Second time decorating a cake and after I posted here last time, I got lovely feedback. I'm all ears on things I could fix!
It's chocolate cake with salted caramel, SMB made with light brown sugar and a bit of almond croquant. I'm super happy with how my first SMB turned out since it's smoother and less sweet than AM!
But I was wondering what's the least amount of sugar I can work with so it's still stable/pipeable?
P.S. Writing on top is a bit sloppy and not very centered, because I decided last minute I want the cake to say congrats at least since my friend was celebrating getting her diploma/degree:)
by komplicirana
3 Comments
So awesome!! Especially for a 2nd cake. I see a pro here shortly 😁😁
I wouldn’t go experimenting with sugar ratios, to be honest. The water attracting properties of sugar is what allows buttercream suspensions to be stable – water is hygroscopic and not only reduces water activity from the butter and other ingredients, it also makes it inhospitable for bacterial growth.
Also, one of my favorite sayings… you’re making cake, not a salad. It is going to be sweet! If you’re looking for less sweet, consider ermine frosting. It uses flour partly and is significantly less sweet than American buttercream. It’s also cooked, and pipes very very well.
Great job!