tried reverse creaming and did not get quite the result I wanted. may also have too much fat in the batter causing it to be a little dense. Made Swiss butter cream, was a little more dense and butter forward, probably didn't whip it enough. happy with result for first attempt at both methods. My piping still needs work.
by gordito_y_barbon
8 Comments
😍😍 awesome! Would you share the recipe? 🤓
That looks delectable
I love the strawberries and stuff in the sides !
Mmmm it looks good.
If you find your Swiss buttercream too butter forward, you can always add some powdered sugar to sweeten. It also helps it come together if it seems broken (yours does not look broken. It looks beautiful)
Cake is beautiful.
looks good to me, and a cool unique design
For a first attempt at both methods, this looks really solid.