Cake framing is not as simple as just smearing cream on a cake.
The quality of the framing technique determines whether a cake is good or bad.
Modern art cakes not only focus on inner quality and nutrition, but also pay more attention to outer shape, overall conception, fine workmanship, and color matching. At the same time, they also have a specific theme.
People enjoy a visual feast while tasting the delicious cake. A beautiful cake is not only mouth-watering but also a work of art.
Before framing, the cream must be prepared well.
Ingredients:
Buttercream ingredients:
150g Unsalted butter
340g Powdered sugar
3-4 tbsp Whole milk
Cream Preparation:
1. Whip the butter and add the sifted powdered sugar. The whipped and fluffy butter should no longer be yellow but a nice creamy white color. Whip for at least 5 minutes on medium speed to achieve a white and fluffy state.
2. Add the milk one spoonful at a time using a small spoon. This step flavors, tones, and tweaks the consistency of the cream. You can start by mixing whole milk and vanilla extract (if you want to add color, you can add food coloring to the bowl at this point) in a bowl.
If you want to make other flavors, you can substitute lemon juice or chocolate syrup for whole milk, for example.
Tip: A well-made cream should have three characteristics:
1. The cream will be stable and not deformed.
2. The cream will be silky smooth and easy to push out.
3. The cream will be a nice creamy white color without adding any white coloring.
Common framing nozzles:
1. Round nozzle: Different sizes can be used for writing or making puffs or round cookies.
2. Toothed nozzle: The flower nozzle extrudes flat when used horizontally and vertically when used vertically. Draw a circle or S-shape according to your needs for different effects.
3. Special type flower nozzle: Can extrude several of the same pattern at once.
4. Flat mouth flower nozzle, row flower nozzle, half row flower nozzle: Usually used for framing with blue patterns.
Here is where you can show your real skills in framing:
1. Use a 12mm round framing nozzle with a gentle twist to squeeze out cute little lumps.
2. Use a large octagonal piping bag to create a classic cupcake style by turning first from the inside out and then from the outside up.
3. Use the same framing nozzle to make small dots for a small star style that looks like succulents.
4. An octagonal framing nozzle with deeper openings is more suitable for making roses by keeping the framing bag perpendicular to the cupcake and turning it from inside to outside.
5. A smaller octagonal framing nozzle can make small roses like bouquets of cupcakes.
6. Want to make cute succulent cakes? Use a medium round framing nozzle to pull out raindrop shapes from outside in.
7. For hydrangea cupcakes, use a medium-small octagonal nozzle to extrude small flowers from outside in.
