Buttercream flowers are a showstopping addition to any special occasion cake, and they’re easier to craft than you may think! We’ll take you step-by-step through the delicate process of creating a colorful buttercream garden that will bring your cake to life. Then, we reveal the secret behind making the perfect extra-stiff buttercream that is tailor-made for creating the flowers you’ve learned to pipe. One surprising secret ingredient? Blood orange juice! Let this video serve as a comprehensive guide to making your cake truly blossom.
30 minutes
Medium
50 Flowers
ingredients:
List Item #1
50g sugar
150g fresh egg white
50g water
150g sugar
450g unsalted butter, cold (10C), cubed
2 blood oranges, juiced
Directions:
Pork Broth Pork Broth
Pork Broth Pork Broth
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Directions:
Whip the egg whites with the first sugar (50g) until medium stiff peaks form.
In a sauce pot combine the water and second sugar (150g) and heat until the syrup reaches 240F.
Stream hot sugar syrup into meringue, while the mixer is on high speed. Whip until stiff and glossy. Place meringue into the refrigerator to cool to below 30C/86F.
Slowly feed the cold butter into the meringue. Buttercream will start looking wet and broken, do not worry. Whip until the buttercream comes back together and all the moisture is reabsorbed. Do not whip past that.
At this point add in the blood orange juice and mix until just combined. Now you can use the buttercream to pipe some gorgeous pink flowers!
Whip the egg whites with the first sugar (50g) until medium stiff peaks form.
In a sauce pot combine the water and second sugar (150g) and heat until the syrup reaches 240F.
Stream hot sugar syrup into meringue, while the mixer is on high speed. Whip until stiff and glossy. Place meringue into the refrigerator to cool to below 30C/86F.
Slowly feed the cold butter into the meringue. Buttercream will start looking wet and broken, do not worry. Whip until the buttercream comes back together and all the moisture is reabsorbed. Do not whip past that.
At this point add in the blood orange juice and mix until just combined. Now you can use the buttercream to pipe some gorgeous pink flowers!
What Is pork broth?
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
