 250g (9oz) sugar

• ½ tsp salt

• 5 or 6 cups water

1. Rinse the white beans in cold water and soak until the beans are soft and double in size – for about 5 to 6 hours or overnight in the fridge.

2. Peel off the skin and drain the water.

3. Simmer the soaked white beans in 5 cups of water and add / tsp of salt over a high heat. Reduce the heat to medium and cook until completely soft. Skim off any foam that comes up to the surface. If necessary, add more water. When the water is at the level of the beans, remove the pan from the heat and cool to room temperature.

4. Use a blender to puree the bean mixture. This will yield a very runny consistency.

5. Heat the smooth white bean paste in a clean pan over medium heat. Add all the sugar and stir to mix. As the paste is heated and the sugar is dissolved, the paste will become loose. Stir with a wooden spoon so that steam bubbles out and the paste thickens again. Taste and adjust the sweetness by adding more sugar as you desire.

6. Turn off the heat. Let the mixture cool completely and keep it in an airtight container. If you will be using it within three days, keep it refrigerated, otherwise, keep it frozen. You can defrost the paste by moving it to the fridge the night before you need it.

COLOURING

Food colouring pastes or gels are ideal for colouring your buttercream as they won't affect its consistency. If you can only get hold of the powder type of colouring, make sure you dissolve it first with droplets of water to make it into a paste, as otherwise the powder granules will not dissolve properly into the thick consistency of your buttercream.

Because of the presence of butter in the recipe, buttercream has a tendency to have a yellowish tinge. This sometimes makes it difficult to achieve a very pale colour. For example, if you want to achieve a very light pastel blue, sometimes it will turn out pastel green instead. Therefore, if you want a light colour, tint your buttercream to white first, using a colourant such as Sugarflair Super White, before you add any other colour. Alternatively, add a hint of purple, which, because it is the opposite of yellow in the colour wheel, neutralises the yellowy hue. You do not need to do this if you are mixing dark colours.

Using colouring gels or pastes

This is the best method for mixing colours. Make sure you regulate the amount of gel or paste you apply as it is very easy to overdo it. For best results, prepare the buttercream at least 2 or 3 hours ahead of time to allow for any colour change as it is normal for buttercream to deepen in colour after a short while, especially with darker colours.

1. Use a toothpick (cocktail stick) and dip it into a pot of a concentrated colour gel or paste before smearing it directly into the surface of your bowl of buttercream. Never reuse the toothpick (A).

2. Use a spatula and smear the colour gel or paste across the surface, and scoop and fold the buttercream until no lumps of colour are present (B).

3. Repeatedly smear, scoop and fold the buttercream until the colour is completely even throughout (C).

Using strongly tinted buttercream

We always suggest you mix your colours manually in a bowl so you have complete control of the results. It's often easier to gradually add buttercream in a strong shade of your desired colour to plain buttercream.

1. Tint a small amount of buttercream into a strong colour and gradually add small quantities into your plain buttercream (D).

2. Repeat the same mixing process (E).

3. Until you achieve even colour (F).

In cases where you need to mix huge amounts of tinted buttercream (like we do in our classes), you can gradually add your deep coloured buttercream into the plain buttercream and mix it under the stand mixer at the lowest speed for 10-20 seconds or until the colour is even. Be very careful not to over-beat it.

(Continues…)

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Excerpted from "Buttercream Flowers For All Seasons"
by .
Copyright © 2018 F&W Media International, Ltd.
Excerpted by permission of F+W Media, Inc..
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Table of Contents

Introduction,
BUTTERCREAM BASICS,
Our buttercream,
Colouring,
Equipment,
Piping,
Nozzles,
PIPING FLOWERS,
Upright petal stroke,
Pulled petal stroke,
Simple petal stroke,
Two-stroke petal,
Other petal strokes,
Pressure piping,
Succulents,
Leaves,
CAKE BASICS,
Cake recipes,
Stacking and dowelling,
Covering cakes,
SPRING,
Violet Springtime Spiral,
The Full Floral,
Spring Wreath,
Spring Pastel Cascade,
SUMMER,
Our Naked Cake,
Dahlias on Display,
Birdcage Bouquet,
Summer Succulents,
AUTUMN,
Opulent Autumn Cascade,
Bountiful Berries,
Red and Gold Fall Foliage,
Perfect Pumpkin,
WINTER,
Winter Warmer,
Dear Reindeer,
Shimmering Winter Wonder,
Floral Christmas Tree,
Templates,
Suppliers,
About the Authors,
Acknowledgments,