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 !Hazelnut #flourless #chocolatecake with caramelized hazelnuts. #kelasbaking #personalclass #food #yum #foodie #nomnomnom #foodgram #homebaked #homemade #sweet #delicious #eating #foodpic #eat #hungry #dessert #cake #baking #pastrymin_bakingproject6810Belgian #chocolatecake baked in class today 28/4/16.min_bakingproject420Putting on the #lemoncurd on the #cheesecake.. #yummy ! #personalclass #kelasbaking #baking #bakingclass #bakingclassmalaysia #sedap #kekmin_bakingproject691#personalbakingclass with kak Sarah, beating egg yolks & egg whites #baking #kitchen #kelasbaking #kelaskek #dapur #masak #kek #kitchenaidmin_bakingproject252The kids enjoying the bunny #cookies made in class, last week.min_bakingproject321Mini #cakes decorated in #buttercream. #personalclassmin_bakingproject483#buttercream #flowers by student Kak Sarah. Next group class is on 7/5/16. #kelaskek #kelasdecokek #koreanbuttercreamflowers #koreanbuttercream #kelasbuttercream #floralcake #beautiful #kekbunga #bungamin_bakingproject490Manage to #bake a #veggie #galette for #dinner. Taste so good ! Ni #resepi - pls Share & Tag your friends 😄 Dough : 1 1/4 cup all-purpose flour 1/2 cup whole-wheat flour Or use all AP flour 3/4 teaspoon salt 140 gm cold butter, diced 7 tablespoon ice water 1 teaspoon white vinegar Combine all in food processor, pulse till just combine. Roll into round shape n keep in fridge while preparing filling. For filling : 400 gm Mushrooms, bake or microwave a few minutes to release water. Then slice 400 gm leeks, slice 3 tablespoon whipping cream 1 tablespoon dijon mustard Oil, butter, salt n pepper, chicken stock granules Mozzarella #cheese Heat oil & butter. Fry leeks for 5 minutes. Add mushrooms. Fry till soft. Then add cream, mustard. Season with salt pepper n serbuk ayam. Place filling on rolled doh, sprinkle with loads of mozzarella. Then lipat2 tepi dia.. Or you could bake it in a #tart pan. Egg wash. Bake 200C till golden. Abt 45 minutes. Sangat #sedap !min_bakingproject715Top view, #sugarpaste roses.min_bakingproject441#fondant #cake decorated by student Kak Sarah today 26/4/16 #personalclass #kelaskek #kelasdecokek #kelasfondantmin_bakingproject290
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