👀 wait for it.... what the?! Would you look at those sky high spooky spikes of my Oreo buttercream? 😱
So many messages wondering how they aren’t baked meringues - so how do you do it? Here’s how:
. 👉🏻 As I teach in all my cake classes, buttercream is all about taste and consistency. You make your buttercream to fit the job. If you need it more stiff, add more powdered sugar. If you need it more thin and smooth, add in a touch more heavy cream. You can control the consistency to match what you’re going to need it for, decoration-wise. For these spikes, I used a large Wilton tip and enough of a stiff consistency to make them stay tall, but also smooth enough to keep a tiny tip at the end of each one without breaking. It’s all about consistency. Say consistency quickly three times in a row.
Another tip: Always test your cake design idea on a parchment paper or cardboard round first to get it perfect, then go ahead and show how your practice has paid off on the real thing!