First Holy Communion Cake
Its my god daughters 1st Holy Communion and I want to make it special, I have a few ideas running around, but she doesn't like anything too sweet, so I m going to make one tier light sponge and the other a chocolate cake, instead of using fondant I was thinking of trying out layers of buttercream, I usually do the basic vanilla recipe for buttercream but have been meaning to try out the Italian Meringue buttercream, can anyone give me ideas for a buttercream that is nice and light and not too sweet?
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Yes.....flour frosting/icing. It's the poor mans IMBC/SMBC. A lot less sweet and so much easier to make.
Here's the recipes I use....if you follow instructions, it's wonderful. I do add 1 cup of icing sugar and a tablespoon of meringue powder because I found it piped better.
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
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Permalink Reply by lynette conlon on
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ok great, and do you just use this without fondant?
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Yes...I made many a cake, just frosted only with this. I also use this under my fondant and for inside filling too.
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the recipe is american? what measurements did you use for the cups and heavy cream?
3 T flour - is this tablespoon? 1/2 c 2% milk*- is this cup?
1/2 c heavy cream* - can i use fresh cream like double cream?
1 c granulated sugar - can i use caster sugar?
1 c unsalted butter, room temperature** 1 t vanilla 1/4 t salt add-in flavors (see below)
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3 T flour = 85 ml (is this tablespoon?) Yes its tablespoons
1/2 c 2% milk*: 120 ml - (is this cup?)Yes it's cup. I don't use cream, just milk. Usually I use almond milk. Or 1/2 & 1/2 2% & almond
1/2 c heavy cream*: 120 ml - can i use fresh cream like double cream? Never ever use cream.
1 c granulated sugar: 240 ml -can i use caster sugar? Yes. I've used organic, palm, and plain white. Sugar is sugar in this recipe.
1 c unsalted butter: 240 ml room temperature**
1 t : 15 ml vanilla
1/4 t: 2 ml salt
add-in flavors (see below)
I always add I cup/240 ml of icing sugar and 2 T/50 ml of meringue powder. Personal preference from making this icing many times. Find it easier to pipe, firmer.
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Thanks but still confused by milk can I just use ordinary 120ml milk?
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You can use just plain ole milk. All milk, not cream + milk. I cup/240 ml of just milk.
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Can you take me thru how you done this with not using cream unsure how to make it. Following her steps?
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Permalink Reply by Goreti on
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You follow the exact same steps but instead of using 120 ml of cream & 120 ml of milk you use 240 ml of milk. It makes no difference at all. All the steps are clearly explained in the blog: http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-...
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