I have baked for years, ever since I could use an oven,y favourite thing to make has always been sweet things. But I have never before tried decorating said baked goods. This year my Niece asked if I would make her birthday cake. So I made the attached image, which was a four layer vanilla sponge with American buttercream and raspberry jam filling, frosted in American buttercream and a white chocolate ganache drip.
I struggled to get my buttercream completely smooth and air free. I saw lots of advice online about how to improve the consistency, such as warming a portion and adding it back in, and using a hand mixer. These didn’t work. My immersion blender broke, but I’ve seen manny people say this would be the best method, so will have to try it when I get around to replacing it.
Next I’m trying Swiss meringue buttercream, which has turned out beautifully. It’s easier to apply, but not very good for piping flowers as I am currently trying to practice that. I made this (pic 3) 3 layer vanilla sponge with bramble jam and buttercream filling.
Again not a perfect finish. But it’s one of those that the more you try and fix it, the worse it gets.
Any tips and pointers appreciated.
by stejent
5 Comments
That looks amazing!
I don’t think many bakers could make this any prettier! You deserve more credit!
The first thought I had before I read was “wow that can’t be buttercream icing it’s so smooth!” So I gotta say, I’m impressed by the silky look of it!
You’re a natural
You did a great job!