So a buttercream was needed to adhere the cake and fondant, and chocolate seemed like the perfect option! This recipe is straightforward and delicious! The recipe below is enough for a 20cm / 8 inch round cake, I made 2.5 times the recipe to be sure I didn’t run out!
Ingredients
50g Butter
3 tbsp Cream
1 tsp Vanilla
50g Chocolate
225g Icing Sugar
Method
01. Put all ingredients into a saucepan together.
02. Melt over a low heat until the butter melts completely.
03. Beat until smooth.
Make sure to make this icing at the very last minute, and that it’s still warm when spreading as it goes hard very quickly!
Part 5 : http://statisticalbaking.blogspot.com/2010/09/cake-to-remember-part-5-of-5.html
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