Buttercream Succulents
May 30, 2017
5 minutes
CAKE INGREDIENTS
• 1.5kg of Bakels Crème Cake Muffin Mix
• 600ml water
• 7 x eggs
• 300ml Vegetable Oil
• 450gm White Choc
• Lemon
BUTTERCREAM INGREDIENTS
• 500gm Unsalted Butter
• 1kg Icing Sugar
• Lime
• Lemon
EQUIPMENT
• 2 x 7inch Round Tins
• 1 x 6inch Round Card Board
• 1 x 10inch Round Wooden Cake Board
• Small Spatula
EQUIPMENT
• Cake Scraper
• Turn Table
• Wilton Moss Green Gel Colour
• Wilton Grass Green Gel Colour
• Americolour Regal Purple Colour
• Wilton Brown Gel Colour
• Piping Nozzle no 104
• Piping Nozzle no 5
• Piping Bags
• Couplers
• Icing Nail
• Baking Paper
MAKING THE CAKE
STEP 1
Line two, seven inch round tins with baking paper and preheat oven to 160 degrees.
STEP 2
Place cake mix, eggs and water in mixing bowl. Mix until well combined. Add the zest of one lemon to the
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