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 !#cakes & #coffee before saying bye-bye to my daughter.min_bakingproject110A'kum, 8 Mac Sunday Baking class - classic cakes. WA min 019-3805344 to join, deposit is rm100 Time : One day course, from 10.30 am to 4 pm, RM350 Group hands-on (4 students per group). Each group will make and share the cakes below, size 7 inch each. Maximum only 8 students in one class. Making 4 types of cake from scratch – butter cake, fruit cake, red velvet and Victoria sandwich cake (VSC). Making the frosting – cream cheese and sweetened whipped cream. Decorating the red velvet and VSC. The price includes all ingredients. Students need to bring apron, tissue and a few tupperwares or boxes to take back the baked cakes. #kelaskek #kelasbakingmin_bakingproject270Jemput #makan..alhamdulillah. Great food at this small hotel. #asianfood #food #ricemin_bakingproject320Tkasih semua 😄. #macaron #kelas 28 Feb 2015. #kelaskek #kelasbakingmin_bakingproject391#macaron baked in class todaymin_bakingproject406Piping filling for the #macaron.min_bakingproject310#macaron class in progress. Http://bakingproject.commin_bakingproject340#cupcakes decorated by Saliza today Dalam hutan Ada taman Dan dalam taman Ada puterinya Dalam baju Ada cinta Dan dalam cinta Ada segala-galanya Dalam awan Ada hujan Dan dalam hujan Ada lautan Dalam aku Ada dia Dan dalam dia Ada kita ada semua.. - M.Nasirmin_bakingproject471#buttercream flowers #cupcake class with dik Saliza 27 Feb 2015. Http://bakingproject.commin_bakingproject432A'kum, tomorrow's class. Kindly WA min at 019-3805344 to join Time : One day course, from 10.30 am to 3.00 pm, RM300. Group hands-on. Maximum only 4 students per class. Recipes given – Basic macaron, chocolate macaron, French buttercream. Making 2 types of macaron batter – Chocolate macaron and the original macaron. We will use the Italian meringue method which is more stable and produces good results. Students will learn how to make templates to pipe macs of the same sizes. Making the macaron shell – grinding and sifting the ingredients, heating the sugar syrup, making the meringue, folding techniques. Then followed by piping. For the filling, students will be making French Buttercream. This buttercream is very rich, smooth, light and not sweet, perfect to match the macaron shells. The price includes all ingredients. Students need to bring apron, tissue and tupperwares or boxes to take back about 18 macarons. #kelasbakingmin_bakingproject272
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