![]() ![]() I’m always adding new videos there, so be sure to hit the subscribe button so you’ll always be the first to know about a new one. ![]() ![]() You’ll find all sorts of cake decorating tutorials, recipes, and my entire Cake Basics series in video format. If you’re into cake videos like this one, head on over to my YouTube Channel. I refrigerated each cake until firm before placing them in the direct sun on an 88 degree day with 35% humidity and here’s a video of what happened: Half vegan butter and half shortening (with coconut milk as the liquid).Half butter and half shortening + meringue powder for added stability. ![]() So, I thought I’d do some experimenting on how to add stability to your buttercream (both vegan and non) for those hot and humid days while keeping your frosting nice and tasty.įor my experiment, I created four mini cakes and frosted them each with different frostings using my favorite vanilla buttercream recipe as a base: The fact of the matter is, the butter in buttercream frosting starts to break down when it’s in an environment that’s above 82 degrees, and vegan butter has an even lower melting point. I’ve even gotten questions over the years from said people wondering how to make their buttercream more heat stable. Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart. Here’s a before and after:Īlthough it was a first for me, it got me thinking about so many of you who live in hot and humid climates. But about an hour after the cake was displayed, the thing started melting (along with my heart). I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. The party was outdoors and the temperature was around 85 degrees. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. This recipe is from Mary Berry's Cookery Course (published by DK, £25, dk.com).This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. Scatter with the edible pink hearts, or other sprinkles, to decorate. Pipe swirls of the icing on top of each cupcake.Twist the end of the bag to seal the icing in. 8 star nozzle, then spoon the non-coloured icing down the other side of the bag. Carefully spoon this down one side of a piping bag fitted with a No. Put half of the icing into another bowl and colour it pale pink with the edible colouring.Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. Make the icing: put the butter, vanilla extract, 2 tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth.Bake for 20–25 minutes, or until the cakes are well risen and firm on top.Divide the mixture evenly between the paper cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed.Line a 12-hole muffin tin with paper cupcake or muffin cases. 1 cup edible pink hearts or other sprinkles.6.2 oz butter (room temperature), cut into large pieces.175 g butter (room temperature), cut into large pieces. ![]()
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