![]() ![]() ![]() The ingredients mentioned below use standard measuring cups and spoons. RECIPE DIFFICULTY-LITTLE CARE IS NEEDED How to make ribbon cake Chocolate cake(one layer of 9-inch cake).Frosting the cake entirely or just the top of the cake is your choice.The next layer of the icing should be a thicker layer.Place the frosting in the fridge as well. Once you do the crumb coat, refrigerate the cake for 30 mins-1 hour to cool and turn firm, especially if it is humid in your kitchen.Crumb coating is when you add a very thin layer of frosting to capture all the extra crumbs on the cake.Every time you remove the buttercream from the fridge give it a good whip to smooth out the frosting before applying.My kitchen is so hot and humid with reflective windows that I had to refrigerate the cake constantly while icing the cake. This means popping the frosting into the fridge a few times as you frost the cake and noticing the frosting softening too much. ![]() For this reason, once you make the buttercream icing, place it in the refrigerator to maintain a cool temperature.You will not be adding shortening, so heat of any kind will have a direct effect on the texture of the icing.If you are wondering why your store-bought cake has beautiful stiff frosting despite the heat and you can’t, the reason is they add shortening to maintain the stiff and beautiful icing.If you live in a hot and humid country.Keep in mind that the following factors affect the texture of the buttercream icing.Do not frost the cake if it is still warm as this would only lead to melting the buttercream frosting. ![]() Remove them from the baking pan over to a rack or tray to completely cool down.
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