Sentences with phrase «of buttercream»

To assemble the cake, spread a thin layer of the buttercream on a crepe.

Spread about 1/2 cup of buttercream filling between cooled cake layers.

We spread a small amount of buttercream on top of the regular sized vanilla cupcakes.

I love the bacon pieces on top of that buttercream frosting!

Place the second cake layer on top of the buttercream, then spread more buttercream on top.

I decided to go with whipped cream frosting instead of buttercream because I wanted it to be lighter and less sweet.

Spread a small amount of buttercream on a cake board, then place bottom cake layer, cut side up, on top.

Spread a thin layer of the buttercream over the entire cake to crumb coat it.

This roll cake is frequently made of buttercream for both filling and frosting but yesterday I used only whipped cream.

I had to mix up another batch of buttercream to hide all the crumbs.

In a small bowl, add the strawberry jam, and stir in a scoop of the buttercream, about a 1/2 cup.

9 Lightly spread the top and sides of the cake with a thick crumb coat of buttercream and refrigerate until set, about 30 minutes.

Smooth the rest of the buttercream over the cake, starting with the top and working down the sides until a smooth layer has covered the cake.

Spread half of the buttercream over the top of the bottom layer, top with the second layer then spread more buttercream on top of the second layer.

Spread about a 1 / 4 - inch (6 - mm)- thick layer of buttercream evenly over the cake.

Naturally, I was really intimidated when it came to obstacles like using mashed potatoes in place of buttercream.

You could certainly do this but I found it to be a little too sweet especially considering I was about to add a field of buttercream.

For extra stability, smear a touch of buttercream on the inner ring of each cake before putting them all back together.

Take a look at the consistency of your buttercream.

Instead the buttery taste of classic white cupcakes and the richness of the buttercream pair perfectly with the bright citrus hues.

I like the idea of buttercream, but usually the powdered sugar in the recipe over powers the frosting itself and it makes it taste way too sweet I think.

Since the cake is to be covered the finish of the buttercream does NOT have to be perfect.

I used seven minute frosting, but you can use whatever type of buttercream or topping you'd prefer.

Good thing this recipe makes a ton of buttercream... enough to keep in your fridge for a late night snack.

This kind of buttercream can be tricky, you'll want to follow the recipe to the letter.

Spread about a quarter of the buttercream frosting evenly on the top of the cake evenly over the making sure some of the frosting hangs out over the edges.

Because your body uses 200 calories of peanut butter differently than it uses 200 calories of buttercream frosting.

Please note humidity can affect the outcome of your buttercream.

I needed to indulge my childhood self with a modern take of these buttercream flowers.

Using a spatula, spread a further layer of buttercream across the top and sides (making sure you leave some icing to pipe decorations) and smooth to the look that you want.

But just in case you dislike one or the other, or you're not fond of the buttercream, the recipe below shows each element nicely separated.

I completely agree with you on your theory of buttercream!

Remove from the refrigerator and frost the tops and sides of the cake, saving at least 1/2 cup of buttercream.

However, instead of buttercream on top too, I would just add a plethora of fresh fruit.

Secure the first brownie layer to a six - inch cardboard cake circle, or directly to a cake stand, using a small amount of buttercream.

On top of the last layer, place the rest of the buttercream.

Top with the last layer and cover the entire cake with a thin layer of the buttercream (this is called crumb coating).

Use a spoon to carefully add the cherry pie filling to the top of the buttercream, not all the way to the edges.

You could certainly do this but I found it to be a little too sweet especially considering I was about to add a field of buttercream.

On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges.

I had this little bit of buttercream in the freezer, and since I'm on a tear to use up the odds and ends in my fridge, I mixed that with DDL and went with it.

Place 1,5 cups of buttercream in a plastic freezer bag and cut it at one edge.

Pipe 3 - 4 tablespoons of buttercream on to the top of the next sponge.

She doesn't appreciate cakes — there's something about the texture of buttercream wedged between layers of sponge that she deeply dislikes — nor does she have an affinity for chocolate otherwise than in the shape of a bar or of course, an Easter egg.

She doesn't appreciate cakes — there's something about the texture of buttercream wedged between layers of...

Otherwise you'll run out of buttercream and your cake will be more likely to shift and wobble.

But I'm not very experienced with fancy decorating techniques — and if truth be told — I definitely prefer the taste of buttercream to fondant.

As my family isn't a big fan of buttercream

Stack the first cake layer onto a cake stand; top with a round of almond paste and a third of the coconut filling; pipe an edge of buttercream around the layer and top with the second.

When an average cake, perhaps slightly dry, is covered with a mound of buttercream, there is little complaint.