Birthday cake with ribbon insertion

This cake is one of my favourites, very elegant. In this video tutorial we show how to use the Ribbon insertion tool, to make a fabulous decoration on a cake covered with sugar paste.
The Ribbon insertion tool should be used immediately after we covered the cake with sugar paste, until the fondant is still soft. As you can see in the video, you need to create a mask in parchment paper to be able to implement the technique in a precise manner over the entire cake. To get a perfect result from the early stages of preparation, we recommend you to watch our Tutorials for beginners where we show all the preliminary operations have to do to get cakes from flawless aesthetics.

English subtitles available

Chocolate butter cream with brandy

The butter cream that we show is special, tasty, and perfect texture, suitable for any use. You can use with cupcakes, cakes, there are no limitations to the possibilities of use. You must try it absolutely. Leave a comment at the end of the page to let us know if you liked it.

Ingredients:

  • 400gr Nutella or other chocolate spread
  • 200gr butter or margarine
  • 6 tablespoon of brandy

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Butter cream recipe with egg yolks

Great for the filling without losing the typical characteristics of the butter cream which make it particularly indicated to make decorations with a piping bag, written, or to spread over the cakes before you cover them with fondant (pdz, plastic chocolate, etc).

Ingredients:

  • 150ml water
  • 30gr sugar
  • 1/2 tablespoon white vinegar
  • 3 egg yolks
  • 250gr butter
  • 2-6 tablespoon limoncello (or rhum and other liqueur)

Procedure:
In a saucepan, bring to a boil the water with the sugar and the white vinegar (it helps prevent sugar crystallization).
In the meantime, pour it into a container the egg yolks.
We bring the mixture of sugar at 121-122°C and pour it still hot in the container with the egg yolks. We assemble at medium-high speed for at least 5 minutes.
Add the butter, softened and cut into cubes, and shake everything up. If we want to get a taste of more delicate, we can halve the amount of butter and add 125gr of margarine.
We can flavor to taste. In the video, we propose the addition of limoncello (2-6 tablespoons to your discretion).

Book cake

For a birthday or another special event book cakes are a classic. In this tutorial we show you how to decorate with piping bag and whipped cream. We made the base using a special mould book shape, and then we covered with white cream our cake. Then we decorated the edges of the book with the whipped cream and the pages of the book with the floral decorations. The roses in sugar paste make the cake even more beautiful. Remember to add flowers in sugar paste only a few hours before eat the cake. The flowers must be dry (prepared at least 24/48 hours before) and, if possible, be isolated from the cream with butter cream (same colour of the cream).