Sách 100 butter cream

100BUTTERCREAMFlowers
ValeriValeriano&ChristinaOng
THECOMPLETESTEP-BY-STEPGUIDETOPIPINGFLOWERSIN
BUTTERCREAMICING

www.stitchcraftcreate.co.uk


CONTENTS
INTRODUCTION

BUTTERCREAMBASICS
BASICBUTTERCREAMRECIPE
EQUIPMENT
NOZZLES
COLOURING
COVERINGCAKES
FILLINGAPIPINGBAG
PIPINGADVICE
BASICPETALSTROKES

FLOWERS
WHITE
PINK
MAGENTA
RED
ORANGE
YELLOW
GREEN
BLUE

PURPLE
VIOLET

LEAVES
PROJECTS
CONTEMPORARYCAKE
OPULENTCAKE
OMBRECAKE
RUSTICCAKE
VINTAGECAKE
SUPPLIERS
ACKNOWLEDGMENTS
ABOUTTHEAUTHORS


Introduction
Thisbookislikeourcakejourney.Ifyouhavereadourfirstbook,The
ContemporaryButtercreamBible,youwillrememberourfirstever
buttercreamencounter–wepipedasunflowerusingaZiplocbagasan
improvisedpipingbag.Theresultswerenotgreat.Butthenweput
cleartapearoundtheendofthebagandcutaVshapeforaninstant
nozzle,andafewmomentsafter,QueenofHeartsCoutureCakeswas
founded!Fromthatfirst'beautiful'sunflowercupcake,weinstantly
becameobsessedwithpiping.Welearnedhowtopipetwomore
flowers…thenfive...theneight..andnow,100!
Ourloveofcolourhasmadeustreasurebeautifulflowersas
inspirationsforplanningourcakedesigns.Afewyearsago,westarted
our'FlowersToDoList'asaprompttotrytolearnhowtopipeasmany

flowersaswecould,butweneverreallythoughtthatthedaywould
comewhenwewouldreachourtargetof100flowersandfulfilour
ambitiontoputtheminabook.Theflowershereareallinspiredby
realflowers.Despitethefactthattherearespecificnozzlestousefor
somanydifferenteffects,therehavestillbeensomelimitationsin
achievinganatomicallycorrectflowers.Thisthoughdoesnotaffectthe
beautyofalltheediblemasterpiecesinthisbook.
Threeyearsagowewerescaredtoworkonanythingbiggerthana
cupcakebecausewethoughtafull-sizedcakewouldbetoo
complicated,butaswepractisedwegainedconfidenceandbecame
braveenoughtodecorateasmallcake,andnowwe'rehappytotackle
multi-tieredcakes.Sowethought,inthisbook,wewouldalsostart
smallbydecoratingcupcakes,andbytheendofitwehopethatyou
toowillfindyourselvesdecoratingtoweringcakes.Wehavealso
includedfivefull-sizedcakeprojectsinthisbook,toshowyouhowto
applyyournewlyfoundpipingskillsonabiggerscale.Furthermore,we
haveshowedhowtopipetheflowersinclustersbecausethisisa


techniqueinitself.Topipeasinglefloweriseasy,buttogroupthem
canbechallenging–sowe'vegotthiscoveredforyou.

Thereareloadsofnozzlesavailableandwaystopipedifferent
effects,butinthisbookwehavetriedtosimplifythingsforyouso
evenifyouareabeginner,youonlyhavetopractiseandmasterour
basicpetalstrokes,andyouwillbeabletocreateall100flowers,and
evenmorethanthat.Whenyouhavemasteredthestrokes,goahead
andexploreothernozzlesforvariety,ortryusingbiggerones.You
shouldalsoexperimentwithdifferentbrandsoffoodcolouringpastes
andgels.Understandingcolourmixingisveryhelpfulwhenyouwantto

achievetherightshades.
Wehopethatthisbookwillinspireyoutomakenotjustoneortwo
flowers,oreven100,butpractise,practiseandalittlebitmorepractise
isallyouneed!



ButtercreamBasics


BASICBUTTERCREAMRECIPE
Withthisrecipe,theonethingyoushouldrememberisneveroverbeatyourbuttercream.Ifyoudoitwillbecomegrainyandtheedgesof
yourpetalsarelikelyto‘break’whenyoupipeyourflowers.
Ahand-heldmixerisnotusuallyaspowerfulasastandmixer,soifyouareusing
ahand-heldmixer,makesureyoufoldyourmixturemanuallyfirstuntilthe
ingredientsareincorporated.Thishelpstoavoidover-beatingaswell.
Whatissogoodaboutourrecipeisthatalittlelessormoreofacertain
ingredientisfine.Soifyourbuttercreamistoostiff,addwaterormilk.Ifitistoo
thin,justaddicing(confectioners’)sugar.Adjustitasyouneedto–allin
moderation,ofcourse.Youmayuseyourbuttercreamstraightawaytocoverand
decorateyourcakesbutwesuggestyouchillitinthefridgeforaboutanhourfor
thebestresults.


ABOUTVEGETABLEFAT,AKASHORTENING
Thisisawhitesolidfatmadefromvegetableoils,andisusuallyflavourlessor
atleastbland.Itplaysaveryimportantroleinourrecipeasithelpsmake
ourbuttercreamstable.Italsoallowsthesurfaceofthedecoratedcaketo
‘crust’sothatitisnottoosticky.Andsinceitmakesitstable,youdonotneed
toaddtoomuchicingsugartomakeastiffconsistency,thusyourfrostinghas

justtherightsweetness.
Differentbrandsofvegetablefat(shortening)havedifferentconsistencies.
Iftheconsistencyofyourshorteningissomewhatmedium-softtoslightly
hard,likeTrex,use113g(4oz)intherecipebelow.Ifitissoftandvery
spreadable,likeCrisco,youwillhavetodoubletheamountto227g(8oz).

Youwillneed…
227g(8oz)butter,roomtemperature
113g(4oz)mediumsoftvegetablefat(shortening)(Trex),atroom
temperature,OR227g(8oz)ofsoftspreadablevegetablefat(Crisco)
2–3tspvanillaessence,oryourchoiceofflavouring
1tbspwaterormilk(omitifyouliveinahotcountryorwheneverthe
temperatureishot)
600g(1lb5oz)icing(confectioners’)sugar,sifted,ifyouareusingmedium
softvegetablefatOR750g(1lb10oz)icingsugar,sifted,ifyouareusingsoft
spreadablevegetablefat
Mixer(hand-heldorstandmixer)
Mixingbowls
Spatula
Sieve(sifter/strainer)
Measuringspoons
1.Beatthebutteratmediumspeeduntilsoftandpale(aboutonetotwo
minutes).Somebrandsofbutteraremoreyellowincolour,sotomakeitpaler
youcanincreasethebeatingtimetoabouttwotofiveminutes.
2.Addthevegetablefat(shortening)andbeatforanother20to30secondsor
less.Makesurethatitiswellincorporatedandthattherearenolumps.


Important:Assoonasyouaddanythingtothebutter,youmustlimityour
beatingtimeto20–30secondsorevenless.

3.Addvanillaessence,oryourflavourofchoiceandwater,ormilk,thenbeatat
mediumspeedforabout10to20secondsuntilwellincorporated.
4.Slowlyaddthesiftedicing(confectioners’)sugarandbeatatmediumspeedfor
another20to30secondsoruntileverythingiscombined.Youmaywanttofold
theingredientstogethermanuallybeforebeatingtoavoidpuffingcloudsofsugar
roundyourkitchen.Makesureyouscrapethesidesandbottomofyourbowl,as
wellasthebladeofyourmixer,soyoudon’tmissanylumpsoficingsugar.
5.Lastly,afterscrapingthebowl,beatagainforabout20to30secondsanddo
notover-mix.Thisyieldsaperfectpipingconsistencyforbuttercream.

TIP
Youmayaddmilk,butifyoudoyoucanonlykeepyourbuttercreamfortwo
tofourdays,asmilkhasashortershelf-life.Ifyouusewater,youwillbeable
tokeepitforlonger–aboutfivetotendays.

ADDINGFLAVOURS


Flavouredbuttercreamwilladdcharactertoyourcake,andthereareplentyof
optionstochoosefrom:cocoapowder,fruitjam(jelly),peanutbutter,squashed
berriesorevengreenteatonameafew.Justbemindfulofconsistency–makea
batchofbuttercreamasdescribedherethenaddyourflavouring,youcanadda
littlewateroricingsugarattheendtoadjustthestiffness.Bewareofsquashed
berriesorfruit,whichmayhaveahighwatercontentandcanmakeyour
buttercreamveryrunny.Ifthisisthecase,youcanomitthewaterorvanilla
essencetoreducetheliquidcontent.

COVERAGE
Ifyoumakethebasicbuttercreamrecipewiththeamountsgiven,onebatchwill
yieldapproximately1–1.1kg(2lb71/2oz)ofbuttercream.Thiswillbeenoughto

coverthetop,thesidesandfilla20cm(8in)roundorsquarecake,ordecorate
about20–30cupcakes,dependingonthedesign.Thiscanbeyourguideto
determinehowmuchfrostingyouneedtoprepare.Ifyouhaveanybuttercream
leftover,justlabelitwiththedateyoumadeitandstoreitinthefridge.

TIP
Keepyourbuttercreaminsidetherefrigerator(chiller)andstoreitinanairtightcontainerorfoodstoragebags.Youcanfreezeitforuptoamonth,
lettingitdefrostthoroughlyatroomtemperaturebeforeuse.Donotbeatit
againinamixer,justmixitmanually.Butofcourse,nothingisbetterthan
freshbuttercream!


EQUIPMENT
Tocreategreatcakesyouneedtherightequipment,andwe've
gatheredtogetherthetoolsofourtradehere.Youwon'tneed
everythingpicturedbelow,butuseouradviceintheflowerinstructions
andcakeprojectsinthisbooktoselecttheitemsthatyouneedtoget
thebestresults.

1Cakeleveller
2Serrated/straightknives
3Sieve(sifter/strainer)
4Scissors
5Ruler
6Spatulas
7Caketurntable
8Greaseproof(wax)paperandclingfilm
9Measuringcups/spoons
10Couplers

11Disposablepiping(pastry)bags
12Paletteknife
13Flowernail
14Cakescraper
15Mixingbowls
16Tweezers
17Nozzles
18Foodcolouringpastesandgels
19Weighingscales
20Hand-heldmixer
21Standmixer
22Cupcaketin
23Airbrushmachine
24Cupcakeliners
25Tallglass
26Golddragees
27Cocktailsticks
28Cakeboardsandcards
29Interfacingcloth
30Headedpins


NOZZLES
Nozzles,orpipingtips,canproducealltheeffectsthatyouneedto
createamazinglyrealisticflowers.Theycomeindifferentsizesand
brands,andeachbrandhasitscorrespondingnumbersorletters
inscribedonittoindicateitsoutput.We'veindicatedwhichnozzlesyou
needineachoftheflowerinstructionsthatfollow,buthere'sageneral
guidetoshowyouwhichnozzledoeswhat.

Wilton103petalnozzle

Wilton104petalnozzle

Wilton126petalnozzle

Wilton150petalnozzle


Wilton81chrysanthemumnozzle

Wilton352leafnozzle

Wilton366leafnozzle

PME32RSupatubepetalnozzle

PME57RSupatubepetalnozzle


PME58RSupatubepetalnozzle

PMEST50Supatubeleafnozzle

PMEST51Supatubeleafnozzle

PME5Supatubestarnozzle

PME42Supatuberopenozzle

COLOURING
Mixingcoloursplaysavitallyimportantroleincakedecorating.Colours
bringyourcaketolife,cansetamood,attractattentionormakea
statement.Hence,itisimportanttochooseandprepareyourtinted
buttercreamproperly.Trytolearnalittleaboutcolourtheory,there’s
plentyofinformationandexamplesofitontheInternet.Take
inspirationfromrealflowers,thedressesinyourwardrobe,wallpapers,
giftwrappingandanythingbeautifultohelpyouchoosecoloursthat
willmakeyourcakedesignspectacular.

Wehavehighlightedbelowthethingsyoushouldrememberwhenmixing
colours.
Makesurethatyourbuttercreamisatroomtemperaturewhentinting,sothat
thecoloursblendtogether.
Addpastecoloursalittleatatimeusingacleancocktailstick(toothpick),and
neverre-useit.Ortintasmallamountofbuttercreamtocreateastrong
colour,thenusethattoaddtoyourbiggerbatchofbuttercreamsothatyou
cancontrolthestrengthofcolourgradually.


Whentintingbuttercream,mixitmanually.Donotputitintothemixerto
blenditevenifitisahugeamountbecausethereisariskthatyouwilloverbeatit.
Bearinmindthatitisnormalforbuttercreamtodeepenincolouraftera
shortwhile,especiallywithdarkercolours.Prepareitatleasttwoorthree
hoursaheadoftimetoallowforanycolourchange.
Preparemorethanenoughtintedbuttercreamforbigprojects.Youdon’twant
apartofyourcaketobeadifferentcolour,doyou?
Ifyouareaimingforadarkcolour,suchasblack,navyblueoradarkred,

youwillneedtoaddmorecolouringgelorpaste,soomitthethewateror
milktopreventthebuttercreambecomingtoorunny,oraddthemafteryou
havemixedyourdesiredcolour.
Ifyourbuttercreamisalittleyellowish,youcanmakeitwhiterbyaddinga
hintofvioletorawhitener,suchasSugarflairSuperWhite.Ifyouareaiming
foralightshade,whitenthebuttercreamfirstthenaddthedesiredcolour.
Ifthecoloursthatyouhavemadeareverybright,youcantonethemdown
byaddingahintofblack,brownorviolet.
Foodcolouringcomesaspowder,liquid,gelorpaste.Donotusepowderfood
colourtotintyourbuttercreamdirectlyasitwillnotdissolveproperly.When
mixed,itwilllookasifitiswellblendedbutafterawhile,thetinygranules
willstarttodissolveandwillshowspecklesofcolours.Ifthisisyouronly
option,wesuggestthatyoudissolvethepowderinaverysmalldropofwater,
bearinginmindthatthemoreliquidyouputinbuttercream,thesofterit
becomes.
Ifyouareusingaliquidfoodcolouringlikethoseinsqueezebottles,itis
sometimeshardtocontroltheamountthatcomesout,especiallyifyouneed
evenlessthanadrop.Youcantintasmallamountofbuttercreamthenuse
thattoaddcolourtoyourbiggerbatch,ratherthanputtingcoloursdirectlyto
yourbuttercream.


Foodcolouringpastesandgelscomeinmanydifferentbrandsandeachhasa
differentconcentrationandyieldsadifferentshade.Whateverbrandyouhave
locally,youshouldalwaystryitfirstinasmallbatchsoastopreventwasting
thebuttercream.

SOMECOLOURMIXINGEXAMPLES
Here’showtomakesomeofthecoloursthatyoumightwant.Bearin
mindthatdifferentmanufacturerswillhavedifferentnamesfortheir

owncolours,soonlygenericnameshavebeengivenhere.

Gold=lemonyellow(anybrightyellow)+orange

Turquoise=electricblue+leafgreen

Plum=violet+hintofred


Navyblue=darkblue+black

Red=darkpink+orange+red(+brown/blackfordeepred)

Coral=pink+yellow

Rust=orange+hintofred+hintofbrown

Mauve=violet+yellow


Avocado=lemonyellow+leafgreen+hintofblack

Black(centre)=brown+black(orblackextra)

Lavender=pink+violet

Deeppurple=brightredorpink+hintofviolet


COVERINGCAKES

Beforeyoucanaddanamazingfloraldecoration,youneedtoknow
howtocoveryourcake,makingsurethatthebuttercreamstickstoit
andprovidesacleanbase.Youneedtofirstcrumbcoat,thencreatea
smoothsurface.Furthertechniquesforcreatingtexturedorperfectly
smoothsurfacescanbefoundwithinthecakeprojectsattheendof
thebook.
CRUMBCOATING
Thistechniquemeansapplyingathinlayerofbuttercreamaroundyourcaketo
securetheloosecrumbs.Thisisaveryimportantstepthatyoushouldnotmiss,
asthismakesyourouterlayerofbuttercreamsticktothecake,givingtheheavy
pipedandtextureddesignssomethingtoadhereto.

1.Youcanuseapaletteknifetoapplythebuttercreamtothecake,butsome
cakespongescanbeverycrumbly.Whenyouuseapaletteknife,thetendencyis
tokeeppushingandpressingthefrostingandthismightdamageyourcake.
Instead,weuseapipingbagtoapplythefrosting.


2.Usearoundnozzleorjustsniptheendoffapipingbag.Usingthesame
frostingthatwillgoontherestofthecake,fillthepipingbag(A)andpipearound
thecakewithagoodpressuresoitstickstothecake(B).

3.Useyourpaletteknifetospreadthebuttercream,usingevenpressure(C).


4.Nextyoucanuseacakescrapertoleveloutthethicknessofthefrostingand
toremoveanyexcess(D).

SMOOTHING
Afterthecakehasbeenchilledforashortwhileyoucanapplyanotherlayerof

buttercreamandcreateasmoothsurface.Thethicknessofthislayerwillbea
matteroftaste.Tobeabletoproduceaperfectlysmoothacaketakespatience
andpractise.Trustus,youwillnotbeableto‘perfectlyperfect’itonyourfirstgo,
butafterawhileyouwillgetsopractisedatitthatitwillbecomeeasy.

PALETTEKNIFE
Thisisthecommonwayofsmoothingacake–nofancytool,justapaletteknife.
Yousimplyhavetospreadthebuttercreamfrostingaroundthecakeusingthe
knife.Thefinishthoughisnotperfectlysmoothastheknifewillleaveafewlines
andridges.
Youcanuseanypaletteknife,straightorcranked,andthebestchoiceofsize
willdependonthesizeofyourcake.Wefinditisbesttouseashortcrankhandledknifeformostoccasions.Thedirectioninwhichyouspreaddoesn’t
matter,butitisimportanttoremoveanyexcessbuttercreamandtomakean
evenlayer(A).