White Chocolate Buttercream

White Chocolate Buttercream

In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles.

This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.

You can watch my YouTube video on how to make this icing here:

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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White Chocolate Buttercream
White Chocolate Buttercream my Ultimate Favorite!
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Course Icings
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Servings
Ingredients
Instructions
  1. In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles. This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.
Recipe Notes

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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How to make pom pom flowers out of wafer paper

How to make pom pom flowers out of wafer paper

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I like to play with all kinds of sugar materials. This is a quick tutorial on how to make pom pom flowers out of wafer paper. Wafer paper can be so fun! You can pretty much create the same things as you can with regular paper, with some exceptions. Wafer paper can't do a lot of folds like real paper can, so you have to improvise sometime.

Please enjoy my wafer paper pom pom tutorial on YouTube

Miniature Sweets! 

Miniature Sweets! 

‪I’ve been working on my little book called “Emma has a Dilemma” recently and created these small sweets for some of the color spreads.


These cakes are under 2 inches tall! I never knew putting on sprinkles in just the right place would be so tedious!  


I wanted to create a simple designed cake that any child would be able to make. I will put up a tutorial on it as a real cake eventually. I think it would be fun for my readers to make it someday! 


Have SWEET weekend!!!

XO, -A

King Tut Book Launch Cake for P.J. (Tricia) Hoover

King Tut Book Launch Cake for P.J. (Tricia) Hoover

I was invited to create an epic cake for my friend P.J. (Tricia) Hoover's book launch for her second book in her Tut series. The book launch party was at Book People in Austin on March 4, 2017. It is a great series about Tut's internal life as a middle schooler. There are battles to be fought with Egyptian creatures and lots of experiences that teens can relate too. It's a must read! #readtut

We made it into Publisher's weekly!!

Below is the YouTube video of my process in making the cake and also a video of the party. Enjoy!

This was a challenging cake to create because I wanted to use the gold paint, which is actually nontoxic, but not recommended for consumption. (The Silver dragree balls that you see on cakes or cupcakes are painted with the same product, but I know I have eaten them and I am still alive!)

I also wanted to make the head shelf stable for days to come so that Tricia could keep it in her bookshelf. They call cakes that are shelf stable for years Dummy Cakes. These are usually made with styrafoam dummies that are either shaped in the style of cake the cake artist needs or carved to the design specifications.

Also when I create these cakes I want to make it easy for serving purposes. There are usually around 50+ people at a book launch and I want to make it easy to serve those hungry children...of all sizes! So instead of just stacking all the cakes on top of each other without a base in between, I usually put multiple cardboard bases. This also helps with the structure of the cake. I usually have to drive over 50 miles to deliver these types of cakes and I need them to be structurally sound for the ride.

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I Scream, You Scream

We all Scream for Ice-Cream!!!

I’m so excited to share this ice-cream reveal from NadaMoo ice-cream company. I was asked to make a realistic pint of ice-cream out of cake for their new birthday cake cookie dough and sprinkles dairy free ice-cream.

Introducing the first of our two brand new flavors, Birthday Cake Cookie Dough! Sprinkles, cookie dough, frosted yellow cake and pure joy all packed into a pint! ??? – – – – – – – – – Tune in tonight for our second new flavor! ?? – – – – – – – – – We also want to give HUGE thanks to @AkikoWhite for making the incredible/delicious Birthday Cake Cookie Dough cake we used in this video! She did an amazing job!

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Here is a process shot of the cake I made. They paper is printed with edible ink on wafer paper. I iced the cake just to the exact size so when they cut the cake they could morph their original pint into the shoot at the end.

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I actually made two so they had an extra incase they messed up the first shoot.

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My Food Network Experience

In 2016 I had the opportunity to be on Food Network’s Cake Wars. It was quite an experience.

To begin with, you have to submit an audition reel. I can’t help but laugh, If you tell them your “Insane” and have a couple farm animals in your reel, you can be on TV. At least that’s how I got on! I do have a few nice cake though and I think my outgoing unpredictable personality was just what they were looking for!