Hi @Loyocakitchen! Hope you could share recipe with me too. Your buttercream looks astonishing. Thanks.
Here's my email [email protected]
Quote by @Loyocakitchen on 21 Feb 2017 , 4:23am
it is Italian Meringue Buttercream in the way to make it GLossy, Skinny and Translucent ^^
@JYMum ,i am interested in the glossy buttercream.do u mind to send me ur recipe?Thanks and hope to hear from u [email protected]
Hey thanks for sharing these amazing recipes with us.
@JYMum . Hi, Could you send to me you glossy buttercream recipe ?
Thank you and hope to hear from you soon!!!
My email is [email protected]
Dear Sirse, Ayana, locoyo or anyone with recipe:
Hi! Would you please send me this recipe please? I am not a business just enjoy making cakes to make people smile. You have beautiful work! Thank you very much
Kat
@JYMum it would great if you share with us your recipe. my email is [email protected]
Thanks a lot :)
The gloss in the frosting is white butter and you can only buy it in Africa I believe. For those who don't have access to white butter, use your regular yellow butter but instead of adding 4 cups of powder sugar or icing sugar use 2 cups of icing/powder sugar and 1 cup butter. You will have a glossy buttercream. You can also use 1 cup high ratio shortening to 2 cups powder sugar.
Hello, i would like to know the recipe as well if anyone is willing to share. My email is [email protected]
Thanks!
Dear @Loyocakitchen, could you please share your Italian Meringue Buttercream. Your flowers and cake looks lovely.
Thanks very much.
@JYMum . Hi, Could you send to me you glossy buttercream recipe ?
Thank you and hope to hear from you soon!!!
My email is [email protected]
Im in US but my native country is Philippines. Im a member of a Filipino Bakers facebook group. They share everything except that buttercream recipe unless you attend their classes. One tip i got from the group to get the translucent look is everything must be cold. 
@Loyocakitchen And @JYMum or anyone with the recipes could some one please please send me the recipes at [email protected] please? Thank you so so much! :)
Hey Folks! Randy here. I make traditional Bean Paste sweets for Japanese Tea ceremony. In my research I have found that they use a type of starch called " Shira-tama-Koo" which gives the paste a translucent quality and makes it easier to shape and mold by hand. This might work for Korean Butter Cream. The mixture is 200-300 grams added to water and constantly stirred on very low heat. When the mixture starts to turn translucent, it is taken off of the heat and kneaded into the bean 'dough'. This milky soup of starch can also be added to the bean paste as it is cooking with the sugar. There are other types of rice flour and agar-agar that can be used to give a paste that looks like glass. This might be the secret that others are guarding to closely. I hope that helps. This is a great site and much appreciated .
Hi @sirse
your flower looks amazing !! So pretty
do you mind sharing syana's korean bc recipe? My email is [email protected]
thank you for your kindness
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