Ok, it's that one time of the year where I whip out my mixer and make my daughter's birthday cake. In the past I have stuck to buttercream transfers, but as she has grown, so have her tastes. Last year she wanted a Harry Potter Gryffindor colored cake. . . she got a Publix cake purchased on the way to her birthday dinner. So, I have to redeem myself this year.
She would like a cake covered in rosettes (https://i1.wp.com/nycakeacademy.com/wp-content/uploads/2018/09/43886176632_3ec7b7758c_o.jpg?resize=600%2C900&ssl=1) with cream cheese buttercream. This sounds simple enough and I'm OK with piping rosettes, but I've read horror stories about the rosettes falling off! Last year I used Indydeb's buttercream recipe, and while it tasted amazing, it would not hold well. I don't know if I was doing wrong or the heat of Alabama in June was too much.
Any tips, tricks, special prayers, or spells you can offer to make this cake work will be very much appreciated.
I can’t help much except to tell you about adding white balsamic vinegar for flavoring Many on here swear by it for tasty cr ch flavor w/o having to actually use cr ch which will make any buttercream icing a problem where you are There is a recipe on this site posted by K8 but I don’t know the link to it Besides using the white balsamic vinegar theee is cr ch extract that can be used even in fondant
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