Recently Korean Buttercream Flower so popular . My best friend and me also take a short class to learn the basic type. One of my friend recommend Peggy's Cupcakery( Peggys-Cupcakery ) to me and the price reasonable.
Peggy's Cupcakery is a home-base baking class and located at Cheras Jalan Kencana. She not only teaching the Korean Buttercream Flower, she also teach Beanpaste Flower, Candle Flower,Wagashi Class,Jelly Ceram, Madeleine tower and Macaron.
Before start make the Buttercream Flower, have to prepared the cup cake and the butter cream . The below are the ingredient which provide by Peggy.
Chocolate Cupcakes ( 12 serving)
- 1cup All Purpose Flour
- 1/2 cup Rich Cocoa Powder
- 1/2 cup Sugar
- 1tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Sour Cream ( Plain Yogurt also can)
- 1/3 cup Milk
- 1/2 cup Brown Sugar
- 1/4 cup Vegetable oil
- 1 Egg
- 1/2 cup Chocolate Chip
Or using the ready Mix Cupcake mixture
- 500g Cupcake Mixture
- 4pcs Egg
- 180g Melt Better
- 100g Water
- 50g Low Protein Flour (Optional ,this will make the cupcake moist )
Instruction :
**If you wish to have flat cupcake and not much raise, no need to preheat the oven. Otherwise preheat the oven.
- Sifted all the dry ingredient
- Add in others ingredient and mix it well.
- After mixture mix well, take a ice cream scoop into cup cake cup
- Place the cupcakes into oven for 25 to 30 min
** Stored at the room temperature and can keep in an airtight container for up to 2day
Buttercream (enough for 8 to 9 Style)
- 230g Butter
- 2pcs Egg white
- 30g sugar
- 60g sugar
- 25g water
Instruction :
- Add 60g sugar into water and use medium fire to boil
- Beat the Egg White with high speed until be white bubble
- Add 30g sugar into egg white mixture and continues until the egg white mixture be straight up.
- Quickly add in the boiled sugar water and beat about 10min.
- After put in fridge about 15min
- Take out and add in the butter, beat until smooth
** when the time add in butter and beat, you will see the egg white no more straight up and feeling like melt, don't worry about that, just keep use high speed beat until smooth.
After the cupcake and buttercream get ready , then can start the Flower workshop. Peggy also prepare some tools for us during the class and after class we also can bring the tools back. She prepared the icing piping nozzles,Plastic Scissors Flower and flower Stand Cake Decor Tool.
The first flower type which Peggy teaching us is Rose. We have to make 6pcs small rose and 3 pcs big rose. For making Rose, we have to use the icing piping nozzles #127 size.
**The above picture is which i get from internet. **
**The above picture is which i get from internet. **
Instruction for small rose
- Take the plain buttercream and add in the color which you like for the rose and put in the pastry bag.
- Take the flower Stand Cake Decor Tool squeeze small amount cream as based.
- Hold the direction of icing piping nozzles #127 , the sharper place on top and big hold at bottom
- Slowly Squeeze 2 petal , then following by 3 petal and last by 6 petal.
(Remember when the time squeeze the petal 1st layer is straight, 2nd later a bit curl then the last
layer also a bit curl.)
- Use the plastic scissors flower,cut it down and arrange on the tray
- Put the fridge for chill up and set the shape
Instruction for big rose
- When squeeze the last layer , have to stick on the bottom squeeze, so the petal will look like open
- Use the plastic scissors flower,cut it down and arrange on the tray
- Put the fridge for chill up and set the shape
If wish to have video can go to Buttercream Rose
How to set the Buttercream Flower on top of Cupcake? We have to prepare another icing piping nozzles and the leaf color buttercream . We have to use #352 icing Piping nozzles .
**The above picture is which i get from internet. **
**The above picture is which i get from internet. **
Instruction to set the Small Buttercream Rose on top of Cupcake:
- Take the balance buttercream of the rose, squeeze 1 point at middle of cupcake and others 5 point
around the middle point.
- Use the plastic Scissors Flower slowly take up the buttercream Rose and set on top the middle point
and others 5 point. ( if feel the cream not enough to stick it, can squeeze little bit more.)
- After use the leaf buttercream with Icing Piping nozzles #352 squeeze from the gap in between the
middle rose with others.
- Remember when squeeze the leaf, the nozzles must face like shark mount. Then squeeze , hold and
pull out. Then the leaf will be look nice.
- Then can put back to fridge
Instruction to set the Big Buttercream Rose on top of Cupcake:
- Take the balance buttercream of the rose, squeeze 3 point at cupcake .
- Use the plastic Scissors Flower slowly take up the buttercream Rose and set on top of the point
- After use the leaf buttercream with Icing Piping nozzles #352 squeeze 3 leaf from the middle gap
then also squeeze at the bottom also .
- Remember when squeeze the leaf, the nozzles must face like shark mount. Then squeeze , hold and
pull out. Then the leaf will be look nice.
- Then can put back to fridge
Buttercream Sunflower
- Prepared 2 pack buttercream, 1 pack for sunflower color with Icing Piping nozzles #352 and others
pack for the middle seed color with a small cutting hold.
- Take a cupcake and apply some plain butter cream on top (This for easy to squeeze the sunflower
on top of cupcake.
- Start squeeze the sunflower petal from the corner by using sunflower color with Icing Piping
nozzles #352
- Second layer squeeze a round on the petal bottom then only continues squeeze the second
layer petal.
- After the middle using another pack middle seed color with a small cutting hold squeeze the seed.
- Then can put back to fridge
Buttercream Pincushions Flowers Cupcake
- Prepared 2 pack buttercream, 1 pack for Pincushions Flower color with Icing Piping nozzles #127and others pack for the middle seed color with a small cutting hold.
- Take a cupcake and apply some plain butter cream on top (This for easy to squeeze the Pincushions
on top of cupcake.
- Start squeeze the Pincushions petal from the corner by using Pincushions Flower color with Icing Piping nozzles #127, continues draw a "M" shape petal on first layer.
- Second layer squeeze a round on the petal bottom then only continues squeeze the second
layer petal and continues with third layer.
- After the middle using another pack middle seed color with a small cutting hold squeeze the seed.
- Then can put back to fridge
- Prepared 2 pack buttercream, 1 pack for folding Flower color with Icing Piping nozzles #127
and others pack for the middle seed color with a small cutting hold.
- Take a cupcake and apply some plain butter cream on top (This for easy to squeeze the folding
Flower on top of cupcake.
- Start squeeze the folding Flower petal from the corner by using folding Flower color with Icing
Piping nozzles #127 continues draw a "Love" shape petal on first layer.
- Second layer squeeze a round on the petal bottom then only continues squeeze the second
layer petal and continues with third layer.
- After the middle using another pack middle seed color with a small cutting hold squeeze the seed.
- Then can put back to fridge
- Prepared 3 pack buttercream, 1 pack for Hydrangea color with Icing Piping nozzles #352 and
1 pack for the middle seed color with a small cutting hold and 1 pack for leaf color with Icing
Piping nozzles #352
- Take a cupcake and apply some plain butter cream on top (This for easy to squeeze the Hydrangea
on top of cupcake.
- We need squeeze 4 petal to set One Hydrangea .We have to squeeze the whole cupcake until don't
have much space by using Hydrangea color with Icing Piping nozzles #352.
- After we middle seed color with a small cutting hold ,squeeze the seed.
- Last, we use leaf color with Icing Piping nozzles #352 squeeze the leaf on the gap in between the
flower
- Then can put back to fridge
Buttercream Cherry Blossom Cupcake
- Prepared 3 pack buttercream, 1 pack for Cherry Blossom Flower color with Icing PipingNozzles #127 and 1 pack for the middle seed color with a small cutting hold and 1 pack for leaf
color with Icing Piping nozzles #352.
- Take the flower Stand Cake Decor Tool and add the cutting paper. ( this for easy the move the
flower to cupcake)
- We need 5 petal to set one cherry blossom then use middle seed color with a small cutting hold
squeeze the seed.
- Use the plastic scissors flower,cut it down and arrange on the tray
- Put the fridge for chill up and set the shape
Instruction to set the Cherry Blossom on top of Cupcake:
- Take the balance buttercream of the cherry blossom, squeeze 1 point at middle of cupcake and
4 point around the middle point.
- Use the plastic Scissors Flower slowly take up the buttercream cherry blossom set the 4 point first
then the last on the middle point.
- After use the leaf buttercream with Icing Piping nozzles #352 squeeze from the gap in between the
middle rose with others.
- Then can put back to fridge
**The above picture is which i get from internet. **
- Prepared 3 pack buttercream, 1 pack for Chrysanthemum Flower color with Icing Piping
Nozzles #79 and 1 pack for the middle seed color with a small cutting hold and 1 pack for leaf
color with Icing Piping nozzles #352.
- Take the flower Stand Cake Decor Tool squeeze small amount cream as based.
- Then start using Chrysanthemum Flower color with Icing Piping Nozzles #79 from bottom pull up.
- Need about 3 layer to set Chrysanthemum Flower .
- Then use middle seed color with a small cutting hold squeeze the seed .
- Use the plastic scissors flower,cut it down and arrange on the tray
- Put the fridge for chill up and set the shape
Instruction to set the Chrysanthemum on top of Cupcake:
- Take the balance buttercream of the Chrysanthemum Flower, squeeze 1 point at middle of cupcake
and 4 point around the middle point.
- Use the plastic Scissors Flower slowly take up the buttercream Chrysanthemum Flower on middle
point then flowing to other point.
- After use the leaf buttercream with Icing Piping nozzles #352 squeeze from the gap in between the
middle rose with others.
- Then can put back to fridge
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