Weaved basket flowers buttercream pandan sponge cake

Im still in my what seemed like a long journey to improve my buttercream flowers piping skills.

Done –

  • Swiss meringue buttercream
  • Sweet buttercream
  • Commercial bettercreame
  • Practice buttercream (using shortening)
  • Royal icing

Im attending a cake decorating class weekly. We have just completed the buttercream modules. Next will be all about decorating cakes using fondant. (Excited!).

Here are a few pictures of latest work.

Notes:

  1. frosting using bettercreame
  2. piping using royal.icing and bettercreame
  3. Piping tips/nozzles used –
  • 47 – basket
  • 67 – leaves
  • 81 – chrysanthemum
  • 97 – victorian roses
  • 101, 1 –  violets
  • 104 – daisies, roses

Recipes for cake and royal icing below pictures.

Ok just 2 more photos…


Pandan sponge recipe from ~

https://www.google.com.sg/amp/s/jeannietay.wordpress.com/2016/07/20/pandan-sponge-cake-chiffon-recipe/amp/
Royal icing recipe ~

  • Meringue powder 3 Tbsp
  • Icing sugar 450 gm
  • Warm water
  1. Mix meringue powder and icing sugar at low speed with paddle attachment till evenly combined.
  2. Add water and mix for 5 to 6 mins at low-medium speed until icing loses it sheen.
  3. Cover icing with damp cloth to prevent drying.
  4. If too soft, add icing sugar. If too stiff add water (by drops).

Note to self – can replace water by adding flavorings /extract / lemon juice.

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Cheers!

Karen ☕

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