Loving buttercream cakes

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It has been raining rather often these days and this is no good news for decorating a cake with fondant at my place. So, whenever friends asked me to bake for them, I will promote buttercream cakes, for sure!

Over the weekend, I did one rainbow vanilla sponge cake for an 8-year-old boy. 6 inch and I love the size. It’s definitely more cumbersome to bake a rainbow cake since you need to colour the different layers for the batter before baking them. A weighing scale will help if you are into precision. πŸ˜‰

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My usual proportion for the swiss meringue buttercream will not be sufficient to cover the cake. So I decided to add one more egg white with the same amount of sugar and butter. Works well but I guess we can do with more. So I guess I’ll need to experiment more with the recipe. For this batch, the measurement is:

130g egg white (4 large eggs)
135g sugar
227g unsalted butter, soft but still cold, cut into small equal size of cubes

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More recently, I find myself loving the use of ribbons to cover the base. The collection is growing at quite a steady rate, I must say. Since I would be using a toy superman figurine on the cake, I put a layer of fondant on top before placing another layer just for the decorations. It’s suppose to mean that superman emerge from the clouds… Hmm, did any one of you get it?

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All the wordings were done a day before since I need them to harden a little. Tylose powder is added to the fondant.

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Building this cake in stages takes the stress away. I must say I quite enjoy making this cake!

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