Jeanette's Cakes

Cake Decorating

Tempering chocolate – slab method

What you will need: Chocolate Spatula Marble or Granite slab Double boiler Thermometer (an instant read thermometer is the best) It is vital that chocolate must be tempered first before it is used. When chocolate is melted and then properly pre-crystallized, it will harden with a crisp snap, it will easily release from a mould…

Simple Buttercream

Simple Butter-cream Ingredients: Makes more than enough for 24 cupcakes – 350g of unsalted butter 500g sifted icing sugar 50ml milk at room temperature 1tsp vanilla extract or extract of your choice . Method: Ensure that the butter is very soft. You can either leave the butter out of the fridge¬†overnight, or zap it 20…

Royal Icing

ROYAL ICING Ingredients 900 g confectioners (icing) sugar 160 ml liquid pasteurized egg 10 ml Vinegar Directions Make sure all the equipment to be used is grease free. Sift the icing sugar Place all the sifted sugar and egg whites into a mixing bowl and stir by hand until most of the sugar has been…