100 Buttercream Flowers: The Complete Step-by-Step Guide to by Valeri Valeriano, Christina Ong

By Valeri Valeriano, Christina Ong

Discover ways to pipe a hundred varied buttercream plant life to show off in your tarts with this whole visible connection with piping flowers--each flower is proven on a cupcake, with 5 complete scale initiatives to teach you ways to mix your vegetation right into a masterpiece cake.

Chef Duff Goldman of Ace of truffles defined the e-book as "hugely aspirational but thoroughly approachable," the authors exhibit how one can building up each one flower utilizing uncomplicated piping recommendations that even the beginner cake decorator could be capable of achieve!

All the fundamentals are lined to get you started--how to make good buttercream icing, suggestion on coloring and taste in addition to necessities reminiscent of the way to fill a piping bag and the fundamental innovations you need.

Valerie & Christina then show in step by step photographic aspect the best way to create each one flower and the way to exploit your new stumbled on abilities to create gorgeous cake designs. The plants are provided in the course of the colour spectrum so if you glance through the ebook you'll see the beautiful rainbow influence.

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Extra info for 100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing

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000 Pour the tomatoes and their juices into a food processor and process until finely chopped but not liquefied. Transfer to a heavy nonreactive saucepan, stir in the tomato purée, and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, 15 to 20 minutes. Season to taste with salt and pepper and stir in the butter, if using. Use immediately, or let cool, cover, and refrigerate for up to 4 days. makes 2 to 2 1 ⁄ 2 cups Fiori di zucchini fritti For the filling 1⁄ 2 Fried Zucchini Blossoms 6 tablespoons grated pecorino cheese pound small zucchini 2 eggs, lightly beaten Salt pound scamorza or fresh mozzarella cheese, finely diced 1⁄ 2 1 cup (about 1 ⁄ 2 pound) skim-milk or whole-milk ricotta cheese 18 to 24 zucchini blossoms cont’d 1⁄4 cup chopped fresh basil, flat-leaf parsley, or marjoram, or a mixture Freshly ground black pepper 000 To make the filling, grate the zucchini on the large holes of a box grater-shredder or with the large grater blade of a food processor.

To make the dough, in a large bowl or the large bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add 1 ⁄ 2 cup of the flour and stir to combine. This is the sponge. Cover the bowl with a kitchen towel and let the sponge rest at room temperature until bubbly, about 30 minutes. Gather the dough into a ball, transfer it to an oiled bowl, turn the ball to coat the surface with oil, cover the bowl with plastic wrap, and let the dough rise in a warm place until doubled in bulk, about 1 hour.

Uova e formaggi serves 8 cont’d 31 Eggs and Cheese Frittata di asparagi Extra-virgin olive oil as needed Salt 11 ⁄ 2 pounds thin asparagus spears, tough ends removed and cut into 11 ⁄ 2-inch pieces Eggs and Cheese 8 eggs Antipasti 32 Asparagus Frittata 1⁄4 cup whole milk, half-and-half, or heavy cream Pinch of freshly grated nutmeg or ground cinnamon 1 tablespoon all-purpose flour (optional) Freshly ground black pepper 6 to 8 tablespoons grated Parmesan cheese Slices of frittata are superb additions to nearly any antipasto table.

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