birthdaycake |how to make cake process with best cake in singapore

 Peppermint Buttercream Frosting

While the cutlet layers singe and cool, make the buttercream frosting.

Beat 3 mugs of unsalted adulation on a medium https://www.breadgarden.com.sg/birthday-cake-singapore/ speed for 30 seconds with a paddle attachment, until smooth.

Mix in 2 tsp of vanilla excerpt, 2 tsp of peppermint excerpt( if asked ) and 1 tsp swab on a low speed.

Sluggishly add in 10 mugs of powdered sugar, 2 mugs at a time. Alternate with small splashes of1/2 mug of cream.

Continue to mix on low speed for a many twinkles, until the asked thickness is reached.

still, add in fresh cream( 1 Tbsp at a time), If the frosting is toothick.However, add in further powdered sugar( quarter of a mug at a time), If the frosting is too thin.

Color 1 mug of frosting red with gel food coloring and place in a small pipeline bag fit with a small splint tip.

Color1/2 mug of frosting green with gel food coloring and place in a small pipeline bag fit with a small splint tip.

Color1/4 mug of frosting unheroic with gel food coloring and place in a small pipeline bag fit with a small round pipeline tip.

Cover the remaining unpainted frosting with plastic serape to help crusting and setaside.Pipe about 30 small poinsettias on diploma places using a flower nail. Place the piped poinsettias on a baking charger and bite in the freezer.

mound and frost cutlet layers on a greaseproof cutlet board, using a dab of frosting to help stick the first cutlet subcaste to the board.

Add an indeed subcaste of buttercream between each cutlet subcaste with a large neutralize spatula.

Add a thin fleece of frosting around the cutlet, completely cover the cutlet layers.

Smooth using a bench scraper, also chill the cutlet in the fridge( 20 twinkles) or freezer( 5 twinkles) until the frosting is firm to the touch.

Add a alternate, thicker subcaste of frosting to the cutlet, and smooth using a bench scraper. Chill the cutlet again in the fridge( 20 twinkles) or freezer( 5 twinkles) until the frosting is firm to the touch.

Use leftover buttercream to precisely stick the frozen poinsettias around the stupefied cutlet. also cut in and enjoyProperly measure your flour( ladle into the mug measure, also position) or use a kitchen scale.

Make sure your constituents are at room temperature to help them mix together better.

Do not level your cutlet layers until they're fully cooled.

Make sure your buttercream is the right thickness https://www.breadgarden.com.sg/birthday-cake-singapore/ before frosting your cutlet and piping the poinsettias. This will help give your cutlet proper structure and make it easier to embellish.

Still, check out my tutorial on how to make super red buttercream frosting, If you are having a hard time getting your frosting a deep shade of red.

still, I recommend reading my cutlet troubleshooting companion to see where effects might've gone amiss, If your cutlet layers turn out lower than perfect.

still, follow the way outlined in this cutlet form, If you want to make a cool checkerboard pattern inside the cutlet and view more