The Contemporary Buttercream Bible by Valeriano Valeri Ong Christina

Author:Valeriano, Valeri, Ong, Christina
Language: eng
Format: epub, mobi

To create this cake…

• 20 × 10cm (8 × 4in) round cake (bottom tier), 15

× 10cm (6 × 4in) round cake (top tier)

• Dowel rods

245

• 1.8–2.5kg (4lb–5lb 8oz) buttercream

• Paste colours: light yellow, (Sugarflair Melon and

Autumn Leaf), mid yellow (Sugarflair Melon and

Autumn Leaf), pink (Sugarflair Pink), orange

(Sugarflair

Egyptian

Orange),

light

green

(Sugarflair Gooseberry), dark yellow (Sugarflair

Autumn Leaf), dark green (Sugarflair Spruce

Green)

• Piping bags

• Petal nozzle (Wilton 104)

• Leaf nozzle (Wilton 352)

• Chrysanthemum nozzle (Wilton 81)

• Scalloped cake comb

• Scissors

• Cake stand or covered cake board

Crumb coat, dowel and stack the cakes (see

Buttercream Basics) and place on a stand or

covered cake board. Cover the cakes with

600–700g (1lb 5oz–1lb 9oz) of light yellow tinted

buttercream, giving the top tier a smooth finish and

the bottom one a ridged finish with the cake comb

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