Inspired by the colors of an autumn sunset, I created this flirty, flower cake. I combined my favorite watercolor buttercream technique with easy piped buttercream flowers in this How to Make a Buttercream Flower Cake tutorial.Read More
If you are going to turn your oven on this summer, then it better be for something tasty. Baking a cake from scratch is an investment of time, energy, cost of ingredients, and even our own sanity at times, but the end result is usually worth it. Right? Well, to help ensure that every cake baking adventure end in success, I'm sharing my Top 10 Best Baking Tips for cakes.
My Top 10 List for Cake Baking Success:
10. Read Through the Entire Recipe Before Getting Started + Mise en Place
Reading the directions might be an obvious start, but understanding the steps and order of the ingredients can sometimes be undervalued and quickly brushed over. Some recipes call for components that need plenty of time to rest/chill/cool, so be mindful when scheduling your baking sessions. You’d hate to have a cake all ready to go only to find out that the ganache needs to be chilled for at least 4 hours before being whipped into frosting. Likewise, some recipes, like caramel sauce, come together in a hurry, so it is best to be prepared and understand the process to keep stress and panic at bay. In addition to reading and understanding the recipe, I recommend practicing Mise en Place or “putting in place.” Having all of your ingredients pre-measured not only helps things move smoothly and stay organized, but it also lets you know if you are missing something. Have you ever pre-heated the oven and started creaming your butter and sugar just to realize you are short an egg or cup of milk? Yup, I've been there, so don’t let that happen to you.
9. Be Mindful of the Temperature of Your Ingredients
Similar to having ingredients pre-measured, the ingredients should be the correct temperature before getting started as well. You will find the temperature when you read over the recipe (see #10). Why does temperature matter? Using room temperature butter, eggs, and dairy will create a more homogenous, smooth cake batter. Butter needs to be softened in order to cream with sugar properly (see #2) and combine with butter or meringue to create luscious frostings. In other recipes like pie dough, butter must be very cold in order to for it to stay “chunky” and not totally combine with the flour. This way, when the pie dough hits the oven, the butter melts, steams, and creates air pockets as it bakes, resulting in tender, flakey crusts.
8. Be Mindful of the ACTUAL Temperature of Your Oven
Speaking of temperature, get to know the ACTUAL temperature of your oven. Unless your oven is calibrated often or you just happen to have the best oven ever (we are all super jealous), then there is a good chance that the temperature gauge on the outside does not accurately reflect what’s really going on inside. For me, my oven runs ridiculously cold and takes forever to pre-heat. How do I know this? I keep an internal thermometer in my oven at all times and adjust accordingly. My thermometer is nothing fancy - something I quickly picked up just at the grocery store when we moved. My last oven was an inferno! Your oven might also have hot/cold spots, so it’s wise to get to know it. Either adjust the temperature dial or bake times to fit your needs.
7. Properly Prepare Your Cake Pans
Is there anything worse than preparing a cake from scratch, patiently waiting for it to bake and cool, then being so frustrated because you can’t get the cake out of the pan? Heartbreaking, I tell you. I’ve been there too many times myself. A good cake recipe will tell you how to properly prepare your pans, but I usually stick to grease and flour with most of my butter cakes. Using either baking spray, butter, or vegetable oil and a pastry brush, coat the inside of your baking pan. Add a few tablespoons of flour and shake around until the bottom and sides of the pan are covered. Turn the pan upside down and tap out the excess. Some cake recipes call for uncreased pans (like Angel food cake), but when in doubt, just line the bottom with parchment!
6. Checking for Doneness Beyond the Clock
Since all ovens operate differently (see #8) and there are a multitude of other variables that can alter baking times, it best to know what a cake looks/feels like when it is done instead of solely relying on the clock. For most layer cakes and cupcakes, I use the toothpick test. Within the bake time (there should still be a window given), insert a toothpick or wooden skewer into the center of the cake. If it comes out clean or with just a few crumbs, then the cake/cupcake is typically done baking. Here are a few other clues to looks for to indicate that a cake is done: A yellow or butter cake should be slightly browned on top when done; a sponge cake should spring back if gently pressed with a fingertip; the sides of the cake will start to pull away from the sides of the pan.
5. Completely Cool Before Cutting
Want to know a secret for creating perfectly smooth frosting and even cake layers? Never frost or cut a cake that isn’t completely cool! I know how tempting a warm cake fresh from the oven can be, but trying to cut a warm cake may result in tears, cracks, and lots of crumbs. Try to ice it too soon? The heat from a warm cake can even melt the frosting right off the top. So, have some patience, my dears! And if you have the time, chill the cake wrapped well in plastic for even fewer crumbs and an easier cake-cutting experience. In the fridge, the cake will firm up a bit, making it a little sturdier to slice!
4. Use the Correct Consistency for Frosting Success
You might see a range of confectioner’s sugar and milk/cream in recipes for American Buttercream and fudge frosting. Why, you ask? For one, everyone’s room temperature butter may be a different temperature - making some frosting firmer or softer. Second, a person’s desired consistency may very. While some might like their cream cheese frosting super thick and others might want to keep it less sweet, be mindful of the consistency when trying to fill and frost a cake. As you can imagine, a too runny frosting will slip and slide out from between the layers and down the edge of the cake, while a too stiff frosting will be difficult to spread and may cause the cake to tear and crumble. So what do you look for? With meringue-based buttercream, I look for thick, mayonnaise texture (just keep beating until you get there). Ganache usually works as soon at is spreadable and stays on the offset spatula when you go to apply it, like a really soft peanut butter. For American buttercream, I like to really whip it to add in some air to make it nice and fluffy. I like it soft, airy, not to sweet, and not at all runny.
3. Know When to Splurge on High Quality Ingredients
I try to keep organic dairy and eggs in the house at all times for my toddler, but I understand that high quality ingredients can add up fast. In my humble opinion, there are certain times to splurge and other times you can totally get away with generic brands. Thankfully, my regular grocery store's cake and all-purpose flour is even more awesome than anything I can find at a specialty store and Costco sugar bakes up wonderfully. As a rule of thumb, I tend to splurge on unbaked items (think real vanilla bean in buttercream and high quality chocolate and cocoa in fudge frosting) where the flavours will really shine and keep conservative when I know some of the flavours will be baked away or muted by buttercream. Plain but pure vanilla extract is always good idea in my book when it comes to chocolate or red velvet cake, but if you want a superior butter cake, go for the bean! Likewise a culinary-grade matcha is just fine for being baked in a cake compared to premium brands used for sipping. There’s usually no need to splurge on spices, just make sure they are fresh!
2. Understand that Cream is More Than Just a Dairy Product
In my humble opinion, one of the most important steps to making a tender cake is in the cream. Not the dairy product, but the act of mixing butter with sugar! This step is usually first or second when it comes to baking a butter cake and shouldn’t be ignored, rushed, or skimped. Using an electric mixer, beat softened butter with sugar until it is fluffy and pale in color. This usually takes about 3 to 5 minutes. During this process, the sugar granules cut into the butter to incorporate small pockets of air. The friction helps the sugar start dissolving and the butter to soften even more. Creamed butter and sugar distribute throughout the batter more evenly for a smooth batter. Most importantly, the batter is more aerated and provides lift resulting in a tender crumb. Lastly, once you move on and add the next ingredient, you can’t go back, so be sure not to rush!
1. Respect but Don’t Fear the Science Part of Baking
Baking doesn’t have to be scary, but there must be some amount of order and organization. Unlike cooking, where recipes are likely more flexible and tossing in different ingredients now and then is more forgiving, there is some science involved with baking. Too much sugar and your cake may crumble, not enough and it won’t be tender. Likewise, things like flour are responsible for structure, but too much gluten formation will result in tough, dry baked goods. That being said, respect but don’t fear the science part. Once you begin to understand how different ingredients behave and what doughs/batters are supposed to look/feel/smell like, you start to figure out where you need to stick straight to the recipe and where you can change things up. Cake recipes typically follow a ratio of ingredients (I like this explanation), but you can push those limits and change things up a bit. Push too far, and you might have a baking flop, but keep within a certain distance and you can start to adapt a recipe to your own personal liking.
If you have any other tips or tricks of your own, please be sure to share in the comments below!
Delicate waves and intricate ruffles simply made from buttercream icing!
Hi All! Thank you so much for all of the kind words regarding last week’s cake. I hope the gluten-free part didn’t scare too many of you away, but also inspired those that are gluten intolerant to bake beautiful things. Also, I am super relieved that you all seemed to like the new blue backdrop. It’s not something I plan to use everyday, but glad to have something fun and a little out of my comfort zone to spice things up every now and then. But what you really seemed to be excited about is the delicate wave/ruffle piping. As promised, I will be sharing how to do it yourself!
I love experimenting with buttercream every change I get. When I first started my career working with cake back in 2007, it was all about fondant and novelty cakes. I found the most joy either spending hours on delicate sugar flowers or making a cake that looked like other food – a hamburger cake or a donut, perhaps. Trends come and go, and I am so glad to see that buttercream has made a definite comeback and seems to be here to stay.
I personally made the transition from fondant back to buttercream after I closed my bakery and moved to Vancouver. I was no longer making wedding cakes and didn’t have room in our city apartment to keep all the tools and supplies needed for those types of cakes. Plus, I had nobody to eat or order them. I started gravitating towards interesting flavour pairings and buttercream textures because those were the types of layer cakes that I wanted to eat myself and ones that you home bakers would appreciate the most.
I feel pretty nerdy and so pretentious saying that cake decorating is an art form and buttercream is my medium of choice, but it’s true! As a child and into my twenties, I used dance as my creative outlet. Now I use sugar and butter. Using just an offset spatula and various piping tips, it’s fun and challenging to come up with new textures. This delicate wave/ruffle pattern just happens to be one of my new favourite designs.
About 5 years ago I made a very similar design, except it was made purely from fondant. Each wave was ruffled by hand and then gilded with a bit of edible gold paint on the delicate edges. It took forever. By the time all the ruffles were added, the fondant had dried and hardened. It was gorgeous, but you’d have to pick off all of that hard work just to get to the yummy cake inside – essential making it a time-consuming decoration and not necessarily an edible garnish.
Today’s version is so much tastier and takes only about 10 to 15 minutes. No, seriously! Once your cake is crumb coated and your buttercream already whipped, the piping is quite simple and fast. Plus, the organic-ness of it all means that your waves don’t have to be perfect. In fact, embrace the imperfection!
How to Make a Ruffle Cake
1. Place the cake on a cake board of the same size. Fill, stack, and crumb coat your cake in buttercream icing. You do not have to fully ice the cake, but the crumb coat should be thick enough that the cake layers do not show through. Finish off the top of the cake as normal.
2. Fit a piping bag with a petal tip (I used #103 on this 6-inch round cake) and fill with buttercream.
3. (optional) Place the cake board (and cake) on top of an upside-down bowl so that it elevates the bottom of the cake.
4. Hold the piping bag parallel to the side of the cake, keeping the wide end of the piping tip towards the cake – slightly touching the crumb coat.
5. Keeping consistent pressure, start piping ruffles from the bottom of the cake to the top. Create long, curvy waves as well as short ruffles for more interest. Stop pressure before pulling the piping bag away at the top. Repeat.
6. Continue around the cake – sometimes following the curves of the previous wave and sometimes mixing it up. I prefer the ruffles to be fairly close together for a delicate look.
7. I find that the waves look more natural if the begin slightly bellow the cake – hence why I elevate it. Once you pipe waves all the way around the cake, take an offset spatula or paring knife to gently “cut off” the bottom excess without disturbing the rest of the wave.
8. Use an offset spatula to carefully lift the cake and place on a serving dish or cake stand. Enjoy!
A watercolor cake tutorial complete with step-by-step photos and an animated GIF! Happy 3rd Blog Birthday!
Excess cake and leftover buttercream in my freezer, more dirty dishes than anyone wants to record, and a few to many sugar highs later, Style Sweet CA turned 3!
When I started writing this post, I thought I should share my thoughts on blogging and what year 3 meant to me. I talk a lot about my personal life as it is, so this time I decided to skip straight to the goods (if you want the sappy stuff, head to the bottom). You asked so you shall receive (or rather I asked with this Reader Survey, lol) – a NEW cake tutorial! The results from the reader survey were pretty clear: you all LOVE cake! There was a lot of love for more recipes and stylish photography, but there was a heavy push towards cake decorating and tutorials. Year 4 won’t entirely consist of how-to posts, but I will certainly try my best to listen YOUR wants and add more when I can.
In honor of Style Sweet CA turning 3, I put together an updated version of my watercolor cake tutorial. The first version is still a hit, but this new way if even easier. Most importantly, I’ve added new photos and even an animated GIF!
How to Make a Watercolor Cake
1. Frost the Cake – Using your favorite buttercream of choice (I used Swiss meringue buttercream, but American buttercream is fine, as well), smoothly frost the cake about 90% of the way. It does not need to be absolutely perfect yet since we will be adding more buttercream in Step 3.
2. Color the Buttercream – Divide any remaining buttercream into two or three bowls. Using gel food coloring, tint the buttercream the color of your choice. I used pink, peach, and yellow – all colors that when mixed together are still pretty ( see NOTES).
3. “Paint” the Cake – Using an offset spatula, smudge the frosted bake with swipes of the colored buttercream. The step can be as random or as calculated as you’d like. There really is no right or wrong way. However, I recommend stacking the colors more vertically instead of right next to each other horizontally – since we will be smoothing the frosting around the sides of the cake horizontally and you’ll want to leave a bit of room to allow the colors the “blend.”
4. Smooth and Smear – As you would when smoothly frosting any cake, take an icing smoother and begin smoothing out the bits of colored frosting. Stop after each time around the cake to add more frosting when needed. Please note that this process should be quick yet deliberate. You will only be able to smooth over the frosting a few times around before the colors begin to blend together too much.
5. Finish the Top – Similar to the sides, add a few swipes of color to the top of the cake. Use the long, flat side of an icing smoother held parallel to the top of the cake and gently press and spin to smooth and blend the color.
6. Clean – Like finishing any smooth cake, go back and clean up the sides and edges. A few, gentle passes should suffice, but again, don’t over-blend or the “watercolor” effect may get lost.
7. Embelish - Use any remaining buttercream to add decorative borders around the cake. I prefer a spiral pattern using a star tip to match the whimsical, watercolor design. A handful of sprinkles is never a bad idea either.
– Be mindful of your color choices and think about how the might blend together. To be honest, the first time I tried this design I used pink, orange, and green/teal. The greenish orange sections blended together to create an ugly brown.
– As mentioned in the tutorial, smooth only as much as necessary. The watercolor effect is certainly up to intertation, but keep in mind that the more you fuss with it, then more it tends to all blend together. So instead of a watercolor pink and yellow cake, you might just get an orange one.
– I’ve successfully made this cake design with both Swiss meringue buttercream and American buttercream. Swiss meringue takes a lot more gel food coloring to get the desired colors, FYI.
– Reserve a bit of plain, white buttercream to add as needed after smoothing or if you over-blend.
Okay, cue the sappy stuff. You guys!! Thank you for three years of love, support, and enthusiasm for this little corner of the Internet. Because of you all, I feel equally comfortable sharing my life musings and tidbits about my son as I do decorative cakes and French pastry. I read and appreciate all of your comments ranging from parenting/life advice to sharing my recipes that you’ve made your own (even if I sometimes forget to respond until weeks later). Thank you for allowing me to have this space where I can be myself, find my voice, and express my creativity through sugar and flour.
Lastly, it’s not too late to take the Reader Survey! Let year 4 be about ALL of us!
Equally rich and creamy as it is light and smooth, Swiss Meringue Buttercream is my first pick for frosting. Its silkiness and stability makes it a preferred choice for most pastry chefs and wedding cake makers, but it can be easily made in the home kitchen too. Concerned about whipping egg whites and working with meringue? Well, it’s time to officially kick those worries to the curb and become a fearless Swiss Meringue Buttercream master!
If you’ve been reading the blog for a while or picked up a copy of my book, “Layered,” then you know how much I sing the praises of Swiss meringue buttercream. Not too sweet and flawlessly smooth, I opt for this meringue-based frosting 9 times out of 10. I find it extremely versatile and easy to flavor (think coffee, raspberry, passion fruit, mint, and more!), although plain vanilla (preferably with some fresh vanilla bean seeds) is equally lick-straight-off-the-spoon worthy. Want effortlessly smooth cakes or heavenly swirls of frosting? This is the recipe you need.
So if Swiss meringue buttercream is the preferred choice for professionals and is so superior in texture and flavor, then why don’t more home bakers use it? Okay, I admittedly don’t know if anything in that last statement is at all accurate, nor in the next, but I think it's the mixing process intimidates many meringue-based buttercream novices. Either that or they hate delicious frosting and love extra work and stress when trying to ice a cake, hehe.
Lucky for us all, I put together a little video showing (almost) step-by-step how to make Swiss Meringue Buttercream! Check it out:
Yes, using an electric mixer is nearly a must for making this type of buttercream. And while I am sure you can attempt to do so with a hand mixer, and stand mixer makes the process even easier. Don’t have a stand mixer? Kitchen Aid CA is generously giving away an Artisan Stand Mixer to one lucky winner! Along with a signed copy of “Layered: Baking, Building, and Styling Spectacular Cake,” one lucky winner will receive a brand-new Kitchen Aid mixer (in the color white). Coveted by home bakers and pastry chefs alike, this mixer is a total game changer. I literally could not do my job without it! Scroll down to see how to enter.
This recipe can be used exactly as is or as the base to a variety of other frostings. I find that it is not as sweet as most other types of frostings, so it is easier to flavor. For example, you can find recipes using this base for Honey Sour Cream Buttercream for the Honey Apple Cake, Graham Frosting for the Pumpkin Pie Cake, and even Coconut Rum Buttercream for the Coconut Mojito Cake in my book! So many options it is hard to pick a favorite!
Swiss Meringue Buttercream
makes about 3 ½ cups - see notes
½ cup (120 ml) egg whites (from about 3 to 4 large eggs)
1 cup (200 g) granulated sugar
1 ½ cups (3 sticks – 340 g) unsalted butter, at room temperature, cubed
1 ½ teaspoons pure vanilla extract
½ vanilla bean, seeds scraped out (optional)
1. Whisk together the sugar and egg whites: In the bowl of an electric stand mixer, add the egg whites and granulated sugar. Whisk them together briefly by hand, just until they are combined so that the egg whites don’t begin cooking by themselves.
2. Create a double-boiler: Fill a sauce pan with a few inches of water and bring to a simmer. Place the mixer bowl with the egg white mixture on top to create a double-boiler. The water should be kept at a simmer but should not touch the bottom of the bowl. The double-boiler acts as indirect heat for the egg white mixture.
3. Heat the egg white mixture: Occasionally stirring, heat the egg white mixture until it reaches 155 to 160 degrees F on a candy thermometer. The mixture should be very hot to the touch and the sugar should have dissolved.
4. Make the meringue: Once the egg white mixture is hot, carefully return the bowl to the stand mixer. Fitted with the whisk attachment, beat the mixture on high speed for about 8 minutes. When done, the meringue should hold shiny, medium-stiff peaks and be cooled to room temperature. Stop the mixer and swap out the whisk for the paddle attachment.
5. Add the butter: With the mixer on low, begin adding in the butter a couple tablespoons at a time. Use the paddle attachment to mix it in. The butter must be room temperature in order to incorporate properly with the meringue.
6. Add the vanilla: Once the butter has been mixed in, add the vanilla bean seeds (if using) and the vanilla extract.
7. Mix until smooth: Turn the mixer up to medium speed and mix until silky smooth. This may take a few minutes, but centime to mix until light, creamy, and free from most air bubbles.
Tips and Trouble Shooting:The egg whites should be free from any drips of egg yolks. Likewise, the mixing bowl should be clean and free from grease. Any fat (grease or yolks) may prevent the egg whites from whipping properly.
If you do not have a candy thermometer, it is possible to test the heated egg white mixture by touch but BE CAREFULL! The mixture is hot enough when it stings behind your fingernail just a bit.
When the meringue is done mixing, the outside of the mixing bowl should be room temperature. You should not be able to feel any residual heat escaping out of the top either.
If after you add the butter the buttercream begins to curdle, just keep mixing. The butter was most likely too cold and will require more time to incorporate. This process may take up to about 5 minutes, so be patient. Alternatively, you may remove a small amount of buttercream and melt it in the microwave. Add the small amount of melted buttercream to the mixing bowl and incorporate until smooth.
If the buttercream appears soupy, the butter was most likely too warm. If this happens, place the mixing bowl (and its contents) in the refrigerator for about 15 before trying to mix again.
Storage: The buttercream may use immediately or stored at room temperature for the day. If making in advanced, the buttercream may be stored in an air-tight container in the refrigerator for up to about 10 days or in the freezer for 2 months. Bring the buttercream to room temperature and mix thoroughly before use.
Serving Size: This recipe makes enough buttercream to fill and frost a three-layer 6-inch round cake. This recipe may be doubled to fill and frost a three-layer 8-inch round cake