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.
Try out our and latest iseeq courses to get high flying success in final braindumps and pass4sure ccie exams; our realtests lsat is also very useful tool.
- September 5, 2014
- September 6, 2014
- September 7, 2014
- September 8, 2014
- September 12, 2014
- September 13, 2014
- September 14, 2014
- September 16, 2014
- September 20, 2014
- September 21, 2014
- September 22, 2014
- September 27, 2014
- September 28, 2014
- September 29, 2014
Sms/ whatsapp : 019-3805344
Email : firstname.lastname@example.org
ARISSA AZMAN RESOURCES(002206222P)
1 Jalan Indah 1, Taman Cheras Indah,
56100 Kuala Lumpur.
Even bakers choose various baking supplies on DHgate.com
Click for more info
Order my books
Ilham reka kek fondan
Kesabaran yang tinggi dalam menghasilkan hiasan kek yang cantik dan menarik memberikan kepuasan kepada para peminatnya. Justera, buku ini menghimpunkan beberapa ilham rekaan hiasan kek fondan untuk anda cuba. RM22.00.
Panduan menghias kek fondan, 20 projek langkah demi langkah. RM30
A step by step guide to creating 20 novelty fondant cakes. RM28.00
- Recent posts
Recent PostsRecent comments
Jan Ryan on Steamed filled bun/ pau
Thanks,Yasmin.....over here is even difficult to get cake flour but i do use a low gluton flour.Thanks for sharing
Joshua Rajinindrababu on September giveaway – fondant silicone mold
Pastry on Soup | All about food on Soup with puff pastry top hat
[…] this recipe was taken from http://bakingproject.com/2008/04/06/soup-with-pastry-top-hat/. i just love this chef because she shares all the techniques and shares all …
Bagus Baking Solutions Center on Steamed filled bun/ pau
Yasmin Sanusi on Cherry clafoutis
haha.. kak, ala rasa mcm a rich pancake. Tapi resepi ni tak le keras. Mkn ngan whipping cream …Popular Posts
- My second book – Ilham Reka Kek Fondan 96 comments
- PME Professional Diploma course – Sugarpaste Module 85 comments
- 1st birthday giveaway 65 comments
- Free book – “Cara mudah membuat coklat” 43 comments
- 5th birthday giveaway 42 comments