Just released is the new issue of Matthew Robbins Sweet Paul Weddings magazine! The pages are filled with beautiful inspiration and also some very special cake features by Ron Ben Isreal, Nine Cakes, Lael Cakes, Baked, A White Cake and....moi! This was my first time taking a photo with one of my cakes so it was a fun experience and I'm so happy to promote buttercream flower cakes!
Our newest cake is made of grey marbled buttercream and topped with buttercream blackberries and pink flowers. Don't let the blackberries trick you, they are indeed piped with buttercream!
I don't have a green thumb so my form of gardening is with delicious buttercream flowers. My tummy doesn't mind at all :)
Left: real flowers, Right: buttercream flowers. I often reference real bouquets to inspire my flower cakes! Would you rather receive a bouquet of real followers or a bouquet cake of edible flowers? 🌷🌷💐💐 vs 🍰🍰🍰
Here is my swiss meringue buttercream recipe that is perfect for piping flowers. (If you want to learn how to pipe with it, take my new Craftsy class!) It's rich, smooth, velvety and delicious. It's very easy to make and keeps for a long time. It's only 4 ingredients so give it a try and let me know if you have any questions! (You can use liquid carton egg whites as long as the only ingredient is 100% egg whites)
Eat Cake Be Merry Swiss Meringue Buttercream Recipe:
8oz (243.9ml) Egg whites
16oz (453.6g) Sugar (white granulated)
16oz (453.6g) Butter (room temperature)
1t Vanilla extract (or any other flavoring)
1. Combine egg whites and sugar in the bowl of your stand mixer.
2. Heat egg whites and sugar mixture slowly over double boiler on medium heat, whisking constantly until all the sugar is melted. ~5 minutes. Brush down the sides of the bowl with water and a pastry brush as you go to make sure all the sugar is melted and doesn't recrystallize. To test for doneness, rub a little bit of the mixture between your fingers to make sure you cannot feel anymore sugar grains or use a candy thermometer 160^F (71.1^C).
3. Move bowl to mixer with whip attachment and whip on high until cool to the touch and voluminous.
4. Switch to paddle attachment on medium speed and slowly add in room temp butter. Mix for ~5 minutes. If it separates or looks curdled after adding the butter in, keep mixing it for a few more minutes and it will come together.
5. Once incorporated, add in vanilla extract for flavoring.
This buttercream is sturdy, delicious and smooth. You will love the taste and texture! You can use this to pipe buttercream flowers, fill you cake layers and coat the sides. It freezes really well too. Enjoy!
Enroll in my new buttercream flower Craftsy class to learn techniques for making cakes like these! With just a few flowers you can make so many pretty cakes! 😋
Here's a 50% off link: www.craftsy.com/ext/LizShim_11212_H
I am thrilled to announce that my Craftsy class on Buttercream Flower Cakes is now live! Buttercream flowers are the rage right now. They are delicate, beautiful and tasty so make sure to sign up to learn how to create these beauties yourself! Enroll now to learn how to pipe 7 different flowers and arrange them onto your cake. Flowers include apple blossom, daisy, rose, english rose, carnation, hydrangea and chrysanthemum. Enjoy!
Here is a link to get $20 off the class! www.craftsy.com/ext/LizShim_11212_H
You have to check out these two Craftsy buttercream classes by Erica O'Brien if you haven't already! The techniques and designs are stunning. Both are jam packed with such great content and Erica is a fun and spunky instructor. These are seriously both amazing classes that you will learn a lot from. Imagine piping a few flowers and pairing it with these cake designs, how beautiful would that be?!? Below are the links for both classes or just click on the image!
Better Buttercream Stunning Techniques: http://www.craftsy.com/ext/LizShim_10318_CP
Better Buttercream: http://www.craftsy.com/ext/LizShim_5168_CP
In anticipation for my upcoming buttercream flower Craftsy class, they are hosting a class giveaway to one lucky winner!! Use the link below to enter your name in for a chance to win. Winner will be announced on the day of launch and I will email you a free enrollment link. Good luck! http://www.craftsy.com/ext/LizShim_Giveaway
A delicate lavender wreath made of buttercream to end the week!
Want to learn how to make gorgeous buttercream flower cakes? Sign up for my buttercream masterclass to learn pretty much everything you need to know to make beautiful edible arrangements! From piping flowers to arranging them, I cover all the tips and tricks. More details about the class, as well as a handful of other projects, can be found on my class page, eatcakebemerry.com/classes. See you all soon!
A bright and light cake covered in a wreath of buttercream daisies and daffodils to enjoy on a spring day.
Here is a lovely little cake for you to enjoy today. Buttercream roses and peonies in this crescent arrangement are such a beautiful combo.
Buttercream ranunculus on a wreath of baby's breath. Simple and sweet.
In the mood for gold foil. Completely edible and completely luxurious!
Looking for cake ideas that are fresh and new? Our buttercream class focusing on cacti and succulents is now available for enrollment! Email us to sign up or get more info on our class page.
Buttercream peonies are the sweetest!
Intimidated by buttercream or don't know where to start? Sign up for my Intro to Buttercream Flowers class. You will get one on one attention and learn in the most thorough way how to get started. In this class you will learn how to make Swiss meringue buttercream, learn all the tips and tricks to coloring, familiarize yourself with the necessary tools and pipe simple yet beautiful flowers! Email me at firstname.lastname@example.org or go to my class tab to get more info.
Precious little eyelet design piped on with royal icing for this two tier cake.
What started as a couple plain white roses and peonies became a beautiful, fresh and clean bouquet with the help of color from the yellow billy balls and dark green leaves!