I’m kicking off this year with this Russian buttercream recipe. ![]() As much as I love using my American buttercream on my cakes and cupcakes (AND cookies), I am ready to play around with other types of frosting. I don’t like mine super-sweet, so I just added less powdered sugar.I’ve decided that 2020 is going to be my year of frosting. This particular vanilla buttercream is a bit less sweet than most you’ll find. It’s a simple way to decorate your cakes and make them look stunning! I’m surprised at how easy it was, really. I stacked and iced the cakes and did a crumb coat layer on the outside – thicker than just a crumb coat, but not too thick, as the rosettes would add a lot of icing already.įor this rosette cake, I started at the bottom and worked my way around, then the next layer, then the top.Īll in all, the rosette part was really easy and probably took less than 10mins. I wouldn’t have thought to offset each row of roses to fill in the gaps. I could have winged it, but I’m glad I checked out a couple of video tutorials first. I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try.
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