I’m sure most of you have heard the term “steam buttercream”. Everyone seems to be talking about it, now. I’m not a fan of buttercream, obviously I’m more into fondant. But curiosity kills the cat, I attended a class to see what the hype was all about. Seriously, I think the word “steam” is quite misleading. More appropriate would be sort of, “melted or poured buttercream”. Here are some pictures using the “steam buttercream” technique.
First you have to make sure all the cake edges are not sharp. So, we need to trim and make it slightly curvy. This will allow the buttercream to flow down smoothly.
For the buttercream, you could use any recipe. But avoid any meringue or egg based recipe, and also whip cream. It is best to prepare more than needed, coz you need a lot to ensure it covers all sides of the cake. Boil some water in a huge wok. Put the buttercream in a plastic container (not steel as it would be too hot). I don’t like the idea of putting the very thin plastic into hot boiling water, any other altenative, anyone ? Anyway, hold the cointainer above the water, and dip the bottom a few times into the water. All the while, you need to stir the buttercream. Keep stirring until the buttercream is softened to a pouring consistency. It would take probably about 3 minutes. But to a person who doesn’t exercise like me, my hands started cramping after a few seconds of the constant stirring .. Never allow the buttercream to get too hot, if it starts getting oily, remove from heat and mix well again.
Place the cake on top of a wire in a big tray (see the picture above). Now you have to be quick. Start pouring on the edges. Then pour all the balance in the middle on top of the cake. Immediately after this, you have to shake, shake, shake the cake (kasi gegar same dia..). Then all the buttercream will flow down. Never tilt the cake. The pouring technique needs practice, as you can see below, not all of the cake surface is covered and the top is not so smooth.
Just leave the cake for a few minutes and the buttercream will hardened. You are left with a beautiful smooth finish. You could actually patch any uncovered area using a spatula, as usual. But try not to touch the top of the cake or you’ll ruined the smooth buttercream. The cake is ready to be decorated in any way you like.
The balance of the buttercream can be kept in the fridge and recycled. But make sure any cake crumbs are removed first. I like this technique, but first I have to ensure I have a maid, who will do the cleaning up !
Good luck to you.
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My instagramFollow me to see the latest bakes !Next weekend' classes. Pls WA Min 019-3805344 if you wish to join. Full info at http://bakingproject.com. Tq April 25 - Buttercream side design April 26 - Fondant figurine - farmland #kelaskekmin_bakingproject50Kuih keria sira gula melaka.. #sedap. #dessert #makan #kuihmin_bakingproject8013Sugar #cookies for tomorrow's class. #kelaskek #kelasbakingmin_bakingproject652Kuih keria for two.. I steam the sweet potatoes till soft, then put them in the food processor. Add a few pinches of salt n a little flour. A few pulses n the dough is ready. Senang betul keje. #kuih #melayu #masak #dessertmin_bakingproject477Mangga, gula, garam. Heaven ! Young Manggo with sprinkle of sugar & salt. #fruits #makan #food #saladmin_bakingproject621Assalamualaikum, classes happening this weekend. If you would like to join, pls WA Min 019-3805344 asap. Full info at http://bakingproject.com. Thank you. #kelaskek #kelasbaking ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~April 18 Fondant cupcake deco at 9:30 am Fancy cookies bake & deco at 2:30 pm April 19- Baking class - macaronsmin_bakingproject460Kita posa tau hari ni .. So i think i deserve this dessert, hehe 😃. #coffee #cafe #cake #dessertmin_bakingproject765#madeleines for #makan petang. #frenchpastry #dessert #kelasbakingmin_bakingproject614You could call it a #Pie or #tart. This is filled with beef, potatoes, mushroom, onion, cream & cheese. Sprinkled with bread crumbs & parmesan Here's the #recipe for the pie shell, it does not need any blind-baking/ prebaked. You can add your own fillings 100 gm all-purpose flour 50 gm bread/ wholemeal flour 1/4 teaspoon salt 75 gm unsalted butter, diced 1 egg yolk 1 tablespoon cold water Pulse the flour, butter & salt in food processor for a few times. Add egg yolk n water, pulse again till you get the texture of breadcrumbs. Flatten & keep in fridge till ready Roll pastry into 8 inch springform pan. Add filling, bake at 200C for about 40 minutes. #resepi #food #delicious #masak #makan #bakingmin_bakingproject857Originally called a Homity #Pie, but i've added some beef & mushroom to it. Going into the oven now. #pastry #bakingmin_bakingproject492
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