Resources
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CAKE TOOLS AND SUPPLIES
Looking for the tools we used in the workshop?
These links will take you to Amazon.co.uk where you can purchase. Please note that this is a link to an external shop, it is unrelated to KMcakes, however, as an Amazon Associate I will earn from qualifying purchases.
cute mini version
of butterfly
as used in workshop
Note on food colours: I couldn't find suppliers who delivered to NL for all colours: sorry. Try some of the shops mentioned in the supplier list below.
These look the same as mine, but mine were a gift so I can't promise the same quality. Let me know if you try them
suppliers list
Here is a list of suppliers of cake decorating tools, equipment and ingredients in the Eindhoven area and online
Super easy buttercream recipe
This buttercream does not need to kept refrigerated so it’s perfect for when you want to put your cake or cupcakes on display at a party.
INGREDIENTS
250g unsalted butter, softened (at room temperature)
250g icing sugar (poedersuiker)
METHOD
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Use a hand whisk or a stand mixer to whisk the butter at high speed for several minutes (at least 5) until it looks very pale in colour and is very light and fluffy.
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Add 1/3 of the sugar and whisk first on low speed until the sugar is incorporated (this is to avoid getting clouds of sugar all over the kitchen) then put the whisk on high to beat it in thoroughly. Repeat with the other two thirds. You are aiming for a very light , fluffy and white coloured mixture.
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Flavour your buttercream. See suggestions below.
FLAVOURS
This buttercream is very versatile and can be flavoured many different ways. Try adding 15ml (1x tablespoon) alcohol: brandy and sherry are great options. Swirl a couple of tablespoons of your favourite jam through. Add 15 ml of vanilla extract, or the seed from 1 vanilla pod. Stir some homemade lemon curd into it. Add 15ml strong coffee. Add 2 tbsp maple syrup. Add a teaspoon of cinnamon. Melt 100g of dark chocolate and when it had cooled, but not set, and stir through. Experiment and find out what tastes good.
This recipe is enough for 12 cupcakes. I recommend making about 700g for a 15 cm cake.
Swiss meringue buttercream recipe
This is the recipe I use on cakes for my customers. It take a while to make but produces a beautifully light and totally smooth buttercream thats perfect for filling and coating cakes, piping shapes and topping cupakes.
Ingredients
50g egg white
100g caster sugar (fijne kristal suiker)
140g unsalted butter at room temperature
Method
1. Take 2 glass or metal bowls and clean them thoroughly so there are no traces of fat or oil.
2. Measure egg white and sugar into the bowl
3. Place bowl over a saucepan of simmering water (bain marie)
4. Bring the mixture slowly to 70 degrees whilst stirring constantly with a balloon whisk.
5. Keep the mixture at 70 degrees for 2 minutes to pasturise the eggs and to kill any bacteria.
6. Pour the egg mixture into the other bowl and whisk with an electric hand whisk or stand mixer until the mixture cools and is quite stiff (soft peak stage)
7. In a separate bowl, place the butter and mix with the electric hand whisk or stand mixer until its really light and fluffy and much paler in colour.
8. slowly add spoonfuls of the butter to the egg mixture, beating all the time.
9. It may start looking a bit strange and curdled but keep going as it will eventually come together into beautiful creamy light clouds of deliciousness
Trouble shooting
This all sounds super easy, but its a bit of a fussy buttercream. Here are some tips to help you get it right.
1. Make sure the bowl is super clean - use detergent to clean the bowl, rinse, then pour boiling water in to remove any oily residue. Egg white won't whip up if there is any fat in there.
2. Speaking of fat, egg yolks contain fat so if you are using fresh eggs make sure that yolk doesn't break and get into the white when you are separating them.
3. I reccomend getting hold of '2 chicks' egg white in a carton. Is readily available and is already pasturised so you dont have to worry about hitting that 70 degrees if you don't have a thermometer.
4. Bring the egg + sugar mixture up to temperature SLOOOOWLY. If you go too fast, it doesn't work. I don't know the science behind this but it's true.
5. Swiss meringue buttercream needs to be about 22 degrees C to work with.
6. If its colder, it will curdle (the fat and water content will begin to seperate) If its too warm it will go runny. If it's too cold, pop it in the microwave for short bursts (4-7 seconds) giving it a good mix, it'll soon be fluffy and light again.
7. If its too warm, pop it in the fridge for a few minutes. If it's so runny that you melted the butter and its just a liquid, it's too late and you'll have to start again.
8. As you discovered on the course, this recipe is great for topping cupcakes and also filling and covering cakes. It holds its shape really well. Just be careful on a hot day - if you leave your cupcakes/cakes in the sun, it'll melt right off into a sweet puddle.
9. It takes flavours really well. add (almost) anything you think sounds good and it will flavour up beautifully.
10. Good luck! If you try this, let me know how you get on, and show me your creations (info"kmcakes.nl)
Still having trouble?
If it just won't work for you despite your best efforts, I offer 1 to 1 workshops, so get in touch and I'll teach you to make it perfectly every time!