The game changer that is rolled buttercream (or butterpaste as we like to call it)!
We are loving making cakes and using our moulds with this beautiful recipe.
It’s so easy to use and tastes delicious, just like buttercream.
It’s more stable than normal buttercream and so you don’t have to stress so much about your decorations melting or sweating in warmer weather!
It dries with an outer crust but remains beautifully soft to eat on the inside. And it’s perfect for covering cakes with, no elephant skin!
We could go on and on about how much we love it but you just need to try it for yourself!!
- 125g unsalted butter
- 125ml corn syrup
- 500g icing sugar (plus 300g-500g for kneading)
- Cream your butter for 10 minutes until pale and fluffy
- Slowly mix in your corn syrup
- Slowly add in 500g of icing sugar until a sticky dough is formed.
- Knead your buttercream into extra icing sugar on your work surface until a smooth ‘dough’ forms (this part is honestly so therapeutic, it’s beautifully smooth!)
- You will know that your buttercream is ready when it’s no longer sticky and is beautifully smooth and pliable
- Colour with food colouring (gel or oil based).
- If covering a cake with rolled buttercream, crumbcoat your cake first for your rolled buttercream to adhere to.
- To mould, simply dust your mould with cornflour and press your buttercream firmly in. Peel back to release. Attach to your cakes using normal buttercream or edible glue.