It’s been WAY too long since our last video in my series. It’s taken longer than I thought to get back to editing the videos. Hopefully over the next few weeks I’ll get the rest of the video’s I already filmed edited and posted. It’s funny to see me pregnant again! And I was only about 28 weeks when I made these videos!
This video is about filing your cake, next week frosting.
Here is the classic buttercream recipe that’s easy to use. Any buttercream recipe will work, just remember that for filling the cake with a dam (yes I say “dam” a lot in the video) and a filling, like my Chocolate Mousse, you want to start with THICK frosting. We’ll be thinning it down for covering the cake later.
makes 3 C frosting
1 C shortening
½ tsp vanilla
¼ tsp butter
¼ tsp almond
2 Tbsp water
1 lbs powdered sugar
Pinch of salt
Mix shortening until smooth. Add flavoring and water, mix again until incorporated. Add sugar and salt, mix again until smooth.
This makes 3 C thick icing.
To make medium add 1 tsp for every C of icing.
To make thin add 2 tsp to every C of THICK icing or just 1 tsp for every C of med icing.
For Chocolate butter cream add ¼ C cocoa and about 1 Tbsp of water.
Basic Cake Decorating Series:
How to prepare a cake board
How to cut a cake layer to prepare for frosting
How to fill a cake
How to frost a cake
How to cover a cake with Fondant part 1
How to cover a cake with Fondant part 2
How to cover a cake board with fondant
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