BAKING PROJECT

Fruit tart, with shining and glossy fruits in the center always look so tempting.  Sometimes I wonder what type of glaze did they use to make it shine so nice.  I know that we can use Apricot Glaze and Piping Gel to do the trick.  But today as I was leafing through my book titled “Cake Decorating for Dummies” (don’t laugh at the title, I got it at half price from MPH) there is a recipe on how to make your own Fruit Glaze.

So, for the ultimate shine -  and also to start using my soon-to-expire Corn Syrup, I tried making the glaze today.  The recipe only uses 3 ingredients but unfortunately following it exactly results in a very watery glaze.  I’ve adjusted the quantity and this is my version, slightly thick and not too sweet.

Makes 1/4 cup.

Apart from this glaze, you can also try to make your own Apricot Glaze and Piping Jelly.   You could also buy these items in most bakery ingredient shops but it is quite thick.  Add a little warm water to make it slightly of a thin consistency,   to work with.   Cheers.

Previously, I have tried making French buttercream which tasted really yummy and today, I”m making another meringue based buttercream called Swiss Meringue Buttercream.

If you prefer a buttercream which is not too sweet, then Swiss Meringue Buttercream might be the answer.   The downside to this buttercream is, I dont think it will stand very well in our hot  Asian weather.  If the room has airconditioning then it should be ok, however the icing might start to melt if left outside under the hot sun.  The original colour is also yellowish due to the use of butter.  Some say that you can substitute  butter with shortening to get the ‘all white’ colour.   I hate the idea of eating food entirely made of shortening, it taste awful.   You must at least have some butter in it for that good taste.

The Swiss Meringue Buttercream is best eaten fresh, and I love the taste.  Full of buttery taste, not too sweet, not gritty and it looks smooth and glossy.  Maybe use this recipe for any special occasion at home ?  Here’s a few photos taken while making the SMB.

Ingredient

Makes about 5 cups of icing.  In a heatproof bowl, mix the egg whites, sugar and salt.  Put on top of a pan with simmering hot water (slow fire).

Keep stirring until all the sugar has dissolved.    Feel with your fingertip, the mixture should feel smooth with no gritty sugar in it.

Remove the bowl from the bain-marie, attach the whisk and start whisking away, at medium to high speed until you get a stiff meringue.  This process should take about 10 minutes and until you feel the bottom of the bowl is completely cool.   If it is still hot, when we add the butter, it will melt.

Ok once the bowl is cool, remove the whisk and change to paddle.  Add the butter a little at a time.  Keep on stirring.   The mixture might looks like it had curdled, but don’t worry just keep on beating.  Add the vanilla extract.

Continue beating until the buttercream is lighter in colour, fluffy, silky and smooth.

And it’s done .. use immediately or can be kept in the fridge for 3 days or in the freezer for up to a month.  You can colour and also use other flavours with the buttercream.  Another buttercream for you to experiment, just halve the qty of this recipe if this is your first try.  Cheers.