TIPS TUESDAY The Creaming Method: I’ve talked a lot about using butter-type cakes for multi-tiered cakes if you want a more stable and sturdier cake than “chocomoist”, which is simply the one-step method rather than a type of cake. Knowing how to properly cream the fat and sugar gives butter cakes that light and fluffy texture. Butter cakes are almost no-fail, if done right. Depending on the temperature of your butter and type of sugar (granulated, light brown or caster), this process can take s
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The real buttercream trick? It’s not what you think. If you love silky smooth buttercream, this is the one tip you need to know. As a baker, there’s one tool I never go without: a digital thermometer. 🔥 When it comes to buttercream—especially a French-style one—temperature is everything. Your butter needs to be between 23°C and 25°C before you incorporate it. Too soft = soupy. Too cold = grainy. Just right = buttery perfection. And the best part? This little tool isn’t just for buttercream. I u
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Here's a simple method you can use to achieve a delightfully smooth and wonderfully creamy buttercream for your cakes. Whether you're using regular butter or pure butter, this technique will ensure your frosting is perfect every time.🫠🫠 Hope you love and try it.💞💞 Don’t forget to like and follow for more 💞💞💞 #cakesinadentaaccra #cakesinpantangghana #cakesinnorthlegon #cakesinhaatso #cakesinagbogba #cakesineastlegon #cakesinashaleybotwe #vintagecake #cupcakesinghana #cakesinaccra #cakesina
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