Let's learn how to Delphinium Flower Cake by Italian Meringue Buttercream/ Flower cake/ eedocake
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Published 2021-03-29
ITALIAN MERINGUE BUTTERCREAM MAKING
Ingredients
Unsalted butter: 450g (100% fat)
Syrup: Caster sugar 150g + Water 50g
Egg white: 150g + Caster sugar: 30g
Vanilla essence 1t (Optional)
-Italian Meringue
Boil the water & sugar A to 118 ℃ at medium heat for syrup (No stir)
Loosen the egg white, add sugar B and whip enough at high speed.
Pour syrup slowly while whipping, and raise meringue at high speed. (Stiff peak)
While keep whipping, cool the meringue until no more warm.
-Buttercream
Put room temperature butter into the meringue little by little while whipping.
Whip it at high speed till it becomes creamy.
Add vanilla extract
TIP information:
Wilton 101 (tuned thinly) for Delphinium petal
Wilton 4 (tuned thinly) and 2 for Delphinium stamen
Wilton 2 or 3 for extra
For further cake design, hope you have fun with my Instagram "eedocake"!
www.instagram.com/eedocake/?h...
All Comments (21)
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AMAZING. You’re underrated here on YouTube. You should be getting millions of followers now. Wish one day you’ll have them coz you’re ONE of a kind. Exquisite!!!
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WOW LOVE IT :virtualhug:
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so therapeutic to watch!🌷🌺🌹🎂everything carried out in a calm & aesthetic way!🍀🌷🌺🌹LOVE IT!
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Супер !!!! Очень красиво !!! Спасибо !
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Очень красиво, спасибо ❤
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I love it.
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I am learning new techniques. Thank you.
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Fabulous !!!
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That is absolutely gorgeous! Love it! ❤️
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정말정말 예뻐요!
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Браво!!!
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Wow ❤
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Just wow!!!!
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Amazing🥰
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Boa noite! Lindo, maravilhoso, perfeito. gratidão
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دايم ابداع وقمه الجمال احبك كثير🥺♥️♥️
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Woooowww♥️♥️♥️♥️♥️
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Just watching you piped those flowers relax me so much. Beautiful flowers💜💙💜💙💜
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Your videos make me fall in love with baking 🌼🥰
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So beautiful