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 !Assalamualaikum, next Buttercream Flowers class. Kindly WA Min 019-3805344 to join Date : 5th Dec, Saturday Time : 9.30 am to 2.30 pm Fee per person : RM400 Recipes given : Vanilla cake, Swiss meringue buttercream, Italian meringue buttercream, American buttercream Demo – How to make American buttercream ( no baking of cake is included). 100% hands-on : Introduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags. Crumb coat and how to iced a cake. Decoration of one 9 inch cake with flowers – Normal rose, ribbon rose, David Austin rose, chrysanthemums, carnation, daisies, gerbera daisies, leaf and filler flowers. Making side design. Students will take back the cake. All ingredients provided. Students need to bring apron, tissue, a 12 inch cake board and 12 inch cake box . #koreanbuttercream #koreanbuttercreamflowers #kelaskek #kelasdecokekmin_bakingproject370Fondant #cake by student Karena. First time making and decorating with fondant. #beautiful #kelasdecokek #kelaskek #sugarflowersmin_bakingproject493#fondant decorating class with Karena today 29/11/15. #kelasdecokek #kelaskekmin_bakingproject270Chocolate Whoopie pies with peanut butter filling by students. Tkasih dtg 😘😘. #whoopie #whoopiepie #chocolatemin_bakingproject540Eclairs baked by the students hari ni. #choux #chouxpastry #kelasbaking #dessert #chocolate #bakingclassmin_bakingproject680#brownies baked by the students today. #yummy #kelasbaking #chocolatemin_bakingproject710Personal #bakingclass today with Amirah & Syiin 28/11/15. @meyraza @syiinmpauzimin_bakingproject290godaannnn di pagi hari. Wadey. #kuih #breakfast #indianfoodmin_bakingproject746Salam, to join, kindly WA min 019-3805344 Date : 6 Dec Sunday Time : 9.30 am to 1.30 pm Fee per person : RM300 Recipes given : Buttercream, vanilla cake Demo – How to make buttercream. No baking of cakes is included. Explanation on the technique to bake mini cakes. Introduction to piping tip/ nozzle 100% hands-on (using 6 mini cakes, size about 3″ x 2″ each ) : Making icing of different consistency. Colour mixing, handling piping bags. Crumb coat and how to iced mini cakes. Making 6 side designs – petal, ruffles, basket weave, rosette, ribbon & lace. Students will take back all the cakes. All ingredients provided. Students need to bring apron, tissue, a 12 inch cake board and 12 inch cake box. #kelaskek #koreanbuttercreammin_bakingproject390Cream #puff filled with whipped cream, baked by the students. After make-up 😄😄. #chouxpastry #dessert #cutemin_bakingproject762
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