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Thursday, July 21, 2016

Cake Decorating Lesson 2 Cake Boss Decorator's Buttercream

Okay I created my second lesson in cake decorating today.  While I still had my Cake Boss cookbook out I tried his other recipe for buttercream.  It was okay, but I think I liked the 5 sticks of butter buttercream better.  Not that I will be using that one very often.  The plus of this icing is that the heat from your hand while piping it doesn't make it soft.  Try it for yourself and decide if you like it or not.

I wanted to try making the rose covered cake this time. I also wanted to add some color to the icing.  Now on to the baking.
I started out greasing and flouring my 6 inch cake pans.  I really like these little pans.  I now have one red velvet and one white cake in the freezer.  Wonder what I can do with those two?
I mixed up the cake mix.  Now this little attachment to my hand mixer is great.  I have had this mixer for a while and I never used this attachment.  But a friend told me that it was great and that it moves things from the bottom.  So I tried it and love it.
I evenly poured the batter in the three pans.
I drop them on the counter.  I must not have done it enough because there were a lot of air holes in these cakes.
Place them in the oven.  Don't let them touch.  This go around I did not use the insulated bands around the pans.  I wanted to just see if they worked.  I baked them for 24 minutes.
Here are the cakes fresh from the oven.  Now they did puff up a little more than before.
I let the cool completely.  When they are cool wrap, and place in the freezer.  Let them freeze for at least 2 hours.
Now for the buttercream.
6 Tablespoons of softened butter
2 1/4 cups shortening
1 1/2 Tablespoons clear vanilla
What color will I make this icing?
7 1/2 cups powdered sugar.  One cup at a time.
I put the color in early so that the color is well mixed.
Add 1/4 cup plus 2 Tablespoons cold water
Pour in  while the mixer is going.  Let mix for 3 minutes.
I think I like this lavender color.
I found a smaller tip to use for icing between the layers and outside.
Okay I used the wrong star tip for my roses.  I should have used the closed star instead of the open star.
Fill the bag.
Now to even up the cakes.
Cut the puffed top off.
I put the cut side down on my cake plate.
I start the icing.
Smooth it out.
Add the second layer.
Ice that layer.
Now smooth out the tops and side.
Change out the tips. Remember to use the closed star.
Here is the first rose.
It is hard to show you how I made the roses.  I didn't have anyone there to take pictures and I can't do it one handed.  Make a blob and then circle on around to complete the circle and make another round.  You can make the rose as big or as small as you want.
Here it is finished.
A closer look.  There seemed to be a lot of air in the icing.
We had to cut it.
Here is a look inside.

Cake Boss Decorator's Buttercream Recipe

7 1/2 cups powdered sugar
2 1/4 cups shortening
6 Tablespoons softened butter
1 1/2 Tablespoons vanilla
1/4 plus 2 Tablespoons cold water

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