Cakeheads Session Two
All Cakeheads Tutorials
•
17m
Sometimes, you just need someone to tell you where to begin. This course covers all you need to know to build the foundation for your beautiful cakes.
Section 2 - Making Buttercream
This session covers:
- Crusting vs. non-crusting buttercream & how to make both
- Appropriate uses for different buttercreams
- Getting the right buttercream consistency
Material used:
- mixer
- non-crusting American buttercream recipe
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LINKS & SUPPLIES
RECIPES
- Non-Crusting American Buttercream (used most often, even as the finish on a buttercream cake; has no shortening so it won't be entirely white, more of a cream color; works great as the layer of icing underneath fondant if trying to achieve sharp edges, because it will harden when you chill your cake before adding your layer of fondant)
SUPPLIES
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer: https://www.amazon.com/KitchenAid-KP26M1XNP-Professional-Bowl-Lift-Stand/dp/B0002Y5X9W/ref=as_li_ss_tl?crid=2OHX0LQ1WD1AJ&keywords=kitchenaid+mixer&qid=1570032744&sprefix=kitchenaid,aps,198&sr=8-6&linkCode=ll1&tag=mcgcak-20&linkId=e50fc73f30f74ba155340feb7a061971&language=en_US
- Original BeaterBlade for KitchenAid 6-Quart Bowl Lift Mixer, KA-6L, White: https://www.amazon.com/BeaterBlade-KA-6L-Metro-Design-KitchenAid/dp/B0015TMI28/ref=as_li_ss_tl?ie=UTF8&qid=1474301426&sr=8-1&keywords=beater+blades+for+kitchen+aid+glass+bowl+6qt&linkCode=ll1&tag=mcgcak-20&linkId=aaafa791f81906e9c673ed96a0317bf3&language=en_US
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