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Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...
Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. [1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used.
Chef Nicholas Lodge (born 12 June 1962) was a pastry chef, master cake artist, author and instructor.He was the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Powdered sugar glacé, a simple glaze made from powdered sugar and a small amount of liquid (e.g., water). It may be poured, drizzled, spread, or, in thicker versions, piped. Meringue, cooked egg white and sugar. Some icings, such as Italian meringue buttercream, are meringues with butter added, in which case they are classified as buttercreams.
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