Featured Cookbook

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1. Basic Buttercream Icing with Variations

2. White Chocolate Cream Gateau

3. Devil’s Food Cake with Chocolate Icing

Book Description

Never has cake decorating been this easy or this creative! The latest title in the full-color Essential Cookbook Series, this exhaustive guide includes all cake types, from those suitable for birthdays and elegant dinner parties to over-the-top wedding cakes. Step-by-step photographs and easy-to-follow recipes

... (more)

The Essential Guide to Cake Decorating (Essential Cookbook)

Authors:

Date: September 2001

ISBN: 1552852369

Publisher: Whitecap Books

Paperback

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Makes enough to cover and fill a 22 cm (9 inch) round cake

• 125 g (4 oz) unsalted butter, softened

• 250 g (8 oz) icing sugar

• 2 teaspoons boiling water

1. Beat the butter with electric beaters until light and fluffy.

2. Gradually add the icing sugar, beating well after each addition.

3. Add the water and beat well

Can be frozen for up to 3 months. Defrost in the fridge for a day before using.


Variations:

Citrus Buttercream
Beat in two teaspoons of finely grated lemon, orange or lime rind.
Coffee Buttercream
Dissolve 4 teaspoons instant coffee in the two teaspoons of boiling water before adding.
Almond
Beat 1 teaspoon almond essence into the buttercream.
Chocolate
Beat in 30 g (1 oz) sifted cocoa powder

More From This Book:

1. Basic Buttercream Icing with Variations

2. White Chocolate Cream Gateau

3. Devil’s Food Cake with Chocolate Icing

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